All 'Interviews'

The Handbook Meets

The Handbook Meets Aggi Sverrisson, Patron Chef Of The Michelin-Starred, Texture

Aggi Sverrisson is the patron chef and owner of the Michelin- starred restaurant Texture and he’s on a mission to bring the cooking and ingredients of his native Iceland to London. We met up with him to discuss why we should all be eating skyr, how to make Christmas cooking less stressful and his food predictions for 2019. Texture is known for its Icelandic ingredients and dishes, what is the ethos behind Icelandic cooking? Iceland’s culinary ethos has its foundations in simplicity and purity, with a strong focus on seasonal and local produce. The harsh Icelandic climate means that traditionally, […]

Celebrities & Influencers

The Handbook Meets…Dhruv Mittal

Aggi Sverrisson is the patron chef and owner of the Michelin- starred restaurant Texture and he’s on a mission to bring the cooking and ingredients of his native Iceland to London. We met up with him to discuss why we should all be eating skyr, how to make Christmas cooking less stressful and his food predictions for 2019. Texture is known for its Icelandic ingredients and dishes, what is the ethos behind Icelandic cooking? Iceland’s culinary ethos has its foundations in simplicity and purity, with a strong focus on seasonal and local produce. The harsh Icelandic climate means that traditionally, […]

Restaurants, Pubs & Food

Sheekey Secrets: A Conversation Series With West End Legends

Aggi Sverrisson is the patron chef and owner of the Michelin- starred restaurant Texture and he’s on a mission to bring the cooking and ingredients of his native Iceland to London. We met up with him to discuss why we should all be eating skyr, how to make Christmas cooking less stressful and his food predictions for 2019. Texture is known for its Icelandic ingredients and dishes, what is the ethos behind Icelandic cooking? Iceland’s culinary ethos has its foundations in simplicity and purity, with a strong focus on seasonal and local produce. The harsh Icelandic climate means that traditionally, […]

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Restaurants, Pubs & Food

The Handbook Meets Richard Corrigan

Aggi Sverrisson is the patron chef and owner of the Michelin- starred restaurant Texture and he’s on a mission to bring the cooking and ingredients of his native Iceland to London. We met up with him to discuss why we should all be eating skyr, how to make Christmas cooking less stressful and his food predictions for 2019. Texture is known for its Icelandic ingredients and dishes, what is the ethos behind Icelandic cooking? Iceland’s culinary ethos has its foundations in simplicity and purity, with a strong focus on seasonal and local produce. The harsh Icelandic climate means that traditionally, […]

Celebrities & Influencers

The Handbook Meets Raymond Blanc

Aggi Sverrisson is the patron chef and owner of the Michelin- starred restaurant Texture and he’s on a mission to bring the cooking and ingredients of his native Iceland to London. We met up with him to discuss why we should all be eating skyr, how to make Christmas cooking less stressful and his food predictions for 2019. Texture is known for its Icelandic ingredients and dishes, what is the ethos behind Icelandic cooking? Iceland’s culinary ethos has its foundations in simplicity and purity, with a strong focus on seasonal and local produce. The harsh Icelandic climate means that traditionally, […]

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Restaurants, Pubs & Food

The Handbook Meets Jimmy Garcia

Aggi Sverrisson is the patron chef and owner of the Michelin- starred restaurant Texture and he’s on a mission to bring the cooking and ingredients of his native Iceland to London. We met up with him to discuss why we should all be eating skyr, how to make Christmas cooking less stressful and his food predictions for 2019. Texture is known for its Icelandic ingredients and dishes, what is the ethos behind Icelandic cooking? Iceland’s culinary ethos has its foundations in simplicity and purity, with a strong focus on seasonal and local produce. The harsh Icelandic climate means that traditionally, […]

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