The Craft Guild of Chefs is delighted to announce that this year’s National Chef of the Year (NCOTY) and Young National Chef of the Year (YNCOTY) celebration evening will take place at The Orangery TCR, a restaurant by the Good Eating Company in central London.
Located on New Oxford Street in the heart of London’s West End, The Orangery TCR is the flagship restaurant of the Good Eating Company and has quickly become one of the capital’s most innovative dining destinations.
The venue is home to one of the world’s first hydroponic farms fully integrated into a commercial restaurant. Situated directly beneath the dining space and operated in partnership with Square Mile Farms, the on-site farm grows fresh ingredients including kale, lettuce, bok choy, basil and rainbow chard, which are harvested just hours before reaching guests’ plates.
The Orangery’s commitment to sustainability and innovation makes it a fitting setting to celebrate two competitions that continue to champion the future of the UK’s culinary profession.
The venue’s innovative approach has already received industry recognition. In 2025, The Orangery TCR was named winner of the Innovation Award at the Foodservice Cateys, with judges praising a project that could help shape the future of sustainable hospitality.
Guests attending the celebration evening will have the opportunity to experience a venue that combines restaurant-quality dining with forward-thinking food production. Operated by the Good Eating Company, The Orangery TCR represents more than two decades of hospitality expertise. Founded in 1999, the business has built a reputation for delivering exceptional food experiences across the corporate dining sector while continually looking for new ways to innovate.
David Mulcahy competition director said: “The NCOTY and YNCOTY celebration evening will bring together finalists, judges, sponsors, mentors and industry supporters to recognise the exceptional talent that has emerged throughout this year’s competitions and celebrate the future of the profession. We are thrilled to host the celebration evening at such an exciting and forward-thinking venue which fits perfectly with our National Chef of the Year theme for this year which is ‘Our sustainable future’.”
Since opening, more than 1350 kilograms of vertically farmed produce grown on-site has been used in the restaurant’s seasonal menu, and hydroponic growing methods mean the farm uses up to 90% less water than traditional farming, which eliminates the need for chemical pesticides, and avoids plastic packaging entirely. Beyond the farm, 87% of food spend comes from British suppliers within 50 miles, further cutting food miles and supporting the wider British supply chain.
