Theo Randall
After ten years as head chef at the renowned River Café, Theo now runs his own London restaurant, Theo Randall at The InterContinental, where he cooks seasonal Italian food.
Theo started a career as a chef working at Chez Max in Surbiton for four years being trained in classical cookery. He spent another year at the seminal Chez Panise restaurant under Alice Waters in California before coming back to Engalnd to work with Rose Gray and Ruth Rogers at The River Café. Under his time as head chef, the Italian restaurant gained a Michelin star.
Theo developed a love for Italy at a young age as his parents took him there every year to stock up on artisanal delicacies to take home. He continues to take such trips today to inspire his cooking and changing menus.
He draws inspiration from all the different regions of the country, cooking robust, slow-cooked food from the Piedmonte region in winter months, lighter dishes from Rome in the spring and the fresh flavours of Liguria and Puglia in the summer.
Books
Pasta
Theo Randall's Recipes
Theo Randall spices up his creamy pasta dish with Italian sausage and Swiss chard
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Total time
50 min
Theo Randall uses small and almost buttery taggiasca olives grown in Liguria, Italy for this rich and creamy vegetarian pasta supper
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Total time
30 min
Theo Randall cooks one of his Italian specialities for a great simple weekend supper
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Total time
4 hrs 20 min
Theo Randall looks to the Italian flag for inspiration in this dish of fresh, full flavours
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Total time
35 min
Simplicity is key in this stunning recipe from Theo Randall that brings the best flavour out of turbot
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Total time
25 min
Theo Randall cooks a quick winter dish of meaty fish baked in spicy breadcrumbs served with blanched kale
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Total time
15 min
Theo Randall makes a stunning seafood pasta dish combining squid, red mullet, scallops and clams in a prosecco and tomato sauce
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Total time
50 min
For a quick and delicious meal, try Theo Randall’s tagliatelle with an unusual nutty bread and milk sauce
Total time
20 min
Theo Randall suggests you serve his simple pasta dish with a glass of good Chianti for maximum enjoyment
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Total time
30 min
Theo Randall creates an Italian take on scotch eggs with Tuscan sausages and polenta
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Total time
25 min
