"The new location continues to showcase the fermentation techniques, low-waste approach and live fire cookery that the restaurant has become known for, but the biggest talking point is that this branch of Holy Carrot isn't exclusively vegan, with dairy and eggs now appearing on the menu."
"It's a testament to Daniel's knowledge of fermentation and live fire skill that he's able to extract so much flavour and create so much complexity with still a largely plant-based ingredient pool."
"Textures play a big role across the rest of the menu. Delicate creamy English ricotta acts as a foil to bitter radicchio and truffle koji honey; hazelnuts add bite to yielding coal-roasted leeks and smoked carrot hot sauce."
The new Holy Carrot in Spitalfields features a menu that includes dairy and eggs, diverging from its fully vegan predecessor. This change aims to enhance inclusivity and reflects a broader trend in dining preferences. Despite the additions, the menu remains largely plant-based, showcasing fermentation techniques and live fire cooking. Signature dishes include koji-cured vegetables and innovative textures, such as creamy ricotta paired with bitter radicchio. Pizzettes made from koji-fermented dough also highlight the restaurant's commitment to unique flavors and ingredients.
Read at London On The Inside
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