Executive Chef | The Orangery TCR, London The Orangery TCR is redefining farm-to-table dining in central London. Beneath our restaurant sits our own underground vertical farm cultivating 35,000 plantsherbs, microgreens, salads, and edible flowers harvested daily for your kitchen. No food miles. No middlemen. Just ultra-fresh ingredients grown metres from the pass.
Our Modern British menu celebrates seasonality and sustainability without compromise. We operate three distinct concepts: an immersive Chef's Table experience, a main restaurant serving refined all-day dining, and a lounge offering farm-fresh cocktails paired with organic wines.
The Role Lead our kitchen. Create menus from the day's harvest. Push boundaries in sustainable dining.
Key Responsibilities Develop seasonal menus across all restaurant concepts
Work directly with our vertical farm team on daily harvests
Run kitchen operations, food costs, and supplier relationships
Build, train, and lead the brigade
Host immersive Chef's Table experiences
Drive zero-waste and sustainability initiatives
What You Bring 5+ years as Head/Executive Chef in quality-driven restaurants
Strong Modern British or contemporary European background
Proven team leadership and budget management
Passion for sustainability and seasonal cooking
Level 3 Food Hygiene
Nice to have: experience with vertical farming, fermentation, preservation, or low-waste techniques
What You Get Competitive salary + bonus
28 days holiday
Staff meals from our farm
Pension
A kitchen unlike any other
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