Chop Shop Bar & Grill celebrates all things meat, using the very best local produce and wood-fired cooking to enhance the natural flavours of chops, steaks, rotisserie chicken and more.
Following on from the success of Butcher & Catch, which opened in 2017, business partners Liam and Adam decided to opened Chop Shop Bar & Grill in Kelham Island in 2022. The concept was to create a space where the focus was on unadulterated cuts of meat, cooked simply and traditionally over wood fires: the ultimate steak and chop house. They also wanted a space that could deliver a huge range of fantastic beers and wines with scope for larger hospitality events.
The majority of the Chop Shop menu is cooked over wood fires on their traditional Argentinian Asado grill. This cooking method, paired with the very best locally reared meats, delivers an unforgettable flavour which has always been at the heart of great meat cookery. They have a very relaxed environment with emphasis on the social aspect of the dining experience, so much of the menu is geared towards sharing and grazing. This is paired with a fantastic bar area serving a range of wine, beer and cocktails for the perfect evening out.
Locally reared and sourced meats are the star of the show at Chop Shop, which was rather fittingly named after the original steak section of the Butcher & Catch menu. Like its older sister, the restaurant is open plan, creating drinking and dining experiences that perfectly complement each other. The aromas of the food cooking capture the attention of everyone who visits, especially the unmistakable scent of barbecues when the Asado grill is in full swing, and the chickens slowly roasting in the rotisserie oven – a customer favourite – are on display for all to see.
The chefs are inspired to bring out the very best flavour possible from whatever cut of meat they are cooking. It’s about giving the cheapest cuts of meats the attention they deserve, enhancing the natural flavours with subtle yet effective ingredients and cooking methods, and most importantly staying true to yourself when it comes to sourcing the best from the abundance of amazing local meat producers on our doorstep in Sheffield.
A firm favourite with the staff is the amazingly tender slow-cooked BBQ baby back pork ribs, cooked in a Henderson’s Relish barbecue sauce and perfectly accompanied by chorizo mac ‘n’ cheese. Both the ribs and chorizo are from local farmers Moss Valley Fine Meats who have been supplying award-winning pork to both restaurants since day one.
For more ideas about Sheffield scran, look at ‘The Sheffield Cook Book Back For Thirds’
Available from Meze Publishing -£20
