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EAT DRINK + BE MERRY

All your festive favourites are BACK! Come and enjoy our festive menu today.

autumn menu

OUR BUTCHER'S BLOCK SPECIAL

Our NEW Chateaubriand Sharer - available for a limited time only. Don't miss out on the unique prized cut, deliciously soft, tender and lean. Slow grilled on our charcoal grill and best served medium rare, accompanied by two portions of beef dripping triple-cooked beef dripping chunky chips, garlic mushrooms and garlic spinach. 

DRINKS

JINGLE + MINGLE WITH A DRINK

With premium mixers to suit all tastes, our Bar team is on hand to serve you up the perfect combination. As well as our classic range of cocktails, keep an eye out for our seasonal Cocktail of the Month! 

 

SUNDAY ROAST

SUNDAY ROAST + PERFECT HOSTS

At Bar + Block, we believe there’s only one way to do the Great British Roast - and that’s properly! We never compromise on quality, so our Sunday Roast is the best.

BREAKFAST

ALL YOU CAN EAT BREAKFAST

From just £9.50, you can enjoy our all-you-can-eat Premier Inn Breakfast. Tuck into freshly cooked bacon, fluffy hash browns, eggs as you like them, and more.

We’re open from breakfast ‘til late, serving up quality steaks with none of the traditional steakhouse stuffiness. Our expert chefs hand cut your steak to match your appetite, and you can style your steak exactly how you like it. From classic cuts to more unexpected dishes, we’re on hand to serve up steak perfection. Not forgetting our range of cocktails + drinks, ready for you whatever the occasion.

The Menus

Helping our heroes

Helping our heroes

We want to show our appreciation for our everyday heroes, that’s why we offer a 25% discount off your food bill to our emergency services crews, NHS workers, armed forces and social care wokers.

A generous serving of safety

A generous serving of safety

We can't wait to welcome you back to our restaurants. We've taken extra steps to make sure they're as safe as possible for you, your families and our team members.
 

Rump

Rump

Firm+Flavoursome

As the name suggests, Rump is found towards the rear of the cattle. As the working muscle of the cattle, it has a firmer texture and less fat compared to other steaks, but is without doubt one of the most flavoursome cuts. Due to the lack of fat we recommend it be cooked medium rare.
Ribeye

Ribeye

Rich+succulent

A timeless cut, Ribeye comes, as it suggests, from the cattle’s rib area. It has a wonderfully rich flavour and because it contains soft fat marbling, it is beautifully tender. We think Ribeye is best cooked medium rare or as this allows the fat to melt into the steak, adding to the rich flavour and giving the steak a lovely succulent texure
Fillet

Fillet

Tender+mild

The finest cut, located alongside the Sirloin. This area is rarely used by the cattle, so the Fillet remains extremely tender and has a delicately mild flavour. To retain the cut’s natural tenderness, we’d suggest serving it medium rare and ideally not cooked past medium well.
Sirloin

Sirloin

Tender + full-bodied

The classic ‘Loin’ cut, Sirloin is taken from the upper middle of the cattle. This region isn’t naturally overworked and has a covering layer of fat, so remains beautifully tender. Sirloin is known to be an ‘all-rounder’, cooking well from rare through to well done. We do however recommend it be cooked medium so the fat melts through the meat.
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