Faber and Company

Faber and Company Faber and Company bring unique hospitality concepts to life, combining identity and interior design to shape places rich in detail and emotional depth

A grain of salt.Something so familiar it’s easy to overlook.But look closer and you’ll find an extraordinary world of st...
29/05/2026

A grain of salt.

Something so familiar it’s easy to overlook.

But look closer and you’ll find an extraordinary world of structure, symmetry and precision hidden within it.

Created for The Salthouse Hotel, NaCl is a bespoke light installation inspired by the microscopic architecture of salt crystals. Translating an invisible molecular framework into a dynamic experience of light, the piece brings together art, science and hospitality.

Designed as a focal point within the hotel’s dining space, it reflects a simple idea that runs through much of our work: inspiration can come from anywhere when you take the time to look a little deeper.

Discover the full story via the link in our bio.

29/04/2026

Reimagining a classic.

Caffé Concerto has built a recognisable presence over more than 30 years, with locations across London, Paris and the Middle East. For The Village at Westfield, the brief was to refine that identity and establish a clear design direction.

We developed the concept of Art Deco Moderne - a visual language sitting between Art Deco and Modernism, combining geometry, pattern and layered materiality.

The project brings together narrative, detail and atmosphere, from bespoke patisserie displays to large-scale lighting features formed from suspended musical notes.

A space shaped as a contemporary expression of the European grand café.

Most F&B concepts don’t fail because of the food.They fail because something fundamental is out of alignment.Over the pa...
21/04/2026

Most F&B concepts don’t fail because of the food.
They fail because something fundamental is out of alignment.

Over the past year, through conversations with industry leaders, a clear pattern emerged.

Every successful concept rests on three pillars:
Strategy. Design. Operations.

In that order.

When they’re aligned, everything feels effortless.
When they’re not, the cracks always show.

We’ve broken this down in our latest article.

→ Read the full piece via the link in our bio.

Rossella is a third-generation Italian restaurant - a rarity in itself, and the starting point for the design of their s...
15/04/2026

Rossella is a third-generation Italian restaurant - a rarity in itself, and the starting point for the design of their second site in Muswell Hill, following the original in Kentish Town.

The concept draws from the idea of layers of history. From the grandfather, who established the first restaurant in the 1970s, through the father in the 80s, to the current generation, each era has left its mark. Rather than referencing a single moment in time, the design brings these influences together - allowing the story of the family to be felt throughout the space.

See the full story and set of sketches - the link is in our bio

Sustainability is often seen as a cost in hotel F&B.But what if it’s actually one of the most underused commercial lever...
09/04/2026

Sustainability is often seen as a cost in hotel F&B.
But what if it’s actually one of the most underused commercial levers?

In our latest conversation from Hotel F&B Insights 2026, Michael Butler, founder of Captivate Consultants and former F&B leader at Hyatt, shares a more pragmatic view.

“Sustainability in F&B isn’t compliance. It’s better margins, better stories, and better food.”

From reducing waste and improving sourcing to creating more meaningful guest experiences, the biggest opportunities are often the simplest - and the most immediate.

It’s not about grand gestures. It’s about better decisions.

Read the full conversation, link in bio.

Our thanks to Michael Butler for such a clear and grounded perspective.

Most hotel F&B teams look for big fixes.New concepts. New chefs. Major refurbishments.But what if the quickest gains are...
02/04/2026

Most hotel F&B teams look for big fixes.

New concepts. New chefs. Major refurbishments.

But what if the quickest gains are already sitting on the table?

In our latest conversation from Hotel F&B Insights 2026, Claire Scullion - “The Menu Scientist” - shares how small, often overlooked changes to menus can significantly improve performance.

“We didn’t change the food. We didn’t change the prices. We changed how choices were presented - and behaviour followed.”

From readability and layout to the way menus are introduced in service, Claire’s work highlights how friction in the guest journey quietly impacts both experience and revenue.

It’s not just what’s on the menu - it’s how it works.

To read the full conversation, see link in our bio.

Our thanks to Claire Scullion for such a thoughtful and practical perspective.

What makes hotel F&B actually work?According to Jamie Kerr - formerly Vice President of Restaurants & Bars at PPHE Hotel...
19/03/2026

What makes hotel F&B actually work?

According to Jamie Kerr - formerly Vice President of Restaurants & Bars at PPHE Hotel Group, now working in a consulting capacity - it starts with something many hotels struggle to create.
Emotional buy-in.

In our latest conversation from Hotel F&B Insights 2026, Jamie shares why so many hotel restaurants lose their way - and why clarity of concept, strong ownership and genuine belief in the idea matter more than process or investment alone.

“You can spend millions on a fit-out, but if it doesn’t have soul, guests come twice - and never again.”

It’s a powerful reminder that successful hotel F&B isn’t just built - it’s felt.

To read the full conversation, see link in our bio

Our thanks to Jamie Kerr for such an open and insightful conversation.

Hotel F&B is often judged by the performance of the restaurant itself.But what if that’s the wrong lens?In our latest co...
12/03/2026

Hotel F&B is often judged by the performance of the restaurant itself.
But what if that’s the wrong lens?
In our latest conversation from Hotel F&B Insights 2026, Ted Schama — founder of One Voice Hospitality — shares a broader view shaped by decades working across hospitality property, finance and brand partnerships.
His point is simple: sometimes the value of a great restaurant isn’t just the covers it serves.
“Zoom out. If a great restaurant lifts room rate, occupancy and buzz around the hotel, that’s still a win.”
Ted explores why partnerships between hotels and restaurant operators are becoming more important, how deal structures shape success, and why the future of hospitality may lie in more integrated hospitality destinations.
Our thanks to Ted Schama for sharing such thoughtful insights.

Read the full article in the link in our bio

We’re excited to share our latest project, Dog & Badger in Marlow.Set within a former country inn, the design transforms...
09/03/2026

We’re excited to share our latest project, Dog & Badger in Marlow.

Set within a former country inn, the design transforms a traditional venue into an unashamedly vibrant Italian restaurant. The concept celebrates contrast - working with the building’s character while introducing bold colour, expressive artwork and unmistakably Italian lighting to create a space full of energy and personality.

One of the focal points is the highly lacquered bar, a bespoke piece crafted by a local boat builder. Its curvaceous form adds a touch of theatre and anchors the room with craftsmanship and flair.

Throughout the restaurant, layers of colour, pattern and texture create rhythm and warmth - demonstrating how thoughtful design can reimagine even the most familiar spaces.

Hotel F&B is often expected to do everything - attract locals, feed guests, host events, uphold brand standards and turn...
27/02/2026

Hotel F&B is often expected to do everything - attract locals, feed guests, host events, uphold brand standards and turn a profit.
But what if the first question should be simpler?
“If you don’t need to do F&B, don’t do it.”
In our latest conversation from Hotel F&B Insights 2026, Heleri Rande shares a pragmatic perspective on why so many hotel restaurants underperform - and why clarity at the earliest strategic stage matters more than ambition.
From partnerships and local nuance to the realities of events-driven revenue, her insights cut through the noise.
Read the full conversation in the link in our bio

Address

Faber 215 Zellig, The Custard Factory, Gibb Street
Birmingham
B46FN

Opening Hours

Monday 9am - 5:30pm
Tuesday 9am - 5:30pm
Wednesday 9am - 5:30pm
Thursday 9am - 5:30pm
Friday 9am - 5:30pm

Telephone

+441217962070

Website

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