Redefining Plant-Based Dining at One of London’s Hottest New Restaurants With Chef Daniel Watkins

At Holy Carrot, a new plant-based restaurant in London, executive chef Daniel Watkins showcases a vegetable-forward dining experience aimed at reaching a wider audience. In this video, he highlights the techniques behind two unique dishes: Grilled Coral Tooth Mushroom with Koji Tofu and XO Sauce, and Crown Prince Pumpkin with Ricotta and Pickled Walnut. Through methods like fermentation and fire cooking, Holy Carrot redefines plant-based cuisine with bold flavors and innovative presentations.

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