'This is not the end, just simply a change in my direction' Marc Wilkinson is stepping away from the restaurant side of Fraiche

Chef-Patron Marc Wilkinson is set to close the restaurant side of Michelin-starred Fraiche at the end of September

In a post uploaded to Facebook Chef Patron Marc Wilkinson announced that "the time had now come [...] to step away from the restaurant side of Fraiche". While the restaurant will not be ending service straight away it will no longer be taking any further bookings and thus will close at the end of September.

Marc said that this will allow him some "much-needed time and space to explore other projects, ideas and interests," as well as allow him to move from being "one man and his restaurant to one man and his dog."

Along with that Marc said: "18 years is a long time in one place and the intensity, drive and focus required to keep creating, developing and evolving Fraiche has been exciting but all-consuming, not to mention physically and mentally draining."

"I am immensely proud of everything I have achieved at Fraiche over the years and feel incredibly lucky to have had this opportunity to put Merseyside proudly on the culinary map."

While the Fraiche restaurant will be closing the chef assured everyone that "the 'Fraiche' name will not be going away any time soon."

As he said: "There are so many ideas and projects which have been racing around my brain for a long time, and now finally I will be able to devote the time and energy to their fruition."

Marc concluded: "This is not the end, just simply a change in my direction."

"Thank you for all your support and love for Fraiche."

Marc's History

Marc has been working in kitchens since he was 15 years old and actually asked to be taken to a Michelin star restaurant as his 18th birthday present. His first job as a chef was in a French restaurant in Yorkshire after graduating from catering college.

He then moved on to Arkle, a Michelin-starred restaurant at The Chester Grosvenor where he spent two years improving his skills.

After a brief period at Winteringham Fields in Lincolnshire, while it had two stars, he decided to go travelling. Spending a year working in Canada, at the five-star Relais and Chateaux hotel. 

On his return to the UK, he took up a number of prestigious roles which included being the Head Chef at the Mirabelle in Eastbourne's Grand Hotel and also head chef at Latymer restaurant at Pennyhill Park Hotel, in Surrey. Then in 2004, he opened Fraiche which gained a Michelin star in 2009.