Theo Randall at the InterContinental reopens with interior refresh and enhanced menu to celebrate 10 years.
This year InterContinental London Park Lane marks 10 years since acclaimed Chef Theo Randall launched his award-winning Italian restaurant; Theo Randall at the InterContinental. To celebrate this milestone, Theo has enhanced his menu of simple, rustic, Italian cuisine with new dishes to complement his much-loved signatures.
The restaurant has gone from strength-to-strength since it opened to critical acclaim in November 2006, following Theo’s success as Head Chef at Michelin starred The River Cafe. Theo’s new dishes celebrate the simple yet robust flavours of Italian cooking, with seasonality at the heart. A daily changing la carte lunch menu has also been introduced to incorporate a greater choice of dishes, seasonality, and varying prices.
New signature dishes include a rich yet delicate Sformato di Fontina (baked Fontina cheese souffle with spinach, cream and black truffle); taglierini con gamberetti e carciofi (handmade pasta with brown shrimps, artichoke, chilli and butter); Ravioli con cime di rapa (ravioli of turnip greens, ricotta and pecorino di Pienza); and Trota salmonata (roasted wild salmon trout with slow cooked fennel, datterini tomatoes, Italian spinach, capers and Taggiasche olives).
Head Sommelier, Vittorio Gentile, has echoed Theo’s dedication to seasonality in the wine list, taking inspiration from the ingredients, flavours and scents of the varying seasons. Divided into winter, spring, summer and autumn, the list highlights bolder wines to complement the rich, warming foods of the colder months and lighter, elegant pours to accompany the warmer seasons. The wine list also features natural wines from young artisan winemakers and an extensive selection of Italian wines by the glass.
The bar area has undergone a significant redesign to incorporate a sommelier’s table, ideal for large group entertaining or for a casual pre-dinner drink. The revised bar menu has been designed to offer a selection of authentic and innovative Italian cocktails. A menu of small dishes and antipasti is available at the bar; created to make it a destination in its own right.
Of the changes Theo said; “When we created the revised menu we were really careful not to take out any of the classic dishes. It is more a case of adding new ones! We have been talking to our guests for the last six months and they were very clear that they already love what we do. The new offering is just an enhanced version of what we’ve been doing with a few more exciting additions.”
The restaurant interior now has a more contemporary feel, having undergone a refresh by the award-winning creative agency Superfutures, who were inspired by bringing Theo’s food to life. Superfutures were briefed to create a space that complements the cuisine and delivers an enriched restaurant experience. With this in mind, the new restaurant pays subtle homage to Italian culture through use of materials such as Terrazzo and Carrera marble, as well as muted green olive and grey tones, which are a nod to a rural Italian palette.
The original space has been split into more intimate zones, which have been separated with anodised brass screens to allow for flow while maintaining privacy. The refresh has also seen the installation of a new high level Kitchen Table designed for up to eight, which looks straight into the heart of the kitchen, where guests can enjoy a tasting menu created 24 hours beforehand, guaranteeing a truly seasonal and unique dining experience.
In addition to the popular existing private dining room, the interior update has introduced a second private room which connects via a sliding door and seats up to 40 guests. When connected together the room can welcome a seated event of 60 and 100 for a drinks reception. The space will also host Theo’s regular masterclasses.
While Theo is a regular on national television, and has published two successful recipe books, PASTA (2006) and My Simple Italian (2015), he remains true to his culinary roots and can be found in the kitchen for most services.
