Holy Carrot

About Holy Carrot

Chef Daniel Watkins brings a mastery of live fire cookery to Holy Carrot, a philosophy developed over his career. His approach goes beyond mere grilling; requiring instinct and skill to transform vegetables over coals. The menu at Holy Carrot demonstrates the endless possibilities of cooking with fire, proving that a produce-led, sustainable menu can be incredibly rich in flavour and creativity, making live fire the star of the show. The Holy Carrot fermentation lab is a testament to the team’s use-don't-waste ethos. By transforming kitchen by-products into new ingredients, they not only work towards a near-zero waste kitchen but also unlock intense, new flavours. This innovative process is central to the restaurant's low-waste ethos, ensuring nothing is discarded and every ingredient is celebrated.

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