From the moment I walked in, I knew this place was going to be something different. It’s not just a steakhouse, it’s a bold, flavour packed celebration of meat, Italian heritage and the joy of eating together.

The first thing that hits you at The Butcher’s Block is the quality. Dario Cecchini is a world renowned butcher from Tuscany, and you can see his influence in every element, from the dry aged cuts and marbled ribeyes to the rustic presentation and big, generous platters.

The selection is phenomenal: aged porterhouse, tomahawk steaks, prime rib, all carved and served in the centre of the table for everyone to enjoy. It’s proper sharing food, hands on, hearty and absolutely delicious.

For me, it’s all about the balance. You get those deep, smoky flavours from the grill, paired with simple, traditional sides, roasted potatoes, fresh vegetables, sharp sauces to cut through the richness. It’s the sort of food that’s big in flavour but still really thoughtful and refined.

Of course, the meat is the star, but it’s not the only thing worth shouting about. The starters are next level too. One of my favourites is the truffle beef carpaccio, delicate slices of rare beef, finished with truffle oil, sea salt and a touch of lemon. Simple, elegant, and packed with flavour.

There’s also charcuterie, cheeses, house made pickles, all designed for sharing, for grazing, for enjoying at your own pace. That’s the beauty of this place. You’re not rushed, you’re not overfed, you’re invited to savour every moment.

I love food that brings people together, and that’s exactly what The Butcher’s Block does. It’s lively, generous and full of character. The kind of place where you pour another glass of wine, pass around the sides, and dive into something delicious with the people you’re travelling with.

The energy in the room, the theatrical element of the carving, the buzz of conversation, it all adds up to a really memorable night.

Whether you’re a steak lover, a meat enthusiast, or just someone who appreciates food done properly, this one’s for you.

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