4. Technique and Principle
Certain techniques, certain principles of cooking might come from something you've seen elsewhere, but sometimes, the ideas you pick up in places are nothing to do with the food. In Padua, at Le Calandre... which I think is the best restaurant in Italy... it was something about the service which stuck in my head.
In Barcelona, at a restaurant called Abac, it was handbag hooks. I thought why didn't we think of that? So, before I jumped on the plane, I went into El Corte Inglés bought two dozen, came home and installed them.
I designed Fraiche myself, on a seaside theme, inspired by views from my former home. We had to take this 1850s terraced house back to the bare brick and start afresh: new floors, new walls... the lot! Hard work, most of which I did everything: myself. The thing is, you have this vision, this dream which drives you on. But it's fun too, especially working with artists who convert your ideas into reality.
I'm a big fan of glass, so we have six pieces of wall art commissioned from Liverpool glass artist, Jenny Barker, and we've just taken delivery of water glasses, which are unique to Fraiche, by local artist Charlie MacPherson.
Our glass plates are by two London artists I found through Heston Blumenthal at the Fat Duck, where I used to eat when I lived nearby. The ‘moon' over the bar in the back room is by Paul Cocksedge, a fantastic lighting designer, who I came across at the V & A.
I go on evolving the restaurant in various ways, whether by adding new artwork, special tableware, or an outside eating area. It's all part of the pleasure, the theatre of dining out. I like guests to be able to relax in comfort, to be pampered.
So I put a lot of emphasis on front of house. When you come here, you are always greeted and welcomed in. Even though you might have had a rough day at work, when you shut that door, you can just switch off.
Sometimes people come in stiff as ice, but then friendly staff bring them some amuse bouche, they have a drink and start to melt. If we can make you smile, relax you, entertain you, surprise you, warm up your spirit by giving you something that tastes wonderful... that's what drives me too, I guess.