Faber takeovers: The Victoria E3
21st March 2024

View of private dining room and open plan fire place through to bar, pink panelled walls, bright floral wallpaper, papyrus plant centre piece hanging from ceiling and a large table laid up with cutlery wine glasses and plates for dinner service.

There is no East – West divide for us. Our humble beginnings were in this very pub, serving seafood to doors during those dreaded lockdowns, it kept us busy, kept us on our bikes and kept our knives sharp. The Victoria by it’s own rights is a fantastic homage to the British coastline. In some ways it’s like Faber returning to the family home for the weekend. A visit to mum and dad’s place. 

Unlike a visit to mum and dad we won’t be resting on our laurels while our patrons rush around looking after us. We will be hosting a unique night of what Faber does best. Meet our team, experience dishes from around our isles and enjoy the company of others, friends and strangers who will soon become friends. Our menu is below, it’s not one to miss…

Our wonderful event will start at 7pm but feel free to have a pint in the pub downstairs beforehand. Tickets available to pre-book in advance only. And we know this will be popular so you can expect more events in the future as we explore more ingredients as the seasons go on. 


£60 per person


Coombeshead farm sourdough – butter 


Atlantic edge oysters  


Cod cheek skewers – tartar 


Chalkstream trout tartare – soy – keta caviar – nori 


St Austell Bay mussels – artichoke – lemon thyme 


Scallop – lovage – cauliflower & pastis  


Smoked haddock – beetroot puree – potato terrine 


Hand-cut chips 

Green salad – malt vinegar dressing 


Wild honey tart – creme fraiche


Neal’s Yard coastal cheese


A plate of large native UK mussels on an oval plate all individually piped with light brown artichoke puree and garnished with an artichoke crisp, sat on a light sand coloured marble table top.

Enjoy a pre dinner cocktail

Before dinner we will be providing a range of our coastal cocktails for you to sup away at until we sit for the feast. 




Wrecking Coast scurvy gin, made with scurvy grass from Tintagel. Noilly Prat – monksbeard & lemon – samphire


GROG 9.5

The world’s first cocktail, invented by pirates. Burning Barn spiced rum – lime – sugar syrup



Syrup made with kelp from Car Y Mor, Wales. Wrecking Coast rye whisky – sugar kelp – bitters



Made using Cornish coastal foraged botanics. Lantic gin – Lillet – bitter bianco



Dunnet Bay vodka made with vapour of highland apple & holy grass. Tomato juice – sea spices – Cornish sea salt



Wrecking Coast gin with Cornish Boddington’s infused strawberries. Plum & lemon syrup – bramble bitters – berry lemonade



West country pear syrup – English sparkling wine

Future events coming soon...

It won’t stop with a simple visit to the Victoria, we plan to run more events across London and wider afield. Coming this spring we will be hosting events at The Somers Town Coffee House & introducing you to our wonderful suppliers for World Ocean Day. 


Like everything we do, our events are a showcase for our wonderful shorelines and the world class ingredients the communities around the coast create and bring to us. 



We will also be out on the road (or tramlines) going native and visiting the coastline to take you to where we pluck our ingredients as part of our summer retreat programs. Sign up and follow us for more info. 

Our Scurvy gin martini, pride of place on the dark wood bar counter in the victoria private dining room. soft light from wicker lamp in background and guests standing and chatting around the bar.
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