Former producer at Vogue Ukraine, a transformative journey in the Himalayas, and a plant-based restaurant in Notting Hill.
Plant-based restaurant, open flame, and fermentation. Founded by Irina Linovich. Chef Daniel Watkins.
Irina Linovich grew up among local food markets with her grandmother, developing a passion for seasonal produce and preservation. She settled in London in 2016 after a career in fashion journalism, as international producer at Vogue Ukraine. A transformative journey in the Himalayas led her to vegan living and the idea of Holy Carrot. Launched as a pop-up in Knightsbridge in 2021, then as supper clubs, Holy Carrot opened its first permanent restaurant on Portobello Road in July 2024, with Daniel Watkins, cofounder of ACME Fire Cult in Dalston, as executive chef. A philosophy of open flame and fermentation applied to vegetables: radically creative, zero-waste plant-based cuisine, with regenerative local producers. Interior by Al-Jawad Pike in wabi-sabi tones. Listed in the Michelin Guide.
