It is no exaggeration to state that Hendersons is an Edinburgh institution.
Founded by Janet Henderson in 1962, the restaurant spearheaded vegetarian eating in the city. Even with the sixties hippy culture round the corner, Janet must have been a trailbazer. Now via her grandson Barrie, the legacy continues as a new venue in Bruntsfield opens today.
The all-day menu is designed to be approachable and affordable. Old favourites such as the
famous Hendersons haggis and classic salad plates, will be presented alongside new dishes like a starter of Pumpkin and Blue Murder Cheese Ravioli with browned butter, crispy sage and toasted pumpkin seeds. For pudding lovers’ Buckwheat, Pistachio and Brambles S'more Cake with white chocolate and whisky sauce tempts.
The new menus have been created by reputable chefs Paul Kayne and Nives Arosie and reflect a modern approach to the vegetarian and vegan eating:
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.”
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. 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.
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.
7-13 Barclay Place Edinburgh, EH10 4HW
7 days – 12-10pm
View a sample menu here.