Plant-first ‘fire & ferment’ cooking for Portobello Road

Irina Linovich’s vegetable-focused project Holy Carrot will open its first bricks and mortar restaurant in Notting Hill next month, with a ‘fire and ferment’-based menu from chef Daniel Watkins, co-founder of Dalston’s ACME Fire Cult.

Irina launched Holy Carrot four years ago with a series of supper-club dinners, and the permanent site aims to show that low-waste and ultra-sustainable plant-first cooking can combine creativity, big flavours and a cool vibe.

The restaurant opens on Tuesday 16 July at 156 Portobello Road, with 50 covers, a cocktail bar and an outside terrace seating a further 12 guests.

Irina says: “This first flagship restaurant for us has been a long time in the planning. We are thrilled to be able to share the news that we will open Holy Carrot Portobello next month, as we set roots in Notting Hill, a place we now call home. Portobello Road’s iconic charm and creative spirit perfectly align with our mission, offering a seamless fit for our unique vegetable-focussed dining experience.

We want to create a relaxed dining spot, both inside and out, where guests can indulge in the very best pleasures of life: food, wine, good vibes and great company. A neighbourhood restaurant that our customers come back to time and time again. With a talented and exciting vegetable-focussed chef such as Daniel Watkins overseeing our menus, I am super excited to see what dishes he can bring to help us on our next step in the Holy Carrot journey.”

The ‘root to peel’ menus will include Holy Carrot signature classics such as ‘Sexy Tofu’ & ‘Crispy oyster mushrooms’ – both huge hits at the supper clubs – plus the new Smoked carrot, pickled kombu & rose with fermented chilli butter.

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