Xavier Rousset MS
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. In 2010, Xavier opened 28-50 Wine Workshop and Kitchen in Fetter Lane, followed by outlets in Mayfair and Marylebone.
Stepping away from restaurants for a year, Xavier travelled and ate his way around the world whilst also being a judge on key industry panels and teaching at the Court of Master Sommeliers. In 2016, he opened the Marylebone-favourite Blandford Comptoir and Cabotte in the City, which showcases?his passion for the wines of Burgundy.
Executive Head Chef
Executive Head Chef Ben Mellor has been part of the Comptoir family for quite some time now. Both Xavier and Ben crossed paths in 2010 when Ben was executive head chef at 28-50 Wine Workshop and Kitchen in Fetter Lane. Prior to this, Ben worked at the Savoy Hotel, Monsieur Max, McClements and Drakes. Ben also oversees the delicious menu at Blandford Comptoir in Marylebone.
French-born Sabrina Barreiros found her way to the UK as a student in 2007, where she worked, initially as a stagiaire, for Hotel du Vin. For over 5 years, Sabrina grew with the company, eventually managing the group?s new openings, including the London sites of Bistro du Vin. In 2012, Sabrina was appointed restaurant manager at 28-50 in Marylebone and Mayfair for three years, before moving to Jason Atherton?s Social Wine and Tapas.