FOURty Seconds with Agnar Sverrisson

11 Oct 2016
2 min read
With his recent dinner series at Michelin-starred restaurant Texture, FOUR finds out more about the journey of discovery through national delicacies from Iceland’s unique culinary landscape, that Chef patron Agnar Sverrisson takes diners on.

What, or who, would you say has inspired your cooking the most?

Raymond Blanc,he comes a lot to Texture and has been my mentor for many years and we have developed an amazing relationship. He is a good friend and what I love about him is his honesty, passion for food and perfection.

Describe your culinary style…

Simple, clean, fresh and sharp. You can’t beat simplicity and good ingredients (less is more!)

What would you say is the main focus/concept for your menu at the Sense-ation dinner series?

Traditional Icelandic food from my childhood, set in enchanting surroundings

What do you think makes a restaurant or menu so successful?

Many things! For example, a restaurant needs a good team of people because without them it is possible to run, service is extremely important as it’s not just about the food but overall experience. Cooking for your customers, not for yourself is also key as is the location of the restaurant.

What are your most indispensable ingredients?

Vinegar, olive oil, lemon

The dinner series aims to take diners on an Icelandic adventure, how will you do this?

By creating an Icelandic forest in a heart of London with so many surprises, from ingredients through to the way the room has been dressed and extra surprises along the way. Guests will have to come and see for themselves!

What would you say has been the most memorable moment in your culinary career so far?

Opening Texture Restaurant has been my most memorable moment so far. Since 1992, it had been my mission to open a restaurant in London so it was a very proud moment.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

Don’t get big headed, we are still learning something new every day. Also, treat your colleagues like you want to be treated!

What’s next for you/Whats projects do you have lined up?

There area few thingsIam planning for the future but are too early to talk about–sorry!

What is your guilty pleasure?

It has to be a burger, to make a good one is difficult to do and who doesn’t like a burger?

What restaurant is currently at the top of your list to dine at?

Le Lois XV Alan Ducasse in Monte Carlo looks exceptional!

Find out more about Agnar and Restaurant Texture here….