7/7/21

Barrie Henderson had been part of his family’s business for almost 20 years when it closed last summer. His grandmother Janet Henderson opened vegetarian institution Hendersons of Edinburgh in 1962 encouraging people to embrace a meat-free lifestyle with wholesome food, much of it grown on her farm in East Lothian.

Not content to see his grandmother’s legacy disappear, Barrie is beginning a new chapter with the opening of a new Hendersons near Edinburgh’s Bruntsfield Links in early September. 

Barrie said: “Many people were in touch last year to tell me how sad they were to see the business close. We built up so much loyalty and trust from staff and customers over the years that I know will be tough to recreate, but I’m confident our brilliant community will come together and we’ll create a very welcoming environment for our friends old and new.” Barrie Henderson

Hendersons ethos has always been to deliver a great food experience for everyone, vegetarian or not. The focus will continue on producing nutritious dishes for all to enjoy. 

Barrie continued: “Whilst we only serve veggie and vegan food at Hendersons, we aim to create the most vibrant, creative dishes that will excite everyone. I’m working on some amazing new dishes right now, but we’ll also be incorporating the classics from the old menus. It’s all about balance and ensuring there’s something for everyone.” Barrie Henderson

Opening 7 days a week, the new Hendersons will serve food and drinks throughout the day accommodating individuals and groups alike. Customers will be equally welcome to visit for coffee and cake, as they are for lunch and dinner. Barrie is also devising a tapas-style menu of dishes that will work alongside a drinks list of cocktails, wines and local beers.

He continued: “I look forward to reconnecting with the customers and friends I’ve known for years. I look forward to the creative process of making dishes with our team, and listening to customer feedback. The buzz of hospitality is unbeatable, and it’s a privilege to connect with so many people. I want our customers to feel relaxed in our company, and leave feeling nourished.”

Work has begun to renovate the premises on Barclay Place (formerly The Apartment) with opening due in early September.

//ends

Hendersons, 7-13 Barclay Place, Edinburgh, EH10 4HW

www.hendersonsrestaurant.com

Instagram: @hendersonseatbetter

Facebook: Hendersons Eat Better

Twitter: @HendersonsEat

Planned Opening Times (subject to change):

12-9pm Monday – Friday

10am-10pm Saturday

10am-9pm Sunday

Hendersons

Hendersons opened in Edinburgh 1962, blazing a trail for the vegetarian and healthy-eating lifestyle. Initially an outlet for the organic produce grown at Janet and Mac Henderson’s East Lothian farm, it expanded to a bistro bar and the popular Salad Table restaurant. This pioneering approach to dining earned Hendersons iconic status on Scotland’s food and drink scene. Almost six decades later, in the summer of 2020, Hendersons ceased trading as a result of lockdown, much to the dismay of their long-standing customer base. 

In order to preserve Janet’s legacy, her grandson Barrie Henderson plans to open a new restaurant this September serving wholesome vegan and vegetarian food made with fresh, organic, local and sustainable produce.

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 Nicholas and father Oliver. During a 2-year hiatus in 2010 Barrie gained experience in Germany, then as a chef at Inver in the Inner Hebrides under the direction of Pamela Brunton, 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.