London


<p>Theo Randall, like Muddy, is obsessed with Italian cuisine. Not only has he spent copious amounts of time eating his way around the country, he&#8217;s also written many successful cookbooks on the subject (<em>My Simple Italian</em>, PASTA, <em>My Italian Pantry</em>, <em>Verdura</em>), and owns popular Italian restaurant <a href="https://london.muddystilettos.co.uk/eat-out/theo-randall-at-the-intercontinental-mayfair/" target="_blank" rel="noreferrer noopener">Theo Randall at the InterContinental</a>, which has been running for 18 years (a lifetime in London restaurant years). </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/theo-portrait08-1024x683.jpg" alt="Theo Randall " class="wp-image-6038" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/theo-portrait08-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/theo-portrait08-300x200.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/theo-portrait08-768x512.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/theo-portrait08.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>Theo was awarded a Michelin star while working at The River Cafe, and when he&#8217;s not busy cooking up a storm in the kitchen, he can be seen on screen appearing in programmes like BBC’s <em>Saturday Kitchen</em> or doing a demo at a fabulous food festival, such as Taste of London in Regent’s Park. Muddy sat down with the mega chef to chat pasta and power cuts. </p>



<h2 class="wp-block-heading" id="h-your-first-job-in-a-kitchen-nbsp"><strong>Your first job in a kitchen?&nbsp;</strong></h2>



<p>I started at the bottom, washing dishes in a small local restaurant called Starr’s Bistro.</p>



<h2 class="wp-block-heading" id="h-career-highlight"><strong>Career highlight?</strong></h2>



<p>There have been many but the most recent one was being awarded the Ordine Della Stella d’Italia (Order of the Star of Italy) for my contribution to Italian food.&nbsp;</p>



<h2 class="wp-block-heading" id="h-did-you-do-a-lot-of-cooking-for-the-rich-and-famous"><strong>Did you do a lot of cooking for the rich and famous?</strong></h2>



<p>I&#8217;ve been privileged to cook for many high profile individuals and celebrities, including the likes of Lewis Hamilton, Samuel L Jackson, Michael Schumacher and Willem Defoe, to name a few.&nbsp;</p>



<h2 class="wp-block-heading" id="h-impressive-any-goss"><strong>Impressive! Any goss?</strong></h2>



<p>I also once cooked for Diana, Princess of Wales. She had langoustines.&nbsp;</p>



<h2 class="wp-block-heading" id="h-how-would-you-sum-up-your-cooking-style-and-food-philosophy"><strong>How would you sum up your cooking style and food philosophy?</strong></h2>



<p>My cooking style is simple, unpretentious dishes, with emphasis on top quality seasonal produce.</p>



<h2 class="wp-block-heading" id="h-most-memorable-moment-at-work"><strong>Most memorable moment at work?</strong></h2>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="756" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/Theo-Randall-Chef-Tables-hi-res-1024x756.jpg" alt="Theo Randall at the InterContinental Hotel " class="wp-image-6040" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/Theo-Randall-Chef-Tables-hi-res-1024x756.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/Theo-Randall-Chef-Tables-hi-res-300x222.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/Theo-Randall-Chef-Tables-hi-res-768x567.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/Theo-Randall-Chef-Tables-hi-res.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>A memorable occasion which comes to mind is when the fire alarm went off AND the gas went out on a busy Saturday night. We had a full restaurant, with half the tables about to get their main course, when everything went out! Everyone ended up going to the pub for a short time before returning 45 minutes later when we were back up and running. All were welcomed back with a complimentary glass of Champagne and we started the service again at 9pm. It was a crazy night but memorable and incredibly rewarding as everyone left happy, which was a huge achievement considering the circumstances!</p>



<h2 class="wp-block-heading" id="h-you-re-tired-starving-and-impatient-what-do-you-cook-for-dinner"><strong>You’re tired, starving and impatient: what do you cook for dinner?</strong></h2>



<p>Pasta with butter, parmesan, black pepper never fails. </p>



<h2 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date"><strong>What would you cook to impress a date?</strong></h2>



<p>I once made profiteroles to impress my now-wife. They were a disaster, you could have hit them with a golf club. Natalie still reminds me about it now and then.&nbsp;</p>



<h2 class="wp-block-heading" id="h-who-is-your-favourite-chef"><strong>Who is your favourite chef?</strong></h2>



<p>Chef and TV presenter Matt Tebbutt, who champions simple, modern British cooking. </p>



<h2 class="wp-block-heading" id="h-do-you-have-a-favourite-cookbook"><strong>Do you have a favourite cookbook?</strong></h2>



<p><em>Venus in the Kitchen</em> by Norman Douglas is a book I recommend. </p>



<h2 class="wp-block-heading" id="h-what-s-your-favourite-type-of-cuisine"><strong>What’s your favourite type of cuisine?</strong></h2>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="770" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/DSC8754marble-SCAMONE-DI-AGNELLO-1024x770.jpg" alt="Dish at Theo Randall at the Interconintntal " class="wp-image-6042" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/DSC8754marble-SCAMONE-DI-AGNELLO-1024x770.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/DSC8754marble-SCAMONE-DI-AGNELLO-300x226.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/DSC8754marble-SCAMONE-DI-AGNELLO-768x578.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/DSC8754marble-SCAMONE-DI-AGNELLO.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>Italian, of course! </p>



<h2 class="wp-block-heading" id="h-favourite-things-to-eat-when-you-re-on-holiday"><strong>Favourite things to eat when you’re on holiday?</strong></h2>



<p>While I will always want to try a regional speciality, I do love shellfish and fish. </p>



<h2 class="wp-block-heading" id="h-favourite-kitchen-gadget"><strong>Favourite kitchen gadget?</strong></h2>



<p>A pestle and mortar are the things I can&#8217;t do without. </p>



<h2 class="wp-block-heading" id="h-favourite-ingredient-and-why"><strong>Favourite ingredient and why?</strong></h2>



<p>Olive oil. It is the base of so much Mediterranean cooking and delicious with some good bread.&nbsp;</p>



<h2 class="wp-block-heading" id="h-most-overrated-ingredient"><strong>Most overrated ingredient?</strong></h2>



<p>Truffle oil. </p>



<h2 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip"><strong>Tell us your best ever cooking tip?</strong></h2>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="785" height="1024" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/DSC8487-edited-785x1024.jpg" alt="" class="wp-image-6041" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/DSC8487-edited-785x1024.jpg 785w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/DSC8487-edited-230x300.jpg 230w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/DSC8487-edited-768x1002.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/DSC8487-edited-1177x1536.jpg 1177w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/10/DSC8487-edited.jpg 1500w" sizes="(max-width: 785px) 100vw, 785px" /></figure>



<p>Always cook your pasta three minutes less than the packet suggests. Then, when removing from the pan, use tongs if it&#8217;s long like spaghetti or a slotted spoon if it’s short like penne, before adding the pasta directly to the sauce. </p>



<p>Don’t pour away the pasta water – leave on the stove and add a ladle of pasta water to the sauce and pasta. Finish off cooking the final three minutes in the pan, stirring the pasta so it cooks more, and the starch emulsifies the pasta. Also cook no more than 125g per person.&nbsp;<br></p>


What’s cooking? Celeb chef Theo Randall is talking Italian

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