Holy Carrot Spitalfields is a creative, vegetable-focused restaurant located by the famous East London market. Founded by Irina Linovich and led by executive head chef Daniel Watkins, Holy Carrot Spitalfields is the duo's second site, building on the success of the Portobello Road original. Like its sister site, Holy Carrot Spitalfields champions seasonal vegetables through live fire cooking and fermentation-led techniques.
The kitchen at the Spitalfield branch is helmed by Head Chef Maria Criscuolo and centred around a custom-built grill and pizza oven. Fermentation is integral to menu development, supported by an on-site fermentation vault that transforms vegetable by-products into miso, pickles, soy sauce and garums as part of a near-zero waste ethos. Yet, unlike its Notting Hill sibling, the Holy Carrot Spitalfields menu goes down the vegetarian route, rather than being entirely vegan. However, vegan choices remain part of the offering.
The Holy Carrot Spitalfields dinner menu begins with pickle snack plates and breads with dips, followed by hot plates such as cauliflower tostada, artichoke schnitzel and fire-grilled leeks with smoked Holy Carrot hot sauce and hazelnuts. There will also be a selection of pizzettas, including their Miso-marmite offering, alongside a rotating pie of the day.
Cold plates include dishes such as cold smoked celeriac carpaccio and beetroot ezme, while sides feature crispy pink fir potatoes with garlic and pickle mayonnaise and masala borlotti beans with olive oil. Desserts feature flavourful options like watermelon kombucha granita, chocolate tahini cremeux with sesame snap and pecan tiramisu.
Brunch is equally as intriguing with miso Marmite koji bread, shakshuka, crispy mushroom wings, chocolate babka and kombucha-glazed waffles on the menu. A lunch menu, set menu and evening experience menu are also available. Designed in collaboration with Studio Toogood, the interior combines white tiles, metal and concrete with custom furniture and a large hand-painted mural and bespoke candelabra sculpted in paper, creating a contemporary restaurant setting within East London’s buzzing market.