Founder / Director
Xavier started his career working at various prestigious restaurants in France such as the two Michelin Star Le Laurent in Paris and Villa Belrose in St Tropez before becoming Chief Sommelier at the Hotel du Vin. In 2002, Xavier won the Ruinart UK Sommelier of the Year and became the youngest Master Sommelier in the world. He was next appointed Head Sommelier at the Michelin-starred Le Manoir aux Quat?Saisons working with the esteemed Raymond Blanc. Upon leaving, Xavier along with business partner Agnar Sverrisson set up Texture restaurant in 2007 which, within only three years, won a Michelin Star plus a host of other accolades including three Rosettes in the AA Guide. Most recently, Xavier opened 28.50 Wine Workshop and Kitchen as well as various other outlets in London.
SABRINA BARREIROS | Operations Director
Sabrina joined the UK’s hospitality scene in 2007, where she started out at Hotel du Vin for a 5-year stretch, which included two openings.
She headed to 28-50, where she worked her way up from Restaurant Manager of Marylebone to Group Restaurant Manager of all 28-50’s.
Sabrina then joined Jason Atherton’s ‘Social Wine and Tapas’ for 1.5 years, before returning to work alongside Xavier to open Comptoir Café & Wine in 2016. After 1 year, she then took over managing Blandford Comptoir. 4 years as Operations Manager later, Sabrina has now recently become Operations Director, overseeing the Black Book, wine bar in Soho and supporting the team at Cabotte, Burgundy restaurant in the City.
EDWARD BOARLAND | Executive Head Chef
Having spent his formative years training under the likes of Alain Roux, Clare Smyth, Gordon Ramsay and Simone Zanoni, Edward brough his Michelin experience to Cabotte in 2016, where he delighted city diners with a modern take on French classics.
After 5 years within the company, Edward has taken on the role of Executive Head Chef for the group, overseeing the kitchen operations at Cabotte, The Black Book wine bar in Soho, Comptoir Café & Wine in Mayfair and Marylebone’s favourite Blandford Comptoir.
Edward has a very hands-on approach and can regularly be found on the pass in all four venues.
ANDI HARABAHIU | Assistant Head Sommelier
Andi joined the team at Blandford Comptoir on 1st of April 2019 as a Sommelier which he thoroughly enjoys. Previous to this, you may have seen Andi at La Trompette in Chiswick where he was also working as a Sommelier.
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