Doing well and receiving daily compliments from customers is Henry’s Grill in High Street, Esher – one of only two sustainable restaurants in Surrey – both of which are owned by entrepreneur Reza Amini.
Reza Amini opened his first sustainable restaurant called Henry’s Kitchen at Hampton Court in May last year. The restaurant, which was the first independent sustainable restaurant in Surrey, has been highly successful and was a finalist in the Surrey Food Awards last year.
The project was carried out by El Torito Ltd, design and build specialists for the catering sector and also owned by Reza Amini.
“We took over the premises of Daylsford Organic Restaurant and Shop, starting with almost a shell unit. We designed the restaurant to reflect our sustainable ethos with key elements including reclaimed timber wall cladding from a local timber yard, a recycled glass tiling bar feature, recycled timber table tops, low energy lighting in the restaurant and motion sensor lighting in corridors and storerooms to boost energy savings. In addition, all of our menus and business cards are printed locally on recycled paper.
“A further design feature is the banquette seating which is divided into different sections – some of which are enclosed, with others being more open, to suit the differing requirements of customers,” said Reza Amini
The works also included the installation of all new equipment in the original open
kitchen area which features a rotisserie charcoal grill, giving a delicious flavour to the restaurant’s choice of British and Welsh meats, free range chicken from Windsor, fish and seafood from sustainable sources.
The project was completed in a fast track programmed over just two and a half months.
“The restaurant is doing well and looks very nice indeed – in fact we receive compliments from customers on a daily basis. Before we took over there was no atmosphere to the place but now it’s warm and welcoming,” Reza Amini told Premier Hospitality.
“The restaurant is very large with 140 covers and includes an open plan kitchen where diners can see their food being prepared. In addition to the timber wall cladding feature, we hired a local artist to paint black graffiti style lettering and murals on the walls reflecting the menu. Another artistic element is a unique bespoke lighting feature made entirely from copper pipes on the top of the bar.
“We also support local tradesmen and sub contracted local labour on the project. In addition, we buy our meat locally and serve coffee which is roasted nearby in Surbiton. We try to support local businesses wherever possible and also support a local charity by donating 50p from a starter and 50p from a main course to them.”
Henry’s Grill Esher is committed to take various initiatives to fulfill its commitments by contributing to the local community and managing the social and environmental impacts of its operation and therefore making a huge difference on issues such as climate change, animal welfare and food waste.
As a part of its initiative the restaurant is committed to give the locals various opportunities such as sourcing desserts one day a week from a local enterprise or offering a platform to local young artists to perform to the diners.
Diners at Henry’s Grill can look forward to a mouth-watering menu including starters such as Falafel topped with goat’s cheese and caramelised onion; Jack Daniels glazed chicken wings and BBQ baby back ribs and chicken wings.
Mains include fillet, sirloin, rib-eye and T bone steaks; lamb chops; baby back BBQ ribs’ lobster; salmon; sea bass and giant prawns – all with a selection of sauces. From the Churrasco Grill there’s piri piri marinated half free range chicken, saffron and lemon marinated free range chicken on the bone and free range chicken supreme wrap in streaky bacon.