Aperitivi a la Theo Randall? It’s an Imperative!
Many of you may be lucky enough to be on holiday enjoying a cocktail at a beachside bar or taverna. We felt a little less envious of those doing this when we heard that Theo Randall had a new cocktail and aperativi menu at The Intercontinental Hotel. Chris Osburn went along for the opening night to see what happened when an award winning chef tried his hand at cocktail creation.
Photography & blog post for Great British Chefs by Chris Osburn
Don’t let his Brit surname put you off. Chef Theo Randall knows his knows his taglierini from his tagliatelle. And judging from a new line up of cocktails launched at his eponymous fine dining Italian restaurant located within the luxuriant Intercontinental, this former head chef of the ever lauded River Cafe shows he’s got his head around Italian social drinking and how to set the tone for an “aaaah” of an evening with the right aperitivi, antipasti and atmosphere.
Theo Randall at The Intercontinental’s new Classic Cocktail & Aperitivi menu is a mix of old and new. For those seeking flavours of refined tradition, there’s theTorino Milano, a blend of Carpano Antica Formula, the oldest vermouth in Italy, Campari, and soda water. More moderno palates might find refreshment in something along the lines of a Basil & Lemon Martini, which combines Hendrick’s Gin, Limoncello Capri Natura, lemon juice, Italian basil and sugar – to a most quenching effect.
Joining forces with Theo to come up with these cocktails is Fabio Immovilli, from the same hotel’s award-winning Arch Bar. Together chef and mixologist aim to keep a fresh approach with seasonal ingredients for their drinks: in summer fresh tangerines will feature with Prosecco in the Puccini cocktail and change to Tiziano (made from Cabernet grapes) in the autumn.
One cocktail which I hope is a year-rounder that isn’t to be altered too much is the Sweet & Hot (Stolichnaya Vanilla Vodka, elderflower syrup, lemon juice, honey and dry red chilli); it’s dessert with a kick, shaken on ice and served in a Martini glass.
Obviously, in keeping with Italian traditions, imbibing guests are able to order antipasti such as fritto misto, salumi misti, mozzarella di bufala, and a range of formaggi. I definitely recommend (whether you’ve just stepped out for a quick drink or for a more formal and full-on meal) getting a side of Theo’s famed zucchini fritti.
A plate of these salted and nibble-friendly fried courgette slices are to die for. Similarly, his insalata di granchio (fresh Devon crab with Florence fennel, dandelion, celery, trevisse and Sardinian Bottarga) ain’t a bad dish either. In fact, it’s delectable. Have a look at the Theo’s easy 20 minute crab salad recipe adapted for Great British Chefs.
If, like me, you’re the type of foodie who’s keen to marvel at what the pros can do, such a drinks menu provides an excellent excuse to commence an upscale night on the town, as well as a more budget friendly way to revel stylishly with a drink or two and something simple to eat in the rather swanky setting that is this restaurant’s bar. As Theo puts it:
“Just like our food, these are great Italian recipes made with the best ingredients. Italians do the pre-dinner drink tradition really well and I wanted to add an element of that relaxed experience here on Park Lane. There are no rules and it is very versatile, join us for a cocktail and antipasti, stay on at the bar for a bowl of pasta, or enjoy a full dinner.”
Of course, if you’re ‘tapping in’ to the Great British Chefs apps to be a better host or plan an upcoming dinner party, starting things off with some smartly selected pre-dinner drinks accompanied by appetising antipasti can only add to the occasion and set the right tone. In my mind, learning from the masters and gleaning from what I’ve enjoyed eating in the past is what cooking and entertaining guests is all about. And my few experiences enjoying Theo’s creations suggest to me that he is indeed a maestro and an inspiration, with apt hands at the cooker as well as behind the bar.
Photography & blog post for Great British Chefs by Chris Osburn
Let us know some of your favourite cocktails. Which canapés or antipasti do you like to serve with them?
