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Holy Carrot

Vegan, Vegetarian·
££££
·
Silver Award
·

SquareMeal Review of Holy Carrot

Silver Award

Holy Carrot is all about fire and ferments. It's a familiar approach from chef co-founder Daniel Watkins' restaurant Acme Fire Cult, but at Holy Carrot, serves as a liturgy to the humble vegetable alone. Refined with an edge, this is the kind of vegan, plant-forward restaurant that can cater to both a well-heeled Notting Hill clientele and earthier Portobello Road thrifters.

It’s impossible to talk about Holy Carrot without a mention of its magnetic interiors. Led by the discerning eye of co-founder and ex-Vogue producer Irina Linovich, it’s like an ultramodern limestone cave. Textured walls curve as if hewn from stone to form sheltered nooks for gently lit tables and coal-black chairs. Keep walking, and you’ll find Watkins and team busily plating pickles, coal-roasted leeks, and grill-scorched veggies tossed in fiery sauces.

We begin with its signature koji bread, which is sour, verging-on-bitter in flavour, and intended as a vehicle for a chilli smoked mushroom ragu. Although we felt it slightly overpowered the rich subtleties of the prickly sauce, it’s easy to see why it’s a fan favourite. Elsewhere, punchy, harissa-spiced carrots are paired with a deft creamy hummus and the refreshing hit of shiso, while a bowl of Oyster mushrooms al pastor are punishingly good - hot and charred until crisp with pineapple and a silken tofu cream.

For dessert, a dark chocolate tahini cremeux with a salty caramel sauce hits all the right notes. We round off with a matcha tiramisu of lightly cultured ‘cream’ and sponge soaked in spent coffee kombucha. It’s a clever little thing, although after the almighty whack of flavour delivered with our main course, comes off a tad too gentle in comparison.

Calling Holy Carrot ‘vegan’ doesn't do it justice, and in some ways, neither does ‘plant-forward’, but we love that it refuses to be bound by rules or decorum. Its willingness to push boundaries is what makes it brilliant. Matched with an energetic atmosphere and an accessible list of natural and biodynamic wines, we can see it doing well in London’s progressive dining scene.

Good to know

Average Price
££££ - £30 - £49
Cuisines
Vegan, Vegetarian
Ambience
Cool, Cosy, Glamorous, Luxury, Romantic
Food Occasions
Dinner, Lunch
Alfresco And Views
Outside seating
Special Features
Counter dining, Gluten-free options, Vegan options, Vegetarian options, Wheelchair access
Perfect for
Birthdays, Celebrations, Dates, Group dining [8+], Romantic, Special occasions

About

Found in the beautifully colourful Notting Hill neighbourhood, Holy Carrot brings Londoners a vegetable-forward menu, matched with a chic and sophisticated setting.  After a series of successful supper clubs, Holy Carrot opened the doors to its first permanent site on Portobello Road in July 2024. Since then Acme Fire Cult’s Daniel Watkins has taken to the kitchen as executive chef. Dishes follow Watkins' signature ‘fire and fermentation’ approach, this time with an entirely meat-free, low-waste menu.

Led by the creative eye of founder and ex-Vogue producer, Irina Linovich, the interiors of Holy Carrot are welcoming, minimalist, and achingly on-trend with earthy curving walls, terrazzo flooring, and dark wood tables. This is a restaurant where guests are encouraged to kick back and relax, whether dining indoors or outdoors.

The menu at Holy Carrot is proof that vegetable-led dishes need not be boring or flavourless. In fact, they are fashionable, delicious, and always creative.
Snacks begin the menu, including koji flatbread with chilli ragu and smoked mushroom, along with sweet potato hummus with bhel puri and focaccia. Small plates follow. Think grilled watermelon with cucumber, seaweed and togarashi and Cuore Del Vesuvio tomatoes paired with almond ricotta, kombu and fine herbs.

For your main, choose the hispi cabbage dolma with vadouvan butter and cashew cream, or the glazed oyster mushroom with salsa verde. Other mains include the asparagus with piattone and dill butter, and the grilled trombetta with miso bagna càuda with white bean and crema. Nobody wants to skip the dessert section, especially when it's this enticing. The matcha tiramisu comes with coffee kombucha and candied pecans. The chocolate tahini cremeux is topped with roast hazelnuts, and the vanilla amazake is paired with grilled strawberries and pistachios. To pair, expect an equally intriguing low-intervention wine list.


FAQs

Can you book the restaurant?

Yes, booking in advance is recommended but walk-ins are welcome when there is space.

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Does the restaurant offer home delivery?

Yes, delivery is available via the Deliveroo and Supper platforms.

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Does the restaurant offer vegetarian and vegan menus?

Yes, the entire menu is vegan.

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Can you book at Holy Carrot?

Yes, it suggests booking online in advance.

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What is the ambience at Holy Carrot?

The interior space at Holy Carrot Portobello is modern, elegant and earthy, with the design of the restaurant led by the creative eye of founder, and ex-Vogue Ukraine producer, Irina Linovich, alongside renowned architect design company Al-Jawad Pike, who have completed flagship stores for many luxury fashion brands across the world.

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Does Holy Carrot offer gluten-free options?

Most dishes on the menu are gluten free. While it will do its best to adhere to any allergies and intolerances, it cannot guarantee that all dishes will be free from trace ingredients, as all dishes are prepared in a kitchen where allergens are present.

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What is the menu like at Holy Carrot?

A plant-first menu with a strong focus on fire and ferments. Led by executive chef Daniel Watkins (co-founder of Dalston’s ACME Fire Cult), Daniel brings with him a passion for bold flavours and daringly creative dishes, with his menu promising to push the possibilities of vegetable-forward cuisine, using the freshest seasonal produce around, sourced sustainably from local farmers, foragers & suppliers.

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Meet the team
Holy Carrot

Irina Linovich

Founder

Holy Carrot founder Irina Linovich traces her culinary journey back to childhood, under the nurturing influence of strong women such as her grandmother. Taking any opportunity to join her grandmother on trips to eclectic local food markets, Irina would immerse herself in the flavours, colours, and noise; instilling a deep connection to nature and fostering a love for growing, preserving, and foraging seasonal produce – experiences that laid the foundation for a life-long love of food and a sustainable approach to various aspects of her life.

Holy Carrot

Daniel Watkins

Executive Chef

Revered fire and ferment chef Daniel Watkins is behind the menu at Holy Carrot. Having been brought up vegetarian and eating predominantly plant-based most of his life, Daniel brings with him his verdant passion for plant-first food, alongside extensive experience cooking over fire, most recently at Dalston’s ACME Fire Cult, which he co-founded with fellow chef Andrew Clarke in 2021.

Holy Carrot

Ania Smelskaya

Sommelier

Our all-natural wine list is curated by rising star sommelier, , Ania Smelskaya is a rising star in wine, and founder of sustainable wine consultancy April Wines. Known for her innovative wine choices which focus on natural small-batch producers, Ania has consulted for notable restaurant and bar names such as Sager + Wilde, Silo, Akoko and Osip, and award-winning Lisbon-based restaurant SEM. A huge supporter of natural winemaking and sustainable viticulture, Ania’s wine list at Holy Carrot spotlights the very best organic and biodynamic producers, with an exciting mix of rare and unusual bottles from across the UK and wider Europe.


Holy Carrot is featured in

Location

156 Portobello Road, Notting Hill, London, W11 2EB

0204 5801425 0204 5801425

Website

Opening Times

Lunch
Mon Closed
Tue 12:00-15:00
Wed 12:00-15:00
Thu 12:00-15:00
Fri 12:00-15:00
Sat 12:00-15:00
Sun 12:00-15:00
Dinner
Mon Closed
Tue 17:30-21:30
Wed 17:30-21:30
Thu 17:30-21:30
Fri 17:30-21:30
Sat 17:30-21:30
Sun 17:30-20:30

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