Fraiche in Wirral

Every dish a masterpiece of taste and visual beauty.We dined for 5 hour.Every minute was wort it. So proud to have a restaurant like this Locally.

Oh my god. I’ve been desperate to try here and I wasn’t disappointed. Small and lovely venue. Good to die for. You couldn’t ask for better!

After waiting for about two years to get a table (including a previous booking that was sadly cancelled due to The pandemic restrictions) we finally arrived for our evening at Fraiche. We were welcomed by Chrissy and seated in the lounge area and given the evening’s menu and some nibbles. Marc also greeted us to give us a welcoming warm drink. It transpired that there were only two couples in for the evening and we were shown through to our tables in a lovely glass dining area with a view into the kitchen. Over the next three hours Marc and Chrissy described each serving as we experienced tastes from around the world. It really was hard to choose a favourite, but possibly the tuna with the watercress ice-cream, which was amazing. I would be no good as a food critic as for me words cannot describe the tastes and textures we experienced across the menu. The setting of the restaurant equally as tasteful, as incidentally is Marc’s taste in music :) We will definitely visit again and maybe bring some friends or family to share the pleasure.

We’ve tried quite a few times over the years to get a table and never succeeded owing to the restaurants popularity. We finally succeeded and had a table for 2 on a Thursday in March. We felt that the meal was fabulous. We loved the snacks. They were so well made, tasty and imaginative. The tasting menu comes with some added extras which were all delicious. My fav was the chicken custard but also loved the venison and the brill. The cheeses were just amazing! All quality ingredients. Went we went there was only 1 other couple! So it was great. It was like being in Chefs house! It is hard to believe that chef Marc made all of the courses himself in the kitchen. We had front row seats and could see through the window into the kitchen! The waitress was fantastic. We loved the wine pairings which took us pretty much all over the world! Really great choices - complimented the food so well. We felt really special to have got a table and enjoy the experience. We would love to come back in the future!

Wonderful evening at Fraiche. Arrived at 7pm to a warm welcome which set the scene for an experience that was memorable for all the right reasons. The food was top notch; the decor was ecletic and the ambience was unexpectedly fun, with an attention to detail that was mind boggling. Loved it.

After obtaining a reservation after years of waiting, I had some expectations. The food was fine if not good. The wine pairings were not that great. I would of rated higher but two of the three front staff were stand offish. We had a full view of the back area which appeared lovely but we were told we were not allowed to move from the indoor livingroom-esque dining area to the nicer spot. The dessert flight was supposed to have three honey based courses (as I was told) but two arrived. I should of opted for salt(cheese) instead. Some of the dishes were redundant. This is not what you expect of a one star restaurant. I have visited most of the worlds top restaurants including 1 and 2 star and this restaurant falls short of a star. I understand locals who may not travel much would be impressed. Our table found the leprechaun spoons for dining were hilarious. They make the one bite portions feel like they are two. The Chef is obviously a fan of Prince. He gets points for good musical taste. This is a one time visit. The manager is lovely but the chef never poked his head out to great the patrons spending a bomb in this drab dining room.

We have been lucky enough to visit Fraiche regularly since Marc opened in Oxton. His food continues to evolve and gets better every time. Ambience is warm and friendly with great attention to the tiniest details. Looking forward to our next visit.

Food 4.5/5 ... The talent of the chef is of course supreme however, my taste buds were not wowed. Service 2/5 ... The manager was the best within this service and I found the others lack lustre. Location/decor... 1/5 we requested to sit in the garden conservatory however despite it being free, we were denied. I felt this downed my experience. The room we dined in felt like a hookers side den and did not match a michelin star experience. Wine pairing 2.5/5 ... 2 of the wine pairings did not complement or match the food well. Was also too similar in smell so confused me taking me to previous course. Each course and matching should be unique. The spray with the cheese board also was the same as these two wines which really put me off the whole experience. I did not feel this was a great fine dining experience at all and was disappointed as this is in my own back yard. I took my Canadian friend here who is well travelled and visited many Michelin restaurants. So feel sad to have written this

Well after an eternity trying to get a table we finally managed, and on my birthday! Pure fluke but so nice . Exceptional experience from start to finish. Unbelievable tastes. Impeccable service. Faultless. Unforgettable.

After a two year gap, it was good to be back at Fraiche. We had been booked to return in spring last year but, of course, Covid intervened. We’ve been coming for years and always enjoy Marc’s food. It’s interesting. It’s imaginative. And, more than anything, it’s delicious. Little has changed. There’s still the giant videos playing on the walls of the bar area. When you arrive, it’s restful ocean scenes – a bit like I imagine it is if you have a fish tank at home. When you come back for coffee, it’s changed to scenes from space, complete with appropriate sound track – Rocket Man, Space Oddity and the like. There’s snacks to be eaten here. Firstly, “Garden” a drink made from cucumber and whatever else Marc has picked from his allotment that day (he told us later that pretty much all the veg he uses comes from the allotment). There’s the usual spiced pecans and some British charcuterie. And a little seaweed and trout roe tartlet. And an onion and Parmesan foam. When you’re seated at your table, there’s a final snack. A little waffle, each square filled with either feta or cherry tomato. Possibly the best of the snacks. In what seems a new direction for Marc, several of the dishes lean towards East Asia. The first up is Chawanmushi – a Japanese set custard made from dashi, with the flavour of seaweed and a powerful smokiness from cubes of eel. It seems to be fashionable to serve sweetbreads in a deep fried crisp coating. My partner isn’t a great fan of them but reckoned these were the best ever tasted – a firmer texture than usual. It comes with a little maitake mushroom (Google later told me I’d better know this as “Hen of the Woods”) and a soy based dressing. Somewhere round here, bread was served. It’s always a course in its own right at Fraiche. And it’s always top notch. This was a light as a feather brioche and there’s butter to slather on it, or olive oil to dunk it in. Both work. Next, there was a cold “soup” made from crème fraiche. Chopped hazelnuts and a little, very peppery, watercress provide a texture contrast. Then, very seasonal white asparagus comes chopped, along with girolles and courgettes. I think on every visit to Fraiche, it’s the fish course I’ve enjoyed most and it was no different this time. Sashimi grade tuna is very lightly seared but there’s no sense of rawness here. There’s some baby pak choi and a citrussy ponzu dressing. For the final savoury course, there’s farmed Anjou pigeon. It’s a milder flavoured bird than wild ones you usually get in the UK. It comes, seemingly quite simple, with a slice of earthy morcilla, Jerusalem artichoke puree and an artichoke crisp. I thought it was lovely and only just missed out on being my favourite course. On the other hand, my life companion didn’t like the texture and left most of it (which, of course, meant I got seconds). There’s then the first of three desserts. First up, an ice lolly. I do no justice to it by calling it a lolly. This is no ordinary lolly. This is a lolly shaped like lips. Ruby red lips made from Morello cherries, with a hint of lemon and, inside, a little mint chocolate. Then there’s a shot glass of a refreshing strawberry “soup”, topped with slice of earthy truffle. And finally, a honey, chocolate and pineapple mousse again not too sweet. Well, I say “finally” but it wasn’t. As I mentioned earlier, we were back in the bar area watching the space video. And Marc appears. He presents a “planet”. A metal sphere which he opens to reveal a macaron each. With the cooking over for the evening, he’s able to chat for a little while, telling us he’s been playing with flavours while the restaurant has been shut. He’s soon back with a little tray of chocolate petit fours. So, all that was left was to get the bill. This isn’t the sort of food we want to eat regularly but it is food we want to eat now and again. So, off we went into the cold and wet of a Merseyside June evening. With a little bag of cookie dough to bake the next day. I think we might have preferred the little cup of hot chocolate that we got one winter visit.

Absolutely fabulous evening at Fraiche, everything and more than expected. Attention to detail was amazing. I so love taster menus, this one was perfect, staff and owner Marc, brilliant. Definitely recommend

A culinary adventure from start to finish. Every dish has it's own twist and surprise. The squab, the yellow fin tuna, the langoustine truly memorable . The "salt" choice (cheese) simply sublime. The wine flight is varied and interesting with a sake and a sherry thrown in. Getting a table here is as hard as wining the rollover.. but believe me it is worth trying.

The fact they don’t cater for any allergies is just appalling in this day and age. Neglects a large proportion of people who’d love to try the food

A well worth visit to this fabulous restaurant. So pleased Chef Marc decided to reopen as there is nothing like it on the Wirral or Liverpool.

here on a Friday night, a belated birthday treat for me from my friend. we'd been looking to try here for a while. on approach, it really is quite nondescript, not giving much away as to what goes on within. Inside, it's very comfortable, contemporary, has subdued lighting and images projected onto the walls of the waiting area, adding to the atmosphere. prior being seated at our table we enjoyed an aperitif and a number of amuse bouches. my favourite being the parmesan ice lolly, intriguing. I've posted our full menu below. we went for the signature, with wine pairing. we were then taken to our table were what followed was definitely one of the best dining experiences I've ever had. the food, superb, each dish and accompanying wine broken down, and explained to us, though not at all in any kind of haughty or pretentious way. the service was friendly, good humoured, and impeccable throughout the evening. I'd love to break down the main dishes but I'd be here all day. my favourite from those was the langoustine. again, check out the menu, this will give you some idea, but what is served goes way beyond those descriptions. overall a fantastic night. it may seem a little extravagant, but definitely worth it. go on, treat yourselves. I certainly plan on gong back.

We have been a couple of times in the past few years and it just gets better every time we go. The food and service are exceptional. It’s very hard to book a table so you need to be quick when the bookings come out.

We have visited Fraiche before and were really disappointed when Marc decided to close at the end of 2018. The reopening was a welcoming opportunity and we couldn't wait to revisit. We took our 2 sons as a treat for them and it had lost none of it's original charm and exquisite dishes. Welcome back !

I was distraught when, just before Christmas, I read that Fraiche had closed. It’s a restaurant we’ve been visiting for years. Never had a bad dish, let alone a bad meal. I emailed Marc Wilkinson to offer best wishes for the future and he replied saying he hoped to reopen in another location. So, it was with some surprise that I found he was actually staying in the original Oxton premises. It seems nothing has changed. It’s still a no choice tasting menu, cooked immaculately and served with relaxed style and professionalism. We gave a deep sigh of relief.While you’re having an aperitif, there’s snacks to be had. A raspberry and verbena shot was a sign that, whilst Marc may have had a few months break, he’s lost none of his touch. There’s sweetness from the raspberry perfectly matched by a citrus hit from the verbena. There’s also spiced nuts, a buttermilk and trout roe rice cracker, cheese marshmallow and, perhaps best of the lot, a smoked eel sandwich.Once at the table, we checked that, as before, there are only eight covers in the restaurant, with seven bums on seats. It’s probably as many as Marc can deal with on his own in the kitchen. For a first course there was diced watermelon. I can still remember our first meal at Fraiche, eleven years ago, when it was also watermelon to start. Then it was mixed with raw tuna so you couldn’t really tell which was which until it went into your mouth. Now, there’s cubes of salty feta and a whack from basil. Smoked salmon follows, in a light dashi broth, with a crunch from small dice of cucumber. Bread was served round about now – four different ones – the fennel one being a stunner, IMONext up, a set parsley cream was topped with thinly sliced raw (?) scallop and a shaving of truffle. Then a more assertively flavoured “textures of artichoke” dish – sliced raw Jerusalem artichoke, an ice cream, a crisp and, probably, other preparations that I’ve forgotten. For contrast there sweetness from a passion fruit jelly and crunch from hazelnut. It all works really well. Sea trout had been lightly cooked – I think I recall Marc doesn’t use a sous vide machine so I guess this had just been poached. It comes with a squid ink cracker, salty samphire and a lovely passion fruit mayo. On every single previous visit to Fraiche, the fish has been over favourite course and, at this point, it was the front runner. The final savoury course was an intricate preparation of Cumbrian lamb. There’s a slice of perfectly pink loin (?) and some long cooked breast. There’s also classic French lamb accompaniments – black olives in the form of a crisp, shallot, tomato and aubergine. Pre-dessert was a knockout combination of yuzu, orange and a little background hint of liquorice. Texture was more than a foam but less than a mousse. It’s really good. At the beginning of the meal, you’re asked whether you want to end it with “salt or sugar”. Salt gets you cheese. Sugar gets you a dessert which proved to be the best course of the evening – and it’s rare that we would say that. It’s another “textures” thing – this time of exceptionally flavoured Gariguette strawberries. They sit on a shortbread (?) tart and there’s fresh berries, marinated ones, a gel and an ice cream as well as a coconut meringue crisp.Coffee was good although somehow during their closure the espresso machine went missing, so we had to settle for a cafetiere. Petit fours were excellent. It had been a lovely evening when we “oooh and ahh’d” over the food several times. And then it was off into the night having, in truth, paid a bill that was remarkably good value for this quality. Oh yes, and there’s a little pack of homemade hobnobs to take away just in case we get peckish on the hour’s drive home.

we have had the privilege of eating here many times, and are never disappointed. Tom at front of house takes great care of us each time. The last time we went the best dish was a smoked eel sandwich, I hope its the still on the menu next time we go!

We have been lucky to have dined here several times in the past 15 years and always feel like we have won the lottery when we manage to secure a table at this exceptional restaurant. We had the pleasure of dining here again last night. From the minute you walk into Fraiche, your senses are taken on a sensational journey. Everything is so carefully thought out and presented beautifully. The care that has been taken over the whole dining experience is incredible. The food is like nectar from the gods - the flavours, textures and presentation are exquisite. I have never tasted food of this standard anywhere else. The service is excellent and the two members of staff who served us were so pleasant and made sure our experience was wonderful from start to finish. Marc Wilkinson is a truly amazing chef, who is so very talented. If I was to sum up this restaurant in one word, I would say it is truly 'magical'.

Having been fortunate to have dined at Fraiche a few times, we always expect nothing but perfection, yet with every visit Marc surprises us with more breathtaking food. The execution of each dish is impeccable, every element balances and compliments each other perfectly. The decor, lighting and soundtrack, everything has been carefully chosen to compliment the food. Words simply cannot describe the sublime sensations when dining at Fraiche. Thank you Marc for the relentless passion and bringing magic to the culinary world.

We were amongst the first diners to visit Fraiche in 2019 and count ourselves as very lucky to have done so. Having eaten there previously, although 'eating' doesn't even begin to describe the experience, we were excited, and justifiably so. Greeted by the subtle scent of lavender, evoking memories of the fields of Grasse, the gentle musical sound track helped us to leave the rest of the day behind. Our first taste of what was to come, a small shot glass of pink grapefruit with rosemary, tantalised the palate and prepared our taste buds for the evening ahead. We selected the matched wine flight and relaxed. The decor has changed. Delightful highlights of copper, in the lighting. on the walls and tables add a sense of warmth. The uncovered tables, hand painted by the proprietor, whilst dark, served to fucus attention on the dishes served. The menu, deceptively underwritten, intriguingly keeping pace with the music seemed almost magical with the perfect balance of flavours and textures. The highlight of the canapes, for me, a smoked eel sandwich, utterly delightful and deliciously light. Severn and Wye smoked salmon with dashi and cucumber was accompanied by a dry Louis Roederer Champagne. Raw scallop served in a sea urchin shell delighted before Artichoke with passion fruit and ginger took our breath away evoking childhood memories eating crisps in the sunshine. Hen of the woods, earthy and heady with truffle, washed down with a fabulous German Riesling was followed by Cornish Brill, then a Cumbrian lamb of almost magical flavour served with aubergine and gnocci. As the owner of a sweet tooth addicted to chocolate, when we were served a desert of yuzu and orange, my heart sank just a little. How to describe the sensational 'orange mousse' we tasted may test me for the rest of my life, suffice here to say this was the best desert I have ever tasted. The evening closed as it started with a fabulous culinary 'call back', Pineapple with rosemary and hibiscus, rounded of by a delightful 'Noble' Mitchell 2014 Semillon. WowAnyone wondering if the two month closure would somehow change the magic will surely not be disappointed. A true culinary and hospitality genius, at the top of his game. A meal we will remember for a very long time, setting a very high bar indeed.

We had the pleasure of attending Fraiche on the second night of a soft opening following a couple of months of closure during which the restaurant got a make over - chef turning his hand back to changing the decor and the soundtrack for a new season. The FOH team was completely new and it was obvious that they weren't QUITE on point yet, but they were courteous and friendly, almost avuncular. The lead male certainly felt like he'd known you before in another life. The food was just superb. Beautifully presented and full of surprising textural and flavour twists. There were some nods to the pre-2019 Fraiche (candied pecans and lip lollies anyone?) but Marc has managed to take a successful brand and polish it just a little bit more! Can't wait to return.

I am absolutely blown away by this restaurant!

It was immediately obvious that things had developed since our last visit. It is still very difficult to get a booking on any particular day and we were lucky enough to find a relatively convenient date on the first day of booking for three months ahead, but we were not prepared for the digitalisation of the menu - we were handed an iPad style screen with the details of the dishes and a very spare wine list, which made no distinction between by-the-glass and bottle, apart from the price, and the relative cheapness of some of the bottles made one imagine that they might be halves. The wondrous glass wall sculptures had been replaced by computerised light shows, a shame in our eyes, and the seating arrangement was more akin to an 80s coffee bar set-up. We just hoped that the food, which had previously raved about, would still have that wow factor and the almost poetic note shown in the anonymous little handout accompanying the menu. The canapés started arriving almost before we had settled in, a red pepper shot preceding spiced pecans, which were followed by cheese jelly with pine nuts, a yuzu gel and a clever sourdough cream, and then, in quick order, a tomato mousse with small chunks of feta. The West Country smoked salmon was elevated by a super bergamot cream and some smoked almonds, but the overall pleasure was diminished by the grated pineapple, even though it was not as acidic as it might have been. The Orkney scallops with a dashi sauce, grape gel, samphire, and hints of radish had an almost caramelised note which was not very pleasant. Granary and treacle breads were then served before the next course which took the form of a parsley mousse backed up by hazelnuts, garden salad leaves and buttermilk cream, and which was quite unremarkable. A tiny and not uniformly perfect portion of monkfish followed supported by rather bland carrot cream, trendy puffed rice, and accents of black olive. Not for the first time we were told that the reason for importing guinea fowl from the Loire was that it is simply superior to anything in the UK, and it has to be said that the bird was outstanding - the confit leg in particular - as was the artichoke heart, although the textures of onion, the ceps, and the nasturtium leaves did nothing to help. The two desserts, apricot sorbet with rice and frozen lemon verbena, and blackberries with coffee meringue, white strawberries and pistachio cake failed to make a lasting impression. Our fond memories were not lived up to.

Absolutely amazing evening. The food was out of this world and the ambiance with the lights and music changing as the meal progressed was a lovely touch too. A night to remember and we can’t wait to return. Well done Marc and your team as it was outstanding!

This was our third visit this year ( I can’t believe how lucky we have been with bookings ) and as per the last 2 the entire experience was amazing from start to finish. The effort that goes into the food, visuals and music is amazing and the service is impeccable. In total there must be around 14 dishes served to you and every one is a treat to the taste buds expertly explained by the 2 front of house staff who are such a credit to Fraiche. Can’t wait to visit again, fingers crossed for a Holden Ticket.

First visit to Fraiche, 19th July, it certainly won’t be the last ( if we can get in of course!!!). Superb food and excellent service.thank you everyone.

Fraiche is a unique experience for lovers of food. Every dish is perfect - and there are a lot of dishes !!!

Dinner last Thursday was a multisensory delight from start to finish. Greeted by FOH like an old friend. The pre dinner seating area featured projected images and films to set the scene and whet the appetite for the food to come. Every course was an absolute delight with perfectly matched wines. The menu, beautifully underwritten and hugely over delivered. Courses included "Carrots" "Wild Brill" "Salt or Sugar"

I've eaten in this restaurant several times and it has been excellent on every occasion. Marc Wilkinson's attention to detail and delicious flavours ranks him as one of the UK's very best chefs in my opinion. The wine flights are worth the investment (black being worth the additional price tag). It is difficult to get a table but this is to be expected from a restaurant of this calibre with a small number of covers. Tables can be booked online at 10am on the 1st of every month. To be even a minute late will mean you miss out.

Absolutely fantastic food experience! Every dish on the signature menu had been prepared with meticulous detail and tasted amazing. It was our first time dining at a Michelin Star restaurant and we weren't disappointed. Fraiche doesn't feel pretentious, it's just about the food. IT was a very relaxed atmosphere and we felt it was quite a special experience dining with just 6 other guests. When you arrive you are seated in a kind of waiting area and offered drinks. We were given some taster snacks straight away and even these were delicious. Once everyone has been seated at the table, the restaurant is yours for the rest of the evening. Although the dishes are very small, you are given plenty, I'd say about 10 courses so you leave full but not uncomfortably stuffed. The waiter explains each dish as they are served so you know just what you're eating. We didn't go wth the wine flight and this is a handy way to reduce the cost as they do have plenty of wines at a reasonable price on their wine menu. It's definitely worth getting a coffe as it's served with some delicious chocolates and other sweets. I would definitely recommend splashing out and having this dining experience.

Went with my son who was visiting from Italy. This was my third visit to Fraiche and every time its been amazing. Marc extracts amazing flavours from his dishes. All of them delicately balanced. It's as good as any Michelin restaurant I've eaten in. Certainly worthy of more than one star.

I have very mixed feelings about this place. Took over 18 months to get a booking ( which in itself is a testament to how good this place is ) but it just didn't quite give me the vibe so to speak. Having had the opportunity is dinning in some truly fabulous places was really excited about eating here having waited so long. So I loved the fact that it is very unassuming for its location very close to the pub and right next door to another restaurant but this makes it more intriguing. You are seated in what appears to be a reception area which has has a projector on both sides of the wall contributing to the mood. You are provide with various interesting entrees which are what possibly chef Marc Wilkinson is experimenting with and that just builds up the excitement of what it us to come. Technology plays a huge impact on the restaurant as the menus are offered on an iPad which was pretty dope. You have a selection of menus which you can pair with wine and we had that. The food was really really good. we had a sommelier that was engaging however the other who helped with the table service were not and so it was a case of having to wait for the said sommelier to finish with a particular table before to ask any questions. Now this could be because it was a Friday service and not so busy but it felt like the restaurant was short staffed. Every meal that came from the kitchen was as mentioned really good. The monkfish was fab and the carrot sorbet? Yes sorbet ! was a welcome delight. It did feel however that the dishes were not enough. As stated having been to a few wine tasting menus you tend to have a certain feel for how long the meal will be. Thought we could have had 2 / 3 more dishes but not the case. Definitely loved the cheese selection and the 1986 Muscat was a treat! All in all glad I got to eat here.

Marc Wilkinson never lets us down. In ten years of eating his food, I don’t think there’s ever been a duff dish. It’s always interesting, modern, creative food – food you want to eat. Of course, with any fixed multi-course tasting menu there’s dishes you like better than others but everything is always perfectly executed. It tastes great and it look good too – art on a plate, if you will. And the food isn’t the only arty thing about Fraiche. There’s giant video screens with seasonal scenes (and, in a nod to the dessert we were going to eat later, there’s clips from Willy Wonka). There’s glass artwork on the walls and the glassware on the tables, some individually made, are artistic in themselves. On our last couple of trips, Marc’s had a sous chef to help out but he was cooking on his own this time. He’s supported by someone doing the washing up and two front of house staff. Everyone grafts all evening. The menu doesn’t give much away. Only four courses listed – starter, fish, meat, dessert – but you know with Marc that’s just the main building blocks. There will be more. Everything comes together to make Fraiche the 14th best restaurant in the country, according to the Good Food Guide. And I wouldn’t argue with that for one minute.

First time for friends - our fourth visit. Did not disappoint. Wonderful atmosphere. Beautiful food and clever selection of wines. "Onions" dish amazing - Wild brill superb - hen's egg innovative - Presa Iberica delicious. Friends are now hooked - we already were !

This restaurant is a must, exquisite food , attentive and knowledgable staff and wonderful ambiance. Well worth a visit 😊

Last night my wife and I dined at Fraiche. The meal was of course the outstanding element of this experience, but there was so much more to enjoy. The surroundings were wonderful, the use of light and sound [which previous views have expressed] added to the whole ambience of Fraiche. Our hosts Tom and Rebecca were delightful and professional; the china and glassware exceptional and our nearly 4 hour experience was truly wonderful. The taste extravaganza of the signature menu quite simply superb. Yes expensive in comparison to other eating houses, and yes the servings are small but the cleverness and brilliance of each tasting course was something way beyond we had experienced before. From our point of view worth every penny. It has taken us a number of attempts to book this table but do keep up the perseverance - you won’t be disappointed. Thank you Fraiche.

Four of us on a Thursday evening agreed that this was the best meal we had ever had. Even better than certain Michelin 2-star restaurants. A set meal of maybe a dozen courses, with no choice. Every course was delicious. The service was superb. I cannot praise everything highly enough.

After a 5 year wait, we finally managed our 2nd visit to Fraiche and it was certainly worth the wait. The entire experience from start to finish was amazing. The food is up there with the best we have eaten but the added touches of the playlist and story behind it take it to another level. Thanks also for the Birthday card and pop up cake. lovely little touches. We can't wait to come again, hopefully sooner than another 5 years.

For starters the ambience is really magical with various lighting tricks to give an atmosphere in keeping with the winter season and also a musical soundtrack to go along with it. It’s all quite unobtrusive but hugely impressive.

After several months of trying to get a booking we finally dined there last night and it was certainly worth the wait.The food is absolutely sublime.They call it a 6 course tasting menu but in fact we were served 11 dishes and a platter of homemade bread and at the end of the meal a dish of chocolates.Every single thing we ate was so delicious and beautifully presented. It would be impossible to select a favourite dish.We didn't have the wine flight because we only drink white wine but it was evident that the sommelier was extremely knowledgeable.The service complimented the excellent food. The decor and ambiance are also very special.I look forward to many more visits if I am lucky enough to get a booking.

Well I have had a evening of excellent company food and service everything a girl wants on a date...thank you for my wonderful evening to you all...I can recommend the panaccott it was to die for...keep up the fine dinning and fine service..from a fine diner

Our first experience of a Michelin starred restaurant and we weren’t disappointed. A unique experience we shall never forget.

We had a fantastic meal here recently. So many surprises which made it great fun. Every course so tasty and a lovely relaxed environment. Staff were fantastic and cheese trolley is divine.

Marc and his team never fail to amaze, absolute attention to detail, wine flight always a treat and the cheese trolley is legendary. Hard to get a table but well worth the effort.

You are completely astounded from the moment you walk in to the moment you walk out of Fraiche. It really is an amazing culinary experience.

I dislike the booking system...how can it be fully booked within one minute of the online system opening?

This very small restaurant is worth a visit, for the amount of heart & soul that is put into the food & the service alone,its shows by a country mile.

I booked this restaurant to celebrate my partner's birthday as we both love fine dining.

Desde el momento en que entra en un saludo amable, a través de numerosos cursos y excelentemente preparada presentada hasta un relajante café y petit fours, toda la experiencia en Fraiche es inigualable. Para una experiencia extremadamente competitivo, prueba Fraiche. No te decepcionará.

After my wonderfully patient friend secured a table at Fraiche, the excitement began!!Turning up at 7pm on the dot and entering was the beginning of something spectacular. I don't want to give too many details so as to not take away the element of surprise but I can say it's worth the wait. The ambience, staff, wine & especially the food is superb.I will say that I had apprehensions about the wine flight after reading reviews on here but thankfully I went with it and was glad I did. I found the pairing with the dishes excellent and for what we had I found it to be very reasonably priced.This is a restaurant I would very happily return to visit especially for the cheese!!!

Although it is a scramble to get a table we have been lucky a few times to get reservations. The evening is a delight, the staff are fantastic and the food although it seems to be small portions by the end of the evening you know you have had an excellent meal.Talking about the food, this is excellent, fine dining with ingredients, tastes and techniques that you would be lucky to find in any other restaurant for some distance around.A night out to enjoy. Well worth the experience.

Yes, it's hard to get a booking, but the best things are usually worth waiting for.Brilliant food worthy of the Michelin star and as good as anywhere I've eaten. It's very intimate with only 4 tables, and everyone eats at the same time, commencing at 7, but the service was fabulous, the decor was great and overall it was a brilliant evening.Congratulations as well on having such great wines at such a brilliant price. No, it's never going to be a cheap evening, but don't feel as though anything was overpriced.Couldn't recommend it highly enough. Up there with Man Behind The Curtain in Leeds and Funky Gourmet in Athens for me.Cheers to all the team and we'll definitely be back.

We are locals yet used to excellent food.First impressions ...the place is tiny and sparsely / coldly decorated to the extent that I felt too cold and uncomfortable during the meal. We were however informed that the spartan lack of decor was to enhance the perception of the food !The taster menu could not be faulted to be honest ... it was innovative , exciting and delicious only marred however by the fact that it was served by a young inexperienced person who couldn't answer some of our questions and who wasn't very forthcoming with his friendliness ..... Would we go back ? No ...all together too " cool" in all sense of the word for us !

It's not easy to get a reservation at Fraiche, but it is a fabulous place to eat and well worth he wait. After a year of trying to get a reservation, finally was able to do so for last night. The setting is cozy and intimate. The food consisted of several small "Snack" courses, prior to a bread course, fish course, meat course and a pre-dessert, prior to a dessert. I also had a wine flight with deliciously paired drinks. All courses were delicately, presented and nicely balanced. Definitely for people with a wide ranging palate. All of it was exquisiteHope it isn't a year before I come back again

My fiancée and I were excited beyond excited to get a table on a Friday evening. I've been lucky enough to have eaten at Michelin places before so was hoping for greatness but there's always a little bit of me that's prepared for disappointment.Happy to say greatness was delivered from the initial greeting when we arrived to when we left.Impeccable service. Brilliant original courses and the flight of wines was excellent. We decided to have one salt (cheese board) and one sweet at the end so all in all 12 courses. Every single one was a delight. I really can't fault this place at all. The cost for two with the flight of wine was typical of what I've paid before and rightly so.Marc won't expand for all the right reasons. Wants to keep control of the cooking. I'm sure he could sell as many tables as he wanted to but I like the fact it's small and when you finally land a table it's as if you've just won something special.The ambience is spot on too. If you can blag a table then you have to go. I wouldn't be surprised if two stars don't come along soon.

The only way to describe this is to say it is a dining experience that embraces all the senses... to perfection.The atmosphere seems to steadily guild you through flavours as if you were part of a concert shepherded by a great composer or in this instance, chef.By the time you leave, it's almost as if you have been on a culinary journey, and it is wonderful. This review sounds pretentious as hell...It will makes sense if you go.

Living just down the road from here I (/my Dad) was able to get a reservation last month, and it was worth the wait. Every course was exceptional, the matched wines were delicious, the staff were fantastic and the ambience was great. The meals lasted all evening, in a great, relaxed and enjoyable way. Worth every penny and I very much look forward to going back when I am next able to.

Had a loveley lunch, excellent food and service will return again amazing chef, good back ground music

We have dined at a few Michelin starred restaurants and with some well known chefs. I was lucky to get a booking first time for my partners birthday and didn't quite know what to expect as I had read the venue was very small. On arrival we were the first guests and arrived 5-10 minutes early to find the door locked which was a surprise, that was the only downside really as we had to wait on the street for a few minutes until they let us in. From here the experience was simply fantastic. The service from the moment you enter was nothing short of exceptional. The venue is nicely decorated, simple and themed for the location (close to the ocean), it was very calming and relaxing. Diners arrived in 5 minute slots to ensure that all guests got personal service which I thought was great. Only 8 of us dined but despite this I felt atmosphere was good, the purposely built music playlist was loud enough to offer private conversation but not too loud so that you couldn't hear each other. All the courses (there were many with the palate cleaners etc) were divine, perhaps more explanation could have been given but if we were curious we asked the question and were greeted with an answer. Even the drink selection was well thought out, I asked for a gin and tonic and was given a selection of tonics to choose from. The experience wasn't rushed in the slightest, we were dining for a good 3.5-4 hours and it didn't feel that long, there was a good amount of time in between each course and in all the cost wasn't too extreme and drinks were surprisingly very reasonable (for a couple from Manchester). The toilets were also fantastic with individual hand towels for each person to dry their hands and a selection of perfumes, etc on offer.

There is not enough space to tell you how good this is. The service is very very good but the food is amazing, think elbulli / Fat duck but at less than 150 a head inc wine. Downsides is its hard to get in but there is a reason for that. If you do it once you will be addicted. there is nowhere else I would rather eat.

Just got back from our best evening of fine dining ever. Such a lovely laid back place, the staff are all so friendly and attentive and really make the evening special. The food is stunning each course was nothing short of fantastic. As far as I'm concerned excellent value for money too. Can't wait to go back.

michelin starred and very cosy -only a few tables . great service. pricey but expected and taster menu recommended

The title sums it up really. This restaurant is a gem. Marc is a culinary genius creating his dishes with love and care which really shows in the quality of taste and immaculate presentation of the foodie delights. Every dish is a treat for the eye, nose, tongue and stomach. Every detail is carefully thought out and executed to the highest level. Tom is extremely knowledgeable of all things on the drinks menu, you know you are in safe hands with him at the helm. This is a Michelin starred restaurant so of course it is pricey but it is worth every penny. Treat yourself, you won't regret it.

Can't recommend this place highly enough. Sumptuous food and a great experience, serving staff very knowledgeable and attentive. One of a kind!

As with most of the reviews on here I have to concur that Mark is an absolute genius. An unassuming restaurant frontage opening into a circus of culinary delights. All of the dishes and tasters were exquisite, however the sea bass was simply sublime... Thank you Fraiche for a unique experience, we can't wait to return!

Small but fantastic restaurant. Great ambience, excellent staff and service, knowledgeable and not overpowering. Set 5 course meal which was a taste experience.

If you like excellent food and wine and are happy to pay for it, try this place and you will not be disappointed. Note we were one of only four couples dining so the atmospehere can be a bit uiet ... here again, no problem so long as you know beforehand.

Amazing - we got a last minute cancellation and jumped at the chance. And were not disappointed.From the moment we entered the restaurant to the moment we left we were thoroughly entertained. Beautiful food served with style, panache and a bit of humour. Amazing attention to detail. Don't skimp - go for the wine flight, it adds massively to the experience. You will not be disappointed. I even went for civet coffee - Google it of you don't know what it is - and the sweets that came with it were amazing.I have been to places like L'Enclume and, whilst the food is equally as good, the total experience does not match up to this.My only gripe would be that I couldn't add a tip to the bill via card - and I needed my cash for the taxi back. Not a bad gripe when you have just spent over £300 for dinner for two.

Eventually secured a booking after months of trying. Didn't know what to expect from the decor as all is hidden away from the street. Unusual mix of minimalist and projection with themes on the projected wall art .Tasting menu is a slow burn with multiple courses/ bites to eat before the meal as such.Unobtrusive service but a brief description of each course as well as the matched wines including an unusual dry Oloroso. Some of the amuse bouche great others slightly disappointed my wife. Overall including bread courses there were at least 10 separate servings.However the fish course of Cornish Brill was the most outstanding followed by the red deer main course. Smoked potatoes were ok and the savory popcorn unusual.We split the desserts of course Of one sweet and one salt, desert good but cheese excellent.The wines were cleverly chosen and not over the top, will try the black list next time.The petit four trolley with coffee was excellent although we were beginning to struggle not with volume but with intensity of restaurant Chinese , but would suggest persevering.All together an excellent treat and reassuring expensive for a special occasion or person.

We have been wanting to visit Fraiche for a number of years and thankfully managed to finally get a reservation, for Saturday evening. For 12 weeks, since booking, we were so looking forward to our visit and it certainly lived up to our high expectations.We were one of only four couples on the evening, creating an atmosphere that was romantic and a service that was very personable. The whole evening was a performance - the music, carefully chosen by Marc was wonderful in the background; the service was first class, served in sync with all other tables; and, the food (oh, the food....), exquisitely cooked, presented like a work of art.The menu offered such a variety and gave us the opportunity to try food that we would not normally opt for. The Cornish Brill and the quail were out of this world. The cheese board was a delight and every cheese on offer expertly explained. We really cannot wait to return. Thank you Fraiche.

From the moment you walk into Fraiche you feel relaxed and almost at home. We have been lucky enough to dine in some great restaurants and even though we have loved it every time some restaurants can be quite formal. The quirky videos on the wall, the well thought out playlist for that night and of course the service really adds to the experience and the quality of food is amazing. The fact there are only a handful of tables in the restaurant that get served more or less at the same time is a great way of showing this restaurant is keen to get everything right and are passionate about the food quality. We opted for the wine pairing which allowed us to have 6 generous servings of red, white and sparkling wine as well as a sherry and each glass went perfectly with the food.I would recommend everyone gives this a good and we look forward to dining there again eventually!Thanks to all the staff!

From the moment you walk in to this restaurant you can instantly tell that there is something different about it. It achieves a modern yet soothing and cozy feel with much attention paid to the lighting, art and music. On our visit their were only 8 diners including us, you almost feel part of some clandestine society and a kinship with your fellow diner. The food is of exceptionally high standard, expertly cooked and presented. The menu presented at the outset is really on the tip of the iceberg as to what will be presented throughout the evening. The little bits of soucery such as a iced carrot creation are great fun and taste fantastic. The highlight for me was probably the turbot....delicious. The only dish out of the circa 10 things we tried that I wasn't too keen was probably the artichoke course which I personally found a little too wet and sloppy...I would have preferred more body to it, but this is personal preference. The wine list is focused and reasonably priced too...the waiting staff really know their way around it.All in all, it's an incredible experience that you would otherwise have to travel along way to find somewhere else.

We've been lucky enough to have been dining here since the very early days & it's a privilege to have seen how Marc has developed & evolved his restaurant into a truly unique destination. The food, as you would expect, is superb. Each dish is inventive & often delivered with a sense of fun & occasion. The seafood dishes have always been a highlight for me.By using clever lighting, soundtracks and projected visuals Marc has nurtured Fraiche into an intimate, warm environment, whether you're seated in the "shed" or the "lean to".Nothing is too much trouble for the front of house team... as well as guaranteeing exceptional table service they will be able to answer any questions you have about the food, drink, music, artwork, furniture - everything!Looking forward to our next visit to experience the next evolution.

Seriously skillful and passionate food which is a complete joy from start to finish. It's not just the incredible food and drink that makes this place magic though, it's the entire wonderful Willy Wonker experience. We were lucky to visit during Christmas week, wow, almost 2 weeks later and I am still blown away by the evening and the unexpected thoughtful / fun festive touches. Marc and his team take you away from the world for a few hours and cocoon you in a little bubble of happiness. Fraiche should be available on prescription for when you are feeling a little blue, I am saving for my next dose.

We dined at Fraiche recently. The food was outstanding and we could not fault it. Even the spiced pecans served when we arrived were amazing and so more-ish. Experience slightly ruined by pretentious guests sitting nearby who insisted on critiquing every single course and loudly stating how many Michelin starred restaurants they had eaten at (28).Service was lovely and casual yet what you would expect from this quality of restaurant. We loved it - many thanks!

We've been wanting to dine here for well over a year. We finally secured a table and it was definitely worth the wait. A very unique and cosy experience, we were well looked after from the moment we walked through the door. So many delicious courses and little in between surprises.We loved it and tried (but failed) to re-book on Dec 1st. Ah well, I'll keep trying and so should you!

Entering the restaurant I did feel as though I had stepped back in time to a early 00's vodka bar with the purple lighting and neon cubes. However, the slightly surreal decor worked in this small intimate space. With the opportunity for drinks before hand we reviewed the wine list at leisure and were pleasantly surprised to see a short-ish list broken up into "standard" and "fine wine" options offering a quick and easy way to find a bottle for your price bracket.The food itself was outstanding. Flavour upon flavour building in the mouth leaving you wanting more. I would also give a shout out for the delicious coffee and petit fours that we opted for after dinner. Not only where they unique and full of flavour but also a very affordable add on.Overall, I highly recommend planning a visit , you will not be disappointed.

It’s about a year since we were last at Fraiche and it’s good to see that it remains in the Good Food Guide’s top ten list of UK restaurants – up there with two and three Michelin star places. Since last year, there’s been a couple of changes. Three, I suppose, if you count the rather good background music, played at exactly the right volume so that it does the job in what could otherwise be a rather hushed space, without intruding on conversations. The most noticeable change is that there’s now a kitchen bench in the dining room, where Marc and his sous chef finish off the plating of some dishes, such as the pre-dessert. It all adds to the sense of theatre. This was the sixth time we’ve eaten here since 2008 and the food just keeps getting better and better. Dining is by way of a no choice six course tasting menu but, with all the amuse bouche, pre–dessert, breads served twice as courses in their own right, you’re pushing well into the teens. To kick off, there’s a single bite barrel of hollowed out carrot, filled with a carrot sorbet. It may be the most carroty carrot thing I’ve ever put in my mouth. Classic flavours of the eastern Mediterranean follow with half a small fig topped with feta and mint.Smoked salmon was of excellent quality and was well paired with the savoury crunch of almonds. The menu said pineapple was in there as well – although we couldn’t detect more than a vague sweetness which, perhaps surprisingly, also worked. I can’t recall exactly when the two bread courses were served. They’ve been a part of the meal every time we’ve been here. One course brought four different rolls – the cheese one was outstanding and a dark treacle one was not far behind. The other course came named as “toast and jam”. A lovely bit of fun there, with a slice of toasted brioche and a “jam” of onion, cooked for ages with thyme till it was as sweet as a “proper” jam. Back to the menu, there was a textures of celeriac dish – puree and a little dice of the veg. Alongside, a couple of fried ceps and a scattering of Parmesan. There’s a fish course next. Fish has always been one of Marc’s strongpoints and this was no exception. Perfectly cooked turbot, with a little very thinly sliced fennel and a Japanese dashi broth. It’s impossible to think how it might have been improved – a 10 out of 10 dish, if ever there was one. The sous-chef was out in the dining room finishing off the next plate. I could see him with a smoke machine, pumping smoke into bowls and quickly putting a lid on to seal it in. The bowl comes to the table; you lift the lid, your nostrils fill with hay smoke – the sort of smell you might come across in the countryside when farmers burn off the stubble in the fields. . And you look in to see four pink fir apples – two for each of you. They’ve been cooked in miso butter – no, me neither, but these may be the most delicious potatoes ever (I wonder if he uses Jersey Royals in the spring?).For the final savoury course, there’s duck breast. It’s been cooked to medium rare and then cut into bite sized pieces. My companion in life is no great lover of duck and would never usually order it but reckoned this was the best ever eaten. The accompaniments are bang-on. Tiny beetroot packing an earthiness, sour cherries cutting through the duck fat. Oh, yes, this was a fab plate of food.At the beginning of your meal, you’re asked if you want to end it with salt or sugar. We both chose sugar. There’s a pre-dessert of a delicately flavoured lemongrass pannacotta. Followed by a “textures of pear” – puree, thin slices, etc. A yuzu dressing brings a lovely citrus flavour to everything. It probably shouldn’t work, but it does.Now, had we chose to end the meal with salt, we would have expected them to wheel out their cheese trolley, usually stocked with around 20, mainly French, cheeses, for you to pick from. Well, that’s gone now. What we saw other diners get is a more usual plate of pre-selected cheeses. But have they chucked out the trolley itself? No, they haven’t. In what is one of the most fun ideas I can recall in a high end restaurant, they’ve turned it into the petit fours trolley. They wheel it up to the table, as before and invite you to select the nibbles you want to go with your coffee (or let them make the selection). We let the guy decide and, in amongst the ten or so selected for us, there was the usual array of posh mini-bakes but, also, a housemade Jammy Dodger and a Hobnob. They’d only been doing this for about three weeks to try it out but I’m sure other customers are going to like the idea as much as we did. This had been a faultless evening. The environment, the food, the service – all perfect. The only thing lacking was Marc’s signature “fizzy grapes” which have been part of every previous meal but perhaps it’s time they did have a rest.

So, the anticipation and theatre starts when you are poised at 9.59 4 months ahead to enter the keyboard lottery to see if you can secure the equivalent of a willy wonker golden ticket. After many months of trying, finally managed to secure the elusive booking - what an achievement!As other reviews have stated, it is a very select and intimate offering with just 10 diners on the evening we were there.We have been fortunate to have enjoyed fine dining at numerous restaurants and were so looking forward to experience the 'best of what the north west has to offer.The menu intrigues and the briefest of indications of what is to be served is proffered.As a 'foodie' I am very interested in the ingredients that make the plate and would have liked to have been educated/informed as to what the dish included. What was the carrot stuffed with? What cheese and dressing came with the fig? What was in the jam that came with the brioche? What were the cheeses - very small slithers of what? What were the crackers? Celeriac - cooked how, with what? Salmon with what?The first 4 courses were very rushed. We started eating at about 8 and were done by 10.For me the overall experience was ok, but maybe I've been spoilt elsewhere.The food was presented beautifully and was flavoursome but I would like to know what exactly I was eating.Service was attentive , but you would expect that with only 10 diners. In summary, I felt rushed, wasn't quite sure what stage or course I was at in respect of the menu agenda and I don't feel the urge to be a 9.59 key board warrior in the near future.No reason not to return but .....I would evaluate as 3.5 - it's not a 4 but better than 3 overall.

This is just simply the very best of cooking skills in the North West.!A tasting menu it is, but, the progress through a superb balance of flavours and textures of seasonal fish, meat and vegetables is just a delight..! The choice of cheese (excellent varieties to select from) or, desert, again a seasonal delight, that you would struggle to achieve at home - makes the whole experience worth the patience of being able to book a table...! Don't give up - it is so well worth it..!

The whole experience of Fraiche is outstanding from the greeting to the venue to the wine flight the food the service, everything is exceptional. I have eaten in Michelin star restaurants before but Fraiche was unimaginably amazing. Mark and all the staff were superb. We booked straight back in the next day. The meal was £258 with drinks but it was more than worth it I would spend that and more for the experience.

We have eaten in some of the best restaurants in the UK and abroad, including Gordon Ramsay, Le Gavroche and quite a few others. This is among the very best in all respects. I would note particularly the sense of theatre; the unusual blend of expertise, informality and friendliness of the service, and the exceptionally fine and well chosen table setttings. I would agree with everything in the 5 star review below titled Unbelievably Good, so I wont repeat it. Well worth the slightly stressful online rush to get a table

We have eaten here a couple of time now and each time the experience has been sensational.Wonderful and imaginative food served by staff of the highest calibre.Can;t wait to go back, although you need to have speedy fingers to book 3 months in advance.Fabulous :)

Well it was worth the wait a true dining experience! The menu is full of quirky surprises (which I won't spoil!), every dish was well thought out, presented exquisitely and tasted scrumptious. Fraiche took us on a journey through all the senses; from the music, smell, table setting, food and drink - absolutely sublime and exceeded my expectations! I would highly recommend, worth the wait to get a table but when you do then you are in for a treat! Well done Marc and the team at fraiche , amazing is the only way I can describe!

We went to have lunch at Fraiche for my birthday. The food is just amazing, beautifully cooked and presented by Marc and served by Tom who is so friendly but super efficient. The whole meal was superb. I have never been given one thing which I haven't liked and the quality of the food is truly fantastic. It may be difficult to book a table but it is so worth it!

If you can get a reservation you will not be disappointed. Have eaten in several Michelin star restaurants in London and to have one so local that is every bit their equal is great. Lovely intimate setting and the food is sublime, love the salt or sugar dessert choice. Well deserves being acknowledged as best restaurant in UK

This is very small restaurant. We went on a Friday night and there were only 4 tables of 2. We all had the signature menu which was very well presented but a bit lacking in flavours, except the cheese board which was excellent.The staff were friendly

The moment you walk into the Restaurant, the staff make you feel welcome and at ease. You are invited to sit in the comfortable relaxed seating area, near to the door, where you can have a pre meal drink.You are then given a tablet, containing the menu for the evening, drink choices etc The choice you are given from menu is for the dessert, sweet or sour. We were then taken to our table in the restaurant area. The restaurant itself is quite small, they currently serve 8 covers but will be doing up to 12. The decor, ambience, relaxing music and attention to detail given by the staff ensure you have a truly wonderful experience.The food we were served was by far, the best food we have ever eaten and we have tried other Michelin Star establishments. Marc is a Genius !. His food is not only a Work of Art, it tastes like Heaven on a Plate. Cannot recommend this place enough, it is not easy to get a booking, but then they say the best things in life are worth waiting for. If at first you don't succeed try and try again, as this place is one of the best things in life. Tables become available on the first Monday of the month at 10.am and are booked 3 months in advance.

Walking into Fraiche is a bit like walking through the wardrobe into a whole new world. The place is small, never more than 10 diners, so the feeling is very much of eating in someone's front room, but a front room from a design magazine. The attention to detail is remarkable and everything is beautifully done, from the thin stemmed wine glasses, the stylish serving dishes and ebony handled cutlery to the impeccable, but friendly service. And so to the food! Service starts with a few "snacks", small bites of deliciousness which pack a punch. Then to an asparagus and scallop starter- the flavour of the char grilled asparagus explodes in the mouth. The fish course was sashimi tuna, watercress ice cream, black sesame crisp, all the flavours bold and integrating marvellously. The main of Suffolk black faced lamb, paired with kohlrabi and aubergine was outstanding. One dessert is not enough and so two are brought, first raspberry and lemongrass pannacotta, the second based on a spicy Dutch biscuit, Speculaas. Marc Wilkinson puts an unbelievable amount of effort and detail into everything, the bread is a highlight, paired with toasted goat butter, and the coffee and tea list second to none. The sweet treats are of course homemade too. The wine list is extensive and difficult to choose from. One option is to let Tom, the sommelier choose a wine flight pairing, always a good move. Eating at Fraiche is such a privilege- it is seriously hard to get a table here, as bookings open on the first of the month at 10 am for 3 months ahead. By 10.01 am all bookings are gone!My only negative comment would be.... Why on earth is this restaurant only rated as a Michelin 1*?! Having been lucky enough to eat at a couple of 2* restaurants I'd say Fraiche is well up there.

We tried the Winter Tasting Menu: superb service, interesting food and outstandingly beautiful presentation made for a wonderful evening. We visited this tiny restaurant with another couple on a week night. The seasonal tasting menu changes regularly and is full of surprises: the first course was stunning to look at (no spoilers, but it was possibly the prettiest presentation we've ever seen in a Michelin Star restaurant) and plenty of interesting flavours and textures. Highlights: Presentation and service were clear winners here. Both the waitress and the Maitre D' were friendly, knowledgable and avoided hovering, which was tricky in such a small venue. The cheese selection for the savoury final course was remarkable: 35 cheeses each with different accompaniments and discussion (leave plenty of time for this if you want to share a range! At 5 cheeses per guest, we combined to 15, which was a fascinating, delicious, but lengthy commitment). The fish course was beautiful and the food was plentiful, with tiny tastes accompanying the final coffee, even after 8 or 9 courses.Lows: I hesitate to describe this as a low, so please bear with me! In terms of taste, I would describe the food as interesting, as opposed to simply delicious; there were a number of very enjoyable courses, but part of the pleasure, for us, came from the discussion of why certain unusual pairings had been made. We enjoyed this, even if one or two elements weren't to our taste, but our guests were less keen. All in all, we would definitely return for a different seasonal menu, but our friends wouldn't. This feels like a tasting menu for experimental foodies who don't mind not loving every flavour, rather than those who want several 'reliably' delicious courses. (I suspect the latter is certainly the case with the a la carte menu though). It's quite clear that the chef is extremely skilful and the front of house staff add to an excellent team.

This is the best restaurant on the Wirral by a mile.Hard to get in unless you know the right people.It's beautiful inside. Small intimate setting. So classy.The staff are the most professional you could hope for.The chef is a true master at his art. He is a culinary genius. The dishes are a delight to look at, and divine to eat. Michelin awarded and very deserving. Fabulous experience and I cannot wait to return

Not quite sure how Mr Wilkinson manages to make his business model work so successfully with so few tables but it does guarantee the customer a delightfully individual experience where you feel that your meal is tailor made for royalty and where the end product is indeed fit for a king. We love the artistry of the cooking, the visual and taste delights that bounce around on your taste buds, the amazing attention to the minutest detail and the sheer audacity to imagine and then to deliver food in such a playful and creative manner. A truly top-class experience, the only meal I have had which approaches Marc's skills and gifts was at L'enclume, which is praise of the highest order. Even the crockery, cutlery and glassware are delights in themselves, perfectly matched to each of the 12+ courses (the menu says five but trust me it is at least 12!). The interesting wine selection including an extensive half-bottle selection and other drinks were fairly-priced and easily located on the innovative iPad menus. Service friendly and approachable but attentive and professional.

Words fail meAbsolutely outstanding A must visit for allJust superb what an experiencedMarc is truly a genius!

we had a very interesting night. although having to book 3 months earlier to ensure a booking, occupancy was 66%, the restaurant caters for 12 and there were 8 in the restaurant, i find that slightly bizarre.The food was as expected from a Michelin starred fine dining establishment although i find the concept of "no choice" slightly disconcerting but there was no doubting the quality was excellent . My partner had the wine flight, the second wine was an oxidised chardonnay, it was not to our taste at all, i described it to the sommelier as "vile", but im sure some would find it to their taste, the rest of the fines were good though not all would be our first choice. the portions are not huge and at the cheese course I tried to encourage a slightly larger portion of one of the five cheeses but it was not to be.

Want to just say sublime, however trip advisor say I must write more......so again a whole evening of relaxed music, relaxed ambience, friendly staff And food presented over several courses which surprised, amused and inspired....oh and yes it was sublime.

After booking this for my wife's Christmas present we arrived mid-March for the Signature Tasting menu. We are fortunate to have visited a good number of fine dining and Michelin rated restaurants both in the UK but also in France and the US. This was without doubt the best meal experience we have ever had. Usually there is at least one course or "amuses bouche" that doesn't quite work - that is to be expected - but this menu hit the spot on all counts. An amazing experience and a treat we won't forget in a hurry. Well worth booking early to get a chance to dine at this superlative restaurant.

From the minute we walked in I felt like I have ravelled first class to America! The service was so professional but made you feel comfortable. The food was amazing, it just kept coming. It made you want to try everything even if you wouldn't have chosen it, the flavours, texture and presentation was out of this world. We went Saturday evening, the whole experience was really undescribable.

This is the best restaurant on the Wirral by a mile.Hard to get in unless you know the right people.It's beautiful inside. Small intimate setting. So classy.The staff are the most professional you could hope for.The chef is a true master at his art. He is a culinary genius. The dishes are a delight to look at, and divine to eat.Fabulous experience