Other
Xavier Rousset
Sommelier
- Discipline
- Other
i. Biography
The Ascent
Fine-dining wine service is built through repetition: cellar work, table reading, producer knowledge, and the discipline to make a list serve the room rather than the other way round. In Paris, at Le Laurent, Xavier Rousset worked inside that register, using the restaurant floor as the place to build the habits that underpin formal sommelier work. The UK phase of that practice became more defined in 1999, when Xavier Rousset became chief sommelier at Hotel Du Vin in Bristol. By 2004, the role had moved to head sommelier at Manoir aux Quat’Saisons in Oxfordshire, placing the same craft in a higher-pressure dining context where cellar management and service timing had to match the kitchen and the guest expectation. Restaurant ownership brought the wine program closer to the business model. In 2007, Xavier Rousset co-founded Texture in London, then opened 28-50 Wine Workshop and Kitchen in 2010. Those projects placed wine selection, service format, and dining room structure in direct relation, with the sommelier’s work no longer confined to the list but built into the concept. The later group of venues — Blandford Comptoir, Cabotte, Santo Café, and Black Book — extends that same trade concern: how to make wine central without turning the room into a lecture. In each case, Xavier Rousset’s co-founding role sits inside a broader hospitality model where buying, pricing, storage, staff knowledge, and guest access all have to hold together.
The Work Today
Contemporary wine work in London depends as much on clarity as on range: a list has to show point of view, but it also has to be usable in service. As founder and Master Sommelier at Vinoly, Xavier Rousset works from that position, alongside co-founding roles at Blandford Comptoir, Cabotte, and Black Book. Regional focus gives a list its grammar. At Cabotte, Xavier Rousset’s emphasis is Burgundy wines; at Blandford Comptoir, the stated focus is Rhone varieties. Those choices are practical as much as expressive: they give staff a frame for recommendation, give guests a way into the cellar, and give the venue a wine identity that can be read across service.
Honors
Professional recognition in sommelier work is earned against the standards of tasting, theory, service, and composure under examination. In 2002, Xavier Rousset achieved the title of Master Sommelier and was also named Ruinart UK Sommelier of the Year. The two honours mark both technical certification and peer-facing competition success within the wine trade.
Profile updated July 2026
FAQ
Asked of Xavier
What does Xavier Rousset do now?
Xavier Rousset is Master Sommelier and restaurateur at Cabotte / Blandford Comptoir.
Where did Xavier Rousset work before?
Earlier in their career, Xavier Rousset worked at Le Laurent, Hotel Du Vin, and Manoir aux Quat’Saisons.
What recognition has Xavier Rousset received?
Master Sommelier (2002).
