Chop Bloc launch party
Chelmsford’s newest restaurant opened at the end of January. Promising decent steaks and burgers, their website happily boasts about being passionate about meat.
So far every review I’ve seen of the new place has been overwhelmingly positive.
The restaurant, which took over all three floors of the old Field and Trek building and the old ELC shop in Grays Inn Yard (next to Nandos), was announced in mid-2014 and has had an estimated £2m thrown into the redevelopment.
The concept is a joint venture between chef and consultant John Benson-Smith - whose name you may recognise as a judge from Masterchef a few years back - and Steve and Dave Patten, two local meat industry professional brothers. Spending time in the USA to research steak restaurants out there, the brothers hope to offer something slightly different to the usual fare at British steak houses.
Their menu focusses on nine cuts of steak made from Hereford prime beef, they champion the fact that their meat is aged on site and the venue itself also houses the Bloc Bar - a cocktail bar with space for 75 people.
I have long championed Miller and Carter as the best steak in the area, and although the Rare Cow in Writtle often has good reviews, I’ve been left disappointed in two visits there.
Chop Bloc have their official launch night this week, and I’ve been lucky enough to be invited along.
Hopefully the restaurant, which is far more conveniently placed in the city centre than any of its steak house rivals, lives up to it’s impressive starting reputation.
Their official website is at. Look out for the review coming here soon.