Randall looks across Italy for his influences and makes sure that the dishes produced are of the absolute highest quality in terms of ingredients and technique. With an emphasis on ‘simple, rustic, seasonal’ cuisine which – following his departure from the River Cafe in 2006, sent him travelling round Italy in search of new flavours and styles – Randall transformed the way that we look at Italian food.
While running the kitchen at The River Cafe, he saw it acquire its Michelin star; his new venture has been praised in similar terms to that gastronomic institution. As Randall says, ‘good food is one of life’s simple pleasures’.
Simplicity is key in his style, but the broad variety of tastes and techniques in Italy leads him to blend and marry some elements in dazzling fashion. Dishes are led by the sheer quality of the ingredients used, while his invention shows itself in the pairing of smoked eel with yellow and red beets, or the addition of pancetta and slow-cooked peas to wood-roasted pigeon on bruschetta.
Theo has contributed recipes for the second Great British Chefs app our favourite being a spatchcock chicken roasted on bruschetta with cavolo nero, pancetta and porcini mushrooms.