Portfolio Archive - Page 8 of 9

30 Nov Monkfish tail, cockles and chard

Posted at 12:26h in by anthony-faber 0 Comments

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Winter warmer, Monkfish tail, cockles & chard in cafe de Paris sauce...

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Natalie Waldron talks about the shoreline inspiration behind Faber interior design....

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The weekend morning classic done our way with coastal ingredients and Black Cow vodka...

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It' not just fish and shellfish we use as ingredients at Faber. Seaweed is fast becoming a sustainable ingredient for restaurant plates....

Posted at 14:33h in by aaronbebold 0 Comments

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Make the most of a night out in Hammersmith with pre-theatre food and drinks at our popular West London Restaurant....

Posted at 14:30h in by anthony-faber 0 Comments

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Oyster Farms of the British Isles...

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Grilled mackerel with tomato essence and melon and cucumber salad...

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Crispy rock oyster with basil mayo...

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Crabbing, it all started with crabbing! ...

Posted at 14:30h in by anthony-faber 0 Comments

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Sea vegetable salad, burrata, chilli and dulse for two...