Foodservice Cateys 2025: Innovation Award – the Orangery TCR by the Good Eating Company, Sodexo

This year’s winner was described as eye-opening, thought-provoking and potentially creating a template for the restaurants of the future.

Last year Sodexo’s Good Eating Company launched the Orangery TCR on London’s Tottenham Court Road. The space is no ordinary restaurant – it’s home to one of the largest hydroponic farms in London, and one of the first in the world to be fully integrated into a commercial restaurant. 

The hydroponic farm is situated below the restaurant and produces crops such as kale, lettuce, bok choy, basil and rainbow chard, which are harvested daily and served in seasonal dishes. The technology means that the crops use up to 90% less water than traditional farming methods and are grown without pesticides, achieving a yield equivalent to 1.1 acres of traditional farmland.

Since its launch last year, more than 500kg of vertically farmed produce has been used on the menu, and everything is logged to measure environmental objectives. The Orangery has also hosted more than 300 visitors on farm tours and held workshops and events for 250 people to educate them about its concept.

The restaurant has positioned itself as a standout destination for sustainable dining in London, with its farm-to-fork story shared on social media and on digital screens and through QR codes in the venue. This has also translated into a commercial success: restaurant booking enquiries have doubled since launch, sales revenue has increased by more than 60% and the site’s social media followers have grown by over 700%.

Staff all play a part in its success. Chefs receive specialist training in hydroponic farming, crop life cycles and zero-waste cooking, while the kitchen team make sure to use every part of a plant, transforming leftovers into pickles or herb oils. The beverage team incorporate farm-grown herbs into juice, cocktails and alcohol-free drinks, while front of house staff are trained to guide guests through the concept and answer questions about the crops they see growing on the walls.

The Orangery TCR is bringing the farm-to-table concept to the public in a city centre location in a truly innovative project that could set a template for others to follow.

Judges’ comments

“This may well be how we as consumers have to grow our food for future generations. It’s eye-opening, thought-provoking and the true definition of innovating with purpose.” Ben Wilson

“The Orangery TCR is a restaurant for the future, not only reducing carbon footprint, but also showcasing homegrown produce.” Michiel Hageman

Shortlist

• Field to Fork Academy, TNS Catering Management
• The IDDSI drinks machine – BonCulina
• The Orangery TCR by the Good Eating Company, Sodexo

See previous winners of the award