04 Dec A conscious approach to seafood
We wanted to create a restaurant that was both accessible for people to enjoy incredible leadoff but also built upon ethical practises protecting our shoreline. ...
We wanted to create a restaurant that was both accessible for people to enjoy incredible leadoff but also built upon ethical practises protecting our shoreline. ...
Winter warmer, Monkfish tail, cockles & chard in cafe de Paris sauce...
Natalie Waldron talks about the shoreline inspiration behind Faber interior design....
The weekend morning classic done our way with coastal ingredients and Black Cow vodka...
It' not just fish and shellfish we use as ingredients at Faber. Seaweed is fast becoming a sustainable ingredient for restaurant plates....
Make the most of a night out in Hammersmith with pre-theatre food and drinks at our popular West London Restaurant....
Oyster Farms of the British Isles...
Grilled mackerel with tomato essence and melon and cucumber salad...
Crispy rock oyster with basil mayo...
Crabbing, it all started with crabbing! ...