BLOK

Fine Dining by Fire in the Heart of South Wales

Nestled within the elegant Lanelay Hall Hotel & Spa in Pontyclun, BLOK offers a refined dining experience that celebrates the art of cooking over fire. Under the guidance of Head Chef James Milward, the restaurant presents a menu that highlights premium meats and locally sourced produce, all prepared with meticulous attention to detail.

Culinary Leadership

Chef James Milward brings a wealth of experience to BLOK, having previously honed his skills at esteemed establishments in the region. His expertise ensures that each dish at BLOK is crafted with precision and creativity.

The menu at BLOK features a selection of expertly prepared meats cooked over open fire, including:

• Dry Aged Sirloin, Rib-Eye or Tomahawk on the bone

These cuts are complemented by a variety of great sauces, such as Café de Paris butter, brown butter béarnaise and green mojo, enhancing the natural flavours of the meats.

BLOK’s interior design combines rich textures and a warm, natural palette to create an inviting atmosphere. The kitchen concept allows diners to witness the culinary craftsmanship firsthand, adding a theatrical element to the dining experience.

BLOK stands as a testament to the harmonious blend of traditional cooking methods and contemporary culinary artistry. For those seeking a memorable dining experience in South Wales, BLOK offers a journey through flavours that are both comforting and innovative.