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Our Story
How It All Started
Our Story
Chef-owner Andrew Starling opened The Falcon Steakhouse in 2012 with a vision to create memorable dining experiences, placing a strong emphasis on using beef from our own family farm, alongside locally sourced produce.
Many years on, The Falcon Steakhouse has grown into a dynamic, forward-thinking restaurant, known for serving the finest steaks and delivering outstanding customer service in the area.
Located in the picturesque town of Wotton-under-Edge — in the heart of the Southern Cotswolds — The Falcon Steakhouse is a traditional Cotswold steakhouse.
We use only the finest cuts of carefully selected beef, dry-aged for 28 days, including beef sourced from our family farm just a few miles from our kitchen door.
Striving for excellence
Our values
We are always striving for excellence in all that we do — from product sourcing and menu creativity to our warm, engaging service.
Our goal is to provide every guest with an unforgettable experience, every time they visit. We also invest in the brilliant individuals who make up our Falcon Team, encouraging creativity and personal growth. This has fostered a culture of respect, support, and progress — values that have become foundational to The Falcon Steakhouse.
We’re proud to have received numerous awards over the years — from Best Casual Dining (Muddy Stilettos) to multiple inclusions in the CAMRA Good Beer Guides. We've also consistently earned a 5-star Food Hygiene Rating and the Certificate of Excellence on TripAdvisor every year since opening in 2012. With over 1,100 “excellent” reviews, customer satisfaction remains our number one priority — and we are committed to delivering a 5-star experience throughout 2025 and beyond.
Handpicked & prepared
Our INGREDIENTS
All of our exceptional beef is sourced from our family farm in Ozleworth, Wotton-under-Edge & surrounding areas in the beautiful Cotswolds.
Our stock bull was carefully selected from one of the best Aberdeen Angus breeders in the country. Our herds are raised in low-stress environments, with safety, health, comfort, nourishment, and humane handling all monitored and maintained to the highest possible standards.
The beef is then taken to our local family butchers, Clayton House Meats — proudly operating since 1836. Our cattle are handpicked, expertly prepared into the finest cuts, and dry-aged for 28 days before being delivered to The Falcon Steakhouse, where we serve it to thousands of guests every week.
Meat The Front Of House Team
Andrew Starling
Owner since: 2012
The man behind The Falcon, Andrew keeps everything running smoothly and always has an eye on the next big idea.
Phillip Aylmer
First joined: 2015
The assistant manager/social media manager behind the scenes, keeping The Falcon looking sharp & running smoothly online.
Amy Guerin
First joined: 2015
One of our Sunday stars, keeping the roast rush running smoothly and making sure every table leaves smiling.
Kirsty Kingscott
First joined: 2016
Kirsty brings calm confidence to the floor, juggling orders and conversations with that effortless Falcon charm.
Daisy Digweed
First joined: 2025
Daisy brings warmth and personality to every shift. Whether she's welcoming guests or running the floor.
Samantha Chappell
First joined: 2025
Friendly, attentive and always ready to lend a hand, Samantha helps keep service running smoothly with her calm, cheerful approach.
Meat The Kitchen Team
Joe Lever
First joined: 2022
Joe keeps the Sunday service ticking behind the scenes, taking care of desserts & assisting the chefs.
Jackson
First joined: 2021
The main guy behind the beef, literally! jackson is our stock Aberdeen Angus bull whom without your experience wouldn't be what it is.