Our Story
Born from the belief that sustainable dining can be both flavoursome and fashionable, Holy Carrot is a London destination that redefines vegetable-forward cuisine - where produce is transformed and elevated into extraordinary dishes.
At the heart of our kitchen is Chef Daniel Watkins, whose culinary philosophy centres on two key pillars: the transformative power of fire and fermentation. Through his mastery of live fire cookery, he unlocks incredible depths of flavour from humble ingredients. This is complemented by a dedicated fermentation lab, where he works to achieve a near-zero waste kitchen, turning by-products into delicious new ingredients and ensuring nothing is discarded.
Our commitment extends beyond the kitchen to a passionate network of small-scale producers. We have cultivated long-lasting relationships with growers who share our values and grant us exclusive access to small, organic batches. It is a partnership built on mutual respect, and in return, we honour their hard work by celebrating every ingredient from root to leaf.
We have created fun and inviting destination restaurants designed for life's best pleasures: good food, great company, and expertly crafted cocktails. Our space, where elegant design meets warm hospitality, is the perfect backdrop for a relaxed dining experience.
Irina Linovich, Founder
Visionary entrepreneur and 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.
Daniel Watkins, Executive Chef
Revered fire and ferment chef Daniel Watkins is behind our menu at Holy Carrot Portobello. 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.
