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HENDERSONS, Eat Better Live Better VEGETARIAN RESTAURANT
In 1962, Barrie’s paternal grandparents Janet and Mac Henderson first opened the Hendersons Shop on Hanover Street in 1962, with the basement restaurant opening in 1963. Almost six decades later, in the summer of 2020, Hendersons ceased trading as a result of lockdown, so in order to preserve Janet’s legacy, her grandson Barrie Henderson announced plans to re-establish the family business following pleas from former customers, devastated by news of the closure of the city centre restaurant, opening his Bruntsfield venue the following year. After great success they have now officially opened their second location in Glasgow.
Barrie said: “Thanks to your incredible support over the last few years, we’re about to begin an exciting new chapter for Hendersons. This week, we’ll be opening our second restaurant in Glasgow. It’s something we’ve dreamed about for a long time, and seeing the restaurant come together has been incredibly special. We’re looking forward to welcoming our first guests and sharing everything we’ve been working on over the past few months.”
This vibrant exceptional vegetarian restaurant is being recognised with top reviews for its ethical food and buzzing atmosphere. Edinburgh’s legendary vegetarian restaurant, founded by Janet Henderson in 1962, made its way into the hearts of people seeking goodness from nutritious, homemade food: ‘eat better, live better.’ Thanks to Janet’s grandson, Barrie Henderson, her legacy will live on. Also offering takeaways & outside catering for weddings, events and family get togethers.
Sourcing is at the forefront of the kitchen philosophy, with everything made from scratch using local, seasonal ingredients. Barrie and his lovely wife Clara have cultivated a small fruit, herb and vegetable garden to the Edinburgh restaurant’s rear, where they are growing as much as possible to sustain the kitchen, also sourcing locally from producers, their home garden and family.
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. 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 are designed and made by Clara, as well as the curtains hanging over the bar.
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 Thursday to Tuesday from 10am – 10pm, Hendersons is welcoming customers for brunch, lunch and dinner.
About Barrie Henderson: Barrie has been part of the Hendersons family business since he was 14, working his way through different departments including the old organic bakery, the kitchen and front of house, eventually becoming general manager at a time when the company was run by his uncle and father. During a 2-year hiatus in 2010 Barrie gained experience in Germany, then working as a chef in the Inner Hebrides, returning to Hendersons in 2012. He went on to gain a Masters in Hospitality and became instrumental in the overall running the business, helping them win several awards including Green Family Business of the Year 2018 (The Herald) and Family Business of the Year 2016 (The Sunday Post). Barrie is devoted to a vegetarian lifestyle, spending much of his time developing new recipes. He is also passionate about sustainable food production and growing his own food. His most treasured award is for a red cabbage that secured first prize at a local vegetable competition.
Gift Vouchers also available.
