Journal

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.

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10 Best British Coastal Pubs

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

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Burn’s Night, Scottish celebration

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

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Alcohol free made good

Alcohol free cocktails made for all tastes and still using British coastal ingredients.

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Our first top table review

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

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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.

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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.

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Sugar Kelp Old Fashioned

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

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10 Best Local Fishmongers in London

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

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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.

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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.

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Monkfish tail, cockles and chard

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

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Creating the space

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

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Black Cow Bloody Mary

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

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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.

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Oysters

Oyster Farms of the British Isles

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Grilled sardines & melon salad

Grilled mackerel with tomato essence and melon and cucumber salad

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Crispy Oysters

Crispy rock oyster with basil mayo

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Matt’s Story

Crabbing, it all started with crabbing!

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Sea vegetable salad & Burrata

Sea vegetable salad, burrata, chilli and dulse for two

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White soy marinated trout

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

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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.

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Ollie’s Story

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

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BBQ scallop with celeriac

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

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Our Story

Decades of lessons learnt and an awesome team

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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…

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A Reminder from Antiquity

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

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Anthony’s Story

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

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