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Texture’s Champagne list opens with the famous Lily Bollinger quote. You know, the ‘drink it when I’m happy and when I’m sad’ one. Then, just to remind you that it takes its Champagne seriously, it moves in to a couple of pages that outline its history, production methods and classification system. It’s not just the number of bins available – though 130 was about as many as any list managed – it is the breadth of producers represented. While many lists majored on multiple offerings from grande marques, Texture had no more than six wines from any house. Its 45 producers (listed alphabetically from Agrapart to Vouette et Sorbée) stretch across the entire champagne region, covering every style from extra-brut to off-dry, and oak-aged to blanc de blancs.
Texture’s kitchen, run by Icelandic Agnar Sverrisson aims to present diners with fresh, Nordic inspired food using modern techniques. With some fierce competition in that department from the one star North Road in Farringdon, standards need to be high to deliver the same level of innovation and surprise. While this smart (yet noisy) dining room does its best to impress, the whole experience falls flat and fails to live-up to expectation...
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This was compensation for not being invited to beach volleyball. Apparently, the whole of the property industry is going to see this excuse-for-a-sport (which bit of surprised are you, exactly?) and for some reason, my firm’s practice insurer thought I wouldn’t be interested in all that bouncing, so invited me to name the restaurant of my choice. That restaurant was Texture.It’s a joint venture between Agnar Sverrisson and Xavier Rousset and as they are both ex-Le Manoir, you’d expect fine dining and a decent wine list. Their website describes the food as “modern European with Scandinavian influences” and...
More from Saying it straight »
First time I knew about Texture was through Raymond Blanc’s BBC series, How to Cook Well. The restaurant is located just a block away from Selfridges. What is amazing about this place is the cuisine, created by Agnar Sverrison, offers a blend of European cuisine with a big influence from the Scandinavian region, a place where the chef was born and rise...
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I’d given it a miss for a while. I’d been last year for dinner and not been entirely blown away and when that happens I tend not to return. Not when there are always shiny new and interesting places to try. Of which there appear to be about six a week.B had been banging on about the brilliant set lunch and despite the fact that I caught B eating a McDonalds in her office last week, I do respect B’s food opinion. Fantastic value, she said, really. Try it.So when the name Texture jumped out at me...
More from The Food Judge »
Texture is a Michelin starred ‘modern European restaurant and champagne bar with Scandinavian influences’ which is based in Portman Square (round the corner from Selfridges). I’ve wanted to visit Texture for about two years and since watching head chef Agnar Sverrison cook a beautiful scallop dish on BBC’s Saturday Kitchen, I gave my gentleman companion no other choice but to book us in for lunch....
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The set menu at £21.90 for two courses and £26 for three has to be one of the best I’ve tried in recent memory. You know what I’m like about set menus – I steer clear. Ridiculous really, but there’s something about going for the cheap option that makes me feel cheap, like I’m missing out on the real deal. And with clients, you can’t always be sure that they will go for it – sometimes you can’t steer them onto the cheap seats.I was interested to see how this would compare with the whole à la carte performance. I recalled the wonderful bowlful of crackers/crispbreads and prayed hoped that we would be getting...
More from Saying it straight »
Cold January started with a very stylish lunch. Once again my carriage arrived and swiftly took me to meet Nespresso at Texture, a Michelin-starred restaurant by Chef Agnar Sverrisson and Xavier Rousset. The restaurant is serving modern European fare with strong Scandinavian and Icelandic influences using locally British sourced ingredients. The restaurant is beautifully set in a white double fronted house, just off Portman Square, London. Clean lines, aesthetic pleasing, welcoming staff, what else could I ask for? Well, a surprise launch of new Nespresso decaffeinated grand crus...
More from Hot & Chilli »
You would be forgiven for believing our lives to be serene, breezing from one lunch to the next in an aura of calm and professional efficiency, but, dear readers, we must reveal that this is merely a carefully-crafted illusion. Had you seen an anxious Chris almost turfed out of Texture while Rachel sprinted to the restaurant, her timekeeping at the mercy of a severely delayed Central Line, you would be convinced of this. Our eventual arrival at the Michelin starred establishment was sweaty, hungry and apologetic. Fortunately the staff at Texture (except perhaps the entrance desk lady who tried to force Chris to have...
More from LUNCHING ABOVE OUR WEIGHT »
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