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

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

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