Kieren Steinborn-Busse is no ordinary chef. As The Falcon’s owner and head chef, he has transformed this dining establishment into a destination for food lovers seeking innovative and elevated culinary experiences. His journey from an aspiring chef to a restaurant owner is filled with passion, hard work, and a deep respect for quality ingredients. At The Falcon, Kieren redefines fine dining by blending creativity with sustainability, offering diners a taste of something exceptional. This article takes you behind the scenes to discover the story, philosophy, and future of one of the most exciting chefs in the culinary world today.
The Journey of Kieren Steinborn-Busse: From Aspiring Chef to Restaurant Owner
Kieren Steinborn-Busse’s journey to becoming a celebrated chef and owner of The Falcon in Buntingford is deeply influenced by his extensive career in high-end kitchens. With training from world-renowned chefs like Marco Pierre White and Alain Ducasse, Kieren’s skills were honed in some of the most prestigious kitchens in the UK. He was part of the opening teams for high-profile restaurants such as St Martin’s Lane Hotel and Asia de Cuba, and he helped Thackeray’s earn a Michelin star in 2002 during his tenure as head chef.
In 2018, Kieren opened The Falcon, which reflects his culinary philosophy of using local and seasonal ingredients to create simple yet refined dishes. Situated in a historic Grade II listed building, The Falcon emphasizes a welcoming and intimate atmosphere. Kieren’s vision focuses on delivering comfort food with a fine dining twist, featuring dishes sourced from local farms and suppliers.
Today, Kieren continues to run The Falcon, focusing on sustainability, creativity, and excellence as he crafts a unique dining experience in the heart of Hertfordshire.
The Vision Behind The Falcon: How Kieren Steinborn-Busse Redefined Fine Dining
Kieren Steinborn-Busse’s vision for The Falcon was clear from the beginning: to create a dining experience focused on simplicity, authenticity, and the beauty of seasonal, local ingredients. Moving away from the overly complicated haute cuisine trend, Kieren wanted to bring back the joy of rustic British food, rooted in tradition but executed with modern techniques and presentation. This approach is evident in his regularly changing menus dictated by the freshest ingredients sourced from local farms and fisheries.
Kieren’s dedication to sustainability and his relationships with local producers are key to The Falcon’s success. He works closely with suppliers like the Pearce family farm and local fishermen to ensure that everything served is as fresh as possible. This philosophy not only supports the local economy but also allows diners to experience the true flavours of the region.
Through The Falcon, Kieren has redefined what it means to dine at a fine restaurant, creating a space where great food meets a welcoming, unpretentious atmosphere. His ability to merge comfort with sophistication sets him apart from others in the industry, turning The Falcon into a destination for locals and visitors seeking an elevated yet familiar dining experience.
Signature Dishes at The Falcon: A Taste of Kieren Steinborn-Busse’s Creativity
At The Falcon, Kieren Steinborn-Busse’s creativity in the kitchen is evident in his ability to elevate traditional British comfort food into gourmet experiences. The restaurant’s menu changes regularly to highlight the freshest seasonal ingredients sourced from local suppliers, ensuring that each dish reflects the time of year and the region’s best offerings.
Seafood plays a significant role at The Falcon, with much of it sourced from West Mersea Island through Ben’s Fish, a supplier known for delivering high-quality, sustainable seafood. Regular seafood specials are a hit with diners, offering dishes like Farr Brew beer-battered cod with tartare sauce and delicate hand-dived scallops. These dishes showcase Kieren’s dedication to using the best local ingredients. These seafood dishes and others reflect his philosophy of simplicity paired with bold flavours.
Beyond seafood, the a la carte menu features hearty, slow-cooked meats and vibrant vegetarian options with a modern twist. Kieren’s ability to combine familiar, comforting flavours with refined, elegant presentation has made The Falcon a must-visit destination for food lovers in Hertfordshire and beyond.
Sustainable and Local Ingredients: Kieren Steinborn-Busse’s Culinary Philosophy
Kieren Steinborn-Busse is passionate about sourcing ingredients sustainably, and this philosophy plays a central role in his approach to cooking at The Falcon. From the outset, Kieren envisioned a restaurant that would serve great food and contribute to the local community and environment. His dedication to using locally sourced ingredients ensures that every dish supports nearby farmers, fishmongers, and producers while reducing the restaurant’s environmental footprint.
The Falcon’s menu frequently changes to reflect the seasons, allowing Kieren to work with what is fresh and available. His commitment to sustainability is particularly evident in his choice of suppliers. For example, much of the seafood served at The Falcon is delivered fresh from West Mersea Island by Ben’s Fish, a supplier known for prioritizing sustainable fishing practices. The focus on sourcing local and seasonal produce allows Kieren to create dishes that are delicious and mindful of the environment.
Kieren’s philosophy extends beyond the kitchen. He believes that food should not be overcomplicated but celebrated for its natural flavours. By keeping his ingredients simple and fresh, he can craft dishes that resonate with his diners and speak to the importance of sustainability in today’s food industry.
Kieren Steinborn-Busse has carved out a remarkable path in the culinary world, blending his passion for food with a dedication to sustainability and local sourcing. As the head chef and owner of The Falcon, he continues to innovate, crafting seasonal menus that reflect his love for British cuisine while pushing the boundaries of fine dining. His journey from working in prestigious kitchens to building his restaurant reflects a deep commitment to culinary excellence. With his forward-thinking approach and a solid connection to the local community, Kieren Steinborn-Busse is undoubtedly shaping the future of British gastronomy, one dish at a time.