Alcohol free cocktails made for all tastes and still using British coastal ingredients.

Our cousins across the channel brought many great things to these shores. Here’s one they kept for themselves, but sampled by us after a quick raid by sail.

A departure for the normal, but our take on a classic Victorian dish that deserves to be on more menus during the cold winter months.

As nights draw in we’ve teamed up with Lantic to inspire you with our winter foraged gin cocktails courtesy of Alex and his distillery.

Faber is all about the abundance of British coastal ingredients and here is a beginner’s guide to foraging on our shorelines.

No it’s not fish, but it is very British, very seasonal and where sourced appropriately sustainable. A perfect Autumnal or winter dish to warm the cockles.

Reputed to be the very first cocktail created. Loved by sailors & pirates The Grog! One of Faber’s signature cocktails

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

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

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

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

One of our first lessons in the kitchen and one we’ve had plenty of practise at. How to fillet a whole fish. Here’s our Faber method and tops.

Our original recipe Old Fashioned made with Cornish rye whiskey and Welsh seaweed.

It’s ok to not know everything, you can always ask us but here’s a quick guide how to serve a whole flatfish at the table.

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

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

Grilled mackerel with tomato essence and melon and cucumber salad

Crispy rock oyster with basil mayo

Sea vegetable salad, burrata, chilli and dulse for two

White soy marinated trout tartare with trout roe, horseradish and chive dressing

BBQ scallop with celeriac and pastis sauce, apple and kohlrabi slaw