When someone visits a restaurant or hotel, they don’t experience it in parts — they experience it as one cohesive whole.

A single atmosphere,

a single identity,

a single feeling.

So why design it in fragments?

At Faber and Company, we bring together identity and interior design to shape places as complete, singular expressions. Each project is defined by a clear point of view — its own character, its own voice.

The result is a seamless environment, where every detail contributes to a unified whole — considered, distinctive, and rich in emotional depth.

On Singularity

We don’t separate concept, identity and interior into isolated disciplines. They are parts of the same idea — and only make sense when considered together.

Our work is about clarity. A clear concept, expressed consistently across every touchpoint, creates places that feel intuitive, coherent and complete.

On Craft

Our work is informed by a deep understanding of how things are made. This allows us to design with precision - balancing creativity with buildability, cost and longevity.

It’s not about making for the sake of it, but about designing with material intelligence.


On Emotion

The spaces we create are designed to be felt as much as they are seen. Through light, material, proportion and detail, we shape environments that leave a lasting impression — places people return to, and remember.

What We Do:

F&B strategy and concept

Branding & graphics

Interior design

Tableware and glassware

Bespoke furniture & lighting

Turnkey projects

We don’t follow trends. We define character.

Each project is different. The approach is always the same — clarity of idea, precision of design, and a commitment to creating something that feels complete.

A man in business casual attire, including a dress shirt, tie, and dress shoes, standing in a workshop or warehouse filled with tools, shelves, and workbenches.

Tony Matters

CREATIVE DIRECTOR

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.’

Our Clients

We partner with some of the biggest brands in the hospitality industry, yet feel as much at home working for a passionate independent owner or chef. What unites all of our clients is the belief that design is a vital part of creating an exceptional customer experience.

Black and white portrait of a chef wearing a white chef's jacket that has the name Simon Rogan and the title President embroidered on it.
Three stylized red flowers with six petals each aligned horizontally.

Simon Rogan

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.

A male chef with short dark hair and a beard, wearing a white chef's coat, standing in a restaurant with modern decor and hanging lights.
Two simple, stylized red flower outlines without additional details.

Aktar Islam

"Having worked with Tony and the team at Faber on numerous projects, I’ve always been impressed with the end result of their work. They listen to my ideas and interpret my vision, yet also bring their own creativity to a project."

We worked with Aktar on the Indian fine dining restaurant, Lasan; we also created Izza, his sourdough pizza pop-up for Selfridges.

Black and white photo of a young man in a suit with arms crossed, standing indoors with a blurred background.
A red, stylized flower or bloom design with symmetrical petals.

Adam Stokes

"We’ve worked with Tony and the team at Faber for 8 years now over 3 projects. Each time, they have elevated the concept to an impressive level, really pushing the boundaries of design. Faber closely monitor the works on site to see the project through to its fruition, on time and to the highest standard. The support that Tony and the team have given us, has without a doubt helped us to progress at the restaurants."

We worked with Adam on his first ‘pop-up’, his flagship restaurant Adam’s and created his new seafood restaurant, The Oyster Club.

Black and white photograph of a bald man in a suit jacket and collared shirt, smiling for the camera, indoors with a decorative window and fence outside.
A stylized red flower with six petals.

Andreas Antona

"Tony and the team at Faber have done a fantastic job. As specialist F&B designers, they’ve definitely brought fresh ideas to the Bocuse d’Or; in fact I would go as far as to say this is the best platter design the UK has ever had. I look forward to working with them going forwards to continue their involvement in the future success of the Bocuse d’Or and team UK."

We worked with Andreas as part of the Bocuse d’Or Team UK.