The Clearspring Collaboration Shaping Holy Carrot’s Next Chapter: A conversation with Executive Chef Daniel Watkins, Holy Carrot
- James Massoud
- 26 minutes ago
- 3 min read
At Holy Carrot in Notting Hill, Executive Chef Daniel Watkins has built a reputation for fire-led, fermentation-driven plant cooking that treats vegetables with the same rigour as any fine dining kitchen. His latest collaboration with organic Japanese fine-foods brand Clearspring places silken tofu firmly in the spotlight, resulting in a limited-edition Koji Flatbread that explores texture, technique and sustainability in equal measure.
In this conversation with The Knife, Watkins discusses ingredient traceability, the versatility of tofu, and how this partnership is influencing the future direction of Holy Carrot as the restaurant prepares to expand.
You’ve cooked with countless plant-based ingredients over the years. What was it about Clearspring’s tofu that made you want to build a dish around it?
I’ve used a lot of tofu, and this one really stood out. It’s incredibly creamy and made with just a few ingredients, which makes it very easy to work with. With many tofus you have to do a lot to change the texture, but this one behaves beautifully; it lets you focus on flavour and technique rather than fighting the ingredient.
From a chef’s perspective, what sets it apart in terms of texture or flavour?
It’s the creaminess, first and foremost, but also the clean flavour. A lot of off-the-shelf tofu can have a slightly odd aftertaste – this doesn’t. That opens up so many possibilities, from poaching it in light stocks to blending it into creams or even fermenting it.
Let’s talk about the Koji Flatbread. Did the flavour vision come first, or was it a technical experiment?
We were already making breads using koji, and when the collaboration came about I started thinking about dairy in dough – yoghurt, for example. Silken tofu has that same creamy quality, so it felt like a natural substitute. It wasn’t about novelty, just understanding what the ingredient can do and letting it shine.
The dish is simple and concise. How do you keep something minimal feeling exciting?
Simplicity is everything, but it relies on a strong pantry. At Holy Carrot we have a huge library of ferments and seasonings: miso, kombu, mirin. With the right supporting flavours, you can keep a dish very clean while still giving it depth. I always say you give simple ingredients a few friends, without overcomplicating them.
Clearspring places huge emphasis on traceability. How important is that when choosing collaborators?
It’s massive. There has to be trust; knowing where the soya comes from, how it’s produced, who’s behind it. My cooking is quite simple, so there’s nowhere to hide. When you have that confidence in the ingredient, everything else falls into place.
How much do you immerse yourself in an ingredient’s origin before deciding how to cook it?
A lot. I’ve visited farms, spent years building relationships with suppliers, and there are plans to do more with Clearspring this year. Understanding the story behind an ingredient plays a huge role in how I approach it.
Holy Carrot is known for fire and fermentation. Where does tofu sit within that style?
You have to let it shine where it’s strongest. Silken tofu isn’t something you’d throw straight on a grill, it would fall apart. But incorporate it into bread, smoke it, poach it or gently fry it, and it becomes incredibly versatile within that fire-led approach.
What surprised you most when experimenting with it?
Honestly, just how creamy it is. Even blended simply with a little seasoning, it has a beautiful texture. And because the flavour is so clean, it adapts to almost anything.
Do you see tofu playing a bigger role on future Holy Carrot menus?
Definitely. There’s a lot coming this year – new dishes and even things like a plant-based spread I’m developing using tofu and miso. It’s opened up a lot of new directions.
Clearspring’s ethos centres on sustainability and integrity. How does that align with Holy Carrot?
They go hand-in-hand. That’s why the partnership feels natural, the values are the same, from sourcing to production to how we think about food long term.
With Holy Carrot expanding, how do collaborations like this help define the restaurant’s identity?
It comes down to DNA. If a partner shares our way of thinking, it strengthens what we’re already doing and helps shape the direction as we grow.
Finally, tofu still carries a bit of baggage for some diners. What would you say to sceptics?
It’s definitely misunderstood. But when people see what you can do with it – different techniques, new textures – that perception starts to shift. It’s been around forever, and with a modern approach it can be genuinely exciting.
