On March 13, the second Holy Carrot opens in Spitalfields Market. And there will be some changes from the original on Portobello Road – most noticeably, it will incorporate egg and dairy in its menus, expanding its repertoire from the purely plant-based.
“Vegetables remain at the centre,” says executive chef Daniel Watkins. “It’s about inclusivity and making sure more people feel represented at the table without losing our identity. It’s an evolution rather than a change of direction: more range, more creativity, but the same commitment to produce, technique and flavour.”
On the plate, that equals dishes like miso-marmite pizzette topped with grated pecorino – a reference to the famous marmite bread at Dalston’s Acme Fire Cult, which Watkins co-founded with Andrew Clarke in 2021. Pizzette are a fresh addition to the menu, powered by a new pizza oven. A fermentation room will allow Watkins and head chef Maria Criscuolo to move the kitchen closer towards its goal of zero waste, by reimagining by-products like focaccia trimmings and vegetable peels into miso, soy sauce and pickles. Think carrots turned into molasses for cocktails, and a smoked carrot XO sauce. Other menu highlights include filled koji flatbreads, masala borlotti beans with grilled iberico tomato and mustard greens, pies of the day, and fire-grilled leeks with smoked hot sauce and hazelnuts cooked over a custom grill from British Metal Craft. All ingredients are sourced from regenerative producers like Natoora and Shrub London.
“Fermentation and fire sit at the heart of how we cook,” says Watkins. “They allow us to build depth and character through vegetables in a way that feels generous and fun, never restrictive.”
Holy Carrot Spitalfields will offer a more bistro-style experience than the original west London outpost, which founder Irina Linovich opened in 2024 following a pop-up in Knightsbridge. “The bistro will have its own identity,” says Linovich. “The menu is distinct and the interior reflects the spirit of the market.”
Studio Toogood’s design is informed by Holy Carrot’s plant-forward approach, and references the centuries-old history of Spitalfields Market. It embraces functional materials like white tiles, metals and concrete, enhancing them with antique, contemporary and custom-made furniture. There is a candelabra sculpted from paper and textured aluminium candle holders, while a handpainted mural spanning the space depicts human figures among enormous vegetables.
“Fire, fermentation, low-waste cooking, produce focus and hyperseasonality are still at the core,” Linovich says. “We are expressing those ideas through a completely new menu and a unique interior so it feels like a sibling rather than a copy. We are excited to show a new side of Holy Carrot while keeping the spirit intact.”
Holy Carrot Spitalfields opens at 61–63 Brushfield Street, E1 6AA, on March 13.
