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Food Menu

The Chez Burton food menu has been created by Head Chef Adrian Parker and his team. Designed to delight your eyes as much as your taste buds, everything that comes from his kitchen is a work of art.
To get you started


Ox Cheek Nachos

Pico De Gallo, Candied Jalapeno, Jalapeno Cheese Custard (GF)

Mushroom Parfait

Jerusalem Artichoke, Hazelnut, Thyme Waffle, Mushroom Dashi Caramel (V)

Pot Roast Focaccia

Ev Olive Oil Butter, 10 Year Old Balsamic, Olive Oil Snow (V)

Tempura Prawns

Sriracha Beurre Blanc, Cucumber, Prawn Oil

Padron Peppers

Yuzu Kosho Aioli, Furikaka (GF)(V)

Marinated Olives

Roasted Garlic, Rosemary (PB)(GF)


All sourced from award-winning 'Cobble Lane cured' traditional British breeds from small farms, cured using continental methods

Napoli Salami

Salami Napoli is made of a mixture of fresh Italian pork, black pepper and spices


Slow cooked fine pork salami flavoured with salt, pepper, mix spices and herbs


Beef topside cured with red wine, herbs and balsamic which gives a refreshing tang


Cured marbled pork collar, matured for 2-3 months, this cut develops a rich flavour


Italian smoked ham made with cured pork leg, with bay and juniper

Charcuterie Board

Selection of all charcuterie with wild garlic flatbread, antipasti & melon

The Chez Board

The WORKS! Charcuterie, cheese and all the accompaniments


All sourced from Toby and Hope who own and run the award-winning Cheese Plate in Buntingford. Working together to bring weird and wonderful cheeses to cheese lovers around the country and beyond.

Ancient Ashmore

Unpasteurised Cows Milk. Natural rind cheddar-style cheese made from British Friesian cows milk and matured for at least a month. A deep, rich satisfying taste that lingers (V)


Pasteurised cow's milk. Tunworth is our own, very British Camembert. A soft white rinded cheese, wonderfully reminiscent of its French cousin. The cheese has a soft, thin and wrinkled rind, a rich and earthy mushroom fragrance, and a long lasting sweet and nutty flavour

Cornish Yarg

Pasteurised Cow's Milk. The edible nettle covering keeps the cheese moist during maturity. It is a beautiful, green/white cheese with a creamy yet crumbly texture. A classic British regional cheese (V)

Smoked Lincolnshire Poacher

Unpasteurised Cows Milk. Traditional Lincolnshire poacher cheese is smoked at a local smokehouse over untreated oak chips. The cheese spends 24 hours in the smokehouse which gives it a rich smokey flavour that compliments the cheese

Mayfield Swiss

Pasteurised Cows Milk. This award winning semi-hard cheese is aged for five to seven months giving it a creamy, sweet, nutty flovour with naturally occurring 'eyes' influenced by the swiss emmental.

Kingcott Blue

Unpasteurised Cow's Milk. This delicious Kentish cheese is made from the milk of Viking Red cows from Denmark & Sweden. the flavour is sweet and tangy, with a lovely springy texture (V)

3 Cheeses

Served with crackers, celery, grapes and homemade chutney

6 Cheeses

Served with crackers, celery, grapes and homemade chutney

48 The High St, Baldock SG7 6BJ
01462 896 180

Open Wednesday – Saturday 4pm – 12pm