Raymond Blanc calls him 'brilliant'. The Telegraph's Zoe Williams described his Jerusalem artichoke soup as 'last-supper-on-death-row food'.

Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. The Independent named it New Restaurant of the Year in 2007 and Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.

In 1998, Sverrisson landed his first job as Head Chef at Reykjavík’s Grill Room. On moving to London, he worked with Marcus Wareing at Pétrus and then with Blanc at Le Manoir Aux Quat'Saisons.

Raymond Blanc described Sverrisson’s food as being 'to fish what St John is to offal’, given the variety of procedures used in ‘preparing, marinating, presenting it’.

Sverisson has banned butter and cream from his restaurant, his reasoning being that '…what I hate is when I go to an amazing restaurant and have a fantastic meal that is so heavy, I am left... unable to do anything else other than head home and flop'.

Sverisson contributed recipes to both the first and second of the Great British Chefs apps - one of the most popular dishes was his Icelandic cod, avocado and chorizo.


The Michelin Guide
One Michelin star

The AA
Three AA Rosettes

Remy Martin Award

Caterer and Hotel Keeper Catey Awards

Best Newcomer

The Independent
New Restaurant of the Year 2007

Texture Texture is as bright and light as Agnar Sverrisson’s cooking. His dishes are immaculately partnered by the wines chosen by his partner and sommelier, Xavier Rousset

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