Looking out over the Market Place of Uppingham, The Falcon Hotel has been a familiar presence in the town from the 17th century, but its provision of dining is thoroughly modern, thanks to chef Ali Duncombe and the team<\/p>\n\n\n\n
\ufeffAccording to the saying, familiarity breeds contempt. Certainly not here though. The Falcon Hotel in the centre of Uppingham has been a reassuring landmark and a familiar presence since the 17th century. <\/p>\n\n\n\n
The Wills family felt the building so important that in February 2011, they undertook to restore the building and create a coaching inn experience for the 21st century, one that offered modern comfort and cuisine, whilst respecting the building\u2019s heritage and ensuring that any work undertaken would preserve the building for hundreds of years to come.<\/p>\n\n\n\n
The family already had a presence in the town as owners of Don Paddys, purchased and established in 2001 as a bar and bistro. At the same time as The Falcon Hotel became available, the family also took over The Vaults, securing a trio of venues in the town.<\/p>\n\n\n\n
As a Grade II* listed building, The Falcon Hotel\u2019s renovation was neither easy nor inexpensive, but its popularity for everything from morning coffee and cake to lunchtime dining to \u00e0 la carte dining in the evening, and from accommodation to special occasions like weddings has validate the family\u2019s time, effort and investment.<\/p>\n\n\n\n
Today The Falcon is a handsome building with stone mullion windows, a cosy tap room at the front with its log burner, plus a large open plan lounge which is a popular meeting place for locals.<\/p>\n\n\n\n
There are three function rooms too, including the Garden Terrace which as its name suggests also boasts an adjacent outdoor space. The first floor Oak Room, meanwhile, has loads of character thanks to its original timber panelling, and is ideal for hosting private dining events.<\/p>\n\n\n\n
There\u2019s also a dedicated restaurant at the front of the hotel, which during our visit was closed for a refurbishment. <\/p>\n\n\n\n
As Pride goes to press it\u2019s due to reopen and this spring it will be the home of a new dining out concept with smaller sharing dishes designed to make the most of single ingredients, and provide a point of difference from The Falcon\u2019s existing dining provision.<\/p>\n\n\n\n
For 18 years now Ali Duncombe has been a consistent presence in the kitchens of The Falcon. Ali has served as Head Chef for six year now and is personally overseeing the menu development for the new restaurant.<\/p>\n\n\n\n
The Falcon will offer the new restaurant\u2019s provision of dining concurrently with the existing menus, doubling down on quality and the skilful creation of their dishes. For daytime diners there\u2019s a bar menu and a set lunch menu with three starters, three main courses and three desserts offered for \u00a324.95 and \u00a329.95 respectively.<\/p>\n\n\n\n
Dining in the evening means a choice of dishes from an \u00e0 la carte menu a choice of five starters and a number of dishes from half a dozen beautifully-presented main courses as well as four \u2018Favourites,\u2019 inspired by classic pub dining, but elevated in quality and presentation.<\/p>\n\n\n\n
Dishes change seasonally and benefit from The Falcon\u2019s relationship with lots of local suppliers. Lamb is sourced from Launde Farm, whilst Leicester-based Andrew Tebbutt provides butchery, supplemented by premium cuts from Aubey Allen. Fish is delivered daily, as is fruit and veg from Northamptonshire\u2019s Collins, whilst smaller local suppliers from Rutland are also supported, from Great Bowden-based Richard Morris\u2019s free range eggs to the use of the Makey family\u2019s Rutland Rapeseed Oil.<\/p>\n\n\n\n
Bread, of course, comes courtesy of Hambleton Bakery and includes Julian Carter\u2019s unmatched sourdough. All dishes, sauces and other elements are made freshly in house.<\/p>\n\n\n\n
To accompany there\u2019s a nicely curated wine list comprising over 30 bins with a trio of white and a trio of red house wines at under \u00a335, plus a choice of seven Champagne and sparkling wines and a From the Cellar selection crowned by a Sancerre and a Grenache Syrah from South Africa.<\/p>\n\n\n\n
Sparkling wines are also an optional constituent of the hotel\u2019s provision of afternoon tea from \u00a325\/person.<\/p>\n\n\n\n
Celebrating at the hotel has been a tradition long observed by Uppingham residents. The town\u2019s first Subscription Ball \u2013 the precursor of today\u2019s black tie balls \u2013 was held in December 1802 and in 1815, the hotel\u2019s owner Sir Gerald Noel hosted a grand public dinner to celebrate Wellington\u2019s victory at Waterloo… and fittingly, Beef Wellington is still often on the menu at The Crown.<\/p>\n\n\n\n
More modern celebrations in Uppingham include June\u2019s Uppingham Feast the planning for which the hotel and its sister venues Don Paddys and The Vaults are always heavily involved. Likewise, Uppingham Fatstock\u2019s celebratory dinner is traditionally held at The Falcon. <\/p>\n\n\n\n
The venues also host Social Sundays, featuring live music throughout the summer months, and its live music schedule from February to May include traditional Irish music soft jazz and swing piano from artists like Govannen, Matt Lacey and Leann\u00e0n.<\/p>\n\n\n\n
Meanwhile the hotel supports local sports clubs from Uppingham Town Football Club to Stonygate RFC and Uppingham Squash Club.<\/p>\n\n\n\n
Whatever\u2019s happening in Uppingham, it\u2019s happening at The Falcon, and at its heart the hotel continues to provide unsurpassed hospitality and great dining, an example, perhaps of familiarity breeding content.<\/p>\n\n\n\n