Holy Carrot’s executive chef Daniel Watkins has partnered with organic fine‑foods brand Clearspring to develop three new recipes showcasing the versatility of the company’s tofu, miso and sea vegetables.
Daniel Watkins, the plant‑based chef best known for leading the kitchen at London’s Holy Carrot, has teamed up with organic fine‑foods brand Clearspring to develop a series of new recipes that spotlight the company’s Japanese‑inspired, plant‑based ingredients.
Watkins has created three dishes built around tofu, miso and sea vegetables, aiming to demonstrate how high‑quality pantry staples can elevate plant‑based cooking. He said the collaboration was driven by Clearspring’s focus on provenance and flavour: “Clearspring stands out for the quality and traceability of their products. Their ingredients allow you to focus on technique and flavour, making plant‑based cooking exciting and approachable. Partnering with them has opened up so many possibilities in the kitchen.”
The partnership aligns with Clearspring’s long‑held commitment to ingredient‑led cooking and traditional production methods, reinforcing the brand’s emphasis on sustainability and authenticity. The new recipes will form part of a wider campaign to show how everyday plant‑based dishes can be made more creative and accessible through simple, high‑quality ingredients.
