Sir Henrys - (Near , london)

5 /5 Wayne S: What a special place! First impressions when pulling into the car park were wow! The grounds are beautiful and that tiny door at the front would not have led us to believe this jewel existed behind it. Stunning is the only word to describe it. Complete with an open log fire, we couldnt have picked a more perfect spot for a Sunday roast. WOW! Not only was service impeccable with a warm disposition (Kira), the food service was rapid; she had the kind of attention paid to us youd expect in a Michelin starred restaurant. And the roast! They have genuinely perfected the roast. Special mention to the unsung hero of roasts, the Yorkshire pud - spot on! Hands down the best roast in the greater London area. Great prices (£17 f/beef) and a fiver for a pint of Whitstable. Cant beat it. The chicken roast my wife had was also equally enjoyable and the coke was nice and crispy as she describes it. This would be even more enjoyable in the summer so we will be back!

1 /5 Heerthiga Winston: We visited on Christmas Eve for our Christmas meal with a friend’s family. The food was fine. Nothing memorable, nothing terrible either. What really affected the experience was the service. The waitress was extremely disruptive, to the point where we couldn’t have a relaxed conversation at the table. Every few minutes she interrupted us, even while we were clearly still eating, repeatedly asking if we were finished or still going. I understand checking on guests is part of the job, but this felt excessive and uncomfortable. Given that we spent over £300, the overall experience was disappointing. The interaction felt rushed and impersonal, and her manner came across as robotic rather than warm or welcoming. It turned what should have been a pleasant Christmas meal into a rather unpleasant and disrupted evening.

5 /5 Sally Moorey: Our first visit to this beautiful restaurant but definitely wont be our last. Lovely, really friendly staff, so welcoming & delicious food, a menu for all tastes, including a vegan menu. In a beautiful atmospheric cosy barn effect surroundings. A lovely atmosphere, decor & good music playing too. I highly recommend this restaurant.

1 /5 Luna: Abysmal Food, Rude Manager – Won’t Be Returning I attended Sir Henry’s Saturday night for a Christmas dinner with a group of 20+ people. It was hands down one of the worst dining experiences I’ve had. The starter (Yorkshire pudding with pulled beef) arrived lukewarm. For the main, four of us sitting together ordered the same pork schnitzel with jus. Every single plate arrived exactly the same — a thick slab of pork, heavily breadcrumbed and completely smothered in thick gravy. This was not jus. The plates were swimming in it — covering the entirety of the schnitzel, potatoes and spring onions. We tried to make the best of the meal and eat what we could; some managed better than others, but it was genuinely unpleasant. As you can clearly see from the photos, the plates were drowned in gravy. The spring onions were thick, chewy and clearly not fresh — you could barely cut through them. The potatoes were the only remotely acceptable part of the dish. Dessert was a Christmas pudding that tasted watered down and jelly-like rather than a proper pudding. It was cold, and the custard tasted unpleasant, and perfumed. When we complained, the manager became argumentative and dismissive. My son had already told the waitress he did not want his schnitzel covered in gravy and asked for a replacement. Instead of handling this professionally, the bleach blonde manager came over and aggressively questioned him about “what his problem was.” She repeatedly argued that the gravy was jus, despite four identical plates clearly being smothered in thick gravy. When we pointed out that jus and gravy are not the same thing, she continued to argue and insisted we would have to pay for it because “that’s what we ordered.” Her behaviour was vile, confrontational and completely unacceptable. This is not how a manager of a large establishment should speak to paying customers. The only positive of the evening was the waitresses. They were absolutely amazing — polite, helpful and genuinely apologetic. Ironically, these young women showed far more professionalism and customer service than the middle-aged manager representing the restaurant. They put her to shame. I refused to pay for the dish and will never return. The food was rank and the management service appalling. The only reason the evening wasn’t a total write-off was the company of our friends. Several of them were also unhappy with their meals, but I’ll leave them to write their own reviews. Sir Henry’s seriously needs to rethink who they have as the face of their restaurant.

4 /5 Lord Constantine: Vegetables were tepid and the savoy cabbage undercooked and the outer leaves used. There was only one sugar snap pea which was bad. More Savoy cabbage than anything else, my wife didnt get any broccoli at all. Was supposed to be mixed vegetables. The waitress brought another dish to the table, again savoy cabbage nothing else and a piece of an outer leaf which should have gone in the bin. The roast potatoes tasted like they had been reheated or cooked twice. Gravy was added to the meal without being asked. I didnt want gravy. The service charge should be discretionary (table for 2), but it appears to be placed on the bill automatically. I should have asked for the service charge to be removed from the bill, but it was my birthday, so I let it ride. Reply to owners comment: When eating a Sunday roast in a restaurant, gravy is typically prepared and served at the table, not in the kitchen. It is usually kept warm on the serving counter or in a gravy boat and poured over the meal by the server or the diner themselves. This allows guests to control the amount of gravy they add, especially since its a high-risk food product (as noted in food safety guidelines) and should not be mixed with previously served gravy or reheated after sitting out. For optimal safety and quality, restaurants follow guidelines such as maintaining hot food at 63°C or higher and serving gravy fresh, not reheated after being left out.