The Falcon will be the first solo project from the chef, whose CV includes stints with some of the UK's best known chefs alongside experience overseeing the food at larger groups.
It will serve unfussy British comfort food in what Kieren describes as a deliberate moving away from over-complicated, haute cuisine.
Natasha will oversee front of house. The restaurant is located within a Grade II listed building and will seat 28 covers in the main dining room. There will also be two PDRs each seating up to 10 people.
The building features original high wooden beams and exposed brickwork alongside bespoke furniture.
Kieren trained at The Goring, before working under Marco Pierre White at Quo Vadis and then under 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 and was head chef of the chef’s Thackeray’s in Tunbridge Wells when the restaurant was awarded a Michelin Star in 2002.
He was most recently at wine bar and restaurant concept Vinoteca, overseeing the food across six London sites.
“We want to provide a great local dining destination, offering a space for people to interact, dine, drink and relax,” says Kieren. “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.”