It’s good to know where the things on your plate come from. Here at The Falcon, we believe in using properly sourced ingredients for a menu which reflects the seasons and showcases them in tastier, fresher and more sustainable dishes.

The majority of the fish and shellfish served at The Falcon comes from West Mersea Island, just off the coast of Essex on the estuaries of the Blackwater and Colne rivers. That’s about as close to the sea as we can get! Chef Kieren regularly receives his order of just-caught fish from Ben’s Fish, which is delivered straight from our coastal waters to our little restaurant on Buntingford’s High Street. Our menus change according to what is delivered on the day boat.

Sourcing fish responsibly is something that is very important to us, as well as our suppliers. We chose them because they aim to select and deliver fresh and high-quality seafood for many generations to come, and work towards minimising their environmental impact. By vetting each fisherman for their sustainability policies and encouraging ethical choices in seafood, they help to preserve our abundant oceans.

Every Friday at The Falcon, head chef Kieren Steinborn-Busse puts a few fish dishes on special. These are served alongside our delicious seasonal a la carte menu. You can expect to find Farr Brew beer battered cod with tartare sauce, peas, triple cooked chips and the crunchy batter bits, light and delicate Slip sole with a zingy anchovy salsa verde, fat hand dived scallops and flavoursome mussels.

The Falcon is an intimate 28 cover restaurant which is located on Buntingford’s historic High Street. Upstairs are two beautifully-furnished private dining rooms each seating up to ten guests, which are an ideal setting for dinners with friends, birthdays, anniversaries and special family celebrations. In the kitchen, Head Chef Kieren Steinborn-Busse cooks seasonal dishes to order from locally-sourced produce whilst Natasha oversees service and the front of house team.

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