The new vegetarian restaurant follows in the footsteps of the original which was founded way back in 1962
The all-new Hendersons vegetarian restaurant opens its doors tomorrow in Edinburgh’s Bruntsfield area.
The new restaurant follows in the footsteps of the original Hendersons restaurant which closed last summer, with Barrie Henderson, grandson of founder Janet Henderson, taking the helm.
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 new opening features an all-day menu 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 Henderson's former kitchens, have also been adding exciting new 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. A menu that reflects the modern vegetarian and vegan dining experience.
Everything made on the menu is created from scratch and utilizes 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.
Harkening to the Hendersons of old as well as the new, the walls have been given a textured feel, and an archway has been created as a nod to the original restaurant.
With the design project overseen by Edinburgh-based firm Four-By-Two, the building makes use of natural, sustainable materials, with a focus on wood, which is highlighted by the original tables that were used back in the 1970s in the main dining area. The aprons worn by the front of house staff were also designed and made by Barrie’s partner Clara.
Open seven days a week, Hendersons is ready to welcome customers all day for coffee, lunch or dinner with a breakfast menu set to be introduced at a later date.