For Chef Vassilios Holiasmenos, The Blockman is more than just a steakhouse – it’s a tribute to the craft of butchery and the timeless skill of the Blockman. Having grown up in steakhouses, he wanted to showcase and respect this tradition, ensuring every cut is handled with precision and passion.

At the heart of it all, it’s always about the meat, he says. This philosophy is reflected in every element of The Blockman, from the meticulous sourcing of premium beef to the expert butchery done in-house. He believes that being a Blockman is a skill that stands the test of time, a craft that has been practiced for centuries and deserves to be celebrated.

His choice to cook over charcoal was an intentional nod to something primal – an ancient way of cooking that connects fire, meat, and craftsmanship. There’s something raw and authentic about open-flame cooking, he explains, which is why The Blockman’s kitchen revolves around beautifully crafted charcoal grills, allowing the natural flavours of the meat to shine.

While trends and techniques may evolve, Chef Vassilios remains dedicated to what matters most – the quality, respect, and tradition behind every cut of meat. The Blockman is a reflection of that philosophy, where every meal is a tribute to the time-honoured skill of butchery and the enduring love of a great steak.