The Butchers Block

Here at The Butchers Block Restaurant, we place a great importance on the quality of food and drink. Whether it’s a quick bite to refuel or a meeting over dinner, we recognise that meal times should offer quality, choice and flexibility. The emphasis is on our local steaks as well as cooking tasty food that is fresh and seasonal, using ingredients that are grown or supplied locally. Our head chef Stephen Newton is very passionate about steaks and has exclusive usage of Maplesale Farm (Brinkworth) where Black Aberdeen Angus are grass fed across 150 acres. The meat is dry-aged for 28 days to bring out the full concentration of flavour, then cut in house. This enables us to have various cuts and weights to suit our customer’s individual tastes. We also use other local beef from Sudeley Farm (Cotswolds) and Berrywood Farm (Wroughton), this gives us the opportunity to have beef from breeds such as Hereford, Dexter’s and Limousin.