The Henry Root sources our produce and supplies from local, sustainable and boutique sources wherever possible.
We believe in supporting the small guys and bringing our valued customers the highest quality produce available.
The Henry Root selects Butchers who match our values! Quality, Outdoorness! And Freshness!
We source from 2 wonderful butchers who care as much as we do about brilliant burgers and super steaks!
H G Walters
H G Walters supply produce free-range, organically-fed animals in the traditional way. Their pure-bred Aberdeen Angus beef, is hand selected to meet their exacting standards, and is traditionally reared on open pastures in Ayrshire, Scotland. Their beef has the good natural marbling and firm fat covering that’s essential for succulent and tasty meat. We use H G Walters for our delicious Hanger Steak, Duroc Pork and gourmet burgers.
Gordon’s are rare meat butchers. We love them for their rare breed cattle reared in the Lake District!
We use Gordon’s for our very special Cote de Boeuf for 2 and our Sirlon Steak.
Come and taste how good it is at our Monday Night Steak Night at The Henry Root. Receive a complimentary glass of red wine with your steak!
Try any of our lovely crab dishes and you’ll wonder how we serve up such yummy seafood.
We source the crab found in our Potted Dorset crab & toast dish from Portland Shellfish.
Portland Shell Fish source their crabs from Dorset. They are large brown crabs which are sweeter than blue or Asia Pacific varieties. They also don’t take as long to cook, which means they retain more protein for you!
All of the crabs are double picked to achieve the best quality possible.
Based in New Covent Garden, Richard Murray source the best fish at auction daily from Billingsgate market. Visit their website for delicious fish recipes and useful information on what is in season.
We source our famous Vaccherin from Premier Cheese ‘s.
Premier Cheese’s make their cheese with passion through artisans in England and France.
If you love the cheese at The Henry Root you can buy it online at;
Boulangerie De Paris
Boulangerie De Paris are an artisan French bread maker. Produced using the traditional method the Henry Root serves up their rustic large bron loaf and tops off our beautiful burgers with their Brioche buns.
We offer organic and bio-dynamic wines
The Henry Root offers over 200 wines.
Each choice on our wine list is carefully selected by Finbar our wine man for it’s credentials as a responsible sourced wine from boutique vineyards or smaller suppliers.
Some of our favourites include.
Chignin by Berlioz
Produced in Le Viviers, Chignin. Savoie, by esteemed winemaker Gilles Berlioz, our Chignin is certified Ecocert (organic).
This wine is bottled according to the lunar cycle at the end of the month and is light, zesty, with surprising length and a chalky lift on the finish.
The vineyard from which we source this wine sold 2.8 hectares of land recently to concentrate further on producing quality wines and convert to agro-bio.
Haut- Nouchet, Florilege – Pessac- Leognan
Our Chateau Haut comes from the village of Martillac, France.
The vineyard in which it is produced, has used no Herbicides for the last 20 years.
The wine which is 55% Sauvignon Blanc and 45% Semillion is hand harvested with 3 or 4 successive selecting pickings for each parcel.
We suggest you enjoy this beautiful tipple with our Seared Scallops
Pinot Noir Dorflagen, Pittnauer
Gerhard Pittnauer, the winemaker who supplies our Pinot Noir Dorflagen has the philosophy ‘To make wines as natural as possible’.
The wine is grown in soil built up with organic matter and they use no synthetic chemicals in preparations. They only use sulphur and copper with sprays BD500 and BD501, both bio-dynamic preparations that assist with plat and soil health.
The Pinot Noir is 100% Pinot Noir Grapes from the Neusiedlersee/Burgenland region.
Jurancon Sec, Vitatge Vielh, Clos Lapeyre
Jurancon is in the foothills of the French Pyrenees on the Atlantic side. It is from here that we source our Jurancon Sec, which is a blend of 50% Petit Manseng, 40% Gros Manseng and 10% Courbu.
Wine Maker Jean – Bernard Larrieu’s philosophy is ‘To produce wines that express the specificity of grape varieties and the soils’
Inline with The Henry Roots penchant for natural wines, Larrieu avoids heribicides, works the soil to encourage deep rooting and uses natural composts
Vitage Vielh is also made from old vines, used for at least 60 years.
Montlouis Mineral+, Domaine Frantz Saumon
This wine from Montlouis in the Loire Valley is produced by wine maker Frantz Saumon. Frantz is a non-interventionist and works without chemicals in his vineyards
All of the wines from this vineyard are strictly organic and no herbicides are used in the production so that the microbial life of the soil is encouraged.
Frantz pays precise individual attention to each parcel of vines to protect their local fauna and build their natural defenses.
The Montlouis mineral is a great drop to enjoy with salmon.
Vertus Premiere Cru Clos Notre Dame – Veuve Fourny
Just one of The Henry Roots wonderful Champagnes, our Vertus Premiere Cru is produced by Veuve Fourny & Fils.
The vines in this vineyard are fed organically which produces low yields, the grapes are of superior quality due to their high concentration, and they produce rich aromatic juices.
The plot on which these vines grow was formally owned by Notre Dame Abbey.
Glazebrook & Co
The lovely Glazebrook & Co specialise in quintessentially British silver and stainless steel cutlery of the very highest quality.
The Henry Root uses Glazebrooks time-honoured, traditional English style crockery in Sheffield Steel with Bone Handled knives.
We love Glazebrook’s focus on quality and style and their ‘superlative craftsmanship’!
Time for tea!
Tea at The Henry Root is served in the UK’s finest pottery!
Our quaint tea cups and saucers are from Burleigh, the last working Victorian Pottery in England.
Burleigh is a family business who were established in 1851 and have a rich heritage of design and craftmanship.
Burleigh use ball clay from Devon; china clay from Cornwall and the unique skilled decorating process of underglaze transfer printing.
Come and enjoy a tea in Burleigh at the Henry Root or visit http://www.burleigh.co.uk/ to order in your own little piece of Englishness for your home.
There’s a glug jug on every table at the Henry Root filled with still or sparkling water!
Glug Jugs are fish shaped water jugs. When filled with water this unique design produces an amusing ‘glug glug’ sound when poured.
Glug Glug Jugs were originally made by Thomas Forester & Son in Staffordshire in the late 1870’s and now can be purchased directly from the Henry Root for 20 pounds
Glug Glug Glug