Our Suppliers – The Cheese Plate

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,...

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Wild Garlic

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,...

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Press Coverage

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...

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Ducks Shepherd’s Pie

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...

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Welcome to the Falcon

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...

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Thursday-Saturday: 6pm-10pm

Sunday: 12pm-4pm


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 enquiries@falconrestaurant.co.uk.


The Falcon, 69 High Street, Buntingford, SG9 9AE
Call: 01763 890028

Email: enquiries@falconrestaurant.co.uk



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