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, cooked over live fire and enriched by fermentation, creating bold, layered flavours.

The menu celebrates small-scale growers and careful technique. Warm breads invite tearing and dipping, while snack plates of pickles and ferments add bright, tangy notes. Dishes blend global accents with British ingredients, from white bean bhel puri with curry leaf oil to roasted pumpkin with pumpkin seed sambal and stracciatella, or a crisp pizzetta topped with tofu and mushroom XO.

Comfortable dishes sidestep the obvious, from shakshouka with grilled peppers and smoked tofu to leafy farm salads sharpened with yuzu and kombu mustard. Desserts refresh as much as they indulge, including apricot sorbet, watermelon kombucha granita, and a silken chocolate and tahini finale.

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.