FOURty seconds with Aggi Sverrisson

03 Jun 2016
< 1 min read
FOUR catches up with Aggi Sverrisson, the chef behind Michelin starred restaurant, Texture, in London and the face of Icelandic food in Britain who has spearheaded a unique method of obtaining oils of the very purest form for his dishes…

What is your earliest memory of being interested in food?

I never intendedon being a chef butI usedto love watching my grandmother bakingwhen I was little. That’sreallythe onlychildhood memoryof 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 eatso much fish as a child and thequality and freshness of seafoodremains with me.

Who or what inspires your cooking the most?

Raymond Blanc inspiresme the most!

What kind of experience do you aim to give people at Texture?

Friendly and at the same time discreet. It is aprofessional servicebut most of allI want my guests to feel relaxed,as if they are eating at home orat 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 and18C. There is no light andno 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. Itreally doeshelps 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 thefreshness and simplicity of the cooking.

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