Salmon may be a staple fish in many restaurants and supermarkets but we believe in better.
Read moreHere’s a guide to the best coastal weekends across the UK, from windswept shores in Northumberland to the stunning cliffs of Cornwall.
Read moreFaber is all about the abundance of British coastal ingredients and here is a beginner’s guide to foraging on our shorelines.
Read moreNo 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 moreThe UK coastline boasts a rich culinary heritage. From bustling seaside towns to remote coastal nooks, there’s a seafood restaurant for every palate.
Read moreWhen 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 moreThe summer round-up with highlights, recipes, events and our travels from the Faber team for all our community & supporters
Read moreFaber is all about the abundance of British coastal ingredients and here is a beginner’s guide to foraging on our shorelines.
Read moreReputed to be the very first cocktail created. Loved by sailors & pirates The Grog! One of Faber’s signature cocktails
Read moreHere, 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 moreCelebrating and showcasing our amazing shorelines at Faber for World Ocean Day. A sustainable feast from our shores & fanatical speakers.
Read moreThe Faber team are serving and shucking at The Taste Of London Festival 2024 @ Regents Park
Read moreWe’re making a classic oyster stout using British coastal ingredients in collaboration with Unbarred Brewery, Maldon Oysters & Câr y Môr
Read moreA popular dish from our winter menu at Faber, perfect family dish for vegetarians and made using British produce.
Read moreOur very own recipe, British spring ingredients, bringing together tart and sweet flavours to balance the perfect gin fizz.
Read moreEarly spring, Wye Valley asparagus with Spendwood sheeps cheese sauce and finely grated Kentish cobnuts recipe
Read moreHere, 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 moreFaber 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 moreWith 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 moreAt Faber Restaurants, we support the return of Atlantic bluefin tuna with catch and tag initiatives for ethical sourcing and marine conservation.
Read moreThe UK has hundreds of beautiful coastal pubs serving delicious fish straight from the sea to your plate
Read moreOur celebration of Burn’s night, 25th January. Showcasing the best of the Scottish shoreline.
Read moreAlcohol free cocktails made for all tastes and still using British coastal ingredients.
Read moreOur first write up in the national press. We couldn’t be more chuffed, more proud & on cloud nine.
Read moreA remote Island accessed by causeway in Northumberland, a brilliant day trip for the whole family, also enjoyed by viking raiders 1000 years ago.
Read moreOne 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 moreOur original recipe Old Fashioned made with Cornish rye whiskey and Welsh seaweed.
Read moreIf you want wonderful fresh fish, there’s no better place to find it than London.
Read moreIt’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 moreWe 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 moreWinter warmer, Monkfish tail, cockles & chard in cafe de Paris sauce
Read moreNatalie Waldron talks about the shoreline inspiration behind Faber interior design.
Read moreThe weekend morning classic done our way with coastal ingredients and Black Cow vodka
Read moreIt’ not just fish and shellfish we use as ingredients at Faber. Seaweed is fast becoming a sustainable ingredient for restaurant plates.
Read moreOyster Farms of the British Isles
Read moreGrilled mackerel with tomato essence and melon and cucumber salad
Read moreCrispy rock oyster with basil mayo
Read moreCrabbing, it all started with crabbing!
Read moreSea vegetable salad, burrata, chilli and dulse for two
Read moreWhite soy marinated trout tartare with trout roe, horseradish and chive dressing
Read moreFrom my uncles fish & chip shop to working with an absolutely fanatical group of people, where I learn more about our seas everyday.
Read moreIt all started at a summer job in greenhouses and cooking up dishes in the West Country.
Read moreBBQ scallop with celeriac and pastis sauce, apple and kohlrabi slaw
Read moreDecades of lessons learnt and an awesome team
Read moreMatt and Ollie stepped into the Alex’s Gin distillery in Cornwall, they were immediately clobbered by the blend of quirky heritage…
Read moreFaber (Zeus) being the Latin for the well-known John Dory fish has a rather distinct mark on its side.
Read moreOver the years I’ve been lucky enough to work with incredible people who understand this incredible asset
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