Breaking Travel News Investigates: Theo Randall at the InterContinental

With Christmas now just days away, Theo Randall at the InterContinental offers a seasonal treat with a regional Italian tasting menu.

Comprised of four courses, including antipasto, primo, secondo, and dolce, guests can sample the best of the country alongside hand-selected wines.

Highlighting favorite producers and classic ingredients that have inspired the British chef on his travels through Italy for the past two decades, the menu is the epitome of luxury Epicureanism.

The restaurant itself is located on the ground floor of the InterContinental London Park Lane, a bastion of respectable hospitality.

Combining the elegance of Mayfair and the glamor of Knightsbridge, while steeped in royal heritage, the property sits in one of the most prestigious corners of the capital.

Inside, understated decor is combined with atmospheric lighting to create a casual yet inviting atmosphere.

Black-clad staff stroll around the 20 tables, while an imposing bar, packed with exotic drinks to the ceiling, rises tantalizingly in the background, full of possibilities.

While there have been reports of cancellations across the city in recent days, the venue was packed during my visit earlier this week, with well-heeled guests enjoying the sumptuous treats.

Our first course was cocktails, with the menu offering a reliable selection of favorites.

A flavorful Old Fashioned was second only to a caper-infused Gin Martini, which contained both flavor and flavor.

With our suitably festive palettes, the antipasto on the tasting menu was carpaccio di manzo, a delicately sliced ​​fillet of beef garnished with rich Italian Parmesan and balsamic vinegar.

It melts in your mouth, lingers for only a moment, and pairs best with the accompanying floral aroma of Pieropan, Soave Classico.

The menu is designed to take guests on a tour of Italy, with the main dish, pappardelle con anatra, a feature of the Tuscan culinary heritage.

Handmade pasta ribbons with a slow-cooked duck ragout sauce topped with shaved black winter truffles, it’s surprisingly robust and offers a warm antidote to the cold outside.

It is paired with a heavy Selvapiana, Chianti Rufina, with its full-bodied blackberry notes.

Italian cuisine is so deeply ingrained in the UK landscape that it can be hard to shine, but Theo Randall and his team remind us why we fell in love in the first place.

Check Also

BTN interview: Gloria Gallardo, president, Public and Municipal

BTN interview: Gloria Gallardo, president, Public and Municipal

The Public and Municipal Company of Tourism, Civic Promotion and International Relations of Guayaquil has …