After years of building up an audience through residencies, events and supper clubs, Holy Carrot finally settled down with its first dedicated restaurant in Notting Hill. The concept is all about veg-forward, sustainable and creative cooking with Daniel Watkins (co-founder of Acme Fire Cult) as executive chef. The menu has a strong focus on ‘fire and ferments’, as well as a low-waste ‘root to peel’ philosophy. You can expect bold dishes made using fresh, seasonal produce sourced sustainably from local farmers, foragers and suppliers, like Lion’s mane and miso gravy; sweet potato hummus, bhel puri and seeded crackers; smoked beetroot, hazelnut crema and sweet & sour dill; smoked carrot, pickled kombu & rose with fermented chilli butter; matcha “tiramisu”; and grilled pineapple and miso butterscotch soft serve.