Agnar Sverrisson

Agnar Sverrisson

Agnar Sverrisson

After nearly three years of planning, Agnar opened his restaurant, Texture, in 2007. A few months later, Texture was named New Restaurant of the Year by The Independent and a Michelin star followed in 2010 as well as an impressive four rosette rating from the AA, which it held until its closure in 2020.

Agnar described the food at Texture as 'modern European with Scandinavian influences' and as the name suggests, there was a focus on 'combining and emphasising different consistencies'. The very best seasonal British produce was at the heart of his cuisine, which was more rustic and closer to nature in its unfussy presentation than the fine dining of Agnar's past. While it wasn't an Icelandic restaurant, there were subtle hints of the country's influence, with ingredients from his native land such as lamb, cod, langoustine, skyr (a cultured dairy product like yoghurt) and wild herbs sprinkled throughout the menu. Traditional Nordic techniques such as salting cod also made an appearance, but they were used with a judicious hand. The food was light and healthy, with no cream or butter used in the menu, and the flavours clean and pure. It was a huge loss to London's restaurant scene when it closed during the Covid-19 pandemic in 2020.

In 2010, Agnar opened 28º– 50º Fetter Lane in Holborn, a wine bar and restaurant that offered a programme of wine tastings, workshops and themed dinners. A second branch, 28º– 50º Marylebone Lane, followed in 2012 and a third, 28º– 50º Maddox Street, in Mayfair in 2013. The Fetter Lane and Marylebone branches has since closed, but the other remains open.

Despite his role as head chef at Le Manoir, Agnar was relatively unknown until he opened Texture. Today he is renowned as a highly skilled and accomplished chef, as well as an astute and successful business owner. He now resides in his native Iceland.

Three things you need to know

When Agnar was taken sick once in Chicago, Raymond Blanc had a ten-course dinner from the city’s best restaurant sent to his bed.

Agnar says he is not a fussy eater, but he absolutely hates jellied eels.

Although Agnar loves using British produce, he still harbours ambitions to bring traditional Icelandic dishes like roast puffin to the UK.