Blacklock has arrived in Birmingham, bringing its signature chophouse style to the Colmore Business District. Located on St Philip’s Place in the ground floor of a former Victorian vicarage overlooking Cathedral Square, the new site marks the group’s first opening outside London since its Manchester launch. With space for around 100 diners, it delivers everything Blacklock is known for — hearty, expertly cooked meat, a relaxed sense of occasion and warm, unpretentious service.
Founded by Gordon Ker, Blacklock built its reputation on whole-animal butchery and charcoal-grilled chops sourced from Cornwall-based farmers and butchers Philip and Ian Warren. That same approach continues in Birmingham, with a menu built around dry-aged steaks, slow-cooked joints and sharing plates served straight from the grill. The team’s signature “All In” option features a mix of beef, pork and lamb chops, laid over flatbreads to catch the juices and served with a line-up of classic sides.
Sundays are a major part of the offer, with whole joints of meat roasted over open coals, carved to order and served with all the expected trimmings — Yorkshire puddings, duck fat potatoes, seasonal veg and Blacklock’s signature gravy, which takes over a week to prepare. The format is generous and sociable, with big portions and relaxed pacing that encourage diners to settle in.
Drinks include a focused list of cocktails built around zero-waste principles, wines on tap and a range of beers and ciders, including a few brewed in-house. Desserts are short and sweet, with the standout being Granny’s white chocolate cheesecake, served directly from the dish at the table with a “say when” attitude to portion size.
With a strong local team, an accessible menu and a willingness to work with regional suppliers, Blacklock Birmingham feels like a natural extension of the brand. It is a welcome new addition to the city’s food scene, offering big flavour in a setting that balances quality with charm.