Holy Carrot is one of West London’s most exciting new restaurants. The plant based menu is rich with unique flavours, colours and design, which suits the modern exposed interior, designed by founder (and ex-Vogue Ukrain producer) Irina Linovich.

The low waste philosophy is embedded throughout the menu, with a focus on utilising each ingredient fully where possible. When they can’t, leftovers are used in sauces, pickles and broths, creating some of the most creative and delicious dishes whilst keeping food waste to a minimum. This focus even extends to the drinks menu, with a one off low-waste Holy Carrot cocktail created by London’s “A Bar With Shapes For A Name”.

Speaking of drinks, with an organic and biodynamic wine list sourced primarily from small scale producers in the UK and Europe, the local sourcing extends beyond just food to the drinks menu, keeping sourcing distance to a minimum.

Why we love them:

• Drinks: Natural and biodynamic wine ✓

• Menu: Sustainably sourced (as per “supply chain”), seasonal produce ✓

• Menu: Plant based menu ✓

• Supply chain: Produce sourced from organic, biodynamic or regenerative farms ✓

• Waste: Low waste menus, promoting use of the whole ingredient ✓