Texture Restaurant Group

Texture Restaurant Group Texture Restaurant Group Texture Restaurant Group

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About us

The Texture Restaurant Group is an independent collection of restaurants & bars that are founded and owned by Agnar Sverrisson, an Icelandic born Michelin starred chef and restaurateur.

The group was established in 2007 with the opening of our flagship restaurant, Texture Restaurant & Champagne Bar, offering modern European food with Scandinavian influences. Since opening, the restaurant has received many accolades including the much coveted Michelin star. The second restaurant in the group that marked further expansion was 28°-50°Fetter Lane in 2010 followed by 28°-50° Marylebone Lane restaurant which opened in June 2012 and the most recent addition to our group is 28°-50° Maddox Street in Mayfair, which opened in September 2013.

28°-50° Wine Workshop & Kitchen is named after the latitudes within which most of the world’s vineyards are located. Each of our individually styled establishments features a modern European menu that is complemented by one of the most unique and diverse wine lists in London. They are all, however different in style, atmosphere and menu, so a visit to all three is highly recommended.

The Venues


Texture is an award winning Michelin starred modern European restaurant and champagne bar.

At Texture, Sverrisson’s cuisine borders on the experimental, but he remains loyal to his heritage by combining Icelandic and Scandinavian ingredients with locally sourced British produce.


Texture Restaurant
34 Portman Street W1H 7BY
+44 (0)20 7242 8877

info@texturerestaurant.co.uk
www.texture-restaurant.co.uk


The Venues

Fetter Lane


Located in the heart of London’s legal district, 28-50 Fetter Lane provides relaxed, yet a vibrant dining experience. There are two private dining spaces and the restaurant is available for private use by larger groups.


28-50 Fetter Lane
140 Fetter Lane, London, EC4A 1BT
0207 242 8877

fetter@2850.co.uk
www.2850.co.uk/fetter


The Venues

Marylebone Lane


Located in a fashionable Marylebone area, 28°-50° Marylebone Lane is a stylish and friendly wine bar and restaurant. Spread over two floors the venue features two dining rooms and a 12 seater bar.


28-50 Marylebone Lane
15-17 Marylebone Lane, London, W1U 2NE
0207 486 7922

marylebone@2850.co.uk
www.2850.co.uk/marylebone


The Venues

Maddox Street


Set over two floors, 28°-50° Maddox Street continues our tradition of providing a high quality dining experience and excellent value for money. On the ground floor 28°-50° Maddox Street features a champagne whilst the lower ground hosts a major wine display with an open kitchen.


28-50 Maddox Street
17-19 Maddox Street, London, W1S 2QH
0207 7495 1505

maddox@2850.co.uk
www.2850.co.uk/maddox


Meet the Team

Agnar Sverrisson

Chef Patron / Owner

Aggi is the chef patron and owner of the Texture restaurant group. He trained in his native Iceland, before joining Raymond Blanc at Le Manoir aux Quat'Saisons. In September 2007, Agnar launched his first venture, Texture Restaurant & Champagne bar. The second restaurant in the group that marked further expansion was 28°-50° Fetter Lane that opened in 2010. It has been so successful that a second 28°-50° Marylebone Lane restaurant opened in June 2012, followed by 28°-50° Maddox Street in 2013.

Sid Clark

28°-50° Group Operations Director

Sid has been working in some of London’s most exciting venues for the last ten years, having previously worked at Chelsea Football Club and the O2 arena in Greenwich. He joins 28°-50° from ‘Maze by Gordon Ramsay’ where he worked in the position of General Manager for five years. Sid’s role encompasses the management and development of all aspects of the business.


Adelya Sokolova

Head of events & Executive secretary Texture Group

Starting out as an event coordinator in 2009, Adelya has risen through the ranks to lead the Group Events department. She combines broad experience with a sharp focus on new ideas and developments while making sure every aspect of our events is meticulously executed. She has been an integral part of the business operations since the first day she started and works closely with Aggi to provide him with full and ongoing executive and administrative support.


Ross Sandonato

Executive & Development Chef Texture Group

Ross works closely with Aggi and all of the kitchen teams in the Group. He helps to further develop the products and encourage creativity across all of the restaurants in the group. Ross first came to Texture in 2009 in the position of head chef, and he quickly proved himself to be an invaluable member of Aggi’s brigade. Some of his previous appointments include The Grill Room, Dorchester hotel and Tom Aikens.


Justin Leclair

Executive Chef at 28°-50° wine workshop & kitchen

Justin has been an integral member of 28°-50° restaurants. He relocated from the United States to London in 2012, and he joined Texture as a Sous Chef before he was promoted to Head Chef at 28°-50° Maddox Street in 2013. He became the Group Executive Chef in 2016, and he currently heads up kitchens at 28°-50° Fetter Lane, 28°-50° Maddox Street and 28°-50° Marylebone Lane. He holds a bachelor’s degree from the Culinary Institute of America.

Andrew Wandless

Head Chef at Texture

Andrew joined Texture in 2014 and works closely with Aggi Sverrisson. His passion for cooking began in his early years while he was growing up in Australia. In 2009, he decided to move to London, and since then he has had opportunities to train in some of best kitchens including Ledbury, Fera, The Dairy and Hibiscus. At Texture, Andrew has built a strong reputation for consistency and quality in his cooking. He leads a strong team, and the awards and guest reviews are testament to his determination and incredible culinary talent.



Adrien Butko

Head Sommelier at Texture

Born in France, Adrien’s interest in wine was first kindled during a wine making internship in Alsace. Then, he applied for an internship as a commis sommelier at Les Crayères restaurant, the finest restaurant in Reims which features more than 600 champagne labels. He progressed to the position of commis sommelier and sommelier. After working at various establishments in France, Adrien decided to move to London to further expand his wine knowledge. He became Texture’s Head Sommelier in 2014, having first started his career with the restaurant in 2013 as an assistant to the head sommelier. Under his helm, Texture received an acclaimed Champagne list of the year award in 2014.

Clement Robert Ms

28°-50° Group Head Sommelier/Wine Buyer

Clement has impressive credentials and years of experience to offer to our patrons. He was awarded International Young Sommelier of the year in 2010, UK Sommelier of the Year in 2013 and has qualified as a Master Sommelier in 2015. Some of his previous appointments include working under Eric Zwiebel at Summer Lodge Hotel, Sommelier at the Hotel du Vin group, and the Head Sommelier at Medlar restaurant.


Robert Dokler

Restaurant Manager at Texture

Robert is a dynamic and highly driven individual with a passion for the industry and service. His career saw him work with some of the finest names in hospitality, including a three Michelin starred Fat Duck, The Lanesborough and Aspleys a Heinz Beck Restaurant to name a few. Robert is driven to exceed a guest’s expectations and to ensure that every dining experience is unique. Originally from Slovenia, he brings gravitas and passion alongside his expertise as a host.