Holy Carrot's Spitalfields Expansion Blends Elegance with Plant-Based Innovation
Holy Carrot has firmly established its second location in the vibrant Spitalfields area of east London, bringing a fresh twist to plant-based dining. This new branch, while maintaining the core vegan philosophy of the original Notting Hill restaurant, introduces a selection of vegetarian dishes, broadening its appeal without compromising on creativity.
A Menu That Transcends Vegan Stereotypes
Chef Daniel Watkins, known for his innovative approach at the Notting Hill venue, continues to impress with a focus on live-fire cooking and fermentation. The menu features standout items such as roast aubergine with koji mole, smoked tofu stracciatella paired with rhubarb nam jim, and artichoke schnitzel accompanied by pickles and curry sauce. A highlight is the sweet potato dish enhanced with corn miso butter, showcasing the restaurant's commitment to bold flavours.
Unlike many plant-based eateries that can feel overly serious, Holy Carrot avoids being po-faced or pompous. Instead, it embraces a modern, experimental ethos that defines the best in contemporary vegetarian cuisine. The addition of vegetarian options, like a substantial British king oyster mushroom vol-au-vent with peppercorn and dulse sauce, adds depth to the offering. This vol-au-vent, described as a must-order, features creamy, sliced mushrooms in a rich, buttery sauce that delights the palate.
Distinctive Dishes and Refined Ambiance
The Spitalfields location distinguishes itself with an elegant, classic restaurant vibe, complete with tablecloths that signal a return to formal dining trends. During lunch, guests can enjoy sourdough dipped into a jammy, sticky beet ezme salad, baked in coal for a sweet, meaty texture. Another standout is the tempeh and smoked tofu schnitzel, served with a crunchy breaded coating over aromatic Café de Paris butter and topped with celeriac remoulade.
For brunch enthusiasts, the Georgian-style khachapuri offers a warm, pillowy base topped with an oozing baked egg and black pepper, potentially ranking as Spitalfields' best new brunch dish. It pairs excellently with Japanese potato salad or hispi cabbage baked in embers and served with masala.
Desserts and Overall Experience
Desserts at Holy Carrot are treated with seriousness, avoiding the typical afterthoughts like bland sorbets. Options include a Basque cheesecake with rhubarb, served in a sharing portion with sweet, gently sweated rhubarb in a stylish gravy boat. Additionally, hot, fresh madeleines with warm caramel complement coffees, while other praised desserts include sticky toffee pudding and chocolate crémeux with malt caramel.
This restaurant represents a shift away from junk-food vegetarian trends or retro, pulse-heavy menus. Instead, it offers serious plant-based dining that challenges meat-eaters to appreciate the culinary artistry. Located at 61-63 Brushfield Street, London E1, Holy Carrot operates from Tuesday to Sunday, with prices starting around £50 per person for à la carte meals, plus drinks and service.
