Clement Robert, previously Group Head Sommelier and Wine Buyer for Texture Restaurant Group, has been promoted to the group’s new Food & Beverage Director.
Having joined Michelin-starred Texture and 28°- 50° Wine Workshop and Kitchen in 2015, Clement will be taking over the responsibilities of Group Operations Director, Sid Clark, who is leaving the group to pursue new challenges at the end of the year.
Robert’s new duties will include the smooth running of all aspects of the business, working closely with Chef Patron Aggi Sverrisson to develop 28°- 50°’s unique food and wine offering.
Hailing from Normandy, Robert trained as a sommelier at Michelin-starred restaurant La Licorne in the Loire whilst, in 2005, he graduated with a Sommelier degree before moving to England in 2006. By 2008, he had worked his way up to the role of Head Sommelier at the Hotel Du Vin, Cambridge. In 2009, he won the Chaîne des Rôtisseurs’ International Young Sommelier of the Year competition before being named 2013’s UK Sommelier of the Year. In 2015, he achieved the sommelier trade’s highest accolade, Master Sommelier.
Aggi Sverrisson, owner and Chef Patron of The Texture Restaurant Group, commented, “We are delighted to see Clement take on a new position. His extensive experience and industry knowledge will bring perspective and expertise to this exciting new role.”
Of his appointment, Robert said, “I am looking forward to stepping into the role of Food & Beverage Director, maintaining Texture’s Michelin-starred status and strengthening 28°- 50°’s excellent reputation.”