I was lucky enough to be invited down to review the well-established Blacklock steakhouse which holds it’s dominant reputation in the London food scene. I had previously eaten there just once, but this time I wanted to go ‘all in’. If it’s mid-week, generally I like to eat cleaner and stick to a vegan diet but this evening was the perfect time to break the rules.
The Blacklock Menu
From the moment we sat down, I knew this was going to be an evening to remember as the waiters guided us through the menu with ease, confidently suggesting their most popular seasonal ingredients. At Blacklock, the ambiance is dark, warm, and mysterious – just right for that Thursday post work feast with a cheeky bottle of red, something I’d forgotten existed until the lockdown restrictions eased.
There’s no way you can visit the famous Blacklock chophouse and do half measures, so we decided to go for the sharing board – aptly named on their menu ‘All In’. This choice includes a selection of their finest meats. Cuts of beef, pork, and lamb skinny chops piled high on charcoal-grilled flatbreads sat on top of a chopping board for full effect.
The side accompaniments leave your mouth watering too. We decided on sides of barbecued baby gems, anchovy drippings, heritage tomato salad, and the famous beef dripping chips. Wow, these were unreal and pair dangerously well with the beef dripping sauce. Is beef dripping on beef dripping? Why not?
Backlock Steakhouse: Commitment to Quality
It’s clear that Blacklock really care about the ingredients they source and you can taste the quality throughout their entire menu. They source their ingredients from across the UK, with particular emphasis on suppliers from Devon and Cornwall.
I’d have to say that the service at Blacklock chophouse really completes the steakhouse experience. They’ve become such a well established player over the years, with owner Gordon Ker first opening the branch back in 2014 supported by initial investment from the Founders at Hawksmoor. There’s clear influence and their impressive knowledge demonstrates their commitment to training and expertise.
We were debating over the wine list (red of course). Fortunately, we were offered a wine taster flight to help us decide. A resounding winner was the Tempranillo Familia Bastila (Alceo) from Spain (2019), which mirrored the rich qualities from a Malbec which was the perfect accompaniment for our meat platter.
The finale was desert although, honestly, there was barely enough room. However, top marks to Blacklock for their creatively homemade cheesecake, presented inside a large ovenproof dish. Paired with fresh fruits and strawberries – the cheesecake was out of this world. Soft and creamy with the perfect crunchy base. The creamy whipped topping, was just divine – we couldn’t help but finish it all.
I can’t wait to return to Blacklock next time and sample the rest of the menu. 8.8/10 from myself and the Eating in London team.
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✔️ Overall Rating – 8.8/10
🌿 Vegetarian and vegan available.
👨🍳 Our Expert @imjamesbellis