November

november // samhain (Gaelic) // lachwed (Welsh) // du (Cornish)

WHITBY

1st November

Sunrise: 06:55

Average sea temperature: 10.7°c

As the weather turns, drawing a veil of mist over the coastline, November unfurls across the UK, with the landscape undergoing a remarkable transformation. Rich autumnal colours paint the countryside in a warm, golden glow while the brisk winds gently remind us that winter’s embrace is fast approaching. As the winds sweep in from the sea, they bring with them an abundance of fresh seafood and nourishing seasonal vegetables.

The coastal regions of the UK come alive during this time of year, as the cooler waters encourage the migration and spawning of a diverse array of fish and shellfish. Cod and haddock, prized for their firm, flaky fillets, and scallops, with their sweet and delicate taste, are also at their prime during this time of year.

The vegetable harvest brings a bounty of ingredients perfect for the season. From hearty root vegetables like parsnips and carrots to delicate brassicas like kale and Brussels sprouts, these robust vegetables are perfect for creating satisfying meals ideal for the colder weather.

Our commitment to sustainability drives us to work closely with local fishermen and farmers, ensuring that every ingredient we use is of the highest quality and responsibly sourced.

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

Beetroot (Stored)

Broccoli (Sprouting)

Brussels Sprouts And Tops

Cabbage (Savoy, Red)

Cardoons

Celeriac

Celery

Chard

Chicory

Endive

Horseradish

Jerusalem Artichoke

Kale

Kohlrabi

Leeks

Pak Choi And Other Oriental Greens

Parsnips

Pumpkins And Winter Squashes (From Store)

Salsify

Spinach

Swedes

Turnips

Winter Radish

Winter Salad Leaves (Grown Under Cover)

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.