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 has transformed the way that we look at Italian food.
At his current restaurant, Theo Randall at The Intercontinental, he has achieved a Michelin star - a surprisingly rare feat for a chef cooking Italian food - and continues to impress diners and critics with his generous and satisfying concoctions.
Simplicity is key to 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.