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Main 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


Bread & Butter

Carbonara Butter, Milk Bread

Beetroot Macarons

Goats Cheese, Basil (GF)(V)

Prawn Toast

Sriracha Aioli, Avocado, Furikake

Stuffed Padron Peppers

Jalapeno Cheese Custard (GFA)(V)

The Main Event

Small Plates

Lamb Shoulder

Wild Garlic, Quail Egg, Crispy Anchovy, BBQ Lettuce, Lamb Fat Caesar mayo (GFA)

Egg 'N' Soldiers

Asparagus, 65° Egg Yolk, Truffle, Brown Butter Crumb (GFA)(V)

Salt & Pepper Squid

Sichuan Pepper Aioli, Squid Ink, Sping Onion

Beef Fillet Carpaccio

Truffle Mayo, Pickled Asparagus, Shimji, Crispy Shallots, Ponzu, Truffle (GFA)

Chicken Satay

Pickled Cucumber, Smoked Peanut Brumb, Nam Pla Caramel, Satay Sauce (GFA)

18 Hour Dauphinoise Chips

Truffle mayo, Parmesan (GF)(V)

Sea Bass

Samphire & Crab Bhaji, Sweet Potato Puree, Makhani Butter Sauce, Lime Caviar

Seasonal Greens

Tahini Miso Butter, Brown Butter Crumb (GFA)(VGA)


Tomato & Pickled Strawberry Salad, Avocado, Jalapeno Salsa Verde, Flat Bread (GFA)(VGA)

Mushroom Gyozas

Black Garlic, Pickled Asparagus, Shimeji, Crispy Noodles, Mushroom Dashi Broth (VG)

Crispy Chilli Beef

Carrot Puree, Sesame, Pickled Carrot, Black Rice Vinegar Glaze

Duck Spring Roll Tart

Cucumber, Spring Onion Emulsion, Plum Ketchup, Sake Caviar, Duck Jus

Crab Crumpet

Crab & Mango Salad, Pickled Cucumber, Brown Crab Chilli Butter, Katsu Mayo, Chicken Crumb

Ox Cheek Barbacoa

Sweetcorn Puree, Burnt Corn Salsa, Chorizo, Jalapeno Salsa Verde, Beef Chicarron (GF)

Pork Belly

Sweet & Sour Sauce, Pineapple Salsa, Spring Onion Mayo, Pineapple Ketchup (GF)

BBQ Koji Scallops

Cauliflower, Apple, Truffle, Yuzu & White Miso Veloute (GF)

Buttermilk Fried Cauliflower

Pomegranate, Bombay Mix, Coconut Sriracha, Curry Leaf Aioli

Thai Chalk Stream Trout

Squid Ink Cracker, Avocado, Cucumber, Lemongrass Granita, Coconut Buttermilk (GFA)


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

A Sweet End


Chocolate Mousse

Orange Gel, Cocolate Soil, Chocolate Tuile, Yoghurt Sorbet

Strawberry Tart

Yuzu Curd, Pickled Strawberries, Strawberry & Basil Ice Cream, Strawberry Meringue Shards

Basque Honey Cheesecake

Caramelised Peach, Amaretti Crumb, Honey Tuile, Fennel Pollen

Coconut Parfait

Pineapple Gel, Caramelised White Chocolate, Pinapple Rum Sorbet, pandan Leaf Tuile

Fine Dining Without The Formality

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

Open 6pm – Late, Wednesdays to Saturdays