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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


Hokkaido Milk Bread

Caramelised Onion Miso Butter

Beetroot Macarons

Goats Cheese, Wasabi (GF)

Langoustine Arancini

Saffron Aioli, Chorizo Crisps

Pork Scratching's

Apple & Black Pudding Ketchup (GF)

The Main Event

Small Plates

Pressed Lamb Shoulder

Carrot Puree, Harissa, Molasses, Lamb Fat Confit Carrot, Dukkah, Lamb Jus (GF)

Mushroom Gyozas

Aubergine, Kale, Black Garlic, Mushroom Veloute, Gochujang Oil (VGA)

Tartiflette Doughnuts

Bacon, Reblouchon, Confit Onions, Onion Puree


Broccoli Puree, XO Butter, Pork Crackling, Furikake (GF)

Shio Koji Steak

Miso Mushroom Puree, Shoestring Potato, Pickled Mushroom, Sansho Peppercorn Sauce (GF)

Chicken Satay

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

Duck Fat 'Chips'

Duck Fat Potato Rosti, Truffle Mayo, Parmesan (GF)

BBQ Tikka Monkfish

Prawn Coconut Sauce, Samphire & Crab Bhaji (GF)

Seasonal Greens

Edamame, Hispi Cabbage, Tenderstem , Samphire, Nori Seaweed Butter (VGA) (GF)

Ox Cheek 'Bourguignon'

Onion Puree, Pancetta Crumb, Beef Fat Mushroom, Kale, Beef Jus (GFA)

Cauliflower Cheese Croquettes

Old Winchester, Black Garlic, Toasted Yeast, Cauliflower Puree (V)

Duck Tacos

Cabbage Ketchup, Chipotle Orange Mayo, Pickled Cabbage (GF)

Crab Croquettes

Tarragon, Tomato 'Nduja Jam, Lemon Puree, Pickled Fennel

Pork Belly

Korean BBQ, Gochujang Mayo, Burnt Apple Puree, Pickled Mooli, Pork Crackling (GF)

Venison Tartare

Salt Baked Beetroot, Pickled Beetroot, Smoked Buttermilk, Dill, Horseradish Sorbet (GF)

BBQ Hispi Cabbage

Squash Puree, Miso Maple Butter, Walnut Gremolata, Crispy Sage (V) (GF)

Truffle Mac 'N' Cheese

Brie, Confit Egg Yolk, Fresh Truffle (V)

Chicken & Ham Pie

Confit Leek, Mushroom Puree, Madeira Chicken Jus, Truffle


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

Fennel Salami

Fresh and clean fennel fragrance, rounded out with a little red wine and garlic


Cured with herbs, balsamic and red wine, which give a refreshing tang


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

Charcuterie Board

Selection of all charcuterie with flatbread, olives & pickles

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.

Truffle Manchego

Pasteurised, Ewes Milk. One of the leading cheesemakers in the Valencian region. A truffled version of their award winning manchego, smooth and bouncy texture.

Baron Bigod

Unpasterised cows milk. Baron Bigod is a stunning Brie-style cheese, with a rich, full, earthy flavour and a lingering finish. It's made by Jonny Crickmore from the milk of his own herd of Montbeliarde cows in Suffolk


Pasteurised, cows milk. A semi soft blue veined cheese. Matured in caves for at least three months, the cheese is wrapped in maple or chesnut leaves and has a strong, spicy flavour


unpasterised cows milk. A sweet, nutty, creamy cheese washed with pure water from the river Aare, with lots of character even when still young. Playful on the palate, reminding you of fresh meadows in Spring, accompanied by a light buttery taste

Old Winchester

Pasturised cows milk. This Gouda style cheese aged for 20 months, is caramelised, smoky and crystalline crunches (V)

Godminster Smoked

Pasterised cows milk. Award-winningly smooth and creamy vintage cheddar, cold-smoked over sustainable oak chippings for an incredibly rich depth of smoky flavour (V)

3 Cheeses

Served with crackers, celery, grapes and Mrs B's homemade chutney

6 Cheeses

Served with crackers, celery, grapes and Mrs B's homemade chutney

A Sweet End


Chocolate Fondant

Sherry Cream, Raisin, Cocoa Nib Tuile, Espresso Ice Cream

Passionfruit Pavlova

Black Sesame, Meringue, White Chocolate & Yuzu Cremaux, Passionfruit Curd

Sticky Toffee Pudding

Miso & Bourbon Butterscotch Sauce, Parsnip Vanilla Ice Cream

Apple Crumb-Brulee

Calvados Creme Brulee, Apple Puree, Stem Ginger, Blackberry, Ginger Crumble

Fine Dining Without The Formality

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

Open 6pm – Late, Wednesdays to Saturdays