Theo Randall, formerly partner and head chef at The River Café, London’s award-winning restaurant, has opened his own venture as part of the $150 million renovation project at the newly reopened InterContinental London Park Lane. Within only weeks of opening its doors, Theo Randall at The InterContinental has already received critical acclaim from the UK’s leading experts, including the London Observer’s Jay Rayner who enthused, “this restaurant served me the best meal I have eaten all year.”
Building on long term relationships developed through the years, Randall decides his menu each morning depending on the quality of the produce available. Regional dishes are featured daily, with a display bar of antipasti and dishes designed to share, such as fish stew and langoustine with spaghetini.
Chef Randall created the restaurant as “a place where people can drop in for a drink with friends and end up staying to eat in the bar, or come for a more formal business lunch or four-course dinner. I love the fact that I can serve exquisite food in a very relaxed, inviting environment at the InterContinental.” Theo Randall at the InterContinental accommodates 124 diners, with a flexible design to suit casual and formal dining, including a bar for up to 20 people.
Theo Randall at The InterContinental offers his interpretation of regional Italian cuisine, honed during his time at The River Café. Randall joined Ruth Rogers and Rose Gray in 1989. A year later, he went on a twelve month sabbatical to work at Alice Waters’ Chez Panisse in Berkeley, California (a restaurant he revisits frequently), before returning to The River Café where he worked for the last ten years as head chef. It was under his direction that The River Café won its first Michelin Star and critical acclaim, described under his reign as ‘a place of pilgrimage’ which has ‘changed Britain’s restaurant culture for good’. During his time as head chef, Randall developed the signature dishes defining The River Café.
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