Chef Tony Parkin is to open his first solo restaurant next week – Daise, in Oxton on the Wirral, in the the premises occupied for almost two decades by Marc Wilkinson’s acclaimed Fraiche.
Tony has teamed up with Andrew Sheridan’s Open Restaurant group, based across the Mersey in Liverpool, which has run the site under the name Oxa since the closure of Fraiche in 2023 – just three years after it was declared the UK’s No 1 restaurant in the Harden’s 100 list. Marc has subsequently reopened Fraiche near Oswestry in Shropshire.
Tony trained under John Campbell at the Vineyard in Stockcross, and has assembled a glitzy CV working in some of the industry’s leading establishments, including René Redzepi at Noma in Copenhagen, at Restaurant Gordon Ramsay in Chelsea and Northcote in Lancashire. He was head chef at the Tudor Room in Surrey and at the Cliff House Hotel in Ardmore Ireland, and more recently worked with Aktar Islam at Opheem in Birmingham.
His wife Laura Parkin will lead the front of house at Daise, promising a “warm, attentive and effortlessly relaxed” welcome to diners.
Tony has posted a sample six-course Daise menu on Instagram priced at £110. Projected dishes include line-caught Cornish squid with daikon, makrut lime, coriander and a hot and sour broth; hen of the woods with pine nuts, egg, tarragon and aged Parmesan; and roasted fallow deer with smoked beetroot, blackberry condiment, celeriac, pine and timut pepper.
