Notting Hill is somewhat of an oddity, culinarily speaking. Despite boasting a plethora of temples devoted to wellbeing – the world’s swishest spas, gyms, and fitness boutiques, curiously, it has not traditionally catered particularly well to the health-conscious. Fortunately, Holy Carrot, a vegetable forward restaurant, founded by visionary entrepreneur Irina Linovichhas recently arrived on the scene (following a successful residency in Knightsbridge) to sate herbivores and those taking tentative steps towards a more plant-based lifestyle.
The restaurant is located on perennially trendy Portobello Road and offers a wide array of zingy plant-based dishes designed to nourish from the inside out. Daniel Watkins (co-founder of Dalston’s iconic Acme Fire Cult) is at the helm as executive chef, bringing with him a passion for bold flavors and daringly creative dishes using the freshest seasonal produce sourced sustainably from local farmers, foragers and suppliers. Everything on the menu is refined sugar and additive free, and the emphasis is on serving contemporary dishes with a creative twist, pushing the possibilities of vegetable forward cuisine.
My husband and I visited for the first time on a Thursday night in late August. London – particularly this part – is deserted at this time of year, but Holy Carrot was buzzing– every single table taken. The restaurant is a modern, elegant and earthy creation by East London-based architect and design firm Al-Jawad Pike. The interior space was overseen by owner (and ex-Vogue Ukraine producer) Linovich. She has also played in a key role in the muzak: for her,music is an intrinsic part of any dining experience, and her bespoke playlists showcase her passion for minimal electronica and ambient techno, alongside nods to global travel and much cherished experiences cooking at home.
We decided everything on the menu sounded amazing, so we proceeded to order practically all the dishes on it. Standouts for both of us were the coal roasted leeks with almonds and aji chilli and hen of the woods, tofu soubise and mala sauce - a zingy, umami-rich dish.The hispi cabbage dolma with vadouvan butter and cashew cream was to die for, and we also loved the loamy oyster mushroom al pastor served with smoked pineapple.
Despite having bitten off a bit more than we could chew, we somehow managed to find room to squeeze in a couple of puddings. My husband had the chocolate tahini cremeaux with roast hazelnuts – a sophisticated take on chocolate mousse. I opted for the vanilla amazake with grilled strawberries and pistachios. Inspired by a warm Japanese rice drink, it’s served as a chilled rice pudding swimming in the most richly flavoured strawberry jus, dotted with fresh fruit, pistachios and rose petals. It was absolutely divine.
The best thing about Holy Carrot is that, as the restaurant’s name suggests, the food is practically virtuous. Leaving the restaurant, I felt absolutely satiated, but also light and energised. It’s the holy grail of restaurants, serving delicious, but also very nutritious food. I cannot recommend it highly enough.
Holy Carrot
156 Portobello Road, Notting Hill, London W11 2EB
@holycarrotrestaurant
A selection of dishes available at Holy Carrot.
Executive Chef Daniel Watkins and Holy Carrot founder, Irina Linovich.
