Life & Soul Lifestyle Beauty . Fashion . Health . Life
There’s something quietly magical about Holy Carrot on a winter evening. Tucked away on Portobello Road, the space glows with a soft, minimal calm; white walls, warm lighting, and a cool, contemporary stillness that feels very Notting Hill. It’s the perfect setting for a night devoted to flavour, mindfulness, and the beauty of plant-based cooking.
This exclusive Clearspring x Daniel Watkins Supper Club brought all of that, and more to the table. What unfolded was an evening built on real food integrity, thoughtful craftsmanship, and dishes that showcased the incredible range of Japanese pantry staples. And it all began, fittingly, with a matcha cocktail.
A Matcha start to the evening
The welcome drink; a simple, understated matcha cocktail wasn’t the flashiest, but from the first sip it set the tone for the night. Clean, refreshing, and subtly layered, it captured what Clearspring does best; letting quality ingredients speak for themselves. It was a moment that eased everyone into the experience.
A philosophy rooted in integrity
Throughout the venue, Clearspring’s mission was displayed.
Protect the ecosystem. Promote sustainable food traditions. Provide nourishment for future generations.
These values were echoed in everything from the ingredient choices to the menu structure.
One board featured a message from founder Christopher Dawson, highlighting the brand’s 50-year journey from questioning modern agriculture to building a global organic brand. Another emphasised:
“Every product is free from refined sugar and artificial additives, made with care using only the finest ingredients to nourish both people and planet.”
It framed the evening with purpose; this wasn’t just about eating well, but eating consciously.
The menu: a celebration of umami, texture, and craft
Curated by Executive Chef Daniel Watkins, who is known for his fire-and-ferment cooking style; the menu was an elegant exploration of tofu, miso, kombu, sesame, and sea vegetables. And as someone who spent years believing I “didn’t really like tofu”, this menu flipped that belief entirely on its head. Each tofu dish was delicate, flavourful and crafted with a level of care that made its versatility impossible to ignore.
It feels perfectly timed then, that Clearspring has just launched its Organic Japanese Silken Tofu in a new 200g single-serve pack. Crafted to the same premium standards as their bestselling 300g tofu but designed for modern, mindful living.
Created in Japan using water from the pristine Shikoku mountains and made with just three simple ingredients, the new format offers the same silky-smooth texture in a portion-conscious size. Ideal for smaller households, flexitarians or anyone tofu-curious, it’s a sustainable, zero-waste option that still delivers on flavour, quality and nutrition.
With tofu now enjoyed by one in six UK households, and with more consumers wanting flexible, organic choices; this launch feels like a natural extension of the philosophy showcased throughout the supper club: real food, prepared with integrity, enjoyed with intention.
Feasting small plates
Tofu Flatbread with Whipped Miso Butter
The flatbread was warm and crisp around the edges, but it was the whipped miso butter that stole the show; silky, savoury, and impossibly moreish. A revelation.
Chawanmushi Tofu with Kombu Dashi, Pumpkinbushi, Misozuke Radish & Pickles
Delicate, custard-soft tofu balanced with the depth of kombu and the sweetness of seasonal vegetables. Comforting yet refined.
Smoked Liangban with Sesame, Seaweed & Miso Cream
A cool, vibrant dish with layers of smoky richness and bright, umami-packed flavour. The seaweed lifted it beautifully.
Mains
Misomite Udon Noodles with Furikake & Pickled Daikon
Springy, satisfying udon in a miso-forward sauce, finished with tangy daikon and aromatic furikake. It’s a perfect example of simple ingredients elevated.
Tofu Agedashi with Smoked Carrot XO
A true standout. Crisp on the outside, soft within, and drenched in a smoky, spicy carrot XO that felt both surprising and deeply comforting.
Desserts
Chocolate Crémeux with Black Tahini Caramel & Puffed Rice
Rich and velvety with a delicate nuttiness from the black tahini. It’s indulgent without being heavy.
Genmaicha Granita with Bergamot
Bright, floral and refreshing. A sophisticated palate cleanser with Japanese tea at its core.
The joy of this supper club was how every dish felt familiar yet new. The smoked carrot XO was one of the most unexpected flavour combinations of the night; smoky, savoury, and layered without overwhelming the tofu. And the real surprise? Walking away realising that tofu is not only delicious, but incredibly versatile when treated with the respect and imagination it deserves.
A goody bag to inspire home cooking
Guests left with a generous goody bag filled with Clearspring favourites like organic tofu (in the brand’s new packaging), brown rice miso, matcha, udon noodles, shichimi, sea vegetable crispies, and tamari. It was the perfect nudge to keep the inspiration going at home; and a reminder that great plant-based meals start with great ingredients.
This supper club wasn’t just a dinner, it was a masterclass in what plant-based dining can be when guided by integrity, imagination, and exceptional ingredients. From the refreshing matcha cocktail to the umami-rich mains and delicate desserts, every course showcased Clearspring’s philosophy in action.
A nourishing and inspiring night, and a reminder that plant-based cuisine has never tasted better.
