It might be terribly expensive, but Theo Randall at the InterContinental Hotel is wonderfully good.

The Venue
Theo Randall, former head chef of the almighty River Cafe, has taken up residence at his own place in the posh InterContinental Hotel. The hotel invested £60 million into restoration of the space for Randall’s first independent restaurant – and it was definitely worth it.

The Atmosphere
Decidedly swanky, with a nature-inspired design that fits nicely with the seasonally inspired menu. Blades of grass light up the columns in the centre of the space, there are abstract paintings of flowers on the walls, even the R in their logo looks like a wisp of grass. Make sure you visit the toilets if for no other reason than to check out the designer sinks - the water runs off a plate of glass into the wall.

Service is friendly, and many of the customers appear to know the waiters well - Theo Randall has clearly become a popular local restaurant for the well heeled.

The Food
Randall and his crew head to London’s markets every morning to get fresh and seasonal food for the day’s menu, which is always changing. This is the kind of place where they tell you where the food comes from – calamari with borlotti beans (from Lamon), fish stew with clams, red mullet, sea bass and lobster (from Dorset), ravioli with chard, rocket and ricotta (from a sheep) – are all so delicious that once you’ve eaten a dish you’ll be disappointed it's finished. It is going to make a mighty dent in your wallet, but try not to skimp. There’s no way you can come here and just have a salad.

The Drink
There’s an 8 page wine list, sorted by aroma, so you don’t have to worry if you can’t tell your Cabernets from your Chardonnays. Prices range from moderate to exorbitant, but the list is so varied you’ll have plenty to choose from.

The Last Word
Perfect for a special occasion, a meal at Theo Randall is one you won’t forget for a long time.

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