Theo Randall's passion for food developed from childhood holidays spent driving through rural Italy, and his cooking remains inspired predominantly by Italian regional cuisine.
Theo started his career in 1986 with a four-year stint at Chez Max in Surbiton, where he was classically trained by chef and owner Max Magarian. He then spent ten years at the River Café, earning the restaurant a Michelin star along the way, and was eventually invited to become a partner in the company. In 2006, Theo opened Theo Randall at the Intercontinental in London.
Griddled lamb chops with inzimino
See all recipes by Theo Randall (28)
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
