Join us behind the scenes at The Orangery Farm on Tottenham Court Road as we catch up with Jack Wilson, the site operations lead. We discuss what a typical day looks like and what goes into running one of London’s most unique restaurants.
In the heart of the city is the West End’s first hydroponic farm. When walking through the farm, we are greeted by 35,000 plants growing inside the space. The equivalent of 1.1 acres worth of produce that feature in the restaurant’s all-British menus.
Jack works closely with the head chef, planning and selecting which crops will feature in upcoming dishes.
At the foundation of any Orangery menu are produce such as kale, lettuce, basil, thyme, sorrel and sage, all grown inside the vertical farm. These flavours and aromatics range from familiar to unexpected varieties that guests can explore for the first time.
As a living and growing restaurant, Jack’s typical day starts from the very beginning of the plant’s journey “We sow here, we germinate here, and we also put the crops into a nursery before transplanting them to the exposed farm,” he explains.
When the plants mature, the crops are displayed in the exposed farm and then harvested for use in the kitchen. The result? Ultra-fresh ingredients grown and harvested just steps away from the kitchen.
For Jack, the farm is about creating a complete farm-to-fork experience. Guests have the opportunity to see where their food comes from and to be able to learn about crops they might not recognise, and taste ingredients at their peak freshness.
The Orangery TCR offers a sanctuary in the heart of the city, providing moments of connection with nature and a more sustainable dining experience. Our menus contain more than just fresh food; they offer an experience that enables guests and communities to taste what sustainable modern British dining can be like.