Journal Archives - Page 3 of 6

Taste of London Festival 2024 entrance sign with the word 'taste' illuminated by individual inset warm lamps, a sky at dusk and two red festival flags in background.

06 May Faber’s at Taste of London 2024

Posted at 21:08h in by anthony-faber 0 Comments

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The Faber team are serving and shucking at The Taste Of London Festival 2024 @ Regents Park...

Black can with pearlescent Oyster illustration on and black background. Made for Oyster Stout Launch with unbarred brewery.

18 Apr Shuck it, we’re making an oyster stout

Posted at 08:17h in by anthony-faber 0 Comments

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We're making a classic oyster stout using British coastal ingredients in collaboration with Unbarred Brewery, Maldon Oysters & Câr y Môr ...

rows of butternut squash gnocchi prepared and covered in flour ready to be cooked off. deep yellows and orange in flavour.

07 Apr Butternut squash gnocchi & samphire pesto

Posted at 20:50h in by anthony-faber 0 Comments

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A popular dish from our winter menu at Faber, perfect family dish for vegetarians and made using British produce. ...

ridged highball glass on a table with a mirror behind and wave patterned seating.

07 Apr Gooseberry & elderflower gin fizz

Posted at 19:53h in by anthony-faber 0 Comments

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Our very own recipe, British spring ingredients, bringing together tart and sweet flavours to balance the perfect gin fizz. ...

Asparagus blanched and presented on plate

06 Apr Spring asparagus and Spendhoe cheese sauce

Posted at 21:15h in by anthony-faber 0 Comments

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Early spring, Wye Valley asparagus with Spendwood sheeps cheese sauce and finely grated Kentish cobnuts recipe ...

07 Mar Uncorking British Vineyards: A Journey Through the Vines

Posted at 11:21h in by aaronbebold 0 Comments

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Here, we take a look at some of the most distinguished British vineyards. Join us as we uncork the essence of Britain's vine-growing marvels....

Our small plate dishes perched on marble table. monkfish skewers on oval white plate, trout tartare looking rich and orange with trout row. scallop and puree placed back on shell.

06 Mar Faber Takeovers: The Victoria, E3

Posted at 12:18h in by anthony-faber 0 Comments

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Faber goes on the road with special events and supper clubs across London. Dates and details here for our events at The Victoria in Mile End...

29 Feb How to Shuck an Oyster

Posted at 13:35h in by aaronbebold 0 Comments

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With the right tools and a bit of practice, you can enjoy oysters right at home. Follow our step-by-step guide and learn how to shuck oysters like a pro!...

07 Feb To Tuna Or Not To Tuna

Posted at 14:44h in by aaronbebold 0 Comments

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At Faber Restaurants, we support the return of Atlantic bluefin tuna with catch and tag initiatives for ethical sourcing and marine conservation....

The,Harbour,At,St,Abbs,,A,Pretty,Fishing,Village,Near

31 Jan 10 Best British Coastal Pubs

Posted at 11:19h in by anthony-faber 0 Comments

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The UK has hundreds of beautiful coastal pubs serving delicious fish straight from the sea to your plate...