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Notting Hill’s Holy Carrot is set to bring its excellent plant-based cookery to Spitalfields.
But there’s a twist – the second Holy Carrot won’t be totally vegan. Don’t worry, they won’t be adding offal to the menu, but it will be vegetarian rather than vegan, with a smattering of cheese on some dishes. Not a total pivot from the west London’s restaurant's original ethos then, and vegans will still be more than welcome, with most dishes abiding by their dairy-free doctrine.
Holy Carrot started life as a supper club before a Knightsbridge residency, opening its first restaurant in 2024 on Portobello Road. It’s run by fashion journalist-turned-restaurateur Irina Linovich and chef Daniel Watkins, formerly of Acme Fire Cult in Dalston.
When it opened, Time Out’s review gave it a glowing four stars. ‘Holy Carrot isn’t out to blow your mind – this is innovation of a dependable, not reckless, sort – but this gets close,’ said our writer of its crispy celeriac with pickle butter dish.
Holy Carrot prides itself on its fondness for ferments, and you’ll be able to find more pickled stuff at the new branch, which will open on March 13 at 61-63 Brushfield Street, E1 6AA.
What else can we expect? ‘A new space shaped by the same principles; vegetables, fire and fermentation. Familiar dishes, cooked with care, alongside new plates made for the table,’ say the team behind Holy Carrot.
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