ATIS X HOLY CARROT: A LIMITED EDITION BOWL CELEBRATING FLAVOUR, FERMENTATION AND PICKLING TECHNIQUES

atis has teamed up with Holy Carrot for a new limited edition bowl that brings fermentation, pickling and produce-led cooking to the centre of the plate. Known for bold flavour and thoughtful balance, both kitchens share a love of ingredients that do more, whether that’s adding depth through umami or supporting digestion with naturally fermented elements.

This collaboration captures our shared approach in one dish. Packed with pickled vegetables, layers of umami and gut-friendly components, the bowl is a celebration of fermented food techniques made accessible for everyday eating. It is available for a short time only, making it a seasonal moment not to miss.

atis and Holy Carrot, Notting Hill Restaurants Known for Produce-Led Cooking

Holy Carrot has become one of the most talked-about Notting Hill restaurants, known for vegetable-focused cooking, fermentation techniques and a strong commitment to sustainability. The team has built a reputation for transforming seasonal produce through fire, fermentation and careful sourcing. Daniel Watkins, Executive Chef at Holy Carrot, says in the latest HELLO! article:

“Fermentation sits at the heart of how we build flavour at Holy Carrot, and this collaboration allowed us to bring that approach into a more everyday setting. Working with atis allowed us to celebrate vegetables in a way that feels bold and accessible, while staying true to our produce-led, flavour-first philosophy.”

atis shares those values. As one of London’s fastest growing healthy restaurants brand, atis focuses on flavour-first dishes built around responsibly sourced ingredients and balanced nutrition. Bringing the two kitchens together means restaurant-level craft and technique can be experienced in a more everyday setting.

Fermented, Gut-Friendly Food and the Rise of Pickling in London Kitchens

Across London, more chefs and diners are exploring the benefits of fermented food. From kimchi to miso, fermentation has moved from niche to mainstream as people look for deeper flavour and ingredients that support digestion. This growing interest in gut friendly food reflects a shift towards meals that are both satisfying and functional.

Fermented vegetables and pickling are central to this movement. These techniques enhance natural flavours, extend the life of seasonal produce and introduce beneficial bacteria that support gut health. At the same time, they bring brightness, acidity and complexity to dishes, balancing richer elements with freshness.

The Holy Carrot collaboration bowl reflects this wider trend, combining fermentation-driven flavour with accessible, nourishing ingredients.

Inside the Holy Carrot Bowl

At the heart of the collaboration is a bowl built around contrast, texture and depth. It layers seasonal vegetables with fermented and pickled components, creating a dish that feels vibrant and satisfying. The bowl includes: Umami Mushrooms, Pickled Carrots, Pea + Edamame, Cucumber, Kale + Cabbage, Spinach, Wholegrain Rice, Spring Onion + Coriander, Wakame Crunch, Miso Ponzu Dressing and Mushroom XO Sauce.

Each element plays a role. The umami mushrooms and Mushroom XO Sauce bring depth, while the Miso Ponzu Dressing adds acidity and brightness. Pickled carrots provide sweetness and tang, contrasting with the freshness of cucumber and leafy greens. Wakame crunch adds texture, and wholegrain rice gives the bowl substance.

Together, these pickled vegetables, fermented elements and seasonal greens create a balanced dish that reflects both kitchens’ approach to flavour, nutrition and craft.

The atis x Holy Carrot bowl will be available at all atis locations until April 2nd, giving Londoners a limited window to experience this collaboration, so make sure to try it next time you are at your local atis!