3 Rosette AA guide 2008-2009

The Independent

new restaurant of the year 2007

Fabric, September 2007

“The go-getting 30-year-olds’ joint venture features a light, healthyish menu... and plenty of fresh-faced foodie talent, mostly ‘tempted over’ from Le Manoir aux Quat’Saisons where the pair met. Restaurant insiders reckon this is the opening of the year...”.

Fay Maschler, Evening Standard, 12th September 2007

‘I’ve already booked again to try lunch at Texture when all dishes are £8.50”.

Jan Moir, Are You Ready to Order, 17th September

“Sverrisson is a first rate chef, the service is absolutely wonderful- elegant and proper without being stuffy- the bar is glorious, and the wine list worthy of more detailed exploration than a £32 lunchtime bottle of St Veran can offer”.

Stella, The Sunday Telegraph, 23rd September 2007

“Texture serves modern European food at its best”.

Time Out London, 10th October 2007

“Sophisticated haute cuisine, plus a ‘Champagne’ bar that’s a worthy destination in its own right”.

City to Cities, September 2007

“[Texture] is one to make the foodies salivate... Sverrisson has manned the pans at Pied a Terre and Petrus and will offer a something for everyone… …You’d better start trying to book a table now”.

Latushka Ivan-Zadeh, London Lite,  3rd October 2007

“Texture feel like a delight for all the senses”.

Tracey MacLeod, The Independent Magazine, 6th October

“It isn’t often I leave an upmarket London restaurant thinking: “When can I come back?” but that was the case with Texture”

Where London, October 2007

“This swish 30-seater champagne bar boasts one of the most extensive wine lists in London, ranging from the big boys through to small, niche producers. Definitely one to remember for a very special date”.

Terry Durack, The New Review, The Independent on Sunday, 11th October 2007

“There is something rather dream-like about Texture. The cooking, while technically complex, appears effortless and the flavours pure”.

Feargus O’Sullivan, The London Paper, 17th October 2007

“Texture is one of the best value places in London to see where cuisine is heading”.

Fodor’s, October 21st 2007

‘The decor is sleek and contemporary, with ornate crown moldings, angular suede chairs and artfully scuffed’

Square Meal Lifestyle, Autumn 2007

‘The cooking matches the sophisticated surroundings and the ambition of the young owners.’

Theme Magazine, November 2007

‘Hugely flavourful and beautifully presented modern European food comes courtesy of Icelandic-born Agnar Sverrisson, a former head chef at Blanc’s Le Manoir aux Quat’ Saisons.’

 

Clinton Cawood, The Drinks Business, November 2007

‘ the attention to detail at Texture is the most striking evidence of Rousset and Sverrisson’s experience in the industry, in the drink and food offering, but also in other aspects, such as the attitude towards staff and service’.

The Guardian Guide, 10th-16th November 2007

‘When a  chef transforms cod skin into something worth enjoying solo- a crispy silver mesh speckled with spicy, charcoal dust- it’s time to take notice. And Texture is definitely worth noticing’.

Terry Durack, The Independent on Sunday, 11th November 2007

‘Crisp crunches of cod skin, soft jellies of berries, tongue-tingling foams of champagne, mouth meltingly slow-cooked suckling pig- the Icelandic-born chef Agnar Sverrisson, late of Le Manoir, serves up a provocatively textural feast, informed by the icy-clean flavours of New Nordic cuisine.

Lux Magazine, Autumn 2007

The chic champagne bar serves up more than 85 cuvees from 25 different houses; the 300-strong wine list features stars like Chateau Mouton-Rothschild 2001 and Chateau d’Yquem 1991 by the glass.

Tracey MacLeod and John Walsh, The Independent Magazine, December 2007

‘It isn’t often that I leave an upmarket London restaurant thinking: “When can I come back?” but that was the case with Texture.

Jay Rayner, The Observer Magazine, 18th November 2007

‘The food is complex without losing sight of the imperative of the central ingredient. It is also well-priced’.

Brian St Pierre, Decanter, December 2007

‘When a restaurant is started by a sommelier and chef as equal partners, it’s obviously of interest here, and when the sommelier in question was trained by Gerard basset and is the youngest person ever to win the title of Master Sommelier, we’re there in a flash.’

The Portman, Winter 2007

‘After receiving rave reviews in the press, Texture could be the first in an expanding empire’.