Opened by chef Shaun Tinman and manager James Fox in 2021, this unassuming little place turned expectations upside down with its deceptively low-key setting and stellar cooking.
Shaun’s pared-back menus give little away with their combination of hearty traditional-sounding dishes and unique local ingredients (such as dollaghan, a trout native to Lough Neagh), but the focus on fermented foods (including sourdough bread from Bara Bakehouse in Comber) and the sparsely worded style suggest a contemporary take.
But the word was soon well and truly out anyway, and fans quickly converged on Frae to enjoy cooking with exceptional finesse, an ever-changing selection of natural wines – and warmly professional service from James and his front-of-house team.
A delight.
