August

JUNE // Lunastal (Gaelic) // waste (Welsh) // set (Cornish)

WHITBY

1st August

Sunrise: 05:25

Average sea temperature: 15.7°

As we step into August, we find ourselves in the final stretch of summer, a month brimming with warmth, vibrant life, and abundant harvests. Beaches are overflowing with holidaymakers and locals eager to embrace the last rays of the summer sun.

August is a time of transition. The heat of summer is still lingering, but hints of the upcoming autumn season are starting to appear. With its hot, sunny days and warm, mild evenings, the final ‘dog days of summer’ peter out to make way for cooler temperatures.

Gardens are bursting with produce that thrives in the late summer sun. Vine-ripened tomatoes are at their juiciest and most flavourful, alongside dark, rich aubergine and fresh green okra.

August is a prime month for enjoying a diverse array of seafood freshly caught from the UK’s coastal waters. Succulent sea bass, with its delicate, sweet flavour and rich, oily mackerel, pair perfectly with seasonal salads and vegetables.

Our unwavering commitment to sustainability ensures that every seafood dish at Faber is ethically sourced, supporting the health of marine ecosystems and providing you with a dining experience you can feel reassured and supportive of.

LANDINGS

Sea Bream – Brixham, Penzance

Monkfish – Peterhead

Sole – Dover, Hastings, Brixham

Coley – Brixham, Penzance

Cod – Peterhead

Pollock – Port Isaac

Mackerel – Looe, Brixham

Haddock – Peterhead, Brixham

Turbot – Dover, Brixham

Gurnard – Brixham

Plaice – Peterhead, Brixham, Dorset

Brill – Peterhead, Brixham

Anchovies – Cornwall

Halibut – Peterhead, Brixham, Dorset

Flounder – Peterhead, Cornwall

Herring – Peterhead, Cornwall

Rainbow Trout – Dorset

Hake – Cornwall

Plucked

Langoustines – Oban

Rock Oysters – All locations

Mussels – St Austell

King Scallop – Orkney

Cockles – Morecambe Bay

Crabs – Cornwall

Scallops – Isle of Man

Lobster – Northumberland

Velvet Crab – Devon

Prawns – Firth of Clyde

GROWN

Aubergines

Beetroot

Broccoli

Broad Beans

Celery

Chard

Chicory

Courgettes

Cucumbers

Endive

Fennel

Green Beans

Kohlrabi

Leeks (Baby)

Lettuce & Other Salad Leaves

Mangetout

Marrows

New Potatoes

Okra

Pak Choi

Parsnips

Peas

Peppers

Radishes

Shallots

Spinach

Spring Onions

Summer Squash

Sweetcorn

Tomatoes

Turnips

Watercress

World Earth Day

Earth Day offers a moment to reflect on the choices behind every plate at Faber. Rather than grand gestures, our approach is built on daily decisions — from refusing tuna, salmon and trawler-caught fish, to working exclusively with British day boat seafood. Alongside renewable energy kitchens, waste-to-energy systems and oysters that actively restore marine ecosystems, it is a considered, evolving way of cooking that looks to tread more lightly on the world around us.

Mackerel, Fisheries and Responsible Choice

Recent decisions by retailers to remove mackerel from sale have highlighted concerns around how the wider fishery is managed. Yet when caught by small coastal day boats using traditional hook-and-line methods, mackerel remains one of the most sustainable fish in British waters, which is why it continues to have a place on our menu.

Eel, Sustainability and the Devon Coast

For centuries it was one of the great staples of the Thames and the estuaries of England. Londoners ate eel in pies, stews and jellied form, often bought from small street stalls that served the city’s dock workers, traders and labourers. It was local, abundant and deeply tied to the rivers that flowed through the country. Today eel carries a different reputation.