Industry News: Bloc+ is celebrating 25 years as an independent venue

Bloc+ is celebrating 25 years as an independent venue in Glasgow, marking a milestone for one of the city’s longest running and most recognisable grassroots bar, kitchen, and live music spaces.

 Since opening its doors, BLOC+ has built a reputation as a cornerstone of Glasgow’s independent scene, also steadily earning recognition across Europe as one of the city’s must visit spots. Combining affordable food, free live music and club nights, and an inclusive, no-frills atmosphere that has remained consistent in a rapidly changing hospitality landscape.

Over the past two and a half decades, the venue has become known for its high-volume, high-energy kitchen, serving a mix of meat and vegan street food alongside a constantly evolving menu of creative specials. Its approach — accessible, experimental, and often deliberately unconventional — has earned it a loyal following across the city and beyond.

As part of its 25-year celebrations, BLOC+ is also marking the return of former head chef Andy Neilson, whose previous tenure helped define the kitchen’s reputation for bold, irreverent dishes. Andy first gained wider recognition after winning Come Dine With Me: The Professionals in Glasgow, where he showcased a menu that blurred the lines between comfort food and experimentation — including plantbased wings, unconventional street food hybrids, and desserts with a twist. His time at BLOC+ became synonymous with “anything goes” specials — including cult favourites like the turkey dinosaur burger — and a style that combined humour with serious technical ability.

After leaving the venue three years ago, Andy has now returned to the kitchen, bringing with him a renewed focus on creative specials, cross-over dishes, and both vegan and meat-led menus. The return signals a new chapter for BLOC+, while staying true to what has made it a staple of Glasgow nightlife for 25 years.

With Andy back in the kitchen, the venue is set to reintroduce the kind of unexpected, high-impact specials that have historically driven both footfall and online attention.

Andy Neilson, Head Chef: “25 years as an independent venue in Glasgow isn’t something we take lightly. The city’s changed a lot, but we’ve always tried to keep things accessible with cheap food, free live music, and a safe space for everyone.”