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