Top chef Theo Randall has been at The InterContinental Park Lane since it opened in 2006, having spent the majority of his career at The River Cafe with the legendary Ruth Rogers and Rose Gray MBE, as well as a stint at The Berkeley, California. Theo’s cooking is deeply rooted in rustic Italian food and has been given numerous nods from notable critics. The pappardelle con ragú di manzo, fresh pasta with slow cooked beef in Chianti and San Marzano tomatoes, is exceptional, as is the risotto di mare with clams, seabass, mussels, prawns, tomatoes, chilli and parsley. When Italian food is this impressive it’s a meal you will be talking about for a while.