InterContinental Hotels Group will introduce its first global children’s menu developed by a child nutrition expert and an award-winning chef. Debuting at InterContinental Hotels & Resorts in early 2014, the menu is designed to guide young guests through an engaging and nutritious journey of food discovery.
The menu was created collaboratively by Chef Theo Randall and Annabel Karmel, MBE. It focuses on flavors, textures and aromas that appeal to children while also offering an educational experience that introduces them to cuisines from around the world.
“Children are naturally inquisitive, and adults are often surprised by the flavors they enjoy,” said Karmel. “With a bit of encouragement, a family holiday becomes an ideal chance to try new and exciting foods.”
Chef Randall added, “My cooking philosophy is heavily influenced by my parents’ appreciation for good food. For me, the most memorable family holidays always included great food experiences. I learn about different cultures and places through their cuisines, and I want to bring that discovery to the children dining at InterContinental restaurants globally.”
The global children’s menu aims to balance nutrition and fun, presenting dishes that are both appealing and varied. It highlights familiar tastes alongside gentle introductions to new ingredients and culinary traditions, helping children build a broader palate in a relaxed, family-friendly setting.
InterContinental’s initiative reflects a growing focus in hospitality on catering thoughtfully to families. By combining the expertise of a leading child nutritionist with a celebrated chef’s culinary vision, the menu seeks to make mealtime on holiday both enjoyable and beneficial for young guests.
Families staying at InterContinental properties can expect menus that are carefully portioned and nutritionally considered, with options that accommodate different tastes and dietary needs. The approach encourages children to explore diverse flavors without pressure, using playful presentation and approachable ingredients to spark interest.
Beyond individual dishes, the menu concept supports broader learning about food and culture. Parents are offered a practical way to introduce new tastes, while children experience the sensory elements of dining—smell, texture and appearance—that often shape long-term eating preferences.
As InterContinental rolls out the menu across its hotels, guests can look forward to consistent standards of quality and creativity in children’s dining. The collaboration between an expert in child nutrition and a renowned chef demonstrates the brand’s commitment to family-oriented service and memorable culinary experiences for all ages.
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