At The Falcon restaurant in Buntingford, every Thursday night is Steak Night! Head Chef Kieren Steinborn-Busse puts on a steak special of high-quality Hereford Beef, alongside the regular dishes from his seasonal a la carte menu. From a 32 day aged sirloin steak to a...

We are proud to work with some excellent local suppliers, championing produce and ingredients from 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...

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,...

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...

Chef Kieren's duck shepherd's pie is the ultimate comfort food. The duck leg meat is rich and full of flavour, and when the filling is topped with chef's creamy and indulgent mashed potato it is transformed into a luxury dinner that will satisfy and impress a hungry...

Opening at the end of 2018 in the historic market town of Buntingford, The Falcon restaurant in Hertfordshire is run by husband and wife team Kieren and Natasha Steinborn-Busse. Chef Kieren trained under Marco Pierre White and Alain Ducasse, and was the head chef at...