Rosewood London partners with Faber on seafood counter

Rosewood London's British brasserie, Holborn Dining Room, is introducing a new seafood counter in collaboration with Ollie Bass, executive chef of sustainable restaurant Faber. 

This seasonal summer offering celebrates the best of British coastal ingredients, delivered direct from day boats and trusted producers across UK shores. 

The partnership is a natural extension of Holborn Dining Room head chef Ilona Perczyk's culinary philosophy, which puts seasonality, British produce and simplicity at the heart of the menu.

"This collaboration brings together two kitchens with a shared commitment to seasonal, locally sourced ingredients," says Perczyk. "The counter celebrates the incredible produce available right on our doorstep – from day boat catches to heritage varieties that have sustained coastal communities for generations. Guests can sit, relax and taste the very best of what British waters have to offer."

The counter

A celebration of Faber dishes will be available à la carte throughout Holborn Dining Room, showcasing British coastal ingredients such as Maldon oysters with rhubarb mignonette, torched Sussex Do'ya oysters with wild garlic and crème fraîche, Chalkstream trout tartare with soy, keta caviar and nori, and John Dory paired with smoked eel and asparagus. 

For a showstopping sharing option, the Faber Shellfish Platter (£130) combines the finest catches from specific regions: Maldon oysters, Dorset devilled crab from Portland waters, Paignton lobster and Chalkstream trout tartare, served with a vibrant strawberry hot sauce. 

The British Shores Tasting Menu (£95 with an optional £85 English wine and drinks pairing) offers a deep exploration of the UK's coastline through seasonal courses. Each dish from the eight-course offering tells the story of its origin, from the seaweed farms of Pembrokeshire to the oyster beds of Essex. 

"Working directly with fishermen, foragers and producers along Britain's coastline means we can showcase quality ingredients at their peak," adds Bass. "This collaboration allows us to bring that same commitment to local sourcing and seasonality to the heart of London, connecting diners directly with the people and places behind every dish."

You may also be interested in…