Baron Bigod Fondue by Snape Maltings’ Executive Chef Norman Ball

Photo of Norman Ball head chef at Snape Maltings

Snape Maltings is one of Suffolk’s most iconic attractions, popular with locals and tourists alike. Set in a stunning location on the bank of the River Alde, this beautiful heritage site, with its converted Victorian buildings, is home to independent shops and galleries, wonderful places to eat, and several performance venues – including the world-famous Snape Maltings Concert Hall.

Executive Chef Norman Ball shares with us his favourite Baron Bigod recipe, perfect for this time of year.

Baron Bigod Fondue

Serves 4 people


  • 1 tsp oil
  • 1 garlic bulb
  • 350ml of white wine
  • 1 shallot, finely chopped
  • 200g of Mature Cheddar, finely grated
  • 300g Baron Bigod, diced
  • Sourdough to serve 


  • Preheat an oven to 180°C. Roll the garlic bulb in oil with a pinch of salt then wrap in tin foil and roast in the oven for 1 hour
  • When the garlic is soft and caramelised. Squeeze the soft cloves out into a thick bottomed pan, ensuring there is no skin.
  • Add the chopped shallot and white wine to the pan and bring to the boil.
  • Slowly start whisking in the cheddar cheese, little by little, until melted into a nice smooth sauce.
  • Then add 250g of diced Baron Bigod and slowly stir through, saving some to garnish on top.
  • Taste and season with salt and pepper.
  • Serve with crusty bread to dip in, I suggest Harvey and Co. Bakery, Tide Mill Tang sourdough and maybe some cured meats from Sunday Charcuterie which work really well with this.