Formally starting his Flat Cap career at The Bridge in Prestbury, Martyn made an instant impact on the dining centric brand bringing a forward thinking philosophy to his kitchen.

His approach of making simple classic dishes the very best they can be is a surefire winner.

In his own words he describes the future of food at Flat Cap as moving towards a higher sustainable, local made philosophy.

Fallon is a strong advocate of the ‘Made this way’ brand philosophy, strongly believing most if not all dishes should be created in house with its chefs trained appropriately.

Like Flat Cap he believes each location should feel more like a restaurant with rooms, rather than a hotel with a dining room added as a mere afterthought.

Fallon looks for potential in his brigade and has ambitions for each of them that one day they too can be Head Chefs. His aspirations for them is that they be trained irrespective of position to a Sous Chef level. They should be inspired to create and reimagine the classics. Fallon is a passionate about health and safety (especially in a post-covid world) and believes a clean, smooth operating brigade is the foundation of a fabulous dining experience.

His track record speaks for itself, as well as being a trainer of Head Chefs, Fallon worked as a roaming chef assisting the legendary Rusacks hotel on the Old Course retake its previously lost 3 rosettes.

A Manchester man born and bred, Flat Cap welcomes Martin into the Flat Cap fold and looks forward to seeing an elevation in the brand's reputation as a highly respected hotbed for culinary talent.

Fallon’s new menu will be showcased across all Flat Cap restaurants in Cheshire - The Bridge, Prestbury, The Courthouse, Knutsford and The Vicarage, Cranage.

With a strong focus on homemade and simple classics, including a generous selection of vegan options too.