Inside the Chef’s Kitchen: Chef Daniel Watkins

Chef Daniel Watkins is a British chef known for his bold, visually driven, produce-led cuisine. Now Executive Chef at Holy Carrot in London, he focuses on seasonal, plant-forward gastronomy shaped by creativity and sustainability. Formerly of ACME Fire Cult, he is recognized for his expressive plating style and is a valued friend of COSTA NOVA.

You’ve maintained a long-term collaboration with COSTA NOVA. How would you describe the brand’s vision and how does it align with yours?

My relationship with COSTA NOVA feels very natural because the brand’s vision goes beyond simply creating plates – it’s about craftsmanship, longevity and authenticity. There’s a real honesty in the materials and design language that I connect with deeply. Through fire cooking, fermentation and celebrating seasonal vegetables, I aim to create grounded yet refined experiences. COSTA NOVA shares that balance, with pieces that feel contemporary, human, tactile and timeless.

In your work, aesthetics plays a key role in the dining experience. How does tableware elevate your culinary creations and the guest experience?

I’m very conscious of tactile contrasts – the ceramics against delicate ingredients, the interaction between light and glazes and how darker tones enhance color. These details shape perception and give dining moments emotion. Good tableware gives food context and that emotional side. It can amplify the beauty of ingredients, highlight contrasts and create rhythm throughout a menu. COSTA NOVA pieces support the ingredients rather than overpower them, which is something I value hugely.

What new culinary concepts and projects are you currently exploring, and how do they reflect the evolution of your creative approach?

Concepts that continue to blur the lines between fire cooking, fermentation, plant-focused cuisine, and more instinctive forms of dining. A lot of my current work is focused on extracting maximum flavor from humble ingredients through smoking, preserving, slow cooking, and fermentation while still creating something elegant and modern. I’m increasingly drawn to experiences that feel emotional and connected, balancing warmth and atmosphere with precision, moving from impressing to creating food people remember.

Sustainability is a shared value between you and COSTA NOVA. How does it shape your work and how can high-end gastronomy push it further?

Sustainability influences almost every decision I make now: seasonal ingredients, reduced waste, preservation, and using overlooked parts of produce. It also extends to partnerships and materials, which is why with COSTA NOVA it feels authentic, as we share an appreciation for craftsmanship, durability, and thoughtful production. High-end gastronomy can redefine luxury as care, seasonality, and integrity rather than excess. The future lies in responsible, low-waste kitchens, stronger ties with producers and design made to last.