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DUK10020138_001
REPORTAGE - Duende Restaurant in London
Restaurant review of Duende, Covent Garden.
Shades of Barcelona: taking centre stage at Duende in Covent Garden is a copper-clad bar with high chairs for dining on tapas created by chef/patron Victor Garvey
© Matt Writtle / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01616042
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DUK10020138_002
REPORTAGE - Duende Restaurant in London
Restaurant review of Duende, Covent Garden.
Foie Gras Stuffed Quail.
© Matt Writtle / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01616041
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DUK10020138_004
REPORTAGE - Duende Restaurant in London
Restaurant review of Duende, Covent Garden.
Chocolate Almond Cookies and Salted Caramel.
© Matt Writtle / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01616039
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DUK10020138_003
REPORTAGE - Duende Restaurant in London
Restaurant review of Duende, Covent Garden.
Shades of Barcelona: taking centre stage at Duende in Covent Garden is a copper-clad bar with high chairs for dining on tapas created by chef/patron Victor Garvey
© Matt Writtle / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01616040
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DUK10020138_005
REPORTAGE - Duende Restaurant in London
Restaurant review of Duende, Covent Garden.
A skilful assembly that feels palpably nutritious: Galician seaweed salad
© Matt Writtle / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01616038
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DUK10020138_006
REPORTAGE - Duende Restaurant in London
Restaurant review of Duende, Covent Garden.
Pacharan Marinated Salmon Rulada.
© Matt Writtle / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01616037
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DUK10020138_007
REPORTAGE - Duende Restaurant in London
Restaurant review of Duende, Covent Garden.
Pacharan Marinated Salmon Rulada.
© Matt Writtle / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01616036
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DUK10020139_007
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Details of noodles at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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DUK10020139_010
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Henry Chung - owner of Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614988
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DUK10020139_002
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Pork & Prawn Wontons at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614985
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DUK10020139_011
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Henry Chung - owner of Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614987
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DUK10020139_012
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Henry Chung - owner of Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614984
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DUK10020139_006
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Henry Chung - owner of Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614986
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DUK10020139_008
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Beef Brisket & Radish Noodles at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614983
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DUK10020139_009
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Locals enjoy lunch at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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DUK10020139_001
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Locals enjoy lunch at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614981
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DUK10020139_004
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Locals enjoy lunch at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614980
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DUK10020139_005
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Jess Barton - assistant chef enjoys lunch at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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DUK10020142_006
PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
Head chef Ben Murphy at The Woodford.
The Woodford is a signally ambitious gastronomic venture with Michelin stars in its eyes. After studying at Westminster Kingsway College, Murphy worked for three years for Pierre Koffmann at The Berkeley then, at Koffmann’s suggestion, went to gain experience in France at Michel Guerard’s Les Prés d’Eugénie in the south-west and with Eric Fréchon at Le Bristol in Paris.
In the meantime he somehow managed to win the title Young National Chef of the Year 2012 in the UK in a competition sponsored by Knorr. He’s been on the telly too. In Chefs on Trial presented by Alex Polizzi he didn’t get picked for the job in question. I hope they’re kicking themselves now. The current owner of The Woodford, a handsome building that at one time was a pub and later a nightclub until a shooting closed it down, is Essex-based entrepreneur Steve Andrews, owner of The Blue Group and also The Grey Group. The investment looks considerable. As you enter there is a glittering bar to the right and an open kitchen to the left. Further in, seating in the main dining room is for the most part curvaceous embracing banquettes. Upstairs is an oyster bar.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01612765
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DUK10020142_003
PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
Head chef Ben Murphy at The Woodford.
The Woodford is a signally ambitious gastronomic venture with Michelin stars in its eyes. After studying at Westminster Kingsway College, Murphy worked for three years for Pierre Koffmann at The Berkeley then, at Koffmann’s suggestion, went to gain experience in France at Michel Guerard’s Les Prés d’Eugénie in the south-west and with Eric Fréchon at Le Bristol in Paris.
In the meantime he somehow managed to win the title Young National Chef of the Year 2012 in the UK in a competition sponsored by Knorr. He’s been on the telly too. In Chefs on Trial presented by Alex Polizzi he didn’t get picked for the job in question. I hope they’re kicking themselves now. The current owner of The Woodford, a handsome building that at one time was a pub and later a nightclub until a shooting closed it down, is Essex-based entrepreneur Steve Andrews, owner of The Blue Group and also The Grey Group. The investment looks considerable. As you enter there is a glittering bar to the right and an open kitchen to the left. Further in, seating in the main dining room is for the most part curvaceous embracing banquettes. Upstairs is an oyster bar.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01612764
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DUK10020142_001
PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
Head chef Ben Murphy at The Woodford.
The Woodford is a signally ambitious gastronomic venture with Michelin stars in its eyes. After studying at Westminster Kingsway College, Murphy worked for three years for Pierre Koffmann at The Berkeley then, at Koffmann’s suggestion, went to gain experience in France at Michel Guerard’s Les Prés d’Eugénie in the south-west and with Eric Fréchon at Le Bristol in Paris.
In the meantime he somehow managed to win the title Young National Chef of the Year 2012 in the UK in a competition sponsored by Knorr. He’s been on the telly too. In Chefs on Trial presented by Alex Polizzi he didn’t get picked for the job in question. I hope they’re kicking themselves now. The current owner of The Woodford, a handsome building that at one time was a pub and later a nightclub until a shooting closed it down, is Essex-based entrepreneur Steve Andrews, owner of The Blue Group and also The Grey Group. The investment looks considerable. As you enter there is a glittering bar to the right and an open kitchen to the left. Further in, seating in the main dining room is for the most part curvaceous embracing banquettes. Upstairs is an oyster bar.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01612766
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DUK10020142_002
PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
Head chef Ben Murphy at The Woodford.
The Woodford is a signally ambitious gastronomic venture with Michelin stars in its eyes. After studying at Westminster Kingsway College, Murphy worked for three years for Pierre Koffmann at The Berkeley then, at Koffmann’s suggestion, went to gain experience in France at Michel Guerard’s Les Prés d’Eugénie in the south-west and with Eric Fréchon at Le Bristol in Paris.
In the meantime he somehow managed to win the title Young National Chef of the Year 2012 in the UK in a competition sponsored by Knorr. He’s been on the telly too. In Chefs on Trial presented by Alex Polizzi he didn’t get picked for the job in question. I hope they’re kicking themselves now. The current owner of The Woodford, a handsome building that at one time was a pub and later a nightclub until a shooting closed it down, is Essex-based entrepreneur Steve Andrews, owner of The Blue Group and also The Grey Group. The investment looks considerable. As you enter there is a glittering bar to the right and an open kitchen to the left. Further in, seating in the main dining room is for the most part curvaceous embracing banquettes. Upstairs is an oyster bar.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01612763
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DUK10020142_005
PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
Head chef Ben Murphy at The Woodford.
The Woodford is a signally ambitious gastronomic venture with Michelin stars in its eyes. After studying at Westminster Kingsway College, Murphy worked for three years for Pierre Koffmann at The Berkeley then, at Koffmann’s suggestion, went to gain experience in France at Michel Guerard’s Les Prés d’Eugénie in the south-west and with Eric Fréchon at Le Bristol in Paris.
In the meantime he somehow managed to win the title Young National Chef of the Year 2012 in the UK in a competition sponsored by Knorr. He’s been on the telly too. In Chefs on Trial presented by Alex Polizzi he didn’t get picked for the job in question. I hope they’re kicking themselves now. The current owner of The Woodford, a handsome building that at one time was a pub and later a nightclub until a shooting closed it down, is Essex-based entrepreneur Steve Andrews, owner of The Blue Group and also The Grey Group. The investment looks considerable. As you enter there is a glittering bar to the right and an open kitchen to the left. Further in, seating in the main dining room is for the most part curvaceous embracing banquettes. Upstairs is an oyster bar.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01612762
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DUK10020142_004
PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
Head chef Ben Murphy at The Woodford.
The Woodford is a signally ambitious gastronomic venture with Michelin stars in its eyes. After studying at Westminster Kingsway College, Murphy worked for three years for Pierre Koffmann at The Berkeley then, at Koffmann’s suggestion, went to gain experience in France at Michel Guerard’s Les Prés d’Eugénie in the south-west and with Eric Fréchon at Le Bristol in Paris.
In the meantime he somehow managed to win the title Young National Chef of the Year 2012 in the UK in a competition sponsored by Knorr. He’s been on the telly too. In Chefs on Trial presented by Alex Polizzi he didn’t get picked for the job in question. I hope they’re kicking themselves now. The current owner of The Woodford, a handsome building that at one time was a pub and later a nightclub until a shooting closed it down, is Essex-based entrepreneur Steve Andrews, owner of The Blue Group and also The Grey Group. The investment looks considerable. As you enter there is a glittering bar to the right and an open kitchen to the left. Further in, seating in the main dining room is for the most part curvaceous embracing banquettes. Upstairs is an oyster bar.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01612761
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DUK10017492_018
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602339
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DUK10017492_012
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602341
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DUK10017492_021
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602342
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DUK10017492_022
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602343
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DUK10017492_013
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602344
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DUK10017492_015
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602345
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DUK10017492_020
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602340
Sonderkonditionen! -
DUK10017492_016
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
Clementine sorbet at Theo Randall at InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602336
Sonderkonditionen! -
DUK10017492_011
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
Clementine sorbet at Theo Randall at InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602334
Sonderkonditionen! -
DUK10017492_008
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
Walnut and orange tart at Theo Randall at InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602331
Sonderkonditionen! -
DUK10017492_006
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
Walnut and orange tart at Theo Randall at InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602329
Sonderkonditionen! -
DUK10017492_010
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
Walnut and orange tart at Theo Randall at InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602333
Sonderkonditionen! -
DUK10017492_014
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
Wood-roasted guinea fowl at Theo Randall at InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602335
Sonderkonditionen! -
DUK10017492_017
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
Wood-roasted guinea fowl at Theo Randall at InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602337
Sonderkonditionen! -
DUK10017492_019
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
Taglierini con gamberetti e carciofi (pasta with brown shrimps and artichokes) at Theo Randall at InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602338
Sonderkonditionen! -
DUK10017492_009
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
Taglierini con gamberetti e carciofi (pasta with brown shrimps and artichokes) at Theo Randall at InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602332
Sonderkonditionen! -
DUK10017492_007
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
Bruschetta with tomatoes at Theo Randall at InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602330
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DUK10017499_016
FEATURE - Cafe Royal: Desserts in London
From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.
© Lucy Young / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01601251
(c) Dukas -
DUK10017499_019
FEATURE - Cafe Royal: Desserts in London
From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.
© Lucy Young / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01601241
(c) Dukas -
DUK10017499_008
FEATURE - Cafe Royal: Desserts in London
From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.
© Lucy Young / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01601242
(c) Dukas -
DUK10017499_010
FEATURE - Cafe Royal: Desserts in London
From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.
© Lucy Young / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01601244
(c) Dukas -
DUK10017499_020
FEATURE - Cafe Royal: Desserts in London
From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.
© Lucy Young / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01601246
(c) Dukas -
DUK10017499_009
FEATURE - Cafe Royal: Desserts in London
From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.
© Lucy Young / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01601243
(c) Dukas -
DUK10017499_011
FEATURE - Cafe Royal: Desserts in London
From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.
© Lucy Young / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01601245
(c) Dukas -
DUK10017499_014
FEATURE - Cafe Royal: Desserts in London
From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.
© Lucy Young / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01601247
(c) Dukas -
DUK10017499_012
FEATURE - Cafe Royal: Desserts in London
From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.
© Lucy Young / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01601248
(c) Dukas -
