Chef Theo Randall, of the eponymous Theo Randall at the InterContinental in London’s Park Lane, began a love affair with food and cooking at an early age, inspired by his artistic, food-centric family. At 18, he launched his professional career during a four-year classic French apprenticeship under Chef Max Magarian at Chez Max in London.
He found his home at London’s popular River Café, where he served as head chef for 10 years, with a brief stint at California’s Chez Panisse, cultivating an appreciation for incorporating fresh produce into his cuisine.
All his lifelong influences converge at his namesake restaurant, opened in 2006. His produce-driven, Italian-inspired dishes have won over critics and earned numerous accolades, including “Italian Restaurant of the Year” at the London Restaurant Awards.
Likely to be found in the restaurant’s kitchen, Randall often also can be found on national television. His latest TV gig is The Chef’s Protégé on BBC2. Alongside chefs Michael Roux, Jr., and Tom Kitchin, the chefs select two trainees and mentor them before choosing one to cook for the chef’s own mentor. Randall will select a protégé to cook for Ruth Rogers of the River Café. Randall has also published PASTA, a successful cookbook.
Beef Carpaccio with marinated radicchio, pine nuts, aged balsamic vinegar and Parmesan
⅔ pound beef filet
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 beef thinly and place carefully between two pieces of waxed paper. Using a rolling pin, thin the beef filet. Place on a plate, season to taste with lemon juice, 1 teaspoon olive oil, salt, pepper and balsamic vinegar.
Take off the outer leaves of radicchio, leaving the young heart. Blanche the outer leaves in boiling, salted water for 2 minutes, drain. When cool, lightly squeeze and marinate in a bowl with 1 tablespoon balsamic vinegar, a squeeze of lemon juice and 1 teaspoon olive oil. Break the young heart of radicchio into pieces and mix with the outer leaves.
PRESENTATION: Season radicchio mixture. On a plate, place the beef Carpaccio. Top the Carpaccio with the radicchio mixture and scatter pine nuts and Parmesan shavings on top.
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 filets red mullet
½ cup dry white wine
2 tablespoons flat-leaf parsley
1 clove garlic, finely chopped
In a heavy-based saucepan, heat 2 tablespoons olive oil and add fennel, onion and celery. Cook for 5 minutes gently. Add the porcini mushrooms and thyme and cook for an additional 2 minutes. Pour in the tomatoes and reduce by half. Add the fish stock and season, then use an immersion blender to liquidize until you have a smooth texture.
Peel and cut the potatoes into four pieces, then boil in water with a pinch of saffron and drain. In a saucepan, add the remaining olive oil and throw in the clams, followed by the monkfish, lobster and red mullet. Pour in the stew base you have already prepared and add the wine and potatoes. Place a lid on top and cook gently for 6–8 minutes.
PRESENTATION: When all the clams have opened and the fish is almost cooked, sprinkle the stew with the chopped parsely and garlic. Season to taste and serve.
½ cup lentils de Castelluccio
2 cloves garlic Sprig of sage
¼ cup olive oil
12 cleaned scallops
Salt and pepper, to taste
2 fresh red chilies
4 sprigs flat-leaf parsley
¾ cup Datterini tomatoes, cut in half and seeded
Juice of 2 lemons
¾ cup rocket, chopped
Boil the lentils with 1 clove garlic and sage until cooked through. Drain off the water, season and add a good dash of olive oil.
Heat a heavy-based frying pan. Toss the scallops in a bowl with salt, pepper and olive oil. When the pan is very hot, place each scallop in the pan carefully and cook for 1 minute on each side until golden brown. Add chilies, parsley, tomatoes and lemon juice.
PRESENTATION: Serve in the shell with lentils and dressed rocket.
Theo Randall at the InterContinental
InterContinental London Park Lane
One Hamilton Place Park Lane
London, W1J 7QY
tel 44 20 7318 8747
Set to open in 2026, Rosewood San Francisco will be the last skyscraper developed in the downtown region for the foreseeable future. The projected 800-foot-tall property will host a hotel, residences, office and rental spaces. The brand’s third property in California will join Rosewood Sand Hill in Menlo Park, and Rosewood Miramar Beach in Montecito.
The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.
It’s not even 9a.m. in the sleepy fishing village of Rawai on Thailand’s famous Phuket Island, but already the turquoise waters of the Andaman Sea swarm with local fishermen casting their lines and releasing their nets from the bows of rustic long-tail boats. The scents of lemongrass, incense and sweet pandan leaves season the air as the villagers slowly rise from their beachside bungalows to start their day. In just a few more hours, the fishermen will return with their catches, filling the stalls of the iconic Rawai Seafood Market with buckets of shellfish and displays of fresh filets. Visitors line up each afternoon for the catch of the day, selecting their fish with care before hauling their purchases across the well-worn road to the restaurants opposite the market to have the fish cooked for 100 Thai baht per kilo.
MMGY Travel Intelligence released findings from its 2021 fall edition of its Portrait of American Travelers survey. It revealed the vast majority of vaccinated and unvaccinated travelers are planning trips in the months ahead, but the types of trips are different.
Since its prestige for attracting the world elite grew in the 1960s, Greece remains the go-to destination for glittering holidays. Each step of the journey is enrobed in luxury, from culinary traditions with the highest standard of execution and name-brand, high-end shopping to first-rate wellness locales and elite accommodations, like 5-star hotels, private villas and yachts.
Airbnb.org is an independent non-profit organization dedicated to facilitating temporary stays for people in moments of crisis, sheltering those displaced by natural disasters, offering frontline workers a place to stay at the height of the pandemic and, now, helping Afghan refugees.
Italian hospitality brand AG Group announced an international collaboration with Hyatt Hotels. AG Group’s IL Tornabuoni, slated to open in Florence in October 2021, will be part of The Unbound Collection by Hyatt. The Tribune in Rome will become part of JdV by Hyatt in October 2021.
Without a doubt, the pandemic changed the role of airports in the travel industry. Hamad International Airport’s role evolved in many ways since the pandemic hit. Now, more than ever, airports are responsible for creating a secure passenger experience. As the gateway to Qatar and the world, the safety and wellbeing of staff and passengers has always been at the core of Hamad International Airport’s strategy.
Hotel diversity isn’t where it could be, but it’s a work in progress. Fueled with new energy that emerged from the racial reckoning of 2020, there’s more of a sense of urgency ... and with good reason. There’s plenty to do when it comes to diversity, equity and inclusion in the hotel industry.