The people

Xavier Rousset is one of the UK's most successful and high profile young sommeliers. A protégé of Gerard Basset, Rousset rose to head sommelier of Hotel du Vin under his guidance. At the tender age of 22, Rousset won the UK Sommelier of the Year competition, gaining his Master Sommelier qualification along the way. In 2004 he was appointed head sommelier at the acclaimed Le Manoir Aux Quat' Saisons.

Aggi Sverrisson trained at one of Iceland's leading catering schools, becoming an award-winning chef during his studies. His first job was at one of Reykjavik's finest restaurants where he rose to be head chef. Moving to London, Aggi joined the Gordon Ramsay stable, working at Pétrus under Marcus Wareing. A brief move to study classic French cuisine preceded a move to Raymond Blanc's Le Manoir Aux Quat' Saisons where he rose to become head chef.

The concept

When Rousset and Sverrisson worked alongside each other at Le Manoir Aux Quat' Saisons it was an immediate meeting of the minds. Soon they had conceived an idea for a restaurant where light, healthy food and exquisite wines would have equal importance. That concept became Texture, believed to be the first restaurant co-founded by an award-winning sommelier and top chef.