The Recipe with Theo Randall
16/10/2026
From Training Gordon Ramsay to Closing Le Gavroche: Michel Roux Jr on His Family Legacy
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In this episode, Theo is joined by the legendary Michel Roux Jr, a true giant of modern gastronomy, the chef patron and broadcaster who spent three decades leading the iconic two Michelin star Le Gavroche and has helped shape the way Britain cooks and eats. From growing up in a household where fresh vegetables were grown in the garden and rabbits became dinner by Tuesday to training with Alain Chapel, the most respected chef in France during his heyday, taking over Le Gavroche in 1991 and navigating the weight of a family legacy that never quite let go, Michel's journey is a testament to the transformative power of resilience, creativity, and cooking with purpose. With 43 years of the Roux Scholarship nurturing the next generation of British culinary talent, decades presenting MasterChef the Professionals, and the difficult decision to close Le Gavroche in 2024 after 57 years to regain control of his life, Michel represents a generation of chefs who celebrate precision, hospitality, and the belief that great food should make people feel immediately at ease. Michel prepares his beloved Oeufs à la Neige with Raspberry Compote (Floating Islands with Raspberry Compote), a classic French dessert of poached meringues floating on crème anglaise and covered in crunchy caramel that speaks of childhood, family, and the soul of French home cooking. Throughout the episode, Michel shares his remarkable journey from growing up eating freshly cooked food with vegetables his father grew in the garden and animals reared for the table to spending two years training with Alain Chapel in Lyon where they served chicken tripe, frogs legs, and Japanese pancakes with ginger and soy sauce in the early 80s when France was pretty blinkered, officially taking over Le Gavroche in 91 but never really being allowed to let go because his father was always there omnipresent and having to say something, training Gordon Ramsay who remains to this day the most talented chef he remembers at Le Gavroche and was a gobby little so and so then and is still a gobby little so and so now, and why closing Le Gavroche in 2024 after it ruled his life for decades meant he finally regained control and could take Le Gavroche on tour where it listens to him not the other way around.
Recipe coming soon
11/12/2025
Great British Menu's Kate Austen on Breaking Through in Male-Dominated Kitchens
Kate Austen’s Pasta Alla Norma
In this episode, Theo is joined by the remarkable Kate Austen, who made history as the youngest female head chef of a two-Michelin-star restaurant and became the first woman ever to win the main course on BBC's Great British Menu. Now thriving as a private chef, Kate shares her extraordinary journey from her first job at Morston Hall to cooking in some of Europe's most elite kitchens, including Copenhagen's renowned AOC and the three-Michelin-starred Restaurant Frantzen. Kate cooks her beloved Pasta alla Norma, a traditional Sicilian dish she learned whilst training in Italy, a recipe that's both vegan-friendly and full of flavour. As she prepares this 20-minute wonder featuring aubergines, tomatoes, capers, and pecorino, Kate opens up about the challenges and triumphs of being a woman in a male-dominated industry, the importance of work-life balance, and why she chose to step away from fine dining restaurants to forge her own path.
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05/12/2025
Cooking for Pro Footballers: Jonny Marsh on Healthy Comfort Food
Jonny Marsh’s Thai Green Curry
In this episode, Michelin-trained chef Jonny Marsh joins Theo to cook his healthy Thai Green Curry, a dish he created while cooking for some of the biggest names in Premier League football. From working with Kevin De Bruyne and Christian Eriksen to creating nutritious meals for elite athletes, Jonny shares his incredible journey from cooking on super yachts to becoming a social media sensation.
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