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

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.

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!

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

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

Our celebration of Burn’s night, 25th January. Showcasing the best of the Scottish shoreline.

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

Our first write up in the national press. We couldn’t be more chuffed, more proud & on cloud nine.

A remote Island accessed by causeway in Northumberland, a brilliant day trip for the whole family, also enjoyed by viking raiders 1000 years ago.

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.

If you want wonderful fresh fish, there’s no better place to find it than London.

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.

We wanted to create a restaurant that was both accessible for people to enjoy incredible leadoff but also built upon ethical practises protecting our shoreline.

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

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

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

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

Oyster Farms of the British Isles

Grilled mackerel with tomato essence and melon and cucumber salad

Crispy rock oyster with basil mayo

Crabbing, it all started with crabbing!

Sea vegetable salad, burrata, chilli and dulse for two

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

From my uncles fish & chip shop to working with an absolutely fanatical group of people, where I learn more about our seas everyday.

It all started at a summer job in greenhouses and cooking up dishes in the West Country.

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

Decades of lessons learnt and an awesome team

Matt and Ollie stepped into the Alex’s Gin distillery in Cornwall, they were immediately clobbered by the blend of quirky heritage…

Faber (Zeus) being the Latin for the well-known John Dory fish has a rather distinct mark on its side.

Over the years I’ve been lucky enough to work with incredible people who understand this incredible asset