Texture

Monday, October 10, 2011 - At times the food hit every note perfectly, Welsh lamb was pink and tender and teamed with some 'very Noma' wild Icelandic herbs. Even more compelling was the suckling pig comprising tender slow cooked cheek alongside a fatty, crisp topped belly with peach for sweetness and cabbage to mop up the juices. However, occasionally there was an overabundance of ideas with one dessert featuring a uniquely unpleasant combination of white chocolate mousse, dill and cucumber in one concoction...Despite the occasional misfires Sverrisson delivers accomplished cooking finding just the right balance between texture and taste. As for the bacon popcorn...it had me at hello.

Monday, June 28, 2010 - The chicken, like the pigeon before it, regardless if it was the breast or the leg, was melt-in-the-mouth fantastic, managing to maintain its juices, delicate and sumptous. I nicked the wing, and it was categorically the best fried chicken wing I've had in recent memory. Crumbly, crispy, corn-flavoured and juicy...If you were getting bored of French-Italian conventions, Texture might just be a pleasant change, if you were searching for one. I certainly enjoyed the distinctions, I think it is more than just a superficial concept and I think the food excelled.

Sunday, March 21, 2010 - Our amuse bouche was a cold pea and mint 'soup' topped with a granita comprising the same ingredients. This little concoction was stunning. An amazing, lighter-than-light granita on top of a rich, creamy, very pea-y-and-minty, smooth-as-you-like gloopy soup...So, when you next have 22 quid or so in your pocket, you could do worse than to give yourself the afternoon off and toddle along to Texture, just as we did, and bear witness to its Northern (de)lights.