For most carnivores there’s no greater gift than a bucketload of gravy and Blacklock is the gift that keeps on giving.
Both starters and mains come doused in the good stuff, and in case you’re hungry for more there are various options on the side too. It’s a sort of utopia for meat-lovers. The up-beat vibe lends itself to starting with a cocktail, and if we may be so bold, we’d advise against the mocktails in favour of their far-superior alcohol-spiked cousins.
Things start with an alarmingly paled plate of ‘pre-chop bites’ which are crackers topped with chopped chicken and horseradish, egg and anchovy, and cheese and pickle. While they look like they belong in an exhibition of 80s food, they have an intensity of flavour that brings them bang up to date. A swift reminder about not judging a book by its cover. And anyway, they’re sort of sweet in their nostalgic way.
The pig’s head on toast is a starter that will stay with you long after it’s finished. Wonderfully fatty, slow cooked meat, bright pickled chillies and a whole jug of rich gravy poured over the top ensures no scrap is left behind. Mains bring beautifully cooked steak with that all-important salty crust and slightly less exciting skinny pork chops. Nothing more gravy can’t fix. The beef dripping chips are perfect companions too, as is the smoky charred gem with rich anchovy drippings. Everywhere you look at Blacklock the team has tried to distil and intensify flavour for plates that demand to be scraped clean. It might not be one for plant-based eaters but if you’re going to eat meat, this is how to do it. Everything is carefully sourced and expertly handled, giving the produce its proper dues.
Cosy, wood-panelled walls and low lighting bring a bit of theatre, and the fun staff are a constant throughout to ensure everyone’s part of the party.