Aggi Sverrisson, owner and chef patron at Texture, situated in Marylebone, London, said: “We are delighted to have Cyrielle and Gregory join us at Texture and to them becoming an integral part of the team.

“I’m sure with their extensive experience and industry knowledge, they’ll be a real asset to us and will ensure our service remains at the highest standard.”

Mascaro, previously working at two Michelin-starred restaurant Helen Darroze at The Connaught, is in charge of day to day running of the bar and cellar, seeking out new wines, creating cocktail menus and developing the skills and knowledge of her team.

Vergnes, who came from two Michelin-starred The Greenhouse Restaurant, is responsible for the recruiting, training and supervising of staff, reservation management and quality control.

Texture, established in 2007, features menu items such as Norwegian king crab coconut soup with lime leaf and lemongrass and organic Icelandic lamb saddle, shoulder calcot onions and heritage carrots.

The main dining room has space for 50 covers.