• Hinton Magazine

Holy carrot launches exclusive afternoon tea in partnership with Amelia Windsor

Holy Carrot, the innovative plant-based restaurant located in Knightsbridge is delighted to announce a special collaboration with Amelia Windsor for its brand new and exclusive Afternoon Tea, which launched on Tuesday 2nd November. Amelia is a contributing editor at Tatler magazine and a model committed to sustainable causes. Holy Carrot’s Head Chef Elena Savchuck has taken inspiration from the classic British afternoon tea, with added touches from Amelia to create a fun and unique twist to the menu.



It’s been more than 150 years since the 7th Duchess of Bedford shared her wayward secret of enjoying tea and snacks a few hours before dinner. Fast forward to 2021, Holy Carrot is thrilled to be partnering with Amelia on a modern take on the quintessentially classic British custom, creating something truly iconic together.


Holy Carrot’s afternoon tea in partnership with Amelia Windsor is ideal for those looking to indulge in deliciously opulent food and beverages. The menu features both sweet and savoury plant-based, gluten free and refined sugar free bites, served with a pot of tea from the restaurant's broad selection or for an extra touch of luxury, with a glass of Piper-Heidsieck Essentiel Extra Brut champagne or a newly created vodka gimlet, which includes a blend of vodka, rosemary and cucumber. What better way to spend an indulgent afternoon than enjoying a one-of-a-kind afternoon tea, in one of the most charming and luxurious locations in London.



Guests will be treated to beautifully delicate but decadent patisserie such as Choco Cheesecake Lollipops; Mini Lemon Tart with Vegan Italian Meringue; Miso Caramel Trifle and Snickers & Passion Fruit Graffiti Bonbons. As no afternoon tea is complete without the classic scone, Holy Carrot will serve its light and fluffy Scones with Vanilla Sour “Cream” and Cherry Jelly. Those with a more savoury tooth will not be disappointed either, with a wide selection including Smoked “Salmon” Carrot Sandwich; Purple Potato Croquette; Crostini with “Crab” Salad and Raw Avocado on Toast with Radish.


Amelia Windsor comments: “It is a dream to work with Holy Carrot and I am fascinated by all the dishes they have on offer created by their brilliant team. The menu is incredibly exciting and each dish is not only delicious but full of nutritious value, meaning you can treat yourself whilst also benefiting from all the natural goodness in the ingredients. The restaurant itself is a beautiful space and has allowed for an innovative and spoiling culinary experience that is also entirely plant based.



Holy Carrot’s goal is to offer its guests a new way of experiencing and enjoying vegan food, with menus focusing on using the very best ethically sourced organic seasonal British produce, prepared in a mindful manner. The Afternoon Tea menu is no different, with all dishes being free from; gluten, refined sugar, preservatives and additives.


Irina Linovich, founder of Holy Carrot, comments: “We’re delighted to be partnering with Amelia. She has been a huge support and valued visitor since we launched, so it was a natural next step for us to partner with someone who already feels like an extension to our team.”

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