X Close
Opening Hours Today: 11:00 - 23:00
Gift vouchers
  • Enderby House, 23 Telegraph Avenue, 
  • Greenwich, 
  • London, 
  • SE10 0TH
Opening Hours:
11:00 - 23:00
Food Service Times:
12:00 - 22:00
Our Suppliers and Produce

At the Enderby House, we are proud of what Britain’s farmers, fishermen etc deliver, so we only use British seasonal produce to create our menus. In 2023 we are making it our mission to tell you our customers more about the ingredients we use to create our dishes.

Yorkshire Rhubarb

Grown in the world-famous Yorkshire Triangle – a 9 square mile area between Wakefield, Morley and Rothwell. Yorkshire rhubarb is famous around the world, not only for the quality of this superb fruit but also for the versatility of its use. Used in our delicious cheesecakes on our pudding menu and as a glaze for hams. 

Nutbourne Tomatoes

The Nutbourne tomatoes are really special and we think they are possibly the best tomatoes in Britain… They taste so very, very good and are also grown pesticide-free, preferring biological pest control. Bees are used to pollinating the tomatoes and blight is avoided by the mammoth winter task of completely stripping and scrubbing out the glasshouses every winter to ensure no mould builds up in the cold months. This means the crops are generally consistently fabulous quality through careful management rather than resorting to chemical treatments. Gary and Jenny have been growing tomatoes at Nutbourne since 1978. Every year they introduce some new varieties and usually grow around 30 different tomatoes – diversely different in taste, size, colour and acidity. reword this and make shorter

Welsh Salt Marsh Lamb

Weobley Castle Farm, Llanrhian (on the Gower Peninsula nr Swansea). The sheep graze on tidal salt marsh covering about 4000 acres of land within the Burry Estuary. This marsh contains a natural abundance of Samphire, Sorrel, Sea lavender and Thrift.

Norfolk Wild Garlic

All of our wild garlic has been foraged by Martin Denny over on the North Norfolk broads. These beautiful soft leaves are absolutely perfect ripped through our new potato side or blanched off and turned into pesto for our gnocchi, chopped down and mixed through our butter to give us some lovely seasonal garnishes.