A Story

A little background on how Marc arrived at this point to be in front of you cooking for your unique experience.

Marc Wilkinson is a Michelin-starred chef with a unique approach and an astounding work ethic.

He cooks solo at Fraiche, his modern interpretation of fine cuisine set in the stunning countryside of Shropshire.

A very intimate affair where guests can taste his playful but intense dishes, which capture natural flavours while they benefit from the application of extraordinary technique.

Marc grew up in Anglesey and at 15 started work in a hotel restaurant to earn money for a bike.

He was to fall in love with food and was so seduced by fine dining that he asked for his 18th birthday present to be a visit to Michelin-starred restaurant Fischers.

His career has taken in the Michelin-starred Arkle restaurant at the Chester Grosvenor and Winteringham Fields (then a two-star) in Lincolnshire, Midsummer House, 5-star hotels in Canada, and Pennyhill Park Hotel in Surrey.

He returned to the North West in 2004 to open the original Fraiche and, after fighting to convince the powers-that-be that he was here to stay, won a coveted Michelin star in 2009 which was retained for 15 years in a row and an achievement never previously attained in Merseyside, Hardens restaurant of the year, The Times restaurant of the year and holder of 4 AA rosettes and Good food guide top 50 on many occasions.

His food has featured in The Good Food Guide: Recipes (Which? Books) and Home Grown: Food Champions of England’s Northwest (Bluecoat Press) and Wellock`s 60 years Tribute Book.

Open-minded and international in outlook, Marc spends his spare time visiting his chef friends in their restaurants across Europe. And while he’s there, it would be rude not to eat something.

“It is good to love many things, for therein lies strength, and whosever loves much performs much, and can accomplish much, and what is done with love is well done”

Vincent Van Gogh