Locations with character and history are key when it comes to Gordon and the Blacklock team. Their first restaurant is a housed in a former Soho brothel and now, their second restaurant will be opening in an old electricity substation in the basement of a Grade II listed building. Which just so happens to sit on the site of one of the oldest Medieval meat markets in the city.
Obviously, the meat on site is going to be much better now than the meat on offer back in the Medieval period – as you’d expect. They’ve been in close talks with their award-winning farmer and butcher, Philip Warren to bring in new cuts and even starters. You’ll find the much loved All in Chops and Meaty Bread as well as 6th rib eye aged rump cap, maple bacon chop and smoked and roasted chicken for two with Yorkshire pancakes to mop up all the sauces.
Cocktails are still only a fiver, but because they are some sort of cocktail god they’ve gone and made the cocktail list bigger. There’s also wine by the litre or, if it’s a school night and you have to set an alarm, on tap.
This younger brother Blacklock is also bigger, with over 100 covers and no queues – yep you can actually reserve a table, no need to wait outside or leave work early to try and grab a table quickly. Hurrah.
Blacklock: Opens 20th March 2017, 13 Philpot Lane, Eastcheap, City of London EC3M 1DE, www.theblacklock.com