July

JULY // Iuchar (Gaelic) // Gorffennaf (Welsh) // Gortheren (Cornish)

WHITBY

1st July

Sunrise: 04:48

Average sea temperature: 15.1°c

In July, nature’s bounty comes alive with an array of vibrant, fresh vegetables and seafood. Referred to as the “dog days of summer,” this period from early July to mid-August is characterised by the brightest and hottest days of the year.

In the night sky, July also brings the “Buck Moon, ” glowing brightly against the summer sky, adding a natural wonder to July’s long, warm nights.

Vegetable gardens burst with vibrant produce, including juicy tomatoes, courgettes, sweet corn, and crisp bell peppers.

Additionally, this month offers seafood lovers a fantastic selection of fish and shellfish at their peak flavours. Succulent lobsters, sweet and tender scallops, and delicate oysters are at their best, having matured in the clear, warm waters. These treasures from the sea, combined with the peak season for crab, mussels, and clams, make July an unparalleled month for seafood lovers.

At Faber, we are committed to serving only the finest, responsibly sourced fish and seafood. We believe in sustainable fishing practices that preserve marine life and ensure future generations can enjoy all that the ocean has to offer.

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

broad beans

broccoli (calabrese)

cabbages (summer, red)

celery

chard

chicory

courgettes

cucumbers

fennel (Florence)

globe artichokes

green beans (French and runner)

kohlrabi

leaf beet (perpetual spinach)

lettuce and other salad leaves

mangetout

marrows

new potatoes

okra

pak choi

peas

peppers

radishes

shallots

spinach

spring onions

summer squash

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.