A chat with Theo Randall

Growing up, did you always know you wanted to be a chef?

I knew I wanted to be a chef from an early age. I used to cook with my Mother and she encouraged me to read her cookbooks. I think she just knew that was what I was going to do because I loved helping her in the kitchen. Cooking was something that seemed very natural to me, so I was always keen to help.

When did you begin to love Italian cuisine and what is it about Italy that makes you so passionate?

When I was 12 years old, we went to Italy on a summer holiday and I loved it. I loved how relaxed it was and I'll never forget having my first REAL pizza from a wood burning oven - the taste was just incredible. We visited Venice and did a day trip on a boat in the Lagoons. The crew cooked these huge sardines on a BBQ on the deck and we were all given a glass of Lambrusco and a chunk of bread. The taste of the sardines has stuck with me and whenever I see a sardine it always brings me back to that amazing memory. Ever since then, I have loved Italian cuisine.

Please tell us a few highlights of your career

There are many highlights like winning 'Italian Restaurant of the Year' when we first opened in Mayfair and having five cookbooks published on Italian food, but the one that really stands out for me is receiving ' The Star of Italy' from the Italian government. This is an honour given to few people but to be recognised for my services to Italian food was something very special.

And what about some of the most challenging moments of your career?

Opening restaurants is a very stressful experience but the hardest moments are when you are not in control. We had been open for a couple of months at Theo Randall in Mayfair and the gas went off in the middle of service on a very busy Saturday night. I remember going to every table to apologise and said we hoped it would come back on as it was being fixed as I spoke to them. All the customers went round the corner to the pub and came back an hour later very merry. We got the gas back on and had to do 100 covers in one go. The night ended well but it had to be one of the most stressful services ever.

What makes Venice special for you?

There is nowhere on earth that is as unique as Venice. The architecture and presence is just wonderful - it always brings me back to my first visit there as a young man. The food the markets, the art and sculpture… it's just beautiful and very inspiring.

Can you give us a teaser of what you will be talking about on the trip

I will be talking about my career, love of all things Italian and some great stories of my travels around Italy.

What do you think are the real highlights of the trip?

The cookery demonstrations, serving dinner to all the guests, and of course, visiting the wonderful Rialto market.

You'll be accompanying guests to the famous Rialto Market. What kind of seasonal produce can we look forward to seeing?

There will be wonderful vegetables like aubergines, tomatoes, courgettes and peppers; and fragrant herbs like basil and thyme. The fish and shellfish is always incredible - especially the little red mullet and tiny squid which taste so sweet when fried. Rialto market is one of the best food markets in the world but also set in one of the most beautiful places.

If you could cook only one meal again, what would it be and why?

Spaghetti alla pomodoro. It may not sound like a very extravagant meal but it is one of the most simple but delicious pasta dishes to cook. Lovely thick al dente spaghetti with fresh tomato sauce with plenty of basil and really good olive oil is timeless and a heavenly meal.

Where is your favourite foodie destination to travel to?

Apart from Venice I would say Verona. The city is a great place to experience great food and wine from some of the best trattorias in Italy. The market is fantastic and combined with its beautiful streets and buildings, it's somewhere I always go for a long weekend as it has everything you want in one place.