Fraiche set to reopen in Oxton after abandoning plans for new home in Liverpool; Michelin restaurant Fraiche will no longer be moving to Liverpool.
Byline: Paddy ShennanMerseyside's only Michelin-starred restaurant is set to reopen at its former home -- and with its coveted star -- after its celebrated chef gave up on his plan to move across the water to Liverpool.
Marc Wilkinson is currently interviewing for front-of-house staff and is hoping to announce in another couple of weeks when he will be reopening on Rose Mount in Oxton.
He closed the restaurant in December, after 15 successful years, and planned to open a new Fraiche in Liverpool city centre.
But Marc, 49, told the ECHO: "I think, maybe, the grass isn't always greener on the other side. I have always done small, that was one of the reasons to go to a bigger place. But, of course, a bigger place means bigger overheads and bigger stress -- so maybe it wasn't meant to be."
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Asked if he would reconsider moving at some point, Marc says: "No, I think this is it. It kind of made me think of starting all over again. I didn't know if I had the physical or mental energy to do it -- I'm not 20 anymore. I thought it was a little bit daunting. I'd be risking everything -- it would have been a financial risk when I looked at all the figures.
"I looked at a couple of sites in Liverpool. Fraiche had been in Oxton for 15 years -- a good old slog -- and I had cooked every piece of fish and every piece of meat. It had room for 12 diners and I was going to double to 24 covers.
"I was never going to move to a massive restaurant, because that's not my style -- which is more personal. I'm a control freak, I guess. The bigger you get the more you delegate, and the less hands-on you can be.
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"For good or bad, you get 100% of me -- the decor is me, the visuals are me, the music is me. I care, I guess -- it's a passion."
Regarding the new-look, soon to reopen Fraiche and his return to the kitchen, Marc, who was brought up in Huyton and St Helens, reveals: "I'm giving it a mini-makeover, while I've done a couple of private dinners to stop me from getting rusty.
"It's a small operation -- three people plus me -- and I'm just trying to recruit at the moment so I can relaunch the booking system and announce an opening date."
Affectionately known as 'the Shed' due to its size, Fraiche has held a Michelin star for the last 11 years and has four AA rosettes.
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Marc has previously spoken of the pressure that comes with having a star and trying to retain it year after year, though he naturally doesn't like the idea of ever losing it -- saying: "It wouldn't be good for my ego. I'd be sulking for days!
"I suppose you could say 'I've got the T-shirt and done it'. It has been amazing, and I'll just keep trying my best. I am working hard on new dishes and the wine list is going through an overhaul. Whether the guys (at Michelin) decide it's the right fit or not will be up to them, I'm just trying to do my best."
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Marc downplayed why people have such high expectations: "Because we are small, people have to book in advance, and some diners will say 'It's taken me three months to get a table, so it's got to be amazing!' No, it's taken three months because we are small!"
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Credit: Liverpool Echo
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| Title Annotation: | What's On |
|---|---|
| Publication: | Crosby Herald (Liverpool, England) |
| Date: | Mar 20, 2019 |
| Words: | 637 |
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