we thought we’d put together a seasonal update of all the highlights in and around faber as we create new recipes and gather inspiration from our inCredible shorelines.
THE SEASON
The onset of winter brings a crisp, invigorating air and the first frosts that signal the heartiest season of the year. The late autumn harvest gives way to stores of root vegetables, squash, and robust greens, forming the backbone of winter dishes. This is the time for earthy stews, roasted roots, and warm spices that offer comfort against the chill. At sea, while rougher weather can challenge fishing fleets, it also brings prized species like cod, haddock, and whiting closer to shore, making them staples of the season. Winter may strip the landscape bare, but it fills our tables with the rich, sustaining flavors that carry us through the cold months.
WHAT’s ON
25th November – 5th January
Not strictly an autumn event but it might be time to start planning those festive dinners and liaisons to get the best seats and best dates. We’ve lined up feasts and treats for everyone to come along and enjoy a coastal christmas.
NEW YEAR’S EVER
8pm, 31st December
No silly ticket fees, just Faber at its best, but open a bit later with some fantastic entertainment from Leona Graham from Absolute Radio. Simply book your table and we’ll have a landings board with some special treats and cocktails at the ready!
Recipe
TRADITIONAL BRITISH FISH HOTPOT
A versatile dish that works beautifully as a satisfying weekday meal or a warming, indulgent dish for a dinner gathering. This fish hotpot is perfect for cold winter days, offering comfort with its hearty broth and layers of flavour. Featuring a firm, sustainably caught British white fish, lightly smoked fish and langoustines to enhance its natural sweetness, it celebrates the prime season when these fish are at their best, migrating into shallow waters ideal for day boat fishing.
SERVES: 4 COOK IN: 60 MINS DIFFICULTY: HARD
INGREDIENTS:
For the hotpot:
300g Cornish hake (skinless, boneless)
200g Scottish mussels (cleaned and debearded)
200g smoked haddock (skinless, boneless)
200g Langoustines peeled
1 leek, finely sliced
2 celery sticks, finely chopped
1 large carrot, diced
2 tbsp rapeseed oil
1 tsp thyme leaves
2 bay leaves
750ml fish stock (homemade or sustainably sourced)
200ml dry white wine
100ml double cream
For the potato topping:
750g Maris Piper potatoes, peeled and thinly sliced
30g butter, melted
Sea salt and freshly ground black pepper
PROCESS:
1. Prep the Base:
Heat the rapeseed oil in a large ovenproof casserole dish over medium heat. Add the leek, celery, and carrot, cooking gently for 8-10 minutes until softened but not browned. Stir in the thyme leaves and bay leaves.
2. Build the Flavour:
Pour in the wine, letting it reduce by half, then add the fish stock. Bring to a simmer and let cook for 10 minutes.
3. Add the Seafood:
Cut the hake and smoked haddock into bite-sized pieces. Add them to the casserole along with the mussels and prawns. Simmer gently for 5-7 minutes until the mussels open and the fish is just cooked through. Remove from heat, discard any unopened mussels, and stir in the cream. Adjust seasoning with salt and pepper.
4. Prepare the Topping:
Preheat the oven to 200°C (180°C fan). Arrange the potato slices over the top of the seafood mixture, overlapping slightly to create a shingled effect. Brush the slices with melted butter and sprinkle with sea salt and black pepper.
5. Bake to Perfection:
Bake in the oven for 25-30 minutes until the potato topping is golden and crisp.
6. Serve:
Bring the dish to the table and serve straight from the casserole, with a side of steamed winter greens or crusty bread to soak up the rich sauce.
TIP: To elevate the dish further, sprinkle a little grated cheese over the potato topping before baking for a golden, bubbling finish.
ROADtrips
BLACKBERRY WOOD CAMPSITE
A winter weekend escape to the enchanting treehouse at Blackberry Wood offers a perfect blend of rustic charm and seasonal indulgence. Nestled in the heart of the Sussex countryside, this whimsical retreat feels like stepping into a childhood dream—think fairy lights, a crackling log burner, and treetop views that make you feel miles away from the everyday. It’s the kind of place where winter’s chill becomes a cozy embrace.
Arriving late morning, we kick off the weekend with a visit to Ridgeview Vineyard, a gem of the South Downs renowned for its award-winning sparkling wines. The winter vines, though bare, still hold a quiet beauty, and the warmth of the tasting room beckons. A guided tour of the winery is followed by a delicious tasting—Ridgeview’s sparkling rosé is a standout, perfect for toasting the season.
After a leisurely afternoon at the vineyard, it’s time to check in at Blackberry Wood. The treehouse, with its handcrafted details and quirky touches, is utterly magical. A quick exploration reveals everything from a pulley system to haul up snacks to an outdoor hot tub where you can soak under the stars, steam rising into the crisp night air. Dinner is a relaxed affair, with hearty dishes cooked up in the treehouse kitchen, paired with that bottle of Ridgeview wine, of course.
The next morning, after a restful night and breakfast among the treetops, we head to Brighton for a day trip. The city buzzes with winter charm, from the seasonal lights along The Lanes to the bracing sea air along the iconic pier. A stroll through the independent shops and galleries offers plenty of opportunities for unique finds, and a lunch of fish and chips by the shore is a must. As the day draws to a close, we enjoy a stunning sunset at Riddle and Finns on the seafront, savoring platters of oysters and cocktails as the sky shifts through shades of pink and gold, framing the waves.
Returning to the treehouse feels like a warm embrace. The late evening is spent with hot chocolate and marshmallows, cooked over an open flame on the terrace, surrounded by the quiet rustle of trees and the star-speckled sky. The mix of indulgence and adventure makes this weekend an unforgettable winter escape.
COCKTAIL
ALCOHOL FREE COCKTAILS
It’s a;; excitement and anticipation of Christmas as I write this but it would be remiss of me not to include something for those long January days of potentially abstaining from booze and eating healthy. There’s no reason why we can’t still find flavoursome beverages whilst at Faber or at home, so here’s a run down of some of our coastal inspired creations for you to enjoy!
We look forward to seeing you soon!