Chef Profiles
Barry Baker
Barry Baker has held the position of Head Chef at Henderson's since 1987, having served his apprenticeship in a variety of other restaurants, including London's legendary Crank's. He and his team provide food for the restaurant, the bistro, the bakery and Henderson's popular deli counter.
Barry's passion for creative vegetarian cookery is reflected in his choice of signature dish, Henderson's famous risotto. As he explains, 'I particularly like this dish because it changes from month to month, depending on which fresh produce comes into season.'
'There has probably never been a more exciting time to be a vegetarian chef,' he adds, 'as the choice of local and organic ingredients has never been greater.'
Although he himself is classically trained Barry cites as influences chefs like Rick Stein and Jamie Oliver - 'anyone who strives for clean, fresh flavours, anyone who doesn't allow the cookery to overwhelm the natural goodness of the ingredients.'
His other great influence, of course, is the brigade working under him. 'We have a wonderful team here,' Barry says, 'and there is nothing I enjoy more than encouraging them to experiment and innovate, to ensure that our constantly evolving menu always keeps us that one vital step ahead.'
Mike Black
Mike Black
Mike Black has worked as a chef in Henderson's since returning from a year's independent travel around Australasia in 1997. The huge variety of food he sampled on those travels have provided him with a constant source of inspiration.
"Many people think that meat-free cookery must be somehow difficult", he says. "Actually my experiences in Asia, with its various traditions of vegetarian cuisine, have encouraged me to see it not as a limitation, but as an opportunity.
"Henderson's recently carried out a customer survey", he adds. "I was fascinated to discover that more than half of our regulars are not themselves vegetarian - they just love our food".
The Henderson's team is lead by executive chef Barry Baker, previously of London's famous Cranks restaurant.
"Barry fosters an atmosphere that is both challenging and encouraging" says Mike. "He wants his chefs to experiment, to fuse their disparate backgrounds and influences, to re-invent the dishes of the past for a healthier future. Above all he wants Henderson's to retain its legendary status as Edinburgh's pre-eminent vegetarian restaurant".
Sarmite Majore
Sarmite Majore
It's probably the trickiest thing about eating at Henderson's, and you'll know the feeling I'm sure. There you sit, having polished off a delicious and healthy summer salad, feeling mighty virtuous and exceedingly pleased with yourself. Ah, my friend, don't look too smug just yet, the real test is still to come - can you resist pudding? Alas in my case the answer is usually 'no'. And the person responsible for my frequent falls from grace? Step forward Sarmite, Queen of the Dessert.
Sarmite Majore has worked at Henderson's since December in 2006. Originally from Riga in Latvia, she moved to Edinburgh after spending some time in Ireland and says she loves the Scottish capital for its culture and architecture, and for the friendliness of its people, all qualities that it shares with her own home town. Indeed it is interesting to note that Old Riga, like the Old and New Towns of Edinburgh, is a UNESCO World Heritage Site.
Although Sarmite trained as a chef in Latvia she readily admits that working at Henderson's has broadened her horizons considerably. What she particularly enjoys about her current job in charge of sweets is the freedom she is given to do what she wants to do, to make what she wants to make. While certain perennial favourites such as Henderson's trifle and cheesecake are fixtures on the menu - and quite right too - Sarmite appreciates working in an atmosphere in which imagination and innovation are highly prized. Acutely aware that with desserts the food must not only taste good but also look good, she revels in the artistic and aesthetic aspects of her work. Sarmite is quick to point out as well that it is a mistake to think her sweets are necessarily rich, calorie laden and unhealthy: as far as possible she tries to keep to Henderson's fundamental philosophy, putting freshness at the centre of everything she does. She loves working with local, seasonal fruit, with nuts and seeds - and with vegetables. 'People don't normally associate vegetables with dessert cookery' she says, 'but as well as being delicious in their own right they add hugely to the interest and variety of what I make.'
Away from the kitchen Sarmite has a deep interest in Eastern philosophy, in yoga and meditation and the part they can play in a happy and healthy life. This, coupled with her fascination with ancient civilisations, means that a country she would like to visit one day is India: for the moment however Sarmite seems happy where she is. 'There are many things I want to do in my life' she says 'other than travel.' Luckily for us at Henderson's, one of those 'other things' is to create some of the most tempting, the most mouthwatering cakes and desserts imaginable.
