Welcome to Texture
On behalf of my team and myself, I would like to take this opportunity to welcome you to Texture. My cooking style is Modern Scandinavian with Asian influences. I am a great believer in cooking light and healthy food that does not make you feel uncomfortably full, so I restrict the use of cream and butter, and I only use minimal quantities of sugar. I always try to source the best possible ingredients, and, since I am Icelandic, I try to use the finest Icelandic products such as lamb, cod, langoustines and skyr. Not only are these of the most incredible quality, but they are also sourced using eco-friendly, sustainable techniques.
For more info you can visit: Henof or Anicloud.Aggi Sverrisson
The Texture
- One Michelin Star – 2010 - present
- Harden’s Restaurant Guide, top scoring restaurant for food - 2019
- The Independent New Restaurant of the Year – 2007
- Rémy Martin London Restaurant Award – 2009
- Dining Out Excellence Awards, Champagne Bar of the Year – 2009
- Olive Magazine Alternative Restaurant Awards – 2009
- Best Newcomer, Catey Awards – 2010
- The National Restaurant Awards, The UK's Best Wine List – 2012
- 4 AA Rosettes – 2015
- UK Copa Jerez crown – 2018
