What immediately sets Holy Carrot apart is its Evening Experience Menu, which feels more like a carefully composed symphony than a sequence of dishes. At a price point that is refreshingly fair for London, especially when compared to overhyped heavyweights like Gauthier Soho, the value is undeniable. Where some tasting menus lean into theatrical minimalism at the expense of satisfaction, Holy Carrot manages generosity, balance, and depth. You leave nourished, not just impressed.

The Koji Flatbread alone could justify the visit. Warm, pillowy, and deeply savoury, it arrives brushed with olive oil and Maldon salt, carrying the unmistakable umami richness of fermentation. It is paired with smoked mushroom chilli ragu, smoked cashew cream, and a hazelnut salsa macha that brings heat, fat, and crunch into perfect alignment. This is comfort food elevated through technique, not ego.

Dish after dish showcases an obsessive understanding of flavour and nutrition. Beetroot ezmé with chilli, blueberry, pine nuts, and crema hits sweet, acidic, and earthy notes while delivering a micronutrient dense punch of antioxidants and minerals. Coal roasted leeks with aji corn and almond romesco are smoky and indulgent, yet packed with fibre, potassium, and healthy fats. Even the oyster mushroom tostada, layered with roasted koji mole, feels engineered for both pleasure and nourishment.

This is where Holy Carrot truly excels. The macro balance is impressive, with ample plant protein from nuts, legumes, and fermentation, but it is the micronutrient diversity that quietly steals the show. Fermented elements boost gut health and mineral absorption. Live fire cooking enhances flavour without masking the integrity of the vegetables. Seasonal produce means vitamin density is high and nothing feels tired or decorative.

Compared to places like Gauthier Soho, which often feel trapped in a legacy fine dining mindset, Holy Carrot is alive, modern, and confident. There is no need to mimic meat or lean on nostalgic French structures. Vegetables are the protagonists here, celebrated from root to leaf, and treated with genuine respect.

That respect extends beyond the plate. The staff are warm, knowledgeable, and refreshingly unpretentious. They talk about fermentation, sourcing, and fire with enthusiasm rather than script. You feel welcomed, not managed. It is the kind of service that makes you want to linger, order another cocktail, and trust the kitchen completely.

Behind it all is a compelling story. Founder Irina Linovich’s deep connection to seasonal produce and sustainability blends seamlessly with Chef Daniel Watkins’ mastery of live fire and fermentation. Together they have created something rare, a restaurant where ethics, flavour, design, and nutrition align without compromise.

Holy Carrot is proof that vegan food does not need to be preachy, performative, or prohibitively expensive to be world class. It just needs care, intelligence, and soul. In a global conversation about sustainable dining, Holy Carrot is not following trends. It is setting the standard.

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Yet, despite its gastronomic brilliance, Gauthier Soho has yet to receive Michelin recognition. There are a few details that might explain why. First, the physical environment presents some hazards. The staircase leading to the main dining area is dangerously narrow and shows signs of wear, a safety concern that might raise eyebrows in a Michelin inspection.

Then there are some quirky choices in presentation and service. Drinks are served with paper straws rather than metal or glass alternatives, and the much-anticipated Virgin Mary arrived lacking celery – a small detail, but one that shows attention to the classics matters, even in a forward-thinking kitchen. Service, too, can feel tense; the staff seem to operate in a frequency of near-constant anxiety, which, while earnest, can make the dining experience slightly uncomfortable.

Portion size is another sticking point. The dishes are exquisitely crafted, but they are often so small that even dedicated vegans seeking to meet their protein and caloric needs might leave still hungry. Michelin may consider this a minor issue, but for a cuisine that prides itself on nourishing the body as well as the senses, it matters, especially at that price.

All that said, the food itself is extraordinary. Every dish at Gauthier Soho is a masterclass in vegan gastronomy, showcasing creativity, bold flavors, and an unapologetic respect for ingredients. This is a restaurant that pushes boundaries while maintaining the finesse expected of high-end dining.

In contrast, the chef’s other plant-based institution, 123 Vegan at Brown’s Fashion, takes a very different approach: generous, “eat-as-much-as-you-can” sushi plates and a relaxed, welcoming atmosphere. While it may not have the haute dining polish of Gauthier Soho, it nails accessibility, comfort, and abundance – qualities that Michelin values in different ways.

Ultimately, Gauthier Soho may still be on the path to Michelin glory. If the team addresses a few practical details – stair safety, portion sizes, a bit more polish in service – it’s entirely possible that this forward-thinking, flavour-packed vegan haven could finally get the recognition it deserves. For now, diners can savor an extraordinary meal that challenges expectations, even if it hasn’t yet earned the little red star.

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