Designed exclusively for young InterContinental hotel guests by chef Theo Randall and child food expert and international author Annabel Karmel MBE, the new menu was developed from start to finish with nutrition and food exploration at its core. It features dishes with a myriad of flavours, textures, smells and tastes that will take children on an educational culinary voyage around the world while ensuring a nutritionally balanced meal.
Theo is renowned for creating simple, authentic dishes using the best and freshest ingredients, which has resulted in his Italian restaurant being lauded as one of the best in London. Annabel has written over 37 books on children’s nutrition and cooking for children, and is internationally recognised as a leading authority on helping children to eat properly. As part of the menu’s development, Annabel and Theo conducted a test and learn tasting session with young guests to explore a variety of ingredients that appeal to all palates.
Theo Randall, chef patron of Theo Randall, the InterContinental, said, “Dining whilst on holiday is as much a part of the overall adventure as sightseeing. For this menu we’ve experimented with a variety of flavours, ingredients and combinations to develop a range of dishes that would be familiar to a child’s palate yet create excitement around their dining experience at InterContinental Hotels & Resorts around the world. I think the dishes we’ve created for this menu will leave as much of an impression on the children as the destinations they are visiting.”
Simon Scoot, vice president global brands, InterContinental Hotels & Resorts and IHG Global Resorts, said, “As part of IHG’s promise of delivering exceptional experiences for our guests, we are the first hotel company in the world to develop a signature children’s menu in collaboration with two culinary experts. With more than half a million children visiting our InterContinental Hotels & Resorts each year, we want to ensure that we are giving them the opportunity to enjoy ‘Food Exploration,’ which was our guiding principle when creating the new menu.”