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As an affordable on-trend eatery with great food worth talking about, this cool basement chophouse is manna for West End diners on the prowl. Blacklock’s incognito street entrance adds to the allure, although it won’t prepare you for the rocking basement room that’s full to bursting with a garrulous young crowd. Vintage Blacklock foundry irons are used to press pork, lamb and beef chops on the charcoal grill, which also lends its smoky flavours to daily specials such as maple-cured bacon. Best of all is the menu’s all-in sharing option, which sees the day’s ‘skinny chops’ piled onto strips of toasted flatbread to catch the juices, with sides ranging from beef-dripping chips to courgettes with Doddington cheese. Cocktails start at a fiver, otherwise pick from a clutch of British beers and wines on tap. You can make a reservation (although Blacklock favours walk-ins), while the sought-after Sunday roast gets booked up months in advance.
It is forgiven that there is a day all you want to do is eat meat, big chunks of it. What do you do? Find a place that serves a pile high of meat. And ta-da, you will soon find yourself arriving at Blacklock in Soho. Set up by a chap called Gordon Ker, an ex-Hawksmoor staff. Blacklock must know their meats, right?The menu is rather simple, after all Blacklock is specialised in "skinny chops". With an all-in option that includes pre-chop bites, all the cut of chops piled on charcoal-grilled flat bread and a side each for a mere of £20 per person. It's a no brainer. All cocktails are £5, the temptation to...
More from ivy eats again. »
Blacklock.One of the new trendy restaurants serving chops. So trendy that they lacked a well displayed sign to their underground lair in Soho. I must have walked back and forth in front of this little door countless times while I was frantically trying to contact my friends who were inside. When I engaged in microscopic scrutiny of the doors, I saw a handwritten piece of paper with the words “Blacklock” scrawled over it. Success at last...
More from Quiet eating »
The pure beauty of the chop should never be underestimated. Amongst all this (undeniably justified) chatter about steak, the majestic chop has passed by almost unnoticed. No longer! Thanks to Blacklock on Great Windmill St in Soho, chops are well and truly back in the game and crikey they are fabulous...
More from The Little Brown Book »
Despite only opening a couple of weeks ago, the queues are already forming up the stairs and down the street for this buzzy basement brothel hangout from Hawksmoor alumni. They aren't taking reservations at the moment, but this should be changing fairly soon. The wait in the bar flies by when there is wine on tap and £5 cocktails, including a cracking Aperol Negroni and "Grandma's Spiked Lemonade". You can even get yourself a £45 bottled cocktail for the table if you know you are in for the long haul. A short but interesting beer list struggles to compete on prices...
More from Matt The List »
Opened by ex-chef Gordon Ker from Covent Garden’s Hawksmoor Seven Dials, one of the newest ventures to the area is Blacklock which focuses entirely on chops; pork, beef and lamb if you want to be more specific.Previously an illegal strip joint, Blacklock’s interior is far from what it used to be with it’s simple wooden furnishings and exposed ceilings and when entering at 6pm on a Wednesday evening did feel a little bare...
More from Ramblings of a Food Addict »
As a little payday treat I decided to take the other half to dinner and I thought Blacklock would be the perfect ‘man dinner’. I kept it a surprise and once we arrived I knew I’d got it bang on. There is a nice short menu with snacks to start, stacks of different chops, interesting sides or the ‘All In’ for £20. Basically a bit of everything and a taste of all the chops. We went for the ‘All In’, of course.You can choose two sides – all of them looked interesting but we went for the whole roasted sweet potato, which I think they roast for 10 hours (!) and the chicory, courgette and stilton. That vegetable...
More from Review of Blacklock, Soho »
Meat. It’s all about meat. Not life (well, sometimes) but in this unassuming basement on the Piccadilly side of Soho it is most definitely all about meat.I remember when Blacklock launched early this year, to a flurry of social media activity from the most respected food bloggers and Instagram stars. Although the hype has died down (a bit, not completely) they’re still always busy and for good reason. I’ve been a few times and this is a kind of mash-up of the various visits...
More from Feeding Franklin | Welcome to the greedy business of feeding Franklin »
So, it turns out Blacklock is not the kind of place to take your in-laws, not matter how much they might love meat. We waltzed in on a Saturday night at about 7:30 and got a table straight away. Had we left it much later that would have been more difficult but it didn’t get to queue-down-the-road territory, at least, not while we were there.Their gimmick is simple – pay £20 ‘all-in’ and you get a selection of their canapes, an assortment of the different ‘chops’ they have that night on a plate and a side of your choice each. You can also choose to have one of the special chops if you want (written down the...
More from Gingle lists everything »
My friend and I had originally planned to have sushi for lunch but after a particularly heavy night, he decided he needed something a little bit more substantial and a little bit less fishy. So off we went to Blacklock, the perfect meaty remedy to a Saturday morning hangover. Sensibly, my friend ordered the nettle lemonade and, since cocktails were only a fiver and I was suffering no such pain, I settled with a nettle gimlet. We both went all in, which meant a choice of pre chop bites (filthy ham and cheese and pickle for us) and a selection of pork, beef and lamb chops. I really liked the cheese and pickle pre bite;...
More from Half a Slice of Toast »
Hi, my name is Sam and I am a carnivore. I love meat, I crave meat and if it’s barbecued then even better.Blacklock is named after the American foundry that produces the irons the restaurant uses to finish off the meat that has been started over a charcoal grill. From three Hawksmoor alumni, you just know the quality of the product is going to be excellent. Rounding up our friends, Kellie and Tim, we set a date for our meat feast of epic proportions...
More from The Square 8211; Sam The Food Fan »
Apart from a temporary painted sign, it’s undistinguishable as a restaurant and we nearly walk right past it. He reassures us that they are open for business and so we sidle past the wet paint, safe in the knowledge that below is a reputable restaurant and not a titty-bar swindle; I’m with my girlfriend after all.Through the soon-to-be-replaced front door we go, down into a spacious vault of all things current in restaurant design: upscaled furniture, exposed brickwork, industrial lighting and unfinished wood – the usual suspects of any independent Soho start-up. But this is done with sincerity, with insights...
More from COVERS & CAPERS »
Social media – for those of us who follow lots of London fooderati – was filled with photos of plates piled high with grilled meat when Blacklock opened its doors in the heart of Soho last February. Mounds of beef, lamb and pork chops cooked on a charcoal grill and served over bread that soaks up the meat juices.Despite my best intentions, I never managed a visit last year. Starting a new job last spring – based outside of London and a pig of a commute – put a bit of a brake on my central London dining experiences. But lately I’ve been keen to make up for lost time. And meat is at the top of my list.Blacklock,...
More from Kavey Eats »
I was beyond excited that my friends wanted to gather at Blacklock in Soho, but wait for it a former underground brothel. Vegetarians turn your head away now, Blacklock is known for one thing. They’re piled up meat chuck on a plate in the name of chops and if you love chops this place for you.Located in Great Windmill Street opened by Gordon Ker, who use to work for Hawksmoor. It is named after the antique irons they use to press the meat. On the menu, you have skinny, big chops or steak sandwich. You can sling some cocktails for a fiver served on a little cart.
More from The Food Connoisseur »
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