Born in Iceland, Aggi Sverrisson’s cooking career began at the age of 18, leading him to England where he joined Raymond Blanc at Le Manoir aux Quat’Saisons, and was promoted to head chef in 2005. He launched his first independent venture in 2007, becoming chef patron of London’s renowned Texture restaurant and champagne bar. Honoured with a Michelin star in 2010, Texture retained its coveted award for 10 years. In 2020, Aggi returned to Iceland, taking the executive chef position at Moss restaurant, where he integrates Asian flavours as he explores Iceland’s culinary frontiers. bluelagoon.com
1 Kleinur
These twisted doughnuts are an extremely traditional Icelandic pastry – as a child
