What is your earliest memory of being interested in food?
I never intended on being a chef but I used to love watching my grandmother baking when I was little. That’s really the only childhood memory of cooking...
How has your childhood spent in Iceland impacted on your culinary style?
Being Icelandic I am obviously very much in to my fish. I used to eat so much fish as a child and the quality and freshness of seafood remains with me.
Who or what inspires your cooking the most?
Raymond Blanc inspires me the most!
What kind of experience do you aim to give people at Texture?
Friendly and at the same time discreet. It is a professional service but most of all I want my guests to feel relaxed, as if they are eating at home or at a friend’s dinner party.
What are a few of your most indispensable ingredients?
Olive oil, fish, vinegar.
Tell us about the unique olive oil extraction machine at Texture and how it impacts on your cooking…
The machine always keeps oil at the temperature between 16C and 18C. There is no light and no oxidation as it is replaced by nitrogen and it is best way to keep your oil fresh and at its best quality. I use so much olive oil and to have such a good quality of it at my restaurant helps my cooking.
What was it like earning a coveted Michelin star?
We aimed for it from the day one and it was great to receive it, I felt relieved once achieved it. It really does helps the profile of the restaurant
If you could take a plane ride to anywhere in the world, just for one meal, where would it be and why?
Somewhere in Asia, as I love Asian flavours and the freshness and simplicity of the cooking.
For more, visit texture-restaurant.co.uk.