Introduction
Nestled in the heart of Buntingford, The Falcon Restaurant is a realm where culinary dreams come true, thanks to the visionary prowess of Chef Kieren Steinborn-Busse. Chef Kieren crafts a dining experience that transcends the ordinary. This article delves into the journey of Chef Kieren, his inspirations, and how he brings the unique essence of The Falcon’s dishes to life.
Training Under the Masters
Chef Kieren’s foray into the culinary world is marked by training under legendary chefs like Marco Pierre White and Alain Ducasse. This foundation, rich in guidance from culinary titans, has shaped his approach to food – an amalgamation of precision, creativity, and respect for ingredients.
A Path Strewn with Stars
The zenith of Chef Kieren’s early career was his role as head chef at Thackeray’s in Tunbridge Wells, where under his leadership, the restaurant was awarded a Michelin star in 2002. His culinary journey led him to prestigious positions such as the executive chef at Swan at Shakespeare’s Globe and Vinoteca, further refining his craft and philosophy.
Seasonality at The Falcon’s Heart
At The Falcon, Chef Kieren’s menus are a testament to his belief in the rhythm of the seasons. Winter brings robust roasts and comfort dishes, while summer shifts to lighter offerings like home-smoked fish and grilled meats. This cyclical menu ensures freshness and keeps the dining experience at The Falcon dynamic and exciting.
Garden to Table
In a true garden-to-table fashion, Chef Kieren tends to a small kitchen garden at The Falcon. Here, he grows salad leaves and hardy herbs that feature prominently in summer dishes, underscoring his commitment to the freshest possible ingredients.
Simplicity Meets Elegance
Chef Kieren’s culinary philosophy transforms simple, comforting dishes into sophisticated culinary experiences. This approach steers clear of over-complicated haute cuisine, instead focusing on refining and elevating classic British flavors to new heights.
A Commitment to Local Produce
Integral to The Falcon’s ethos, under Chef Kieren’s guidance, is a strong commitment to local sourcing. Collaborations with Priors Hall Farm, Ben’s Fish at West Mersea Island, and The Cheeseplate for Cheeses are just a few examples of how The Falcon supports and uplifts local producers, ensuring sustainability and quality in every dish.
Conclusion
Dining at The Falcon, under the culinary stewardship of Chef Kieren, is more than just a meal; it’s an immersive journey through the best of British cuisine, told with passion, expertise, and a deep respect for natural ingredients. His story, marked by prestigious training and a heartfelt connection to food, is woven into every dish, inviting diners not just to eat, but to experience and celebrate the art of great cooking.