who met whilst working under Raymond Blanc at La Manoir Aux Quat’ Saisons.

Originally from Iceland, partner and Chef Director Agnar worked at some of the world’s leading Michelin-starred restaurants before joining Blanc’s team in 2002 where he rose to become head chef.

French-born Xavier is one of the UK’s finest sommeliers. Emerging from the Hotel du Vin stable he won the UK Sommelier of the Year competition in 2002 shortly before becoming Master Sommelier at the tender age of 23.

Sverrisson and Rousset have created a vision for a restaurant where wine and food are both important. The result is Texture – a 60 seat restaurant and 30 seat Champagne Bar offering excellence in equal measures.