Sustainable restaurant Henry’s Kitchen opens in Surrey

By Lauren Houghton

- Last updated on GMT

Related tags: Sustainable restaurant, Food, Menu

Reza Amini at Henry’s Kitchen
Reza Amini at Henry’s Kitchen
Restaurateur Reza Amini has opened eco-friendly and sustainable restaurant Henry’s Kitchen in Elmbridge Borough in Surrey.

Henry’s Kitchen is the first independent eco-friendly and sustainable restaurant in the Elmbridge Borough. Amini founded Mexican restaurant chain El Torito and has been in the restaurant business for more than 15 years. He also owns Italian restaurant Square Olive in Hampton Court, Casa Nostra in Wimbledon and Clarence Brasserie in Windsor. Amini believes the food industry has ‘changed drastically’ during the time he has been a part of it.

“It’s become more apparent that we have been affecting the climate,” Amini said. “Following the horse meat scandal last year, I realised how concerned the public is about where their food comes from. This led me to join the Sustainable Restaurant Association (SRA) and open my first sustainable restaurant. I am working with the SRA to achieve my goals and I want to inspire other restaurateurs to follow my example.”

Sustainable and eco-friendly

The restaurant has been designed in a way that intends to minimalize any impact it has on the environment. This includes it having toilets that flush using rainwater, reclaimed wall cladding from the surrounding area in Surrey, and table tops that have been put together using scaffolding boards that have been reclaimed from the nearby Brighton. The restaurant’s menus are also printed on recycled paper and printed locally.

The restaurant also utilises energy efficient equipment and energy-saving LED lighting. Henry’s Kitchen will also be donating 50p from the sale of starters and 50p from the sale of main courses to local charity Princess Alice Hospice, which provides care for patients with advanced illness and those approaching the end of their lives.

The menu, which features a combination of British and Mediterranean dishes, has also been created to focus on sustainability. Produce is sourced from local suppliers whenever it is possible, with Henry’s Kitchen acquiring its honey from Reigate, coffee from Surbiton, cheese from Norbiton, free range chicken and eggs from Windsor and meat from the South East.  It gets its fish from British sustainable fisheries that are certified by the Marine Stewardship Council.

The menu will be changed regularly to reflect what is in season locally, and will offer British favourite fish and chips every Wednesday.

Henry’s Kitchen is located at 9 Bridge Road in Hampton Court. 

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