Seasonal Saturdays. Theo Randall at The Intercontinental, 8th November 2014.
There are few chefs I follow as closely than Theo Randall. Social media wise that is, not physically. That's weird.
My family have come to realise this and, in all her glory, La Mama Mangia gifted me with an early Christmas present. I was to attend one of Theo Randall's Seasonal Saturdays. A cooking demonstration showcasing the best produce available at the time. I was blown away.
The excitement led to me dancing in a work corridor. Honestly, it was crazy. To top this off my fabulous mother was to accompany me. This was extra lovely since moving to the North East we get very little time to just do stuff.
The day arrives. A rather mild morning in November. Dressed, ready to roll and buzzing with anticipation. Unfortunately due to a previous camping injury (one may or may not have fallen out of a camper van and hurt an ankle at a festival), I managed to slip and hit the floor half way down Park Lane. That's just the impression you want to make when entering The Intercontinental. Embarrassed, tear shined eyes and a rather muddy scuffed knee. Class all the way.
Despite this eventful arrival we were warmly greeted by the front of house staff and offered drinks while we waited for the rest of the attendees arrived. I took this opportunity to clean myself up. At this point I will add Theo Randall at The Intercontinental has a stunning washroom.
Throughout the demonstration and general chat we were presented with a glass of Prosecco with olives and almonds, plate after plate of beautifully delicate Zucchini Fritti, a recipe which I am trying to replicate with little success as I'm fairly certain my mother and I ate at least 80%, and possibly some of the best Parmesan I have ever tasted.
The recipe that we were shown how to make was Tagliatelle with Wet Walnuts and Radicchio. If there is one person you want to watch make pasta it's Theo Randall. It also made me feel suitably smug as I have the same pasta machine, but I digress.
Next we were seated in the restaurant ready for lunch.
To start the was a selection of Antipasti; Buffalo Mozzarella with marinated Artichokes, Swiss Chard, grilled Delica Squash and Taggiasche Olives; Smoked Eel with red and golden beetroots, italian leaves and fresh horseradish; and Salumi Misti, Prosciutto di Parma, Felino, Fennel Salami, Capocollo, Lardo Bruschetta with marinated vegetables "agro dolce."
All the separate elements were fantastic, you could tell the quality of the products used immediately. My particular favourite was the smoked eel and beetroots.
To follow I chose the wood roasted Guinea Fowl stuffed with Prosciutto di Parma, Mascarpone and Thyme with Cavolo Nero, Portobello and Porchini mushrooms.
It was rich and earthy, particularly delightful for a November day. The Guinea Fowl itself was tender and oozing with the thyme and cheese was stunning, the salty hit of the Prosciutto helped cut through the creamy cheese. The Cavolo Nero and mushrooms were cooked well with enough bite to provide additional texture to the dish.
La Mama chose the Risotto di Mare, sans chilli. Once her dish arrived I was suitably jealous. It smelt glorious. It tasted better.
Plump soft mussels, prawns and pieces of squid hid throughout the rice amongst salmon and sea bass. Every individual element was perfectly cooked. usually with a seafood risotto it can be one or the other, prawns nicely cooked but the salmon turns to cotton wool, this was risotto perfection. If I get the chance to go again I'm choosing this.
Finally dessert, said it before and I'll say it again, I'm not a dessert person. I am however a Pannacotta and Lemon Tart person.
Theo Randall's Amalfi Lemon Tart is famous, and rightly so. Sweet, soft, sour, creamy. Think of the best Lemon dessert you have ever had. Go it? Ok, great. This is better.
The meal was finished with a good Italian coffee and a copy of 'Pasta.'
All in all this lived up to the hype. It was perfect. The atmosphere, the staff, The food, even the selfie. Perfect.
For the food and the whole experience I give this 10/10.
I implore everyone to go, but please, take me with you!