Our take on the classic pesto pasta. From our hydroponic farm to your table.
Tucked away on Tottenham Court Road, The Orangery TCR offers a unique farm-to-fork experience. The West End’s first hydroponic farm is right beneath the restaurant, where we grow fresh herbs and leafy greens. They’re picked at their best and go straight into our dishes. A great example is our pesto pasta – fresh, simple, and made with herbs from our farm and British-grown seeds.
To understand how it all comes together, we caught up with Development Chef Michael Jelley for a closer look.
Grown Just Steps from the Kitchen
“This couldn’t be more farm-to-plate if we tried,” says Michael, smiling. “All the herbs we use for the pesto are grown right downstairs in our own farm garden.” These fragrant herbs are picked fresh and bring a vibrant colour and depth to the pesto from the beginning.
An English Twist on Classic Pesto
Instead of traditional pine nuts, we use a wholesome blend of organic English seeds—pumpkin, chia, and sunflower—all grown in Essex. “They give that lovely creamy texture while keeping it nut-free and healthy.” The mix is blended with Lincolnshire Poacher, an English hard cheese. The result is a punchy, bright green pesto that’s nourishing, healthy, fresh, and delicious.
We serve the pesto with British spelt pasta from The Northern Pasta Company. “We use their pasta regularly. It complements our pesto perfectly.”
The pasta is cooked al dente, lightly tossed in a bit of rapeseed oil to prevent sticking, and allowed to cool. When it’s time to serve, the cooled pasta is gently warmed in a pan with the pesto, with some of the pasta water emulsifying into the sauce to create a creamy coating.
Finished with Farm Fresh Greens
To finish, Michael adds a handful of cavolo nero and rainbow chard, picked straight from The Orangery’s farm. To finish, Michaell sprinkles some grated Lincolnshire Poacher to add the perfect touch of saltiness.
At first glance, our pesto might seem simple, but it represents the dedication and attention to detail that starts with how we grow our ingredients and ends with how we bring everything together in the kitchen.
Come and taste the difference. BOOK A TABLE