Welcome to Holy Carrot
Nestled in the heart of Notting Hill, Holy Carrot Portobello is a London destination for creative, vegan dining. Executive Chef Daniel Watkins' culinary philosophy centers on the transformative power of fire and fermentation, which we use to unlock incredible depths of flavor in plant-based ingredients from a trusted network of local suppliers who share our values.
We believe that sustainable dining can be both flavoursome and fashionable, which is why we’ve crafted a space that is both beautiful and vibrant. This is your neighbourhood spot for life’s best pleasures: good food, great wine, and even better company. We deliver a relaxed dining experience where elegant interiors meet warm hospitality, and we can’t wait to welcome you.
Daniel and Irina
(Executive Chef and Founder)
Live Fire Cooking
Chef Daniel Watkins brings a mastery of live fire cookery to Holy Carrot, a philosophy developed over his career and perfected at Dalston’s ACME Fire Cult. His approach goes beyond mere grilling; requiring instinct and skill to transform vegetables over coals. The menu at Holy Carrot demonstrates the endless possibilities of cooking with fire, proving that a produce-led, sustainable menu can be incredibly rich in flavour and creativity, making live fire the star of the show.
Fermentation "Cave"
Working with partners like Natoora, Jenki, and I am Nut OK, the Holy Carrot fermentation lab is a testament to the team’s use-don't-waste ethos.
By transforming kitchen by-products into new ingredients, they not only work towards a near-zero waste kitchen but also unlock intense, new flavours. This innovative process is central to the restaurant's low-waste ethos, ensuring nothing is discarded and every ingredient is celebrated.
Every part of the very best seasonal vegetables
Our commitment to sustainability begins with our network of small-scale vegetable producers. Chef Daniel Watkins has cultivated long-lasting relationships with passionate growers who share our values and ethos. This gives us exclusive access to small, carefully grown organic ingredients and in return we make sure nothing goes to waste. It is a partnership built on mutual respect and a shared passion for a more sustainable food system.