Notting Hill emerges as a curious case in the culinary world. While it is home to a variety of wellness-focused venues—ranging from high-end spas to fitness boutiques—it has strangely not catered to health-conscious diners. Fortunately, Holy Carrot, a plant-focused restaurant founded by the innovative Irina Linovich, has recently made its debut (following a successful run in Knightsbridge) to accommodate vegetarians and those gently shifting towards a more plant-based lifestyle.
Located on the eternally trendy Portobello Road, Holy Carrot offers a diverse array of colorful plant-based dishes designed to nourish the body and soul. Executive chef Daniel Watkins, known for his role as co-founder of the acclaimed Acme Fire Cult in Dalston, brings his passion for bold flavors and creatively crafted dishes that highlight the freshest seasonal ingredients, sourced sustainably from local farmers and foragers. Every dish on the menu is free from refined sugar and artificial additives, emphasizing the creation of innovative modern fare that broadens the scope of vegetable-focused cuisine.
My partner and I visited for our first meal on a Thursday evening in late August. This part of London tends to feel quite empty at this time of year, yet Holy Carrot buzzed with life—every table was filled. The restaurant showcases a contemporary, stylish design by the East London-based architectural group Al-Jawad Pike, with an interior curated by Linovich, who formerly worked as a producer for Vogue Ukraine. She has also played a significant role in shaping the atmosphere; for her, music is a vital part of the dining experience, and her carefully curated playlists are a blend of minimal electronic and ambient techno, inspired by her global travels and cherished memories of cooking at home.
Finding everything on the menu appealing, we decided to order nearly all the dishes. Among our favorites were the coal-roasted leeks garnished with almonds and aji chili, alongside hen of the woods with tofu soubise and mala sauce—a vibrant, umami-packed delight. The hispi cabbage dolma complemented by vadouvan butter and cashew cream was nothing short of exquisite, and we savored the earthy oyster mushroom al pastor served with smoked pineapple.
While we may have overindulged a bit, we still found room for a couple of desserts. My husband opted for the chocolate tahini cremeaux topped with roasted hazelnuts, a sophisticated take on chocolate mousse. I chose the vanilla amazake paired with grilled strawberries and pistachios. This dish, inspired by a comforting Japanese rice beverage, came as a chilled rice pudding surrounded by a richly flavored strawberry jus, garnished with fresh fruit, pistachios, and rose petals. It was absolutely divine.
What stands out most about Holy Carrot is that, true to its name, the food is nearly virtuous. As I left the restaurant, I felt entirely satisfied, yet light and rejuvenated. It epitomizes the ideal dining experience, offering delicious yet highly nutritious meals. I wholeheartedly recommend it.
Image Source: Tripadvisor