Holy Carrot, Spitalfields: Faye Toogood’s Sculptural Take on the Bistro
In Spitalfields, Faye Toogood has reworked a new outpost of Holy Carrot as a contemporary bistro—pared back and materially direct. Set within a former bank on the edge of the historic market, the project takes its cues from both context and kitchen: a plant-led menu translated into a palette of linoleum, canvas, tile, and wood, heightened through sculptural gestures and painterly interventions.
Working in her characteristically cross-disciplinary mode, Toogood layers the utilitarian with the expressive. Honest materials—wire, paper, canvas—are treated with a degree of reverence, set against a historically inflected palette drawn from Spitalfields’ Georgian surroundings. Running the length of the room, a hand-painted mural by Toogood—figures entwined with oversized mushrooms—anchors the space. Part dreamscape, part still life, the design shifts the room from a daytime canteen to something more immersive by evening. The effect is tactile and assembled, balancing raw and refined with a quality that feels both improvised and exacting. Here’s a look:
Photography by Ollie Tomlinson for Faye Toogood.
Above: Bar stools upholstered in fleece bouclé and dining tables set with Michael Thonet No 24 Chairs.
Above: The top half of the dining room is painted in Farrow & Ball’s Cola No. 9918.
Above: A simple table setting with aluminum candle holders.
Above: The pendant lights throughout are designs by Luigi Bandini Buti for Kartell.
Above: A detail of the mural.
Above: Tables are designed with linoleum pieces—the tables are intentionally undone for lunch service and covered for dinner.
Above: A row of aprons hangs on the wall between the main dining area and separate event space.
Above: The pairing of dark wood, white lace, and natural cuttings maintains an overall composure.
Above: Hand-painted curtains and a woven basket converted to a wall sconce.
Above: An extra long table ready for events.
Above: A bathroom and lounge area.
Above: The lounge is equipped with two Toogood designs: the Gummy Armchair and the Cobble Tall Side Table + Stool.
Above: Executive head chef Daniel Watkins and owner Irina Linovich.
Above: Faye Toogood in the dining room.
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