Faber and Company specialise in the design and creation of one-off, location-specific restaurants and hospitality venues. From our studio and workshops, we craft Immersive HospitalityTM experiences; designed to engage with meaning and emotion.
BRANDING & GRAPHICS
INTERIOR DESIGN
TABLEWARE & GLASSWARE
BESPOKE FURNITURE & LIGHTING
REFURBISHMENT & FIT-OUT
Using design to conceive a complete hospitality journey; from the moment the guest enters through the door, every detail and touch point is considered. From what the staff are wearing, to the interior, how the food is presented, to the music playing in the background, the design of the menus … we define a feeling, an emotional landscape, within which we craft an experience.
"We define a feeling, an emotional landscape, within which we craft an experience"
Founded by designer Tony Matters, in 2013, our approach places equal importance on the conception and realisation of an idea. Stemming from Tony’s background in designing and making;
‘During my training and early career, I spent as much time in the workshop as I did in front of a computer. The belief that an idea is only as good as its implementation has always been a strongly held belief. The fact that much of our work looks as good today as it did the day it was finished is, in my view, testament to our ability to create timeless interiors.’
With design playing an increasingly important role in the presentation of food on Bocuse d’Or’s international stage, we’ve been delighted to partner with Faber for Team UK’s platter design. Over a period of four years, Tony and his team have developed a clear understanding of what makes a successful platter—both creatively and technically. This year, we’ve seen yet another significant step forward. The design for the platter demonstrates how a story can be told in the way we present food, elevating traditional British values while looking to the future with clarity and optimism.
We worked with Simon Rogan designing tableware during his tenure as President of the Bocuse d'Or for Team UK.
We worked with Adam on his first ‘pop-up’, his flagship restaurant Adam’s and created his new seafood restaurant, The Oyster Club.
We worked with Andreas as part of the Bocuse d’Or Team UK.
We worked with Alex on the creation of his avante garde concept restaurant, Nocturnal Animals
We worked with Jamie on his first restaurant, Harborne Kitchen, and have since worked on other projects including a private dining room with open kitchen.
We worked with Andrea and wife Cristina on the redesign of their Italian fine dining restaurant, Sapori
