FRESH THINKING
It was a who’s who of the culinary world that gathered at Cucina Italiana, The InterContinental London Park Lane, to celebrate the success of chef patron Theo Randall’s new weekly podcast, The Recipe.
Launched in December last year, Randall gets up close and personal with a different chef every Friday, each sharing their passion for a special recipe, while discussing their culinary journeys.
As a host and judge of our very own PAPA and Sammies awards for over 10 years, it was the perfect opportunity for us to delve deeper into this new and exciting project.
“A guy called Oliver Dean came up with the idea,” said Randall. “He’s the managing director of advertising agency Syrup, who work with olive oil brand Filippo Berio. He got them on board to sponsor the podcast and thought I would be good at presenting it. The whole concept basically came out of nowhere and has evolved as we’ve gone along – which I think is the best way to do it.
“It’s not been forced and is very relaxed, just talking to brilliant chefs about a recipe they are passionate about. I’ve known some of the guests through my work on BBC’s Saturday Kitchen and other broadcast jobs, while others I’ve met for the first time. It’s just so interesting and enlightening to have these interactions with people who are as passionate about food as I am.”
BY ROYAL APPROVAL
With the likes of Ainsley Harriot, Paul Rankin and Matt Tebbutt in attendance, it was announced on the day that a second and third series are in the pipeline. A number of episodes are already on The Recipe’s YouTube channel, and there’s a smorgasbord of content.
The podcast launched in December 2025 with Jonny Marsh, whose remarkable journey now sees him as personal chef for elite Premier League footballers, having progressed from superyachts. His clients have included Kevin de Bruyne and Christian Eriksen.
And the progress of Sorted Food was highlighted over a wholesome fish pie by chef Ben Ebbrell, one of the quartet helping to revolutionise online food content. YouTube videos with the likes of Prince William serving customers from a burger van are achieving massive cut-through, with over 2.9 million subscribers – helping to excite a whole new, digital-savvy generation and foodie community.
The Recipe has also hosted chef and nutritionist Gigi Grassia, who espoused on the delights of delicious vegan Italian cooking. Her Hearty Pasta e Fagioli was a feast for the eyes… and ears.
“I think the podcast is fantastic to watch but also nice to listen to,” continued Randall. “The filming is of an extremely high quality and you can learn the recipes as you watch – but also when you hear the conversation and the cooking, you can imagine what’s happening, which is special.”
STAPLE DIET
But of course, Randall’s role as chef patron at Cucina Italiana is his bread and butter. And with a changing Italian seasonal menu celebrating regions such as Tuscany, Sicily, Lagoria and Puglia, he’s perfectly placed to analyse the growing presence and unmitigated success of this cuisine in the UK.
“We just love to cook authentic Italian food, relying on amazing suppliers and fresh produce,” continued Randall. “And you only have to look at supermarket aisles to see how its presence is growing in importance for the consumer.
“I’ve always said that the British public have adopted Italian food as their own. Many families cook pasta at least once a week, while still going out to pizza restaurants or enjoying takeaway.
“And in terms of ingredients, you can buy different types of burrata, pecorino cheese…even 24-month-old parmesan. The simplicity of Italian food is reflected in people’s cupboards – where you will find a great olive oil like Filippo Berio, with a bottle of balsamic vinegar, porcini mushrooms, capers and anchovies close to hand. And there’s also a higher quality of pasta and tinned tomatoes available. It’s fantastic.”
Randall’s love for Italian food is unmistakable, which will undoubtedly help drive his podcast, The Recipe, to even greater heights.
