Notting Hill stands out as somewhat of an anomaly, gastronomically speaking. Although it boasts numerous establishments dedicated to wellness – the most upscale spas, gyms, and fitness boutiques, it has interestingly not been known to serve the health-minded particularly well. Thankfully, Holy Carrot, a vegetable-centric eatery, established by visionary entrepreneur Irina Linovich, has recently joined the culinary landscape (after a successful stint in Knightsbridge) to satisfy vegetarians and those cautiously transitioning towards a more plant-centric diet.
The venue is situated on perpetually fashionable Portobello Road and features an extensive selection of vibrant plant-based dishes intended to nourish from within. Daniel Watkins (co-founder of Dalston’s renowned Acme Fire Cult) serves as executive chef, bringing a fervor for bold tastes and audaciously inventive dishes utilizing the freshest seasonal ingredients sourced sustainably from local farmers, foragers, and suppliers. Every item on the menu is devoid of refined sugar and additives, prioritizing the delivery of modern dishes with a creative twist, expanding the horizons of vegetable-centric cuisine.
My spouse and I dined there for the first time on a Thursday evening in late August. London – especially this section – feels deserted at this time of year, yet Holy Carrot was alive with energy – every single table occupied. The restaurant represents a modern, stylish, and earthy design by East London-based architectural and design collective Al-Jawad Pike. The interior setting was curated by owner (and former Vogue Ukraine producer) Linovich. She also significantly influenced the ambiance: for her, music forms an essential component of any dining occasion, and her customized playlists reflect her enthusiasm for minimal electronica and ambient techno, mixed with inspirations from global travels and fond memories of cooking at home.
We determined that everything on the menu sounded enticing, so we proceeded to order nearly all the offerings available. Highlights for both of us were the coal-roasted leeks with almonds and aji chili and hen of the woods, tofu soubise, and mala sauce – a lively, umami-rich creation. The hispi cabbage dolma paired with vadouvan butter and cashew cream was exquisite, and we also enjoyed the earthy oyster mushroom al pastor presented with smoked pineapple.
Although we may have bitten off more than we could handle, we somehow managed to make space for a couple of desserts. My husband chose the chocolate tahini cremeaux topped with roasted hazelnuts – a refined variation of chocolate mousse. I opted for the vanilla amazake accompanied by grilled strawberries and pistachios. Inspired by a warm Japanese rice beverage, it’s presented as a chilled rice pudding enveloped in the most richly flavored strawberry jus, adorned with fresh fruit, pistachios, and rose petals. It was utterly sublime.
The most remarkable aspect of Holy Carrot is that, as the restaurant’s name implies, the cuisine is nearly virtuous. Exiting the eatery, I felt completely fulfilled, yet also light and invigorated. It embodies the holy grail of restaurants, providing delectable yet highly nutritious meals. I cannot recommend it enough.
Image Source: Trip Advisor
