Plant-Based Restaurant Holy Carrot Announces Expansion

Plant-based restaurant Holy Carrot, known for its vegetable-forward dining focusing on fire and fermentation, is expanding to a second location in East London. The restaurant, which sources organic produce from small farms without refined sugar, first launched as a pop-up in 2021 by entrepreneur Irina Linovich. The new location at Old Spitalfields Market will retain the plant-based and low-waste template of the flagship branch while drawing inspiration from the history of Spitalfields and East London.

Holy Carrot's menu, curated by chef Daniel Watkins, features unique dishes like koji “honey’’ tofu, coal-roasted leeks, and iberiko winter tomatoes. Refined sugar-free desserts include spiced amazake rice pudding and sticky toffee pudding with carob-based caramel. Watkins emphasizes using the best seasonal produce available and showcasing bold flavors, unusual combinations, and kitchen techniques that ensure ingredients are used to their fullest potential. The expansion to East London reflects Holy Carrot's vision of bringing vegetable-focused dining to a community filled with creativity, culture, and forward-thinking individuals.