Chef Theo Randall, the founder of Theo Randall at the InterContinental London Park Lane, developed a passion for food and cooking early in life, influenced by an artistic family that celebrated good food. At 18 he began his professional career with a four-year classical French apprenticeship under Chef Max Magarian at Chez Max in London.
Randall later joined the acclaimed River Café in London, serving as head chef for ten years. He also spent time at California’s Chez Panisse, experiences that deepened his commitment to using the freshest seasonal produce in his cooking.
All of these influences come together at his own restaurant, which opened in 2006. His produce-driven, Italian-inspired cuisine has earned wide praise and several awards, including “Italian Restaurant of the Year” at the London Restaurant Awards.
Randall remains active both in his kitchen and on television. He appears on BBC2’s The Chef’s Protégé, where he and fellow chefs Michael Roux Jr. and Tom Kitchin mentor trainees and select protégés to cook for their own mentors. Randall’s chosen protégé has the chance to cook for Ruth Rogers of the River Café. He is also the author of the cookbook PASTA.
Beef Carpaccio with marinated radicchio, pine nuts, aged balsamic vinegar and Parmesan
Serves 4
⅔ pound beef fillet
Lemon juice
2 teaspoons olive oil
Salt and pepper, to taste
1 tablespoon aged balsamic vinegar; extra to taste
1 head radicchio
3 tablespoons roasted pine nuts
⅔ cup fresh Parmesan shavings
Slice the beef very thinly and place between two sheets of waxed paper. Using a rolling pin, gently pound the slices until they are paper-thin. Arrange the beef slices on a plate and season with a squeeze of lemon juice, 1 teaspoon of olive oil, salt, pepper and a little aged balsamic vinegar.
Remove the outer leaves of the radicchio, keeping the tender heart. Blanche the outer leaves in boiling salted water for 2 minutes, then drain and cool. Lightly squeeze the leaves and marinate them in a bowl with 1 tablespoon aged balsamic vinegar, a splash of lemon juice and 1 teaspoon olive oil. Break the radicchio heart into pieces and combine with the marinated outer leaves.
PRESENTATION: Adjust seasoning of the radicchio mixture. On a serving plate, spread the beef carpaccio, top with the marinated radicchio, and scatter roasted pine nuts and Parmesan shavings over the dish.
Fish stew
Serves 2
3 tablespoons olive oil
1 head fennel, finely diced
1 small onion, finely diced
1 celery stick, finely diced
¾ ounce dried porcini mushrooms, soaked and chopped
1 teaspoon thyme leaves
1 can chopped tomatoes
1¼ cups fish stock
8 Charlotte potatoes
Pinch of saffron
½ pound small clams
⅓ pound monkfish, cut into ¾-inch slices
½ lobster, cut into pieces
2 fillets red mullet
½ cup dry white wine
2 tablespoons flat-leaf parsley, chopped
1 clove garlic, finely chopped
In a heavy-based saucepan, heat 2 tablespoons of olive oil and add the diced fennel, onion and celery. Cook gently for about 5 minutes until softened. Add the chopped porcini and thyme and cook a further 2 minutes. Pour in the chopped tomatoes and reduce the mixture by half. Add the fish stock, season lightly, then blend with an immersion blender until smooth.
Peel the Charlotte potatoes and cut each into quarters. Boil them in water with a pinch of saffron until tender, then drain. In a separate saucepan, heat the remaining olive oil and add the clams, followed by the monkfish, lobster pieces and red mullet fillets. Pour in the prepared stew base, add the white wine and the cooked potatoes, cover, and simmer gently for 6–8 minutes.
PRESENTATION: When the clams have opened and the fish is nearly cooked through, sprinkle the stew with the chopped parsley and garlic. Adjust seasoning to taste and serve immediately.
Pan-fried scallops © InterContinental London Park Lane
Pan-fried scallops
Serves 2
½ cup Castelluccio lentils
2 cloves garlic
Sprig of sage
¼ cup olive oil
12 cleaned scallops
Salt and pepper, to taste
2 fresh red chilies, sliced
4 sprigs flat-leaf parsley, chopped
¾ cup Datterini tomatoes, halved and seeded
Juice of 2 lemons
¾ cup rocket, chopped
Cook the lentils with 1 clove of garlic and the sage until tender. Drain, season, and dress with a generous drizzle of olive oil.
Heat a heavy-based frying pan until very hot. Toss the scallops with a little olive oil, salt and pepper. Place each scallop in the hot pan and sear for about 1 minute on each side until they form a golden crust. Add the sliced chilies, chopped parsley, halved tomatoes and lemon juice to the pan briefly to warm through.
PRESENTATION: Serve the scallops, arranged in their shells if desired, atop the lentils with dressed rocket on the side.
Theo Randall at the InterContinental
InterContinental London Park Lane
One Hamilton Place, Park Lane
London W1J 7QY
United Kingdom
tel 44 20 7318 8747
theorandall.com