Holy Carrot

Holy Carrot, the creative, vegetable-forward restaurant founded by Irina Linovich, and Executive Head Chef Daniel Watkins (ex-Acme Fire Cult) in now open at Old Spitalfields Market, introducing new vegetarian dishes alongside its established plant-based offering, the team will also unveil a brand new on-site fermentation vault for the first time.

Known for its use of seasonality, fermentation and grill-led techniques, the restaurant has also been working towards a near-zero-waste kitchen, with a strong focus on how ingredients are sourced and utilised. The opening in Spitalfields marks the next chapter for Holy Carrot, building on the journey that began with its first pop-up in 2020 and following the success of its Portobello site in Notting Hill. Expanding from West to East London, the new restaurant continues the neighbourhood-led approach, bringing its cooking to the long-established market in the heart of the city, recognised for its diverse food culture, international influences and strong food-led identity.

Following this organic evolution, the Spitalfields site will expand the brand’s offering while staying rooted in produce, technique and flavour. The menu continues to champion vegetables, with added vegetarian dishes enhancing the core plant-based offering for a more inclusive dining experience. As always, all ingredients will be sourced from regenerative producers, including Natoora and Shrub London, who share the restaurant’s commitment to sustainability and quality.

The kitchen helmed by Head Chef Maria Criscuolo, open all day, offers vegetarian bistro-style dishes, inspired by the surrounding market and global street food, for both casual visits and longer, more convivial meals. Expect fire-grilled filled Koji flatbreads, and changing Pie du jour alongside playful vegetable-driven plates.