We are proud to work with some excellent local suppliers, one of which is just a few doors down the road from us on the High Street. The Cheese Plate stocks the A to Z of British and Continental artisan cheeses from Abbaye de Tamie to Zwetschgerl, alongside Bries,...read more
Wild Garlic If you are new to foraging, then Wild Garlic is a great place to start. It is a prolific plant that is easy to identify and particularly delicious too! When & where to look Wild Garlic favours damp conditions and is often found in British woodlands,...read more
Press Coverage for The Falcon OLIVE MAGAZINE ‘Hearty, comforting dishes that take home cooking to a whole new level’ From the ‘well-salted Suffolk ham terrine’ with its ‘satisfyingly crisp croquette filled with smooth, gently-spiced black pudding’ to the Scotch egg...read more
Duck Shepherd’s Pie – makes 1 large pie serving 6-8 people For the pie 1 kilo confit duck leg meat 100g duck fat 2 onions, chopped 4 cloves of garlic, slice 160g chopped tomatoes, strained 1tbsp tomato puree500ml white wine 500ml dark beef stock 100ml Worcester Sauce...read more
Opening at the end of 2018 in the historic market town of Buntingford, The Falcon is run by husband and wife team Kieren and Natasha Steinborn-Busse. Chef Kieren trained under Marco Pierre White and Alain Ducasse, and was the head chef at Thackeray’s in Tunbridge...read more
For groups of 1-6 guests, please make a reservation via the book now button at the top of the page.
For larger group bookings and private dining please email firstname.lastname@example.org.