Theo Randall Cucina Italiana

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

08/04/2026

Look at the artistry of the team folding pasta by hand. We use these delicate folds for our fresh ravioli and other stuffed pastas... reckon you could do better?

03/04/2026

I’m really looking forward to my next cookery masterclass on 17th April.

I’ll be cooking a couple of dishes from The Italian Pantry, including a delicious spinach and ricotta ravioli and a classic Milanese saffron risotto.

There are still a few tickets left, so do have a look via the link in my bio if you’d like to join us.

For the month of April we are cooking delicious food from Liguria. Start with a glass of Prosecco with some tasty brusc...
02/04/2026

For the month of April we are cooking delicious food from Liguria. Start with a glass of Prosecco with some tasty bruscetta and focaccia followed by these wonderful dishes. All for £85 per person. See you soon 😀

1. Antipasto
PESTO ALLA GENOVESE CON MOZZARELLA

Fresh pesto with buffalo mozzarella, roasted new season asparagus, farinata and pecorino

Pairing with: “Brezza” Ligure di Ponente Pigato DOC

2.Primo
PANSOTTI ALLA GENOVESE CON SALSA DI FUNGHI

Half-moon-shaped fresh pasta stuffed with mixed greens, Italian sausage and ricotta, with porcini and portobello mushroom sauce

Pairing with: G.D. Vajra Dolcetto d’Alba DOC

3.Secondo
SCAMONE DI AGNELLO CON PATATE E CARCIOFI

Roasted lamb rump with new season artichokes, potatoes and leeks with jus and salsa verde

Pairing with: Massolino Barbera d’Alba DOC

4. Dolce
TORTA SACRIPANTINA

Genovese sponge with maraschino, crema di zabaglione and fresh raspberries

26/03/2026

Insalata Di Polpo.
 
Tender octopus with potatoes, celery, parsley, capers and wild rocket, finished with bright Sicilian lemon. It’s got those coastal flavours that Sicilian cooking does so well. We pair it with Sur Sur Grillo from Donnafugata, a crisp Sicilian white that works beautifully with the octopus.
 
There’s only a few more days of the month to try the regional menu... book now!

25/03/2026

One of the dishes on this month’s Sicilian Regional Menu is Coniglio alla Stimpirata. Rabbit gently slow-cooked with peppers, olives and white wine - a classic Sicilian combination of sweet and savoury flavours. We serve it with braised greens and potato purée, and pair it with Frappato from Mandrarossa, a lovely light Sicilian red that works beautifully with the dish 🍷
 
Only one more week to try the regional menu... book now!

20/03/2026

A dish on this month’s Sicilian Regional Menu is pasta con broccolini, salsiccia e bietole. It’s a great example of the kind of cooking you find across Sicily - simple and rustic. Good pasta, Italian sausage, broccoli, Swiss chard and pecorino, all brought together in a way that feels hearty but balanced. We’re pairing it with an Etna Rosso from Tornatore, which works beautifully with the richness of the dish.

Book your table and come and try March’s Regional Menu!

March’s Regional Menu is here! On the menu you’ll find octopus salad with Sicilian lemon, raw branzino with fresh chilli...
06/03/2026

March’s Regional Menu is here!
 
On the menu you’ll find octopus salad with Sicilian lemon, raw branzino with fresh chilli and olive oil, hearty pasta with broccoli, sausage and Swiss chard, and slow-cooked rabbit or lamb with classic Caponata. And of course, Torta di Savoia with pistachio gelato to finish. This is Sicily on a plate, and I can’t wait for you to try it. Book your table now, via the link in bio.

Come and join us for this months regional menu which is Tuscany3rd February - 28th February85 per person | Including a g...
04/02/2026

Come and join us for this months regional menu which is Tuscany
3rd February - 28th February
85 per person | Including a glass of prosecco on arrival and wine pairing for the first three courses

1. Antipasto
SALUMI MISTI

Fennel salami, Lardo di Colonnata with Vin Santo, chicken liver crostini and pickled vegetables

Pairing with: Poggiotondo Vermentino delle Conchiglie IGT Toscana

2. Primo
TORTELLI CON TARTUFO NERO, PECORINO E PATATE

Fresh pasta filled with potato, black truffles and pecorino with slow cooked beef ragù

Pairing with: Chianti Rufina Selvapiana DOCG
3. Secondo
SCAMONE DI AGNELLO

Tuscan style marinated lamb rump with potatoes, Florence fennel, garlic and rosemary, served with jus and salsa verde

Pairing with: Terre More Frescobaldi Maremma DOC

4.Dolce
TORTA DELLA NONNA

Traditional Tuscan tart with sweet custard, lemon, pine nuts and vanilla with crema di mascarpone

This year for Valentine's Day, we’ve put together a four-course menu at the restaurant – from fresh crab salad to truffl...
01/02/2026

This year for Valentine's Day, we’ve put together a four-course menu at the restaurant – from fresh crab salad to truffle ravioli, paired wines and of course a few indulgent desserts to finish. Come and celebrate! Book via the link in bio ❤️🍷🍝

This was SUCH fun . Celebrating 50 years of the best way we knew how, with a 5-course dinner.
27/01/2026

This was SUCH fun . Celebrating 50 years of the best way we knew how, with a 5-course dinner.

Ravioli di erbette is a dish that's hard to get tired of. Soft pasta, fresh greens, good ricotta finished simply with bu...
24/01/2026

Ravioli di erbette is a dish that's hard to get tired of. Soft pasta, fresh greens, good ricotta finished simply with butter and sage. It’s all about balance and letting the ingredients do the talking. You’ll find it on both the lunch and dinner à la carte menus at the restaurant!

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1 Hamilton Place

W1J 7QY

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