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Chef Kieren Steinborn-Busse and his wife, Natasha, a Hertfordshire local, have announced plans to open a restaurant in the historic market town of Buntingford this November.

The Falcon will offer dishes that reflect Kieren’s love of British comfort food and rustic recipes based around seasonal, local produce – deliberately moving away from overcomplicated, haute cuisine.

Working with local suppliers, Kieren will change his menu regularly, based on the produce sourced from the likes of The Pearce family farm and The Cheese Plate, a local cheesemonger in the town. A sumptuous Sunday roast will be a staple in the winter months while smoking and grilling meat and fish will provide lighter summery dishes.

The close-knit service team will be led by Natasha, offering warm and friendly service, knowledgeable and passionate about the food and wine on the menu.

In a Grade II listed building, the intimate main dining room will seat 28 covers while two private dining rooms (seating 8-10 people each) encourage group bookings where guests can gather to eat, drink and make merry. The building has been restored with care, featuring the original high wooden beams and exposed brickwork alongside bespoke furniture designed especially for the project to create a warm, cosy atmosphere.

When speaking of the project, Kieren comments, “We want to provide a great local dining destination, offering a space for people to interact, dine, drink and relax. We strongly believe that the greatest pleasure in life is great food, and that happiness can be found in a homemade, delicious meal, served with love. That’s what The Falcon is all about! We look forward to sharing more details with you in the next couple of months.”

Kieren Steinborn-Busse

Kieren trained at The Goring, under Marco Pierre White at Quo Vadis and Alain Ducasse at The Sanderson. He was part of the original team to open St Martin’s Lane Hotel and Asia de Cuba under Richard Phillips. He was Head Chef at Thackeray’s in Tunbridge Wells when the restaurant was awarded a Michelin Star in 2002, before working as Executive Chef at Swan, Shakespeare’s Globe and more recently at Vinoteca, overseeing six London sites.