Widely regarded as one of the most consistent bowlers of his generation, Angus Fraser
’s unerring accuracy and nagging line and length helped him amass 886 wickets during a first-class career that was spent entirely at his beloved Middlesex County Cricket Club
. The archetypal English seamer took 177 wickets for his country in forty-six Test matches at a superbly miserly average of 27.32, and would have certainly added to that haul were it not for a troubling hip injury and a confusing selection policy during the 1990s.
One of Wisden’s
Cricketers of the Year in 1996, Fraser made a seamless transition from player to cricket correspondent for The Independent in 2002 and was a welcome addition to the TMS commentary box, before returning to Middlesex to take the reins as Managing Director of Cricket at the beginning of 2009. Having represented his country all around the world, most successfully in the West Indies where he registered his career best figures of 8-53, CellarVie Wines
tracked down the 6ft 6inch Lancashire born legend, who was awarded an MBE in 1998, to find out who he would invite to his perfect dinner party, where he would hold this hypothetical get-together, and the wine he would serve…
Name: Angus Fraser
Company: MIDDLESEX CCC
Job Title: Managing Director of Cricket
Which three people, dead or alive, would you invite to your perfect dinner party [and why]?
Dennis Lillee: A hero of mine, always great value and extremely amusing.
Julia Roberts: She would be a more than welcome sight and, obviously, be fascinating company.
Stephen Fry: There would be no shortage of interesting and amusing conversation.
Your perfect location [and why]?
There would be a few restaurants that I have been to which are at great locations.
1) The Cliff Restaurant on the West Coast, Barbados
2) Doyles at Watsons Bay, Sydney, Australia
3) Strawberry Hill, Kingston, Jamaica
Each is idyllic; The Cliff looking over the Caribbean Sea, Doyles looking back at Sydney and Strawberry Hill overlooking Kingston.
What meal would you serve your dinner guests (starter, main, dessert)?
Salt and pepper squid.
Rib Eye of beef with a garlic or mushroom sauce
A good range of cheeses - soft, ripe, runny Brie or Camembert, soft blue – Cambozola/St Agur/Roquefort, Rebelchon.
What wine would you serve [and why]?
A tasty, buttery white like Mersault – I don’t like acidic wine, I like something with taste.
A tasty but not too heavy red – Burgundy/NZ Pinot Noir
or Brunello di Montalcino or Montepulciano. I like a red with a bit of body to it but not too big.
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