Tucked away in the basement of the restaurant, surrounded by one of London’s largest hydroponic farms, guests were treated to a unique dining experience.
Jack Wilson, our Site Operations Lead, welcomed everyone with a tour of the farm, where crops like kale, basil, sorrel and sage are grown. Keeping the seasons in mind, Jack and the chefs decide what to grow, focusing on ingredients that’ll bring the menu to life.
Development Chef Michael Jelley was also on hand sharing the stories behind the dishes and how the farm shapes the Orangery’s seasonal approach to cooking.
Here are a few highlights from the 7-course menu:
- New Forest Goat’s Cheese with a spring onion tuille, fresh farm leaves and edible flowers
- Conwy Lamb with farm herb, Essex barley, wild garlic, Norfolk asparagus & cavolo nero
- Whipped Yorkshire Blue with homemade organic seeded crackers, crispy farm sage & Kent plum chutney
- And our signature Costadoro Affogato — GEC espresso poured over homemade custard ice cream
If you’re planning an office get-together, special celebration or a client dinner we’d love to host you. The Orangery can accommodate group bookings of 6–16 guests, and we’ll work with you to create a personalised menu and experience.
Group bookings at The Orangery TCR are perfect for:
- Team lunches
- Milestone celebrations
- Launch events
- Chef’s Table dining in the underground farm
- Private hire for bespoke events
Drop us a line at hello@orangerytcr.com to find out more.
🎥 Take a peek at the evening here: Watch on TikTok
