Greys Brewery Yard, Springfield Road, Chelmsford, Essex, CM2 6QR

Steak and grill house Chop Bloc has brought back its brunch menu with a punch. Overseen by Head Chef, Antonio Lopez Rocha, the menu has been developed to showcase the creativity, and diverse nature of brunch.

Whatever you’re in the mood for, chances are Chop Bloc will have it – be it sweet, savoury, eggy or even just meat on a plate.

Steak and eggs is its own section on the menu, and it is definitely what they are best known for. They have the classic selection of cuts – rump, ribeye, sirloin, fillet or T-bone – all served with your preferred style of eggs, house chimichurri sauce and homemade hash browns.

Alternatively, they also have a rump milanesa holstein – tenderised rump steak which is then fried in panko breadcrumbs. The dish is not one for vegetarians that is for sure, as it is essentially a piece of very tender, crisp piece of meat on a plate. This is then topped with a fried egg, anchovies, capers for extra saltines, and a smooth, punchy veal jus.

The brunch brioche is a fantastic take on a breakfast sandwich. Soft, sweet brioche surrounds crispy, salty bacon, sausage, a fried egg with a perfectly runny yolk and crisp homemade hash browns.

Looking for something on the sweeter side? You won’t be disappointed with a stack of blueberry pancakes. These are not on the small side – three or four plate-sized, fluffy, light buttermilk pancakes arrive with a crisp outside. The pancakes are then soaked in sweet, sticky maple syrup and topped with blueberries and a thick dusting of icing sugar that immediately begins to dissolve into the syrup.

Alongside all that food, Chop Bloc has a fantastic selection of breakfast appropriate drinks, from juices to milkshakes and freshly blended smoothies.

There is also, like any brunch menu worth its salt, a great choice of breakfast-appropriate cocktails. Classics such as bloody Marys and bellinis sit side-by-side with salty dogs and my new personal favourite, the breakfast martini. This is a cocktail that really hits the spot, made with gin and local Tiptree marmalade.

On the day we tried them, they had run out of marmalade and substituted it with Tiptree raspberry jam which gave them a nice edge of sourness to complement the sweetness. They also put the leftover cocktail in a little Tiptree jam jar for you served with the drink. Very cute.

Chop Bloc’s brunch did not disappoint. In an ultra-modern steak house setting with the mandatory exposed bricks and steel beams offset with plush leather seating and wooden tables, you can quite easily while the hours, enjoy a tasty cocktail or two, and some delicious food.