Blacklock Gets a Little (Bigger) Brother

February 8, 2017

Blacklock started life with a bang a couple of years ago, taking over an old brothel in Soho to create their underground chop mecca with cocktails for a fiver and wine flowing on tap. Since then they’ve tried to stick to one thing – serve the best meat this country has to offer for a snip of the price elsewhere.

Gordon and the team love a site with a bit of history, so when they were asked what they thought of an old electricity substation in the basement of a Grade II listed building located on what was once home to one of the oldest (Medieval) meat markets in the city, they jumped at the chance.

Thanks to their award-winning farmer and butcher, Philip Warren, the city will see some great new cuts and even starters added to the mix, alongside the classic and much-loved All In chops and Meaty bread. Think 6th rib eye, aged rump cap, Maple bacon chop and a Smoked and roasted chicken for two swimming in house sauce with Yorkshire pancakes to mop up the juices. 

Blacklock are going slightly bigger in the City (with 100 covers plus the bar), and will also be taking reservations for lunch and dinner everyday. They are due to open on 20 March.