Chop Bloc

01245 860 070

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Grays Brewery Yard, Springfield Road, Chelmsford, CM2 6QR

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Bloc Bar


Welcome to Chop Bloc. We're housed in an 18th century former brewer's building bringing you three floors of exceptional steaks and burgers, including our very own Bloc Bar upstairs serving the finest cocktails in town.

We're passionate about meat and have learnt about all aspects of the farm-to-fork process. We've trained with the best, tasted the best and now we're bringing the very best in steak and burgers to Chelmsford.

Open Mon-Fri 12 - 10:30
Open Sat-Sun 10 - 11:00

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Events at
Chop Bloc

Three levels and our own cocktail bar with dance floor. Whatever the event, we can do it in style.

Ground Floor - seating for up to 50 people with dedicated staff members & easy access to the terrace.

Middle Floor - 100 seated, 140 standing in two separate linked rooms, one of which can accommodate a band or DJ.

Dining room 1

Seating: 60 | Standing: 80

Dining room 2

Seating: 40 | Standing: 60

Top Floor - seat up to 80 people between the dining room and Bloc Bar or 120 standing.

Dining room 1

Seating: 40 | Standing: 60

Main Bar

Seating: 40 | Standing: 60

Our Food


It's A Tough Job...

We travelled vast distances across the USA to seek out and consume the most awesome and lip-smackingly good burgers - a long and arduous adventure!

An Epiphany

After the meat sweats subsided, we came round to realise that the secret to a truly great burger is not only in using the best beef; in fact the real secret is in the cooking...

We use the original 1940s American smash burger technique - smashing the meat on the griddle and forming the patty as it cooks, ensuring a crispy outer shell which seals in the super-tasty, juicy beef.

All of our burgers are made from matured whole chucks, ground in-house and “smashed” on the grill. Served in an artisan brioche bun with sliced lettuce, onion, tomato and Monterey Jack cheese.


Our Food

Prime Beef

Hereford Prime Beef

All our steaks are sourced from Hereford cattle.

Hereford cattle live on farms here in the UK. They graze freely on grass on farms that adhere to strict animal welfare practices.

The Hereford is one of the UK's oldest native beef breeds, originating in the County of Herefordshire in the mid 1700s. Hereford cattle reared in the traditional way produce quality beef that is naturally marbled, succulent and full of flavour.

Our Food


Love me Tender

We source premium‑grade grass‑fed Hereford beef, which is internationally renowned for its natural flavour, tenderness and succulence. All cattle are reared happily in the British countryside.

There'll be no cutting corners at Chop Bloc, as all of our meat is aged on site and sliced to order by our chefs who are expertly trained to butcher meat in-house.

The Grass Really Is Greener

Herefords raised on grass produce an excellent 'marbled' beef that is higher in the essential fatty acid omega‑3 and is full of flavour.


At Chop Bloc, our experienced chefs take the time to cut all steaks straight from the primal. You choose the cut, sold by the gram, and we'll work our magic in the Josper grill.

The hardest working muscle. Excellent flavour and matured until it's tender. This is the butchers' choice, best cooked medium rare.
The rump cap which is roasted whole and thinly sliced. Great flavour.
A great balance of tenderness and flavour. A good fat covering and well marbled steak, best cooked medium rare.
Two steaks in one from the bone‑in loin, dry‑aged on the bone; fillet and sirloin separated by the T‑bone. Best cooked medium rare.
Wing Rib
From the loin, where the sirloin meets the ribeye. Great balance of flavour and tenderness.
The laziest muscle of the animal. Incredibly tender, very lean and best cooked medium rare. The most tender cut.
The head of the fillet. Roasted whole and sliced to share. Beautifully tender and perfect cooked medium rare.
The boneless rib steak, which is well marbled with a central pocket of fat to give a rich beef flavour. Best cooked medium to allow the fat to render. If you prefer your meat well done, the ribeye is the best choice.
Bone in rib
The fore rib of beef. A bone‑in ribeye steak dry‑aged on the bone to develop an incredible flavour. Best cooked medium to allow the fat to render and big enough to share.
We grind whole chucks in house using specialist equipment to produce the juiciest burgers. We use chucks due to their meat to fat ratio (80:20) which give our burgers an amazing flavour.

The whole chucks are butchered by hand by our chefs and ground three times using our state of the art machinery. Our patties are ground in a low friction environment, retaining the protein structures giving the tastiest, juiciest burgers around. We only use 100% beef chucks. All we add is salt before they are smashed on the grill!
Pick a cut
Click on an area to learn more about the cuts that we offer at Chop Bloc



For additional availability, or to reserve larger tables please call us on 01245 860070

Chop Bloc

Grays Brewery Yard, Springfield Road, Chelmsford CM2 6QR

01245 860 070

Opening Times:

Mon-Fri 12 - 10:30
Sat-Sun 10 - 11:00

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