Theo Randall at The InterContinental

Dark wood paneling, mint green leather chairs and etched glass screens provide a sleek contemporary counterpoint to the exquisitely rustic Italian cooking of ex-River Café head chef Theo Randall. A thick tranche of turbot with capers, parsley and greens is roasted on the bone to juicy perfection in the real wood fired oven. Chargrilled veal chop with fresh borlotti beans, braised Swiss chard and salsa verde is some of the finest meat your ever likely to eat. Pasta dishes such as agnolotti stuffed with slow cooked veal, partridge, pancetta and parmesan are unsurpassed in London. Desserts such as Amalfi lemon tart, temptingly laid out for inspection in front of the open kitchen, are not to be missed.