Fraiche
Was absolutely over the moon to receive the Leapfrog award at the Food Northwest awards for raising the image of the industry. It was a fantastic occasion and I was totally overwhelmed to win, with a comment as I was leaving the stage from compere Lucy Meacock to ‘get that girl a drink she is shaking so much’
It was a wonderful evening at the Echo convention centre so congratulations to Food Northwest.
So on Friday, well-known food writer Clarissa Hyman and I, spent a lunch at Restaurant Fraiche. The chef is a friend of mine, but again we had an absolutely fantastic meal. Clarissa said she had wanted to eat at Fraiche for a long time and she enjoyed it, especially the breast of lamb which was cooked for around 24 hours. She also loved the asparagus veloute with parmesan foam. I loved the ‘egg yolk’ as it was called but is in fact a fantastic combination of orange and chemistry to create a mouthful which explodes in the throat followed by a sparkle of space dust which dances and tickles.
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