• Chomp began life as a pop up restaurant event at the end of 2012. After that we bought a food truck and took to the streets. The integrity of our food always took precedence and we strove to be the very best we could be. At the end of 2014 we moved in to our first proper bricks and mortar place on St Nicholas Street. We’ve taken inspiration from Kingsdown to Kentucky but we’re proudly independent and proudly Bristol.


  • Steak is steak. Nope. There’s steak, and then there’s steak. As with most things in life, you get what you pay for. Great meat, high heat, plenty of seasoning and time to rest. That’s it. We don’t want to talk ourselves down but the really hard work is done by our farmer and butcher well before we get our hands on the meat. Our beef comes from traditional British breed Aberdeen Angus & Hereford crossed cattle; born, raised, slaughtered, hung and butchered in the West Country. We think provenance is hugely important which is one of the main reasons we chose to work with our butchers Walter Rose & Sons. There are no set rules for how long a piece of beef will take to mature – different beasts, sides, and cuts will need different amounts of time. This is why it is important to treat each piece individually, check it daily and handle it with skill and care. Our steaks are generally cut from pieces that are dry aged for around 20-30 days to achieve optimum flavour and tenderness. The same high grade beef goes in to our hamburger patties that are ground to our specific recipe. We don’t ever freeze any of our beef as we feel that it can have a detrimental effect on both flavour and texture.


  • Red wine is not just a minor supporting act when it comes to steak but a partner of equal standing. We have some rich and complex Malbecs and Pinot Noirs that are both complimentary and rewarding. Bold, powerful, structured and elegant, these fruit driven wines with high acidity, from producers at the very top of their game, bring out the very best in chargrilled beef.


  • When we’re eating hamburgers, we’re drinking beer. There’s a basic symbiosis at work. But as there’s no other hamburger exactly like ours, we decided we needed to create a beer to go with it in perfect harmony. Luckily we’re friends with some very talented brewers. Chomp House Brew is our house beer. It’s brewed by Wiper and True and it’s incredible. We’re currently pouring BATCH #19.
    1. Hops
      Southern Cross,
      Vic Secret
    2. IBUs
    3. ABV
    4. Malts
    5. Brewed
    6. Canned
    7. Yeast


  • “There is no bad whiskey. There are only some whiskeys that aren’t as good as others.”
    – Raymond Chandler.


  • Cooking great hamburgers may be simple, but it’s not easy. Done right, the hamburger is not just a meal, it’s an icon. At Chomp we give hamburgers the respect they deserve. We take them very seriously. But while the flavours should be complex, the theory is not. A hamburger is a sandwich. And like any sandwich, if you can’t pick it up and bite through it in one go then something’s gone wrong. According to the Bristol Good Food Awards, our hamburgers are officially the best in Bristol.
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