Blacklock will open a new restaurant on Birmingham’s bustling St Philip’s Place this autumn.
Overlooking Cathedral Square, the restaurant will transform the ground floor of beautiful Victorian building, St Philip’s House, which was once the home of the Cathedral’s Vicar, into a 100-seat restaurant and bar.
Loved for their modern take on the Great British chophouse, Blacklock prides themselves on serving the very best quality meat in the country whilst using the whole animal to make something of everything.
The menu will include a variety of cuts, from chops – cooked to perfection under searing hot irons – to steaks, dry aged for up to 55 days all cooked over charcoal.
Joining their famous chops and steaks; a selection of dishes for sharing which have proven legendary in London and more recently Manchester. The All In, a teetering platter of beef, pork and lamb chops, piled onto charred flatbreads to soak up all the meat juices and served with a selection of sides.
They will also offer their award-winning Sunday Roast, where whole joints of beef, lamb and pork are roasted slowly over open coals, served with Yorkshire puddings, duck fat roasted potatoes, seasonal vegetables, and an unsparing amount of Blacklock gravy (which takes over a week to make!) with members of the team touring the restaurant, topping up gravy boats from midday until it’s gone.
Not forgetting, the restaurant’s now signature dessert, Granny’s white chocolate cheesecake, which is famously served table-side, straight from the dish with a friendly “say when” approach to portion size.
The drinks menu will feature cocktails that follow a pip-to-peel philosophy, an extensive list of wines on tap and a selection of beers and ciders, including their very own Blacklock Brews.