Theo Randall at the InterContinental Park Lane

Silver Award

SquareMeal Review of Theo Randall at the InterContinental Park Lane

Silver Award

One of the nicest chefs in London, Theo Randall celebrated a decade at the InterContinental in 2016 with a refurb intended to channel the more relaxed mood of the 2010s, rather than noughties fine dining. Gone are the tablecloths and moody lighting, replaced by an expanded bar area and a lighter colour scheme: it still feels very corporate, although no one is here for the surroundings. Instead, the unaffected charm of Randall’s “superb” cooking is the main attraction: pasta has always been the star, eschewing clichés in favour of fresh ideas such as plump ravioli stuffed with ricotta and cime di rapa, but there’s much more besides. Pan-fried calf’s liver is embellished with cavolo nero and earthy Castelluccio lentils, beef tagliata features a really excellent piece of Longhorn sirloin, while juicy scallops are spiked with chilli, vinegar and anchovies. The Italian wine list is oddly divided by season, although helpful staff are on hand to advise. “Fantastic cocktails” and notable private rooms, too.

Good to know

Average Price
££££ - £50 - £79
Quiet conversation, Traditional, Widely spaced tables
Food Occasions
Breakfast, Dinner
Special Features
Chef’s table, Vegan options, Vegetarian options, Wheelchair access
Birthdays, Celebrations, Child friendly, Dates, Special occasions
Food Hygiene Rating

Theo Randall at the InterContinental Park Lane is featured in

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Location for Theo Randall at the InterContinental Park Lane

InterContinental Park Lane, 1 Hamilton Place, Green Park, London, W1J 7QY

020 7318 8747


Opening Times

Mon 06:30-10:00
Tue 06:30-10:00
Wed 06:30-10:00
Thu 06:30-10:00
Fri 06:30-10:00
Sat 06:30-11:00
Sun 06:30-11:00
Mon Closed
Tue 17:30-22:00
Wed 17:30-22:00
Thu 17:30-22:00
Fri 17:30-22:00
Sat 17:30-22:00
Sun Closed

Reviews of Theo Randall at the InterContinental Park Lane

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23 Reviews 

Andrea B

06 August 2019  
I love that Theo Randall works most evenings in the restaurant and will always make the effort to come out and engage with his guests. The portion sizes are very generous and overall the food is so delicious and wholesome.

Anne B

26 July 2019  
Amazing food - very friendly team - felt really at home.

Paul H

15 July 2019  
Consistently excellent.

Lynn O

28 June 2019  
Did the masterclass at the restaurant . Was brilliant. Meal after was also delicious and so plentiful. Staff were welcoming and knowledgable . Sommelier produced some lovely accompanying wines. Lucky enough to win a Bruch for two and can't wait to return.

don C

28 June 2019  
Everything is excellent at this super restaurant.

Caroline M

10 July 2018  
Great menu, fair pricing, great service and ambience which is why I keep going back.

Jan T

10 July 2018  
Great Italian food with very attentive service.

Caroline M

15 June 2017  
Great food, cooked really well. Theo will mingle with his customers. Good staff and nice atmosphere.

Paul A

Top class
01 September 2016  
Theo Randall has the happy knack of taking the best ingredients and turning them into relatively simple but very pleasing dishes in the best of the Italian tradition. Add to that a comfortable dining room with decent space between the tables and efficiently friendly staff, an example of their quality being the way they held our starters while we finished our pre-dinner fizz (something that would not have been the case in Greenhouse two evenings later) and you are well on the way to satisfying the desires of even the most demanding diners. The chef’s selection tasting menu was based on the day’s fresh deliveries and the wine pairing sounded good, so that was what we opted for. Authentically straightforward and typically tasty canapés, tomato and marjoram bruschetta and oil soaked foccaccia, set us up perfectly for the delicious antipasto of a pyramid of Devon crab, fennel, dandelion, radicchio, and bottarga, which was a superb match with the shellfish. The primo maintained the high standard, combining the best homemade pasta with a slow-cooked veal stuffing, pancetta and a porcini sauce - a remarkably light textural and flavour combination. The secondo continued the utilisation of the best of British ingredients with Italian counterparts, supremely tender Somerset lamb rack with globe and Jerusalem artichoke, carrot, sweet red and white beetroot, a nod to fennel, turnip and leek, and proper salsa d’erbe with some body, a really lovely dish. Cheese followed, more or less the same selection as on our last visit, Robiola, Taleggio, a goat’s cheese, and Gorgonzola, with pear mustard, but this time elevated to another level by the amazing match-up with four different versions of Vermouth. The beautiful signature Amalfi lemon tart with crème fraîche brought the meal to a satisfyingly successful conclusion. Well done to everybody involved!
Food & Drink

Manna P

13 May 2016  
Food is superb. Stand out dish is the Pan fried squid with Lamon borlotti beans , chilli, anchovies, parsley and chopped rocket, a regular on the changing menu.
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