Blacklock City is one of four restaurants for the brand, which has its eyes on B Corp status. This was Blacklock's second offering after a hugely popular inaugral opening, and follows in the mould of its successful sibling sites.
As ever, high-quality meat is at the centre of the menu, as is a commitment from owner Gordon Ker and his team to use the whole animal across their dishes. This manifests in lesser-known cuts finding their place at the table – think things like Denver and Tri-tip steak. The added bonus? If you choose to plump for a less premium piece of meat the cost is a fraction of the price of classic big-hitters like Fillet or Sirloin.
Starters include dishes like pig’s head on toast with gravy and the ever-popular Cull Yaw crumpets. Mains are focused primarily on ribs and steaks, with the former section giving diners the choice of pork, lamb or beef skinny chops while the latter includes Rub Cap and Sixth Rib Eye. Unexpectedly, vegetarians are also catered for via mains like barbecued halloumi and coal roasted celeriac with pickled sultanas. Sides complete things with the choice of crowd-pleasers like beef dripping chips, seasonal slaw or the house gravy.
Come Sunday you’ll find the award-winning Sunday roast on the menu. Diners are given the choice of 55-day aged beef rump, Cornish lamb leg or Middlewhite pork loin served with all the trimmings (which crucially includes some very, very good gravy). A nostalgic nod to great British puds is realised in a giant ice cream sundae that was made for a photo opportunity.
Recognising its responsibility to building a more sustainable future for restaurants, Blacklock has made a commitment to attaining B Corp status. Efforts include planting a tree for every diner that eats in the restaurant as well as donating money to a homeless charity for young people for every cocktail bought.