Theo Randall at InterContinental As head chef at The River Café for the past decade, Theo Randall was credited by the Guardian as turning it into a “place of pilgrimage.” The nation’s culinary pilgrims now have a smart, new mecca to convene at with the opening of Randall's first restaurant; Theo Randall at The InterContinental. The wine
list ranges from white Pecorino Terre Di Chieti at £22 and a white 2000
Puligny Montrachet 1er Cru ' Folatières' at £195 while champagne
vintages include Dom Pérignon, Cristal and Krug Grande Cuvée NV. There’s
an incongruity at Theo Randall that really works; the simple food at
the prestigious address, the refined, sleek setting against the relaxed
air of unfussy, friendly service, the ability to catch a simple snack
or feast on a four-course. The
hotel's Cookbook Café acts as an informal foil to Theo Randall with its
interactive focus which manifests itself in the Christmas Dinner Master
Class where guests get cooking tips from the master - ideal for
corporate delegates who want to switch off, yet learn. “A
year ago the hotel was covered in scaffolding and now we’re in Zagat
and Harper’s,” notes Randall. “I want to continue to offer first class
food in a very relaxed, inviting environment whether its business
lunches or lighter selections.” Venue Vitals Manager FoH - Simon King (Restaurant Gordon Ramsay, The Ritz and The Lanesborough) Award winning sommelier - Alvaro Marcos Garcia and two juniors. Opening hours InterContinental Suites - click here Event spaces & Club InterContinental -click here RK
Randall’s
ethos bodes well for the revamped InterContinental hotel which has
eschewed the global ‘chain’ feel for a funkier, individual style. He
reinforced the hotel’s adoption by the fashion pack when he was
enlisted to cater at the high-glam Swarovski Fashion Rocks event in
October. “I provided catering for 750 guests who took up 65 private
boxes and it was packed with everyone from Armani to Valentino,” says
Randall. “Philip Green had two boxes and it was great to work in a
different way and develop a higher profile with the fashion set.”
Clearly,
the emphasis was on quality with such discerning diners to please. “I
wanted a menu that wasn’t complex but used the highest quality
ingredients,” Randall explains. “I used my own suppliers, not frozen
food bought in bulk, and everything was made by hand. The main dish was
sea bass which was landed the day before the event and we served three
types of canapé.”
The Fashion Rocks experience typifies
Randall’s approach to Theo Randall at The InterContinental where
simplicity and excellence rule his busy kitchens. The detailed
attention starts at source and Randall prepared for the opening of the
restaurant in 2006 by trawling through the best suppliers in Italy and
France. The painstaking process clearly paid off. This year’s Zagat named Theo Randall among its top three newcomers while Condé Nast Traveller Reader’s Awards ranked it number one in its food and restaurants category.
Theo Randall gets hands-on
It’s
no surprise because the authentic Italian ristorante is alive within
the menus. The utter freshness and taste indelibly groove the palate.
Our choice - Calamari in padella, Cappeletti di carciofi e vitello veal
pasta and Branzino al forno wood roasted sea bass fillet - was
sumptuous. It’s easy to see why Philip Green and his fashion cohorts
were happy.
Fish is line-caught and Theo Randall’s veal is
sourced from the prized Limousin calves. Even the olive oil is
specially supplied by expert winemaker Alberto Antonini from his estate
in Poggiotondo.
During our dinner, head sommelier,
Alvaro, knowledgeably suggested an accompaniment to each dish from the
160-strong wine list. The wines have been selected by Theo Randall with
Italian grapes comprising 60% of the list. Many of these were sourced
directly from the overseas producers that he met prior to the
restaurant’s opening.
The Team
Lunch 12.00 - 15.00 (Mon-Sat)
12.00 - 15.30 (Sun)
Dinner 18.30 - 23.00 (Mon-Sat)
The Capacity
Restaurant 124
Bar 20
Private Dining 12-16
The Bill
Average Spend £
Starter 9.00
Main 23.00
Dessert 8.00
Wines from 16.00 - 1,500.00
Lunch for two incl wine 60.00
Dinner for two incl wine 120.00