147 replies to this topic

[fisherman]

Fraiche looks more and more appealing with every post on here.
We just cancelled a meal at Purnells that was booked a couple of months ago, as when I checked the website the other day, the menu had changed significantly and not for the better, and prices seemed to have shot up. Because of that, we'll be eating at the Walnut Tree on Friday night, and I can't wait.

[Harters]

John good to hear your voice again.

Thanks, Phil.

I recall, ages back, you asking me on the "other forum" if I'd been to Fraiche. Glad to give you the encouragement to go here, if not on there.

I know you were also interested in our West Cork experiences. You'll find a brief summary on the Trip Advisor "Kinsale" forum (I have the same user name there) which IDs the places where we ate - you'll see it will point you on to fuller reviews posted on menupages.ie.

Great trip you're putting together. Look forward to the read.

John

Edited by Harters, 29 July 2008 - 01:46 AM.

[Gary Marshall]

Cheers Harters- a nice review and welcome. A reprobates lunch here has been mooted and having read your write up I am certainly keen to give it a try.

uh oh crash helmet where are you

You'll need more than a crash helmet my friend Glad you are on the case Thom. We just need to find out whether tax exile Marshall will be in the UK for more than a week, in between his fifteen annual European soujorns, to make this happen.

worry ye not, there's an airport at liverpool, be ok as long as they don't steal the wheel trims off the lear

[Gary Marshall]

I was invited to a mate's 40th in my old university/work stomping ground of Liverpool which afforded a lunch shaped hole in the day to finally visit Fraiche last weekend.

After a blast across the M62 we hit a football rammed liverpool so abandoned all hope of checking into the hotel, dumped the car and took ourselves (and luggage) over the water to the wirral.

I was slighlty concerned that when i rang fraiche to let them know we were running slighlty late and get directions as the taxi driver 'didn't go over the river' i got an answerphone message and even more concerned that when we got there i thought it was closed, until i peered through the window and saw signs of life and then the not- at- all- hidden front door which had eluded me.

It was also at this point that the GPS on my phone that had got us there decided to crash it, and therefore there are no pics, just my memory which means this review will be short on fact and long on anecdotage.

So not a little frazzled we relaxed into a very enjoyable afternoon in marc and his team's capable hands, and it appears to be a small but perfectly formed one with marc alone in the kitchen, a most excellent FOH and 1 waitress running the show with aplomb and knowledge of the cuisine and wine that would shame a 2* restaurant (yes, that's you marcus wareing at the berkeley).

In email correspondence we had already pre-booked the bespoke menu and that just left the wines to be decided, aided by a very biscuity glass of house champagne. In many respects it was shame that i've had a bit of a run on dining these last few weeks, it was good to accurately place friache amongst some starred competition (the star at harome and MW at the berk) but unfortunately the small african nation sized GDP bills established - especially at MW, meant that total extravagance was out, but leaves a re-visit open to really have a go at the wine list. As i was about to go for a rene & vincent dauvissat 1 er cru chablis 05 for £29, i looked longingly at a roulot meursault le tillets 02 for £43 odd and remarkably mrs m agreed to go for it, you don't often see roulot on wine lists and the last one i had was a mieux chaveux (sp) at l'astrance in paris for over 100e so i had high hopes for it and wasn't disappointed. For the red it was an 04 champy gevrey chambertin which was perfectly good but shaded by the brilliance of the white.

we had plenty of courses, and naturally i'll forget many no-doubt undeservedly but some in common with harter's menu previously (marc said he does change it all the time) .

to start, neither of us were convinced by the chocolate starter, although very nicely made and tempered, it was all chocolate and no berry and lingered a bit too long to be a great amuse/starter, then we had crisps and again an unsure start all were meant to be flavoured but some were bland and belied their roots in prawn crackers but some were most definitely what they said on the tin, which i have of course foregotten.

we then had a 'mojito' which got things back on track and livened up the palate, we may have had bread then which was 4 different types with 2 butters one salted one seaweed, all excellent, and a second serving of bread - different again, was provided further on in the meal- the portion sizes and pacing of the meal overll was first class.

i don't think it came at this point but i certainly remember the tuna and melon in a lovely tomato water, we also had the scallops and tarragon grapes which were prefectly cooked and the grapes a nice touch.

favourite course was pork, cooked sous vide but, praise be to the lord, finished off with some proper , direct, caramelising heat! so all the benefits of long, low cooking, and nice crispy fat, excellent.

We opted to add a cheese course to the menu and there was a good selection including most of my favourites, vacherin mont d'or, 2 year aged montgomery, kidderton ash etc so a good show.

desserts were a highlight, all very interesting, especially the popping egg yolk and frozen-at-the-table pannacotta and the fizzy grapes (which are not injected with fizzy water but i'll not give away the trade secrets!)

coffee and petit fours to finish, again all home made and presented beautifully.

So apologies for the lack of detail but as i always mean to do full write ups and then never get round it i thought i'd get this done now as it really is a restaurant that deserves to be on a very shortlist of interesting places to dine right now. If you like anthony's , champignon sauvage, l'enclume, modern spanish/english cooking generally then you will have a very good time here. We ate and drank brilliantly here for two for the cost of my one average meal at marcus wareing.

It's good value (bespoke menu £55), has a great wine list, helpful keen staff, and a talented chef, what's not to like?

[david goodfellow]

Just a new year update on Marc,s recent michelin star,and my meal here last week.
Like scores of others, Fraiche has been on my list of "to do,s" for some time now,in fact since I noticed a mention in michelin last year.
Looking on the map it looked a good hour and thee quarters drive away so I put it to the back of my mind.However when the new guide was leaked(on this site)I sprung into action.
My focus of dining this year has been weekend trips to London plus a few meals at Aiden Byrnes Church Green Pub at Lymm.So I was thrilled to bits to find not only the aforementioned within driving distance but two new michelin in Birmingham which is only an hour away.
I have now completed my Birmingham dinings having had meals at Purnells,Turners. and last year,Simpsons.More of these another time.
At last! I can hear you cry.
Well the trip was not as long as I thought,an hour and fifteen minutes.
Firstly may I say that the food looked very appealing on the website and I was
looking forward to some excitement on the palate
Like Gary we had the bespoke menu.We lost count of the courses.There must have been about fifteen including all the little freebie bits.
Now then, I was expecting good,but let me tell you we were blown away by his food.
This meal was as good as Hibiscus and we enjoyed it more than Le Champignon Sauvage.That should tell you something.
The highlight of the meal was, the Pork Belly,it sort of dissolved in the mouth,I cant remember a nicer piece of pig.
But hang on it was all good,the bass,the venison,scallop,and chicken,etc,etc.
I didnt take photos(I wish I had)and I didnt make any tasting notes so I can not go into to much detail ,but I can guarantee to you ,that I will be knocking on his door very soon for a return visit

[Cavendish]

Thanks for all the reviews everyone! It's been really helpful. I'm from Singapore and will be visiting UK this coming May/June. I've just emailed Fraiche a reservation request - fingers crossed for a table! It would be really disappointing to travel all the way to UK and not get to try this restaurant that everyone's spoken so well of.

Slightly off-topic here - sorry - but I was wondering if anyone has any other recommendations? We'll be doing a tour of the UK, so recommendations anywhere would be really welcome!

[ajnicholls]

Well done to Marc for winning best chef at the Northern Hospitality Awards.

[david goodfellow]

Very well done indeed Marc.

Must make that return visit very soon.

[marc at fraiche]

thanks very much very nice shiny thing here to polish today

[thom]

thanks very much very nice shiny thing here to polish today 

Absolutely! Not that Michelin hand out a physical bauble anyway but if they did I'm sure it would be swept aside so your NHA trophy could rightfully assume pride of place.

Congrats to you and the team - it was very well-deserved - and I hope you enjoyed the night. Now if we can find a chink in your busy reservations book I will have to finally sort that lunch.

I'm sure we'll be looking at a mid-week anyway but you mentioned you now had no Saturday nights spots available till September? Impressive! Credit crunch? Pah, what credit crunch...?

Cheers

Thom

Edited by thom, 01 April 2009 - 07:45 AM.

[marc at fraiche]

michelin ? just a memory now i have my shiny bauble bit heavy for the christmas tree though, with enough notice we can arrange a mid week lunch and give you the restaurant thom, il wear my crash helmet again and ban photography and note taking from the proceedings and il book a space at john lennon for mr marshalls lear

thanks very much very nice shiny thing here to polish today 

Absolutely! Not that Michelin hand out a physical bauble anyway but if they did I'm sure it would be swept aside so your NHA trophy could rightfully assume pride of place.

Congrats to you and the team - it was very well-deserved - and I hope you enjoyed the night. Now if we can find a chink in your business reservations book I will have to finally sort that lunch.

I'm sure we'll be looking at a mid-week anyway but you mentioned you now had no Saturday nights spots available till September? Impressive! Credit crunch? Pah, what credit crunch...?

Cheers

Thom

[adey73]

Marc, have you bought any new shinny gadgetry or machines for me to covet?

Edited by adey73, 01 April 2009 - 07:10 AM.

[marc at fraiche]

Marc, have you bought any new shinny gadgetry or machines for me to covet?

mmmm been playing with an ultrasonic atomiser to create aromas and looking at playing with the vacuum clarification idea, L2o have moved down that road if you check their blog as the clarimax is pants to be honest, uses an algea pressed tablet to pass liquid through clarrifying in the process but in simple terms its crap and its far cheaper using the freezer route with mild gelification and the brilliant super bags
have you seen anything new?

[david goodfellow]

Marc, have you bought any new shinny gadgetry or machines for me to covet?

mmmm been playing with an ultrasonic atomiser to create aromas and looking at playing with the vacuum clarification idea, L2o have moved down that road if you check their blog as the clarimax is pants to be honest, uses an algea pressed tablet to pass liquid through clarrifying in the process but in simple terms its crap and its far cheaper using the freezer route with mild gelification and the brilliant super bags
have you seen anything new?

Was reading with interest about your methods here
http://www.bighospit...tem/3102/23/5/3

Will we be trying any of this on our next visit.?


Have you changed the bespoke recently?

Not of course that, I could'n't eat it again.

Just interested to see what you have up your sleeve,so to speak!

[adey73]

Have made 2009 the year of not obsessing! It won't last!

I've just sold my chocovision tempering machine.
(after reading the Fat Duck and it dawning on me I can perfectly temper with the vac-packer & circulator)

Got the super bags after you told me about them, also like using a micro mesh skimmer that Origamicrane sent me. Sam also recommended getting a thermal cooker and it is the best/economical way to make stock & demi-glace, but way too small for your needs.

If the £/€ wasn't so god awful I'd get Chocolate by Ramon Morato.

Edited by adey73, 01 April 2009 - 11:26 AM.

[marc at fraiche]

Marc, have you bought any new shinny gadgetry or machines for me to covet?

mmmm been playing with an ultrasonic atomiser to create aromas and looking at playing with the vacuum clarification idea, L2o have moved down that road if you check their blog as the clarimax is pants to be honest, uses an algea pressed tablet to pass liquid through clarrifying in the process but in simple terms its crap and its far cheaper using the freezer route with mild gelification and the brilliant super bags
have you seen anything new?

Was reading with interest about your methods here
http://www.bighospit...tem/3102/23/5/3

Will we be trying any of this on our next visit.?


Have you changed the bespoke recently?

Not of course that, I could'n't eat it again.

Just interested to see what you have up your sleeve,so to speak!

when i get time david il put up the current bespoke as of now think there are new things since your visit

[marc at fraiche]

as promised david tonights bespoke

Sumac and yogurt tapioca

Melon -196c
Lime extract

cauliflower, mussels and passion fruit

Smoking hens egg
Pickled chantrelles,pea and wild garlic cream

Sweetbread nugget
Tastes of apple

fragrances

Wild brill, fennel confit

Loire quail
morels, beetroot transparent

Fizzy grapes

earl grey semolina

Citrus twists

Collection of sweet textures

Marc, have you bought any new shinny gadgetry or machines for me to covet?

mmmm been playing with an ultrasonic atomiser to create aromas and looking at playing with the vacuum clarification idea, L2o have moved down that road if you check their blog as the clarimax is pants to be honest, uses an algea pressed tablet to pass liquid through clarrifying in the process but in simple terms its crap and its far cheaper using the freezer route with mild gelification and the brilliant super bags
have you seen anything new?

Was reading with interest about your methods here
http://www.bighospit...tem/3102/23/5/3

Will we be trying any of this on our next visit.?


Have you changed the bespoke recently?

Not of course that, I could'n't eat it again.

Just interested to see what you have up your sleeve,so to speak!

[Cavendish]

Just came back from a wonderful meal at Fraiche. Foodwise, Liverpool didn't treat me kindly yesterday but the Wirral more than made up for it today!

Right, this will be a quick one since it's 12.30 AM and I need to be up early tomorrow.

To start we had a bowl of super addictive spiced pecans, followed quickly by some black rice and tapioca crackers with yoghurt powder. Then some salted chocolate which was very fun to eat. Parmesan crisp and poppy maple biscuit finished off the snacks.

Amuse: melon soup with lime foam, on top of which the waitress poured some liquid nitrogen. Lovely, fresh start.

Breads 1: Granary, mixed seed, orange and hazelnut, cheese. All very good - warm and pillow-soft. I think my favourite was orange and hazelnut. Just the right amount of citrus and almost like a dessert bread.

1: Fragrances of fig, rose, olive, tomato. Some watercress perked everything up nicely.

Breads 2: More bread, but nobody was complaining. This time came slices of sundried tomato, red onion and pomegranate, mushroom, and white bread.

2: Textures of langoustines. Langoustines done three ways, paired with some watermelon and iberico ham. Can't really go wrong with pork and crustaceans - sort of like really awesome prawns and bacon. Puree (?) of langoustine was heady stuff, like a super intense bisque. Watermelon was surprising but worked very well and prevented flavours from becoming too monotonous.

3: Roasted butternut squash and parmesan ice cream. This was amazing. Served with some smoke in the glass container, the taste of which lingered long after the smoke had diffused.

4: Hit of shitake. Really intense, pure note of shitake and mercifully not thick and heavy. What tasted like coconut foam on top was loved.

5: Wild brill with asparagus. A couple of weeks ago, at the head of this trip, I had an out-of-this-world fish dish at Cinc Sentits which I thought would not be rivaled for a long, long time. But this came pretty damn close. Perfectly cooked brill that had just started to flake. Wonderful asparagus. I think (and I'm really not sure) there was some puffed rice on top.

6: Loire quail with beetroot, fondant potato, artichoke puree. Best quail I've ever eaten. Very prettily pink, super fine-textured, tender and tasty. Went well with the beetroot, mushrooms and artichoke. Fondant potato was a thing of beauty.

Next was desserts, and I think I'll just state what it was, cause if not all you'll get are synonyms for "brilliant". I've eaten at some very fine restaurants on this trip, but I think Fraiche takes the cake for best desserts. Everything was beautifully balanced and light. Lots of fruit, which was right up my alley.

7: Fizzy grapes. Super fun, would love to know how this was done.

8: Popping egg yolk. Blood orange and pop rocks.

9: Rhubarb cloud.

10: Mango and tamarind sorbet. Would never have thought to use tamarind in dessert, but this worked very well.

11: Lemongrass panna cotta with sour cherry foam.

12: Lemon meringue pie. Meringue was frozen in some liquid nitrogen tableside. Very slick and tasted heavenly.

13: Pistachio yoghurt. A sponge of pistachio, which was incredible eaten alone but even better with some frozen yoghurt ice-thing.

14: Roasted strawberry. Came with a cuboid of custard, crystallized rose petals, some pine nuts and a sesame cracker. What's not to like?

15: Coffee blackberry. Some cappucino-like froth/cream encased in blackberry gel. Perfect end to a perfect meal.

So that's it, would've posted pictures if egullet didn't make it so damn hard to do so. Trust me, the plates were very, very pretty. Marc has a good collection of eclectic plates and cutlery going!

Loved everything about Fraiche. Even the decor was amazing - intimate, chic and oh so slick. I liked it very much. I'm glad Fraiche finally got it's Michelin star this year.. the way things are going I'm sure many more will follow. I know I enjoyed my meal here more than some more starred restaurants, which is saying a lot.

Will definitely be back as soon as I've saved up enough money. (Going off to live the life of a poor London student this autumn)

Marc - sorry we didn't wait to meet you. Would've loved to, but the old folks were desperate to get back to the hotel after a long day. My grandmother was falling asleep at the table! Next time, I suppose. Thanks for the fantastic experience. Your front of house team did a super job as well =)

[YKL]

also had a fantastic evening here a couple of weeks ago, some fab food and warm and gracious hospitality from Marc and the team. One of the best meals I've had in recent memory ... and if I lived nearer, I be there at least once a month! It's taken me bloody years to get here but am already plotting a return.

will try and find time to do a full write up this weekend - assuming I can redeem some of my photos via photoshop.

[marc at fraiche]

how on earth do you put photos up on here

also had a fantastic evening here a couple of weeks ago, some fab food and warm and gracious hospitality from Marc and the team.  One of the best meals I've had in recent memory ... and if I lived nearer, I be there at least once a month!  It's taken me bloody years to get here but am already plotting a return.

will try and find time to do a full write up this weekend - assuming I can redeem some of my photos via photoshop.

[marc at fraiche]

how on earth do you put photos up on here

also had a fantastic evening here a couple of weeks ago, some fab food and warm and gracious hospitality from Marc and the team.  One of the best meals I've had in recent memory ... and if I lived nearer, I be there at least once a month!  It's taken me bloody years to get here but am already plotting a return.

will try and find time to do a full write up this weekend - assuming I can redeem some of my photos via photoshop.

[marc at fraiche]

that has nothing on the krypton factor im stressed now

how on earth do you put photos up on here

also had a fantastic evening here a couple of weeks ago, some fab food and warm and gracious hospitality from Marc and the team.  One of the best meals I've had in recent memory ... and if I lived nearer, I be there at least once a month!  It's taken me bloody years to get here but am already plotting a return.

will try and find time to do a full write up this weekend - assuming I can redeem some of my photos via photoshop.

[marc at fraiche]

lemon meringue pie new version

also had a fantastic evening here a couple of weeks ago, some fab food and warm and gracious hospitality from Marc and the team.  One of the best meals I've had in recent memory ... and if I lived nearer, I be there at least once a month!  It's taken me bloody years to get here but am already plotting a return.

will try and find time to do a full write up this weekend - assuming I can redeem some of my photos via photoshop.

[spanielking]

Yup, you have to be quite dedicated to get photos on here!!! Are you still opening for lunch just on Fri/Sats at the moment marc?? Are the pics for the website?

Edited by spanielking, 08 June 2009 - 06:25 AM.

[marc at fraiche]

yes oliver it will be overhauled and dragged into 2009  its about time i hear you 
yes still open at present but not sure for how long


Yup, you have to be quite dedicated to get photos on here!!! Are you still opening for lunch just on Fri/Sats at the moment marc?? Are the pics for the website?

[pearclove]

wow that lemon merigue pie looks good

[Harters]

Are you still opening for lunch just on Fri/Sats at the moment marc??

Such a shame. Mrs H & I are in the area (well, Stanlow) on Thursday 9/7 and looking for a late lunch. Where else if not Marc's gaff?

[MaLO]

If not fraiche then Aiden Byrne at the church green in Lymn is not that far away.

[Harters]

If not fraiche then Aiden Byrne at the church green in Lymn is not that far away.

Yeah, but I'd been thinking more Wirral than having to schlep back near home

[MaLO]

For lunch on the wirral I would usually go to either Sawasdee for Thai - with the open kitchen mostly in the small dining room - in Birkenhead or Golden Orchid Thai, in Hoylake for business lunch at £6 - £7 - the food is decent in both places. For Pub food you could try the Wheatsheaf at Raby - not sure what food quality is like (or what the lunch menu contains) but generally people seem to like the place. If the sun is shining then a walk at Parkgate with some fish and chips and an ice cream is nice. There is also the marsh cat restaurant which is popular but I have not been for years.

Another option that may be worth a look is -
http://www.contessah...com/hotels.html
I was in the Hillbark last autumn and there seemed to be a tasting menu of about 15 courses. It looks like there is a new hotel in Port Sunlight.

Finally you could try the http://www.thorntonh...ng_italian.html
The chef spent time at old Juniper with Paul Kitching - if he hasn't moved on.