Burakku Rokku Sōhō

An eye opener for those of distinction since the 1920’s. Gin, lemon and orange marmalade.

Our beefed up take on the morning-after classic. Vodka, lemon, tomato juice, spices, beef jus and a hint of smoke.

Winner of the Blacklock AXIA cocktail competition. AXIA Mastiha, mezcal, pineapple, herbs, green pepper chili — fresh, smoky, and lightly spiced.

Creamy on sourdough

Pickled chillies and Blacklock Gravy

With Soldiers for mopping

Served with all the Sunday Roast trimmings - meat-free of course.

Arriving to the table bubbling like Mt. Vesuvius.

A hearty nod to cosier times ahead.

If one yorkie won’t suffice or you can’t get enough of the carrots!

Ask our team about today’s native breed, cooked to perfection and served with all the traditional trimmings. Cut door-stop thick for one, or perfect to share.

This is for you, dear sharers. A heady mix of Beef, Lamb and Pork Roasts with all of the above trimmings.

Quality, civility and cleanliness. The Chophouse was born in London in the 1690s and swiftly established itself at the beating heart of towns and cities up and down the land serving a variety of different cuts of meat attached to the bone, for want of additional flavour, known as chops. Beefsteaks, mutton chops and loins of pork were pared with potatoes, rarebits and good ale. Reliable and honest, the Chophouse was a welcoming home for all, whether languid lunches, high business or family feasts before the rise of Beefsteak houses saw their prominence decline. Blacklock champions the chophouse and all its traditions, unpretentious and familiar and above else, open to all.

Purpose over profit. We love running restaurants. It’s our passion. But we’re equally dedicated to being a company that has a positive impact more widely. For us, that starts with our people - be a great place to work and great restaurants should (with a bit of luck) follow - but also extends to how we look after our suppliers, communities and the planet. We’re proud to be a certified B Corp. We’re far from perfect, but hopefully, we’re on the right path to being a force for good and always looking to get better every day.

We use the whole animal to make something of everything. Philip and Ian Warren care for the Blacklock herds in Cornwall. Each one raised sustainably living long, happy lives on beautiful moors grazing on lush Cornish grass. We use the whole animal to make something of everything and increase sustainability just as nature intended. This means we farm less intensively in a regenerative way that is Climate Positive, minimising waste and ensuring the highest quality.

A trip to Blacklock wouldn’t be complete without a visit from the cocktail trolley. The cocktail trolley itself began from distinctly sober traditions in the early 1900s as housewives made afternoon tea and cake on their ‘house-carts’. That all changed with the end of the Prohibition era, when the ban on alcohol sales was lifted making way for the roaring 20s where sharp suits, excess and pomp were the order of the day and liquor replaced tea on trolleys up and down the US. Later the cocktail trolley hit its heyday in the Mad Men era of the 60s where an afternoon liver in your Manhattan office between meetings on 5th Avenue was not just condoned but encouraged. We would have gone well then so it’s always felt special to wheel the trolley over and stir down a Negroni tableside in our crystal-cut tumblers.

Our take on the nostalgic classic served tableside with a loving “say when” approach just like Granny used to.

Hearty warming we add a glug of brandy for an extra cuddle in a bowl. Served with a choice of custard or ice cream.

Have a chat with one of our team for today’s flavours.

A delicious, low alcohol, gently sparkling semi-sweet wine with flavours of wild strawberry, raspberry and cherry.

straight up. Our subtle take on the classic adds rum with cold brew and maraschino cherry to soften the walk home.

(off the booze). Three Spirit Social Elixir, coffee maraschino cherry. All the kick with no impact on the morning after, depending what else you do.

Monbazillac, France 2022. A team favourite, dare we say even better over vanilla ice cream.

Jerez, Spain 2018. A golden honeyed sweet wine that’s the perfect way to end a hearty meal.

Our Pip to Peel philosophy uses the last drop of every fruit to bring the Amalfi Coast to Blacklock courtesy of a couple of our own Italian stallions.

Selection made tableside off the Cocktail Trolley.

A double cheeseburger Blacklocked with onions caramelised in a healthy glug of vermouth.

Our take on the classic “Steak-On-White” with a mustard kick, first served at Louis’ Lunch in New Haven in 1895.

Trimmings from our morning butchery, fuelled by a hearty stout. A handful made a day so catch them while they’re hot.

An eye opener for those of distinction since the 1920’s. Gin, lemon and orange marmalade.

Our beefed up take on the morning-after classic. Vodka, lemon, tomato juice, spices, beef jus and a hint of smoke.

Winner of the Blacklock AXIA cocktail competition. AXIA Mastiha, mezcal, pineapple, herbs, green pepper & chili — fresh, smoky, and lightly spiced.

Creamy on sourdough

Pickled chillies and Blacklock Gravy

With Soldiers for mopping

Served with all the Sunday Roast trimmings - meat-free of course.

Arriving to the table bubbling like Mt. Vesuvius.

A hearty nod to cosier times ahead.

If one yorkie won’t suffice or you can’t get enough of the carrots!

Ask our team about today’s native breed, cooked to perfection and served with all the traditional trimmings. Cut door-stop thick for one, or perfect to share.

This is for you, dear sharers. A heady mix of Beef, Lamb and Pork Roasts with all of the above trimmings.

Quality, civility and cleanliness. The Chophouse was born in London in the 1690s and swiftly established itself at the beating heart of towns and cities up and down the land serving a variety of different cuts of meat attached to the bone, for want of additional flavour, known as chops. Beefsteaks, mutton chops and loins of pork were pared with potatoes, rarebits and good ale. Reliable and honest, the Chophouse was a welcoming home for all, whether languid lunches, high business or family feasts before the rise of Beefsteak houses saw their prominence decline. Blacklock champions the chophouse and all its traditions, unpretentious and familiar and above else, open to all.

Purpose over profit. We love running restaurants. It’s our passion. But we’re equally dedicated to being a company that has a positive impact more widely. For us, that starts with our people - be a great place to work and great restaurants should (with a bit of luck) follow - but also extends to how we look after our suppliers, communities and the planet. We’re proud to be a certified B Corp. We’re far from perfect, but hopefully, we’re on the right path to being a force for good and always looking to get better every day.

We use the whole animal to make something of everything. Philip and Ian Warren care for the Blacklock herds in Cornwall. Each one raised sustainably living long, happy lives on beautiful moors grazing on lush Cornish grass. We use the whole animal to make something of everything and increase sustainability just as nature intended. This means we farm less intensively in a regenerative way that is Climate Positive, minimising waste and ensuring the highest quality.

A trip to Blacklock wouldn’t be complete without a visit from the cocktail trolley. The cocktail trolley itself began from distinctly sober traditions in the early 1900s as housewives made afternoon tea and cake on their ‘house-carts’. That all changed with the end of the Prohibition era, when the ban on alcohol sales was lifted making way for the roaring 20s where sharp suits, excess and pomp were the order of the day and liquor replaced tea on trolleys up and down the US. Later the cocktail trolley hit its heyday in the Mad Men era of the 60s where an afternoon liver in your Manhattan office between meetings on 5th Avenue was not just condoned but encouraged. We would have gone well then so it’s always felt special to wheel the trolley over and stir down a Negroni tableside in our crystal-cut tumblers.

Our take on the nostalgic classic served tableside with a loving “say when” approach just like Granny used to.

Hearty & warming we add a glug of brandy for an extra cuddle in a bowl. Served with a choice of custard or ice cream.

Have a chat with one of our team for today’s flavours.

A delicious, low alcohol, gently sparkling semi-sweet wine with flavours of wild strawberry, raspberry and cherry.

straight up. Our subtle take on the classic adds rum with cold brew and maraschino cherry to soften the walk home.

(off the booze). Three Spirit Social Elixir, coffee & maraschino cherry. All the kick with no impact on the morning after, depending what else you do.

Monbazillac, France 2022. A team favourite, dare we say even better over vanilla ice cream.

Jerez, Spain 2018. A golden honeyed sweet wine that’s the perfect way to end a hearty meal.

Our Pip to Peel philosophy uses the last drop of every fruit to bring the Amalfi Coast to Blacklock courtesy of a couple of our own Italian stallions.

Selection made tableside off the Cocktail Trolley.

A double cheeseburger Blacklocked with onions caramelised in a healthy glug of vermouth.

Our take on the classic “Steak-On-White” with a mustard kick, first served at Louis’ Lunch in New Haven in 1895.

Trimmings from our morning butchery, fuelled by a hearty stout. A handful made a day so catch them while they’re hot.

See pillars for sizes

per 100g

per 100g

per 100g

An eye opener for those of distinction since the 1920’s. Gin, lemon and orange marmalade.

Our beefed up take on the morning-after classic. Vodka, lemon, tomato juice, spices, beef jus and a hint of smoke.

New kid on the block. AXIA Mastiha, mezcal, pineapple, herbs, green pepper & chili – fresh, smoky, and lightly spiced.

Creamy on sourdough

Pickled chillies and Blacklock Gravy

With Soldiers for mopping

Served with all the Sunday Roast trimmings - meat-free of course.

Arriving to the table bubbling like Mt. Vesuvius.

Meltingly tender and gloriously comforting.

If one yorkie won’t suffice or you can’t get enough of the carrots!

Ask our team about today’s native breed, cooked to perfection and served with all the traditional trimmings. Cut door-stop thick for one, or perfect to share.

This is for you, dear sharers. A heady mix of Beef, Lamb and Pork Roasts with all of the above trimmings.

Our take on the nostalgic classic served tableside with a loving “say when” approach just like Granny used to.

A quintessentially British crumble with a healthy dollop of ice cream or custard.

Have a chat with one of our team for today’s flavours.

A delicious, low alcohol, gently sparkling semi-sweet wine with flavours of wild strawberry, raspberry and cherry.

straight up. Our subtle take on the classic adds rum with cold brew and maraschino cherry to soften the walk home.

(off the booze). Three Spirit Social Elixir, coffee & maraschino cherry. All the kick with no impact on the morning after, depending what else you do.

Monbazillac, France 2022. A team favourite, dare we say even better over vanilla ice cream.

Jerez, Spain 2018. A golden honeyed sweet wine that’s the perfect way to end a hearty meal.

Our Pip to Peel philosophy uses the last drop of every fruit to bring the Amalfi Coast to Blacklock courtesy of a couple of our own Italian stallions.

Selection made tableside off the Cocktail Trolley.