The story
Faber in London approaches British seafood with a strict focus on daily landings and coastal provenance. Co-founders Matt and Anthony launched the project during lockdown, initially distributing shellfish and cocktails on bicycles before securing a pub kitchen and expanding into a permanent Hammersmith venue. Their philosophy centres on supporting small coastal fleets who work out at dawn and return by dusk. This commitment to sustainable British cooking earned the kitchen a 2 Rosette Award from the AA, recognising how consistently they honour seasonal availability over fixed menus.
Head chef Ollie and his team treat the menu as a living record of the week’s catches rather than a static list. A chalkboard posted each morning displays market fish and dry-aged steaks that never appear on the printed cards. Regular guests often order the Devon diver scallop crudo paired with Coombeshead XO consomme or the Chalkstream trout tartare finished with keta caviar and nori. Even classic preparations like the St Austell Bay mussels mariniere or the glazed BBQ cod cheek follow this same principle of letting pristine ingredients carry the flavour.
The dining space operates with an intentionally relaxed code, designed to feel just as comfortable for a quick midweek bite as it does for a shared feast. Large shellfish platters arrive pre-ordered, while the bar focuses heavily on English wines and locally distilled spirits like Rock Rose gin. A dedicated happy hour highlights freshly shucked oysters alongside craft cocktails, reinforcing the venue’s original goal of making quality coastal dining accessible. Every element, from renewable energy kitchens to the carefully curated cheese board, points toward a straightforward, unpretentious approach to modern British cuisine.
Recognition
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