Profile

Theo Randall, for the last ten years Head Chef and Partner at The River Café, has opened his first restaurant, Theo Randall at The InterContinental to huge critical acclaim and success.

Theo’s rising profile has been bolstered by the many television appearances he has made of late. He is now a firm favourite on Market Kitchen (UKTV & BBC 2) and has taken part in many other BBC shows including Celebrity Edition of Weakest Link – Food and Drink special (BBC 1), Countryfile (BBC 1), Beat the Chef (BBC 1) and Saturday Kitchen (BBC 1). Such is the excitement about Theo, several production companies are pitching for his own series.

Biography

Theo has also signed a two book deal with Ebury Press, one of the most respected publishers in the country. The first book will focus on pasta and is eagerly anticipated, due for publication in June 2010.

In 2008 Theo was approached by Pizza Express to create 4 special pizzas for their autumn menu. They were launched in October and have revolutionised the much loved institution, indeed they have been such a success that they have decided to use them again this year.

Theo is much sought after as a consultant and he does a great deal of this work for Marks & Spencer, Zizzi as well as Bakkavor.

A relaxed and softly spoken character, Theo worked at the River Café since the early nineties. His role in its success cannot be underplayed. Indeed whilst Ruth and Rose were the enthusiastic owners of The River Café, Theo, a 'quiet creative force', oversaw the day to day running of the kitchen.  It was under Theo's direction that the River Café won its first Michelin Star and critical acclaim from all the major critics who have described it as 'a place of pilgrimage'  which has 'changed Britain's restaurant culture for good.'

Theo is understandably excited about finally opening his own restaurant. Theo Randall is located at possibly the best address in town – The InterContinental Park Lane, which has recently gone through a major £76 million refurbishment programme.

Theo is determined that in spite of its prestigious address the restaurant will be somewhere people visit for a light spontaneous meal, as well as a celebratory dinner. 'I hope my restaurant will be one of those special places where people feel they can drop in for a drink with friends only to find themselves staying to eat in the bar' says Theo, 'but equally I think it will be somewhere people will feel comfortable coming to for a more formal business lunch or four course dinner. I want to offer first class food in a very relaxed, inviting environment.'
Theo Randall at The InterContinental opened in November 2006. Finally people will be able to put a name to the talent in the kitchen.

His menu at Theo Randall this spring draws inspiration from south of Rome where the first shoots of the spring – peas, broad beans, chicory and asparagus – combine to create vignoles and puntarelles in celebration of the end of winter. Later this summer his menu will be governed by the fresh flavours of Liguria and Puglia with tomato dishes and pestos, whole roast fish, fish stews, pecorino and robiola cheeses.

Updated 15/10/2009