The Orangery TCR’s farm is one of the world’s first fully integrated hydroponic farms, right in the heart of the West End. Located in the basement of the restaurant, the farm is a collaboration with Square Mile Farms that brings food production into the centre of the dining experience, redefining what sustainable eating can look like. Since opening, over 500 kilograms of vertically farmed produce grown on-site has been used in the restaurant’s seasonal menu, including chard, bok choy, kale, basil, and lettuce, all harvested just hours before heading to the kitchen.
Not only does the produce form the foundation of the menu, but it also cuts food miles and uses up to 90% less water than traditional farming, making the dining experience at The Orangery a true farm-to-table reality in the city.
Here’s how our hydroponic farm is shaping dining experiences that go beyond the plate.
Embedding sustainability in kitchen practice
Staff at the Heart of the Farm
Staff at The Orangery TCR play a vital role in the farm’s success. Chefs receive specialist training in hydroponic farming, crop lifecycles, and zero-waste culinary techniques. This knowledge is built into daily kitchen practice, with the team committed to using every part of each plant. Leftovers are transformed into preserved ingredients such as pickled chard stems and herb oils, bringing extra flavour and variety to the menu.
Planning with Purpose
The restaurant team works hand in hand with Square Mile Farms to plan crop cycles that align with seasonal menus. This collaboration reduces waste while ensuring flavour and freshness, with ingredients harvested at their peak just hours before service. A local sourcing policy also underpins this approach: 87% of food spend comes from British suppliers within 50 miles, cutting food miles and lowering the restaurant’s carbon footprint.
Crafting Farm Cocktails
Our beverages team and in-house mixologists also embrace the farm’s harvest, using fresh herbs to shape the drinks programme. From cold-pressed juices to cocktails and alcohol-free serves, these ingredients are central to many signature beverages. Favourites include the Farm Sage & Tequila Mule and the Farm Basil Gimlet, a refreshing non-alcoholic option that has become a guest favourite.
Counting our carbon footprint
To strengthen sustainable thinking in everyday operations, we use Dynamify’s digital carbon labelling platform. This tool highlights carbon hotspots across the menu, helping the culinary team make informed decisions to reduce environmental impact. It also supports ongoing staff training, giving the team a deeper understanding of ingredient footprints and encouraging more sustainable choices in menu development.
Sharing The Orangery story with every guest
Front-of-house staff are given the knowledge and tools to share the story of the farm with guests, helping them understand and enjoy the farm-to-table experience. Team members take part in regular tours, harvest sessions, and tastings, building a genuine connection to the innovation and allowing them to speak about it with confidence and enthusiasm.
By weaving this learning into daily practice, the farm becomes part of the restaurant’s culture. Guests not only enjoy their meals but also gain a richer, more educational experience guided by a team that truly believes in what they serve.
Measurable Impacts Across Environment, Business, and Community
- Environmental Impact: Hydroponic farming reduces water usage by up to 90% compared to traditional methods, eliminates the need for chemical pesticides, and avoids plastic packaging entirely. Over 500kg of produce grown on-site means zero food miles for these ingredients.
- Commercial Impact: Since the restaurant’s media launch, booking enquiries have risen by 256% and social media followers have grown by 718%, reflecting strong customer interest in The Orangery’s sustainable story.
- Social Impact: Educational farm tours and school workshops have reached over 450 children, teaching them about sustainable farming and healthy eating. More than 35kg of surplus produce has been donated to local charities and food banks, including the Food For Homeless Project, Social Change Nest, and Mayor’s Academy Hospitality Skills Hub.
A model for the future of dining
Through its operations, The Orangery TCR represents a tangible example of how sustainable innovation can become part of everyday dining, creating stronger connections with guests, supporting communities, and shaping a more responsible future for urban restaurants.