Second Holy Carrot coming to London's Spitalfields

Irina Linovich and Daniel Watkins have announced that they will open a second Holy Carrot restaurant in March. 

The vegetable-forward restaurant will open its second site in London's Spitalfields on 13 March.

Holy Carrot Notting Hill, the original site, built a reputation for offering an entirely plant-based menu. However, its follow-up restaurant is introducing new vegetarian dishes alongside its established plant-based offering. The team will also unveil an on-site fermentation vault.

"Spitalfields feels like a natural next step for Holy Carrot," says Linovich. "Its strong food heritage makes it an inspiring place for us to evolve the menu while staying true to what matters most to us: good produce, solid technique and food people genuinely want to come back for.

"Plants remain at the core of what we do, with dairy and eggs introduced thoughtfully at our new Spitalfields site."

What's on the menu?

Led by chef Watkins, the menu will continue to be defined by his passion for fire cooking and a deep focus on fermentation, a technique that has played a central role at Holy Carrot from the start.

At Spitalfields, a dedicated fermentation room will sit at the heart of menu development, while also supporting the restaurant’s ongoing journey towards zero waste.

The kitchen will be helmed by head chef Maria Criscuolo. Guests can expect fire-grilled filled Koji flatbreads and changing Pie du jour alongside vegetable-driven plates.

A new pizza oven brings pizzettas to the menu for the first time, including the Miso-marmite pizzetta finished with grated pecorino. The menu also features fire-grilled leeks with smoked Holy Carrot hot sauce and hazelnuts.

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