Blacklock brings the chop to Birmingham

Blacklock is set to open a new restaurant in Birmingham’s St Philip’s Place this autumn.

The venue will occupy the ground floor of St Philip’s House, a Victorian building that once housed the Cathedral’s Vicar and will feature a 100-seat restaurant and bar.

Blacklock was founded in 2015 by former lawyer Gordon Ker, starting in a Soho basement and recently marking its 10th anniversary.

Ker said: “10 years on from that shoestring conversion of an old Soho basement, we’re very excited to be embarking on the restoration of one of the most beautiful buildings in Birmingham. The city’s vibrant culture and thriving local food scene have meant we’ve always wanted to call it home.

“We’ve looked high and low for the perfect spot and St Philip’s House has such a rich history with plenty of stories to tell and we’re looking forward to bringing it back to life, becoming part of the local community and filling the restaurant with plenty of happy guests.”

Known for its take on the traditional British chophouse, Blacklock focuses on meat and a whole-animal approach.

The menu will include a range of cuts, from chops cooked under scorching irons to dry-aged steaks prepared over charcoal.

Signature-sharing dishes, such as the All In platter piled with beef, pork, and lamb chops, will also be available.

The restaurant will bring its well-known Sunday Roast to Birmingham, with joints of beef, lamb, and pork served alongside Yorkshire puddings, duck fat potatoes, seasonal vegetables, and its signature gravy.

Drinks will include cocktails made using a zero-waste philosophy, wines on tap, and a selection of beers and ciders, including Blacklock’s brews.