Billed as a vegetable-forward concept, Holy Carrot was initially launched as a pop-up by entrepreneur Irina Linovich in Knightsbridge in 2021.
Last year, Linovich teamed up with chef Daniel Watkins to launch a permanent iteration of the concept on Notting Hill’s Portobello Road.
Details Holy Carrot’s East London restaurant are limited with the pair saying only that the concept is set to evolve and that the design will take its cues from ‘the vibrancy of East London and the rich history of Spitalfields’.
“I am thrilled to be bringing Holy Carrot to East London,” Linovich says. “I have always felt the energy and community there is aligned with our vision, bursting with creativity, culture and forward-thinkers.
“East London has always been about reinvention, and we’re excited to add our own chapter to the story.”
Holy Carrot takes a creative approach to plant-based cuisine that sees Watkins - whose CV includes Acme Fire Cult in Dalston - focus on fire cookery and fermentation.
The concept also has an environmental slant with Watkins and Linovich prioritising working with small-scale producers, foragers and regenerative farmer as well as minimising waste by using every bit of the plant.
