Press Coverage for The Falcon

‘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 with its yolk that oozes ‘perfectly’, and our pheasant and bacon pie which ‘pulls out all the stops’ and is served with ‘melt in the mouth’ mashed potato. In a nutshell, the Falcon is described as ‘a British comfort-food focused restaurant making the most of seasonal Hertfordshire produce’.
You can read Ellie Edwards’s full review of the seasonal dishes she enjoyed at The Falcon for Olive Magazine here.

‘Beyond-delish dishes in a historic Hertfordshire setting’
We were delighted to be featured in the #fabbites section of Fabulous Magazine. Describing The Falcon as ideal for ‘cosy family get-togethers’ they enjoyed the fact that the menu is based on ‘produce available from local farms’ and tucked into our salt-baked beetroot and game Scotch egg, whilst recommending our ‘tasty take on a Sunday Classic’ – our slow-roasted dump, and describing our hot chocolate fondant with white chocolate ice cream and sticky toffee pudding as ‘worth every calorie!’

Kieren was invited to take part in Big Hospitality’s Flash-grilled interview. From his best restaurant meal to most peculiar request from a customer, you can read Kieren’s interview with Big Hospitality here.

Kieren also took place is The Caterer’s ‘Chef Revelations’. From guilty food pleasures and worst nightmares to his favourite restaurant of all time, you can read the full interview here.

In addition to the above articles, we were also delighted to be featured in Sainsbury’s Magazine in their Best of British Notebook, on the Visit Herts website as well as on the Visit Herts Hertfordshire Hot list of 2019, and on Waitrose’s Good Food Guide GFG briefing. You may have even heard Chef on BBC Three Counties Radio on Nick Coffer’s Weekend Kitchen!

The Falcon is a new restaurant in Buntingford, Hertfordshire, which serves seasonal British dishes with ingredients and produce from local farmers, artisans and suppliers. During the winter months the table is set for hearty roast dinners which give way to lighter dishes of grilled fish in the summer. The intimate Grade II listed building was carefully restored in 2018 and is run by husband and wife team Kieren and Natasha Steinbourn-Busse. Upstairs are two intimate private dining rooms, each seating up to ten guests.