October

October // daimhair (Gaelic) // hydra (Welsh) // hydra (Cornish)

WHITBY

1st October

Sunrise: 07:02

Average sea temperature: 12.7°c

As the vibrant hues of autumn leaves paint the landscape, October ushers in a season of rich, comforting flavours, reflecting the essence of this crisp and invigorating time of year. Savour the transition into cooler days with dishes that warm the soul and celebrate the season’s finest ingredients.

October is a notable month for seafood lovers. The cool, crisp waters bring a bounty of fresh catches to our tables. Plump, succulent oysters, mussels, and clams are at their prime, offering a sweet, briny taste that captures the essence of the sea. Mackerel and hake are also in season and are known for their firm, flavourful fillets.

The garden is brimming with a medley of vegetables that embody the heartiness of this autumn season. Pumpkins and squashes, with their vibrant orange flesh and sweet, nutty flavours, take centre stage. Root vegetables such as carrots, parsnips, and turnips provide earthy, robust flavours ideal for hearty dishes.

Faber is deeply committed to sustainability and ethical sourcing practices in its seafood supply. By prioritising responsible sourcing, we aim to preserve marine life and ensure a healthy and thriving ecosystem for future generations.

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

Aubergine

Autumn Cabbage (Green, Red)

Broccoli

Brussels Sprouts

Cardoons

Celeriac

Celery

Chard

Chicory

Chillies

Courgettes

Cucumber

Endive

Fennel

Jerusalem Artichoke

Kale

Kohlrabi

Lettuce

Leeks

Marrow

Pak Choi

Parsnips

Peppers

Pumpkins And Winter Squashes

Radishes

Salsify

Spinach

Spring Onions

Swedes

Sweetcorn

Sweet Peppers

Turnips

Tomatoes

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.