As the leaves begin to turn, so too does our wanting for warmer, homely dishes. We are craving the comforting flavours of earthy root vegetables, dark leafy greens, soft game meats and lightly-spiced pies, and are excited by the ingredients that the new season brings to our menus.
Seasonal ingredients make for tastier, fresher and more sustainable dishes and a good summer has seen a glut of fantastic produce that is deep in flavour arrive in our kitchen this autumn. Deep purple beetroots, sunshine-yellow squashes, hefty pumpkins, curly dark green kale and mountains of Bramley apples have been coming through our doors from local farmers and even family friends.Our fish suppliers are bringing in fat and flavoursome mussels from the Suffolk coast and beautiful bass, as well as Dover, Lemon and Slip sole, turbot and plaice, and game season sees the soft rich flavours of venison, partridge, pheasant and wood pigeon join the menu too.
Here at The Falcon we are celebrating all that this fabulous season has to offer, and bringing it to our restaurant on the High Street in Buntingford. From a delightful sweetcorn soup with a deep thyme-brown butter and a braised venison pie with creamed potato and red wine sauce, to an indulgent baked gem squash housing a leek fondue and deliciously-spiced apple crumble with vanilla ice cream or custard, our menus showcase the very best ingredients that the season has to offer.
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.