Theo Randall Cucina Italiana

Theo Randall Cucina Italiana Seasonal Italian cooking in the heart of Mayfair.

25/09/2026

One for the cooler days using super seasonal produce: Delica Squash, Chilli & Parsley Penne 🍂Sweet, creamy squash with a little warmth from dried chilli and plenty of fresh parsley. This is simple, seasonal Italian cooking at its best.

Method:
Cut a piece of Delica squash, remove the seeds and trim away the green skin.
Cut the squash into rough 1cm pieces — the smaller you cut them, the quicker they’ll cook.
Add a generous drizzle of olive oil to a pan, followed by the squash, a pinch of salt and garlic. Toss everything together.
Add a little hot water and cook for around 10 minutes, allowing the liquid to reduce and the squash to become beautifully soft.
Add some dried chilli for warmth, along with plenty of freshly chopped parsley.
Meanwhile, cook the penne in well-salted boiling water until al dente.
Once the squash is soft, gently break it down with the back of a spoon. Add a splash of pasta water and stir until you have a wonderfully creamy sauce.
Add the cooked penne and toss everything together until the pasta is well coated.
Spoon into bowls, finish with a generous grating of Parmesan and enjoy. Buon appetito! 🍂🇮🇹

Every Thursday to Saturday, join me for my Chef's Table experience at Theo Randall Cucina Italiana, where I personally g...
23/09/2026

Every Thursday to Saturday, join me for my Chef's Table experience at Theo Randall Cucina Italiana, where I personally guide you through a delicious, seasonal four-course menu.

Hear the inspiration behind each dish, as myself and my team talk you through each dish as we bring it to your table. Be transported to Italy from the very first moment, welcomed with an aperitivo in the true spirit of Italian hospitality. We look forward to welcoming you.

Book your experience via the link in my bio.

Celebrate Negroni Week with us at Theo Randall Cucina Italiana 🥃From 21st–27th September, discover our Ultimate Negroni ...
22/09/2026

Celebrate Negroni Week with us at Theo Randall Cucina Italiana 🥃

From 21st–27th September, discover our Ultimate Negroni Week Experience, a tasting flight of three distinctive serves, beginning with a light and sparkling Negroni Sbagliato, followed by the timeless Classic Negroni and finishing with our signature Barrel Aged Negroni.

Three expressions of an Italian icon, available for one week only for £30.

18/09/2026

Another simple pasta that proves you don’t need many ingredients to create something full of flavour. 🍝 Sweet tomato, salty anchovies, fragrant herbs and toasted pine nuts come together beautifully with tagliatelle. Quick, comforting and perfect for an early autumn quick dinner.

Method:
Add a little olive oil and the pine nuts to a pan, then toast for around 2 minutes until golden and fragrant. Remove and set aside.
Add another drizzle of olive oil to the pan, followed by the garlic and chopped anchovies — as many as you like!
Add a pinch of fresh marjoram or oregano and cook gently until the anchovies begin to melt into the oil.
Pour in the tomato passata and simmer until reduced by around half.
Meanwhile, cook the tagliatelle in well-salted boiling water until al dente.
Add the cooked tagliatelle to the sauce, followed by the toasted pine nuts, and toss everything together until beautifully coated.
Serve with a few extra pine nuts, a drizzle of extra virgin olive oil and a final scattering of fresh marjoram or oregano.

15/09/2026

Next month, I’m delighted to welcome to Theo Randall Cucina Italiana on Thursday 15 October for the next evening in our Chef Series.

Together, we’ll be bringing Jack’s passion for Cornish seafood together with my love of Italian cooking for a special four-course menu, accompanied by carefully selected w**e pairings.

I hope you’ll join us for what promises to be a fantastic evening.

11/09/2026

One of Sicily’s most iconic pasta dishes, Pasta alla Norma is a brilliant combination of aubergine, tomato, basil and ricotta salata. Simple ingredients, plenty of flavour and a dish I always come back to.

Method:
Cut the aubergine into slices, then into small squares.
Add a generous amount of olive oil to a hot pan and cook the aubergine until beautifully golden. Remove from the pan and set aside.
Add a little more olive oil to the pan, followed by the garlic and fresh basil, and gently cook to infuse the oil.
Pour in the tomato passata and simmer until the sauce has reduced by around half.
Return the aubergine to the pan, add more fresh basil and your cooked pasta, then toss everything together.
Season with salt and pepper and continue cooking until the sauce becomes wonderfully creamy and the aubergine begins to break down into the tomato.
Serve with fresh basil, a generous grating of ricotta salata and a final drizzle of extra virgin olive oil.

04/09/2026

One of the simple, quick and comforting pasta dishes. My Mushroom, Thyme, Garlic and Parsley Pasta is just the thing for these slightly cooler, rainier autumn days. Full of flavour, beautifully creamy and very easy to make.

Method:
Slice the mushrooms, then chop them again into smaller pieces.
Add a little olive oil to a hot pan, followed by the mushrooms, a pinch of salt and plenty of fresh thyme. Cook until softened and golden.
Add the chopped parsley and garlic, followed by a squeeze of fresh lemon.
Stir through the cream and plenty of grated Parmigiano Reggiano.
Cook your pasta until al dente, then add it straight to the sauce and toss everything together.
Finish with a generous grating of Parmigiano Reggiano and serve.

28/08/2026

This deliciously simple dish puts one of my favourite pasta shapes centre stage: paccheri. 🍝

Big, bold and perfect for catching every bit of sauce, it’s made for a generous weekend plate. Take a look at how I bring it all together, then give it a go yourself this weekend.

Method:
Bring a large pan of well-salted water to the boil and add the paccheri. Cook until al dente, keeping some of the pasta water aside.
Meanwhile, slice the garlic and gently cook in a generous drizzle of olive oil until fragrant, without allowing it to colour.
Add the green and black olives to the pan, followed by the anchovies, allowing them to soften and melt into the oil.
Add the capers and chopped fresh tomatoes, then stir through plenty of fresh oregano.
Drizzle in a little more olive oil and allow everything to cook gently, so the tomatoes begin to soften while still retaining their freshness.
Transfer the paccheri directly into the pan with a splash of its cooking water.
Toss everything together over the heat. The starch from the paccheri will help thicken and emulsify the sauce, allowing all those wonderful flavours to coat the pasta — and find their way inside the paccheri too.
Finish with fresh oregano and a drizzle of extra virgin olive oil, then serve immediately. Buon appetito! 🍝🇮🇹

25/08/2026

A little this or that from our current Theo’s on the Terrace menu at . Make the most of the final weeks of summer and join us on the terrace, where spritzes, freshly made pizza, aperitivo, pasta and plenty more await from 12pm every day. See you soon!

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1 Hamilton Place
London
W1J 7QY

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