Meat The Team: Bean
- Aug 4
- 2 min read
If you’ve enjoyed a perfectly cooked steak or one of our signature dishes at The Falcon Steakhouse, chances are Bean had a hand in it. Andrew “Bean” Clare has been at the helm of our kitchen for more than 11 years (with a short break in the middle to sharpen his skills), and he remains one of the driving forces behind our consistency, creativity, and bold flavours.
As joint Head Chef, Bean is known for his passion for big flavours and his leadership in the kitchen. His experience, dedication, and sense of humour have made him a cornerstone of The Falcon family.
Life Beyond The Falcon
When he’s not busy running the pass, Bean is all about family and fast motors. A devoted husband and dad, he spends his downtime with his wife Zoe, their kids, and his beloved cars and trucks. He’s a true enthusiast, often found at truck shows or tinkering with his pride and joy.
And if you’re wondering about his claim to fame? Bean once went viral for taking on the Atomic Burger Challenge at Atomic Burger House in Bristol… and survived to tell the tale (with Andy’s laugh to help him along the way).
Bean’s Falcon Favourites
Naturally, we couldn’t let our Head Chef escape without sharing his own menu picks:
Starter: Chicken Tenders in Hot Sauce with Sriracha Mayo
Steak: 16oz Ribeye, Medium Rare
Sides: Homemade Slaw, Dressed Salad Leaves, and Skinny Fries
Extras: Creamy Peppercorn Sauce & Onion Rings
Dessert: Affogato
Drink of Choice: A pint of Madri, naturally
What Bean Loves About The Falcon
When asked what keeps him passionate about working here, Bean gave credit where it’s due:
“Our loyal locals and diners, for sure – but also the team. We’ve got a solid crew made up of experienced veterans and fresh talent. Huge shoutout to the kitchen squad and our KP legends, Kirsty and Dee (aka The Notorious Derrick)!”
A Final Word
With more than a decade of experience leading The Falcon kitchen, Bean continues to inspire both the team and our guests with his creativity and commitment. He’s the man behind the meat — and we’re proud to have him at the heart of The Falcon Steakhouse.
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