Welcome to Block&Barrel – a contemporary casual dining steak and gourmet burger restaurant in the heart of Haverfordwest, Pembrokeshire. We are local and we like to eat local. In 2015 our butcher shop won the prestigious award of Best Butcher in Wales, and since then the business has gone from strength to strength. Our dream has always been to open our own restaurant, selling the best quality meat Wales has to offer at great value prices for local people in our hometown. We focus on the experience - the casual atmosphere of a local pub coupled with deliciously fresh local food. We collaborate with local craft brewers for our exquisite beers and to add a little something special to our sauces and toppings.
Welcome to Block&Barrel – a contemporary casual dining steak and gourmet burger restaurant in the heart of Haverfordwest.Discover Menu
Our meat is all sourced from our own local family butchers in Camarthen. Ensuring the freshest quality.
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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.
A glass of Despacito, Malbec. This delicious, medium bodied red is the perfect accompaniment to Sirloin.
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.
Woolamia, Shiraz or Casa Paulita, Merlot from our range of reds will taste delicious when paired with a Rump steak.
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.
Cabernet Sauvignon, Red Bordeaux, Merlot.
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 more as this allows the fat to melt into the steak.
A bottle of the Appassimento ‘Gold Release’ Ca’Vittoria. This soft, fleshy, sweet red perfectly complements a Ribeye’s rich flavour.
Crosscut from the forward section of the short loin on a steer's middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired.
Vina Padilla, Crianza Rioja. This intense dark Spanish red perfectly compliments the T-bone's flavours.