Journal

Normandy Moules au Camembert

Our cousins across the channel brought many great things to these shores. Here’s one they kept for themselves, but sampled by us after a quick raid by sail.

Read more

Winter Season @ Faber

The winter round-up with highlights, recipes, events and our travels from the Faber team for all our community & supporters

Read more

Beef & Oyster Pie

A departure for the normal, but our take on a classic Victorian dish that deserves to be on more menus during the cold winter months.

Read more

Exploring Sustainable Fishing Methods for a Healthier Ocean

At Faber, we are passionate about ensuring the fish we serve is responsibly sourced from British shores, ensuring we leave an incredible resource for future generations and supporting the communities that rely on them.

Read more

Preparing the winter pantry

The tradition of harvest festival, still celebrated in history harks back to days of toil and survival in bleak winters but gave us an abundance of winter stored ingredients.

Read more

Faber x Lantic: Winter Gin Cocktails

As nights draw in we’ve teamed up with Lantic to inspire you with our winter foraged gin cocktails courtesy of Alex and his distillery.

Read more

Scottish Island Whiskies: A Journey Across the Isles

If you’re a whisky enthusiast or simply curious about these coastal creations, here’s a guide to some of the finest Scottish Island whiskies to explore.

Read more

Not So Salmon

Salmon may be a staple fish in many restaurants and supermarkets but we believe in better.

Read more

Best Coastal Weekends in the UK

Here’s a guide to the best coastal weekends across the UK, from windswept shores in Northumberland to the stunning cliffs of Cornwall.

Read more

Native Lobsters hit the menu

Faber is all about the abundance of British coastal ingredients and here is a beginner’s guide to foraging on our shorelines.

Read more

Seasonal Game Crumble

No it’s not fish, but it is very British, very seasonal and where sourced appropriately sustainable. A perfect Autumnal or winter dish to warm the cockles.

Read more

Best Coastal Seafood Restaurants

The UK coastline boasts a rich culinary heritage. From bustling seaside towns to remote coastal nooks, there’s a seafood restaurant for every palate.

Read more

Quirky Coastal Places to Stay

When planning a unique getaway, nothing compares to the charm & quirkiness of UK coastal escapes. Here’s our list of quirky coastal places to stay by the sea.

Read more

Autumn Season @ Faber

The summer round-up with highlights, recipes, events and our travels from the Faber team for all our community & supporters

Read more

Coastal Foraging on British Shores

Faber is all about the abundance of British coastal ingredients and here is a beginner’s guide to foraging on our shorelines.

Read more

The original cocktail, The Grog

Reputed to be the very first cocktail created. Loved by sailors & pirates The Grog! One of Faber’s signature cocktails

Read more

7 Best Spots for Sea Swimming in the UK

Here, we take a look at Here are seven of the UK’s best spots for sea swimming, where you can dive into the waves and embrace the natural beauty of the sea.

Read more

World Ocean Day 2024

Celebrating and showcasing our amazing shorelines at Faber for World Ocean Day. A sustainable feast from our shores & fanatical speakers.

Read more

Faber’s at Taste of London 2024

The Faber team are serving and shucking at The Taste Of London Festival 2024 @ Regents Park

Read more

Shuck it, we’re making an oyster stout

We’re making a classic oyster stout using British coastal ingredients in collaboration with Unbarred Brewery, Maldon Oysters & Câr y Môr

Read more

Butternut squash gnocchi & samphire pesto

A popular dish from our winter menu at Faber, perfect family dish for vegetarians and made using British produce.

Read more

Gooseberry & elderflower gin fizz

Our very own recipe, British spring ingredients, bringing together tart and sweet flavours to balance the perfect gin fizz.

Read more

Spring asparagus and Spendhoe cheese sauce

Early spring, Wye Valley asparagus with Spendwood sheeps cheese sauce and finely grated Kentish cobnuts recipe

Read more

Uncorking British Vineyards: A Journey Through the Vines

Here, we take a look at some of the most distinguished British vineyards. Join us as we uncork the essence of Britain’s vine-growing marvels.

Read more

Faber Takeovers: The Victoria, E3

Faber goes on the road with special events and supper clubs across London. Dates and details here for our events at The Victoria in Mile End

Read more

How to Shuck an Oyster

With the right tools and a bit of practice, you can enjoy oysters right at home. Follow our step-by-step guide and learn how to shuck oysters like a pro!

Read more

To Tuna Or Not To Tuna

At Faber Restaurants, we support the return of Atlantic bluefin tuna with catch and tag initiatives for ethical sourcing and marine conservation.

Read more

10 Best British Coastal Pubs

The UK has hundreds of beautiful coastal pubs serving delicious fish straight from the sea to your plate

Read more

Burn’s Night, Scottish celebration

Our celebration of Burn’s night, 25th January. Showcasing the best of the Scottish shoreline.

Read more

Our first top table review

Our first write up in the national press. We couldn’t be more chuffed, more proud & on cloud nine.

Read more

Roadtrip: Lindisfarne, Northumberland

A remote Island accessed by causeway in Northumberland, a brilliant day trip for the whole family, also enjoyed by viking raiders 1000 years ago.

Read more

How to: prepare & fillet whole fish

One of our first lessons in the kitchen and one we’ve had plenty of practise at. How to fillet a whole fish. Here’s our Faber method and tops.

Read more

Sugar Kelp Old Fashioned

Our original recipe Old Fashioned made with Cornish rye whiskey and Welsh seaweed.

Read more

10 Best Local Fishmongers in London

If you want wonderful fresh fish, there’s no better place to find it than London.

Read more

How to: fillet flatfish at the table

It’s ok to not know everything, you can always ask us but here’s a quick guide how to serve a whole flatfish at the table.

Read more

A conscious approach to seafood

We wanted to create a restaurant that was both accessible for people to enjoy incredible leadoff but also built upon ethical practises protecting our shoreline.

Read more

Monkfish tail, cockles and chard

Winter warmer, Monkfish tail, cockles & chard in cafe de Paris sauce

Read more

Creating the space

Natalie Waldron talks about the shoreline inspiration behind Faber interior design.

Read more

Black Cow Bloody Mary

The weekend morning classic done our way with coastal ingredients and Black Cow vodka

Read more

Câr-y-Môr seaweed & shellfish farm

It’ not just fish and shellfish we use as ingredients at Faber. Seaweed is fast becoming a sustainable ingredient for restaurant plates.

Read more

Oysters

Oyster Farms of the British Isles

Read more

Grilled sardines & melon salad

Grilled mackerel with tomato essence and melon and cucumber salad

Read more

Crispy Oysters

Crispy rock oyster with basil mayo

Read more

Matt’s Story

Crabbing, it all started with crabbing!

Read more

Sea vegetable salad & Burrata

Sea vegetable salad, burrata, chilli and dulse for two

Read more

White soy marinated trout

White soy marinated trout tartare with trout roe, horseradish and chive dressing

Read more

Paul’s Story

From my uncles fish & chip shop to working with an absolutely fanatical group of people, where I learn more about our seas everyday.

Read more

Ollie’s Story

It all started at a summer job in greenhouses and cooking up dishes in the West Country.

Read more

BBQ scallop with celeriac

BBQ scallop with celeriac and pastis sauce, apple and kohlrabi slaw

Read more

Our Story

Decades of lessons learnt and an awesome team

Read more

Faber welcomes Lantic Gin

Matt and Ollie stepped into the Alex’s Gin distillery in Cornwall, they were immediately clobbered by the blend of quirky heritage…

Read more

A Reminder from Antiquity

Faber (Zeus) being the Latin for the well-known John Dory fish has a rather distinct mark on its side.

Read more

Anthony’s Story

Over the years I’ve been lucky enough to work with incredible people who understand this incredible asset

Read more
Book NowMenu