Meat The Team: Alex Burton

This week, we’re shining the spotlight on Sous Chef Alex Burton — better known in the kitchen as “Toast Malone.”

Alex’s journey with The Falcon began six years ago, straight after finishing his A-levels. He joined as an apprentice chef — and while he may have been the shortest member of staff back then, he’s certainly grown since, both in stature and in skill. Over the years, Alex has worked his way up through the ranks to become our Sous Chef, developing the talent, confidence, and experience to thrive in the hospitality industry.

Life Beyond The Falcon

Alex’s story is very much one of growing with The Falcon. From his early days learning the ropes to now helping lead the kitchen, he’s proof of how hard work and dedication can shape a career. His journey is one the whole team is proud of — and one that inspires our younger chefs to see how far they can go.

Alex’s Falcon Favourites

Naturally, we asked Alex what his order of choice would be. Here’s how he builds his perfect Falcon feast:

• Starter: Homemade Scotch Egg

• Steak: 10oz Fillet, cooked Medium-Rare

• Regular Sides: Chimichurri & Buttered Tenderstem

• Large Side: Dauphinoise Potatoes

• Sauce & Extras: Creamy Peppercorn Sauce & Triple Cheese Gratin

• Dessert: Vanilla Crème Brûlée

• Drink of Choice: Thatchers Gold

What Alex Loves About The Falcon

When we asked Alex what he values most about his time here, he said:

“I enjoy the feeling that The Falcon feels like a family and not just a job. I’ve enjoyed all my years here and I’m pleased with how far I have come as a chef and as a person.”

A Final Word

From apprentice to Sous Chef, Alex “Toast Malone” Burton has grown into a cornerstone of our kitchen team. His journey is a true Falcon success story — and we can’t wait to see what’s next for him.