Holy Carrot

On Portobello Road in Notting Hill, Holy Carrot reimagines plant-forward dining with the confidence of a kitchen working from the ground up. Executive Chef Daniel Watkins champions seasonal British produce, coaxed over live fire and enlivened by fermentation. The result is bold, layered flavour with a minimal-waste ethos, served in an elegant yet relaxed room where ease and conversation take centre stage.

The menu reads like a love letter to small-scale growers and good technique. Warm breads invite tearing and dipping, while snack plates of pickles and ferments set a bright, tangy tone. Plates weave global accents through British ingredients: think white bean bhel puri kissed with curry leaf oil, roasted pumpkin brightened by pumpkin seed sambal and stracciatella, or a crisp-edged pizzetta crowned with tofu and mushroom XO.

Comfort sidesteps the obvious: shakshouka with grilled peppers and smoked tofu, leafy farm salads sharpened with yuzu and kombu mustard, and desserts that refresh as much as they indulge, from apricot sorbet to watermelon kombucha granita and a silken chocolate and tahini finale. Sip a glass of wine, a mimosa or an Aperol spritz, finish with espresso or a matcha latte, and let the evening unspool.

In West London, Holy Carrot offers genuine hospitality in an elegant yet unpretentious setting; arrive hungry, leave inspired. Make a date in Notting Hill and follow the flavour where it leads.