We’re making the most of the last winter produce, before spring arrives with fresh offerings. Our twice baked haddock and cheddar souffle has become a firm favourite and our root vegetable cobbler with herb scones is proving popular with not just the vegetarians. This month, Kieren joined a shoot in Hoddesdon here in Hertfordshire. So over the coming days you can expect to find a rich venison loin on the a la carte menu as well as a hearty venison game pie available to take away from our delicatessen. So if you are visiting Buntingford, then be sure to make a reservation.
March at The Falcon
