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The menu

Led by the season,
foraged & fermented.

Fresh, flavour-led vegetarian and vegan cooking from locally sourced ingredients — shaped by head chef Anna, who forages wild mushrooms and ferments through the year. The menu changes with what’s good, so this is a taste of the kitchen rather than a fixed card.

To begin

Small plates, made to share

  • Soup of the day Vegan
    Whatever the garden and the season are giving – house sourdough
  • Kale & toasted seed Vegan
    Massaged kale – hazelnut – lemon – nutritional yeast
  • House hummus & olives Vegan
    Smoked paprika – warm flatbread – marinated olives
  • Fermented plate
    A little of what Anna has been curing – changes weekly

Mains

The heart of the kitchen

  • Wild mushroom & barley risotto Vegan
    Foraged mushrooms – pearl barley – kale – toasted seed
  • Hendersons haggis, neeps & tatties Vegetarian
    The house veggie haggis – swede – potato – whisky cream
  • Handmade ravioli
    Seasonal filling – sage – brown butter, or vegan alternative
  • Roast roots & grains Vegan
    Slow-roast seasonal vegetables – ancient grains – herb oil

Sunday roast

Every Sunday, until it’s gone

  • The veggie roast Vegetarian
    The centrepiece – roast potatoes – seasonal veg – rich gravy – Yorkshire
  • The vegan roast Vegan
    All of the above, made plant-based – nothing left off the plate

Something sweet

To finish

  • Sticky toffee pudding
    Date sponge – toffee sauce – vanilla ice cream
  • Seasonal fruit crumble Vegan
    Oat crumble – the season’s fruit – custard
  • Chocolate pot Vegan
    Dark chocolate – sea salt – olive oil

To drink

A bar as considered as the plate

  • Cocktails
    An extensive list – built with the kitchen’s ferments & the garden
  • Wine
    Low-intervention and organic bottles, by glass & carafe
  • Coffee & tea
    From the tiled bar – all day
A bowl of wild mushroom and barley risotto at Hendersons
Wild mushroom & barley

Please let us know about any allergies or dietary needs when you book — nearly everything can be made vegan, and the kitchen is happy to help. Weekday lunch specials change daily.

In the kitchen

Anna forages
what she cooks.

Head chef Anna came to Hendersons from Poland by way of a real obsession with wild food — foraging mushrooms, fermenting and preserving through the seasons. It’s why the menu moves the way it does, and why no two months taste quite the same.

Book a table Meet the team
A pot on the go in the Hendersons kitchen
On the pass