News > Venues

Texture duo to open 28-50 Wine Workshop & Kitchen in Marylebone

By Luke Nicholls , 28-Mar-2012
Last updated on 28-Mar-2012 at 17:20 GMT

Related topics: Business, Venues, People, Restaurants, Pubs & Bars

Xavier Rousset and Agnar Sverrisson, the duo behind the Michelin-starred Texture restaurant, have secured a second site for their 28-50 Wine Workshop and Kitchen concept.

28-50 Marylebone will offer a wine-focused bar and restaurant, with a slightly larger menu than the original site on Fetter Lane

28-50 Marylebone will offer a wine-focused bar and restaurant, with a slightly larger menu than the original site on Fetter Lane

The new, 2,200sq.ft restaurant is situated on the ‘Triangle’ site of London’s Marylebone Lane, with space for 70 covers over two floors. Following in the footsteps of its sister site on Fetter Lane , 28-50 Marylebone will offer a wine-focused bar and restaurant, with over thirty wines available by the glass, carafe and bottle, as well as a French bistro-style menu.

“We have always loved Marylebone, there is a special feel about this part of London and it’s also a real foodie destination,” said Rousset, who met business partner Sverrisson while working as head chef at Le Manoir aux Quat’ Saisons. “The first 28-50 exceeded our expectations, so we are excited to try it out in the West End.”

Rousset will continue in a managerial role, dividing his time between all restaurants, supported by Fetter Lane manager Ed Newman. 28-50’s head chef Paul Walsh will oversee the kitchen along with Sverrisson.

Niche and unique

Josh Leon, associate director at Davis Coffer Lyons – who advised on the deal – added: “Marylebone is one of the most popular and successful leisure destinations in London, offering a very niche and unique village feel right in the centre of the West End.

“Given how rare such opportunities become available in this area, we are so pleased to have completed this acquisition and I’m sure 28-50 will prove a tremendously welcome addition to the thriving restaurants and bars in the vicinity.”

On the menu

A similar, if slightly larger menu, will be on offer at 28-50 Marylebone, including sharing plates and dishes such as plum tomato gazpacho with prawns, olives, basil and extra virgin olive oil; Cornish lemon sole with Jersey royal potatoes, tartar sauce and brown parsley butter; and Valrhona chocolate tart with milk ice cream. Bar food will include charcuterie, cheeses and burgers, and a pre-theatre menu will be available for early-evening diners.

In addition to the restaurant’s wine list, 28-50 Marylebone will offer Rousset’s unique ‘Collector’s List’ - a selection of wines offered from the cellars of his private collector contacts at significantly reduced margins. The list includes Champagnes, premium burgundy and claret, mature Australian reds and superb value Italian heavyweights.

Designed by B3 Designers (which also designed Roka and Trishna), 28-50 Marylebone will offer a contemporary feel, with floor-to-ceiling windows and glass panels and a central bar with space for dining. Wine will also be a key feature, with many bottles on display to guests. The basement will have an open kitchen and a library of wine titles.

BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition