It may be in a different location and the menu may have had a refresh (don’t worry the classics are still available too!!) but we don’t care as long as it’s back! Welcome back Hendersons. The legendary vegetarian restaurant will now be located in Bruntsfield and will be run by original founder, Janet Henderson’s, grandson Barrie who will bring a modern approach to the vegetarian and vegan dining scene.
Read on to find out more.
When Hendersons closed its doors last summer, it marked the end of an era. Edinburgh’s legendary vegetarian restaurant, founded by Janet Henderson in 1962, had made its way into the hearts of people seeking goodness from nutritious, homemade food. In recent decades the restaurant adopted the mantra ‘eat better, live better’, and thanks to Janet’s grandson, Barrie Henderson, her legacy will live on at a new venue in Edinburgh’s Bruntsfield when it opens tomorrow.
Barrie said: “After the amazing support we’ve received from our Edinburgh community, we’re really looking forward to opening. The chefs are excited to reveal new dishes that complement the vintage dishes we’re bringing back. The menus are going to be refreshed with the seasons, as well as in response to feedback from customers, so expect to see a revolving selection of dishes over the coming months, featuring old favourites and new creations.”
The all-day menu is designed to be both approachable and affordable. Returning customers, eager to see their favourite dishes, like the famous Hendersons haggis and classic salad plates, won’t be disappointed. Head chef Paul Kayne and senior chef Nives Arosio, both hailing from Hendersons former kitchens, have been adding exciting dishes like the starter of pumpkin and blue murder cheese ravioli with browned butter, crispy sage and toasted pumpkin seeds, and a dessert of buckwheat, pistachio and brambles s’more cake with white chocolate and whisky sauce. Their menus reflect a modern approach to the vegetarian and vegan dining experience.
Sourcing is at the forefront of the kitchen philosophy, with everything made from scratch using local, seasonal ingredients. Barrie and his partner Clara have cultivated a small fruit, herb and vegetable garden to the restaurant’s rear, where they are growing as much as possible to sustain the kitchen. The launch menu includes no less than five varieties of heritage potatoes grown in the garden, to be used in a salad with spring onion, chives, parsley, capers tossed in the house dressing.
The harmonising of old and new is also reflected in the restaurant’s interiors, with many echoes of the Hendersons of old resonating throughout the space. The walls have been given a textured feel, and an archway has been created as a nod to the original restaurant.
Natural, sustainable materials are used throughout with a focus on wood, highlighted by original restaurant tables from the 1970s in the main dining space. The aprons worn by front of house staff were designed and made by Barrie’s partner Clara.
The overall muted colour palate is accented with retro-inspired motifs in yellow, blue and red, displayed in a mural, hand-painted by Edinburgh-based Thomas Paints.
A wall of dried foliage that featured in the Hendersons of the 1990s was the inspiration for the abundance of dried British wheat, barley, broom, hops and birch leaves that adorn the walls, ceilings and tables, carefully arranged by Scottish floral designers Gloam. The entire design project was overseen by Edinburgh-based firm Four-By-Two.
Open seven days a week, Hendersons is welcoming customers all day for coffee and cake, drinks and snacks, lunch or dinner. A breakfast menu will be introduced at a later date.
Address: 7-13 Barclay Place, Edinburgh, EH10 4HW
Website: www.hendersonsrestaurant.com
