Holy Carrot Spitalfields

Holy Carrot’s Spitalfields branch builds on its Portobello predecessor by moving beyond strictly vegan cuisine, adding thoughtful dairy and egg-centric dishes while keeping vegetables at the core. Chef-driven plates showcase pickling, ferments, and open-fire cooking, with standout options like house-made tofu paired with tangy pickled vegetables and creamy smoked carrot XO sauce. Flatbreads and pizzettas, made with fermented koji and silken tofu, bring unexpected punch—served, for example, with smoked chilli mushroom ragù or as a take on Georgian khachapuri heavy with molten cheese and egg.

The setting references the neighborhood’s market history with white tiles, timber chairs, and playful, brightly colored murals. Desserts, such as tiramisu or sticky toffee pudding, share the menu with cocktails highlighted by seasonal produce and homemade kombuchas. While meat substitutes are absent, the menu’s variety and depth underline the restaurant’s commitment to letting vegetables shine without compromise or cliché.