XAVIER ROUSSET
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.

 

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.

 

 

 

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