Charcuterie and Burrata
Brunch is a funny old term where its use has become more and more popular over the years. I’m all in favour of it especially as my favourite, eggs, tend to feature in a lot of the dishes, whether it be sweet or savoury. Theo Randall – ex Head Chef and business partner of the iconic The River Café and award-winning Theo Randall at InterContinental focuses on Weekend Brunch at his newest venture Theo’s Simple Italian at Hotel Indigo. Tucked away on a residential street off Earl’s Court, Hotel Indigo is casual and cosy with chic interior, which beautifully sets the scene for casual dining.
I met Randall at a ‘blogger ‘brunch’ where he demonstrated a dish we were to later eat, Spinach and Ricotta Ravioli. Randall is often seen on TV cookery shows like Saturday Kitchen so was very comfortable demoing to a bunch of hungry bloggers and very personable too. He shared with us his secret of making a killer pasta recipe. And yes my friends, I share this with you too. You can thank me later:
350g OO flour
2 whole eggs
Mix flour and semolina together. Make a well then add the eggs, mix, and knead until you get a ‘Play-Doh’ consistency.
Spinach and Ricotta ravioli
Now on to brunch. Typically eaten between breakfast and lunch Randall’s take here is something I would argue more lunch than brunch. There are more heavier and robust dishes than you would normally see on brunch menus. Nonetheless, we worked our way through sharing plates of charcuterie and the creamiest of Burrata to start.
Next up the Spinach and Ricotta Ravioli Randall demo’d earlier. This was a deliciously simple and understated dish, which packed loads of flavour in a wonderful sage and butter sauce. It’s the dish I end up liking most. Another favourite, because I love seafood, is Seafood Taglierini. It’s a vibrant dish with flavours of the sea.
Other dishes include Bavette of Beef with Borlotti Beans, which is comforting, Papperdelle with Beef Ragout, which had an unexpected sour note that made the dish lighter and refresher than it looked. Sea Bream with Grilled Vegetables, which had a bit too much vegetables unbalancing the dish and the last of the savouries, a nicely cooked Pork T-bone with Rainbow Chard. Our meal ends with Tiramisu, Ricotta Cheesecake and Soft Chocolate Cake with vanilla gelato. The Tiramisu takes the lead on the sweets, although the others fare well too.
Tiramisu, Ricotta Cheesecake and Soft Chocolate Cake
Brunching at Theo’s Simple Italian is simply lovely. The weekend brunch is £35 per person and includes a glass of Prosecco.
Theo’s Simple Italian
Hotel Indigo London
34–44 Barkston Gardens
London, SW5 0EW
Tel: 020 7370 9130