Fraiche Restaurant

Fraiche Restaurant

Creative Modern French dining in a top-shelf restaurant with multi-course tasting menus. Owned by Marc Wilkinson, Fraiche uses modern cooking techniques to create light, contemporary French cuisine. Based in Oxton, this restaurant was recently named number one in the UK by The Sunday Times. The successful eatery only serves about10 diners per evening and books up months in advance. It is also the only restaurant in Merseyside to win a Michelin star.

On a quiet suburban street in the pretty conservation village of Oxton, the discreet and understated façade leads you into an intimate, modern space created with a theme of natural elements inspired by the shoreline. Marc and the team strive to create a relaxed and less formal approach to service offering guests a warm welcome and a personal touch, while giving a professional and yet unobtrusive experience. The emphasis is always on guest enjoyment and comfort, from the well spaced and uncluttered tables to carefully chosen music, lighting and visual displays which reflect a “Nature” theme and the ever changing seasons. This has been created with help from some inspirational pieces created by like-minded people from Jenny Barker who is responsible for the glass art work, Paul Cocksedge who created the ‘moon’, Simon Smith for his sculptures and not forgetting Melia for their wonderful ‘underpants’.

The setting, ambience and cuisine are under the direction of Marc, reflecting his vision of a relaxed enjoyable dining experience; even the music is put together with attention to detail, and each season in nature offers a subtle guideline to give him direction and inspiration drawing out the finest ingredients and nuances that reinforce the seasons, which is translated through his cuisine. We open for dinner Wednesday to Saturday and for lunch on Sunday.

A Message from Marc Wilkinson, Chef-Patron

“Fraiche is a very personal journey for me, building a modern cuisine on a classical trained foundation to keep my sensibilities in check. My expanding cooking techniques and cutting edge preparations help me to express myself, thus enabling me to offer our guests a complete “experience”, taking them on a both a culinary and visual journey.

The drive is very much to push Fraiche to higher levels of cuisine for the enjoyment for our guests.