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, Ebury Press, Jun 2010

Theo Randall

Theo Randall's Recipes



 
Penne with sausage, pancetta and Swiss chard
Penne with sausage, pancetta and Swiss chard on Market Kitchen

Theo Randall spices up his creamy pasta dish with Italian sausage and Swiss chard

Avg user rating: 3 out of 5 stars



easy

Total time
50 min

Turbot on the Bone with Erbette
Turbot on the Bone with Erbette on Market Kitchen

Simplicity is key in this stunning recipe from Theo Randall that brings the best flavour out of turbot

Avg user rating: 3 out of 5 stars



easy

Total time
25 min

Spaghetti with olives, parmesan, basil and cream
Spaghetti with olives, parmesan, basil and cream on Market Kitchen

Theo Randall uses small and almost buttery taggiasca olives grown in Liguria, Italy for this rich and creamy vegetarian pasta supper

Avg user rating: 4 out of 5 stars



easy

Total time
30 min

Pork shoulder cooked in milk, lemon and sage
Pork shoulder cooked in milk, lemon and sage on Market Kitchen

Theo Randall cooks one of his Italian specialities for a great simple weekend supper

Avg user rating: 3 out of 5 stars



easy

Total time
4 hrs 20 min

Spaghetti with tomato sauce, burrata cheese and basil
Spaghetti with tomato sauce, burrata cheese and basil on Market Kitchen

Theo Randall looks to the Italian flag for inspiration in this dish of fresh, full flavours

Avg user rating: 3 out of 5 stars



easy

Total time
35 min

Baked sprats with kale
Baked sprats with kale on Market Kitchen

Theo Randall cooks a quick winter dish of meaty fish baked in spicy breadcrumbs served with blanched kale

Avg user rating: 3 out of 5 stars



easy

Total time
15 min

Seafood linguine
Seafood linguine on Market Kitchen

Theo Randall makes a stunning seafood pasta dish combining squid, red mullet, scallops and clams in a prosecco and tomato sauce

Avg user rating: 3 out of 5 stars

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easy

Total time
50 min

Tagliatelle with walnuts
Tagliatelle with walnuts on Market Kitchen

For a quick and delicious meal, try Theo Randall’s tagliatelle with an unusual nutty bread and milk sauce

Avg user rating: 5 out of 5 stars



easy

Total time
20 min

Spaghetti with pancetta, garlic and pecorino
Spaghetti with pancetta, garlic and pecorino on Market Kitchen

Theo Randall suggests you serve his simple pasta dish with a glass of good Chianti for maximum enjoyment

Avg user rating: 3 out of 5 stars



easy

Total time
30 min

Polenta scotch eggs
Polenta scotch eggs on Perfect...

Theo Randall creates an Italian take on scotch eggs with Tuscan sausages and polenta

Avg user rating: 3 out of 5 stars

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easy

Total time
25 min