Want expert advice on the best private rooms and their availability? Use Square Meal Concierge, and earn extra Square Meal Rewards points with every booking.
Click here to email your enquiry or call us on 0207 840 5222.
Since pitching camp here in 2006, River Café alumnus Theo Randall has enlivened the corporate expanses of the InterContinental with his brand of vivacious Italian regional cooking. Given his background, it's no surprise that he understands seasonality, sourcing and the wonders of the wood-fired oven; the result is bold food that resonates with rusticity – even if prices are more Mayfair than Modena. Dishes arrive heroically unadorned, from pan-fried squid with Lamon borlotti beans, chilli and anchovies or handmade cappelletti stuffed with slow-cooked veal and mousseron mushrooms, to triumphant plates of wood-roasted Anjou pigeon on pagnotta bruschetta with pancetta and peas. Salads are fresh as a daisy and desserts include the signature Amalfi lemon tart. Visitors appreciate the layout of the dining room with its glass partitions and luxuriant floral displays, although service can sometimes ‘let things down'. Attractive set menus (£27/33 for two/three courses) offer a relatively painless way in.
The private dining room at Theo Randall can seat 26 people (50 standing), while larger parties of up to 55 can be accommodated in a semi-private room; the two rooms can be combined to host parties for up to 80 (130 standing). It is also possible to hire the whole restaurant (200 seated; 250 standing).
| Private Room | Capacity |
|---|---|
| Private Dining Room | 26 |
Want expert advice on the best private rooms and their availability? Use Square Meal Concierge, and earn extra Square Meal Rewards points with every booking.
Click here to email your enquiry or call us on 0207 840 5222.
Square Meal’s Private Rooms Concierge team can help you find the perfect venue for private dining. Just complete this form, and we will be in touch.
Please include as much information as possible.
* Required field
Acknowledged as one of the most seasonally attuned chefs in London, Theo Randall started his career at Chez Max in Surbiton in 1986, & moved to Hammersmith's River Café in 1990 for an initail three-year stint, before taking year out to work at Alice Water's legendary Chez Panisse in Berkeley, California. Following his return, The River Café gained a Michelin star in 1997. Randall left The River Café in 2006 after many years as head chef & partner. He spent the summer of that year travelling through Italy & France, sourcing ingredients for his new restaurant at The InterContinental on Park Lane, which opened in late 2006, winning Best Italian Restaurant at the 2008 London Restaurant Awards.
Are you the restaurant owner? Click here for Links & Logos
Travel to Theo Randall at the InterContinental Hotel in style with London's leading minicab firm Addison Lee.
Get a quote »