Private Dining at The Falcon

The Falcon is a faithfully restored Grade II listed restaurant in the heart of Buntingford, on it's historic High Street. Serving Seasonal British food with ingredients sourced from local suppliers, it is a beautiful 28 cover restaurant with two upstairs private...

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Chef’s Mushroom Butter for Steak

A delicious way to elevate your own steak night, chef's mushroom butter is a winner. This recipe makes enough for several servings, so pop it in the freezer so you can have some on hand for a later date! Chef's Mushroom Butter 400g unsalted butter, softened 350g...

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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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Thursday-Saturday: 6pm-10pm

Sunday: 12pm-4pm

Free parking behind The Falcon in the Bowling Green Lane car park. 



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

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