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, of course, bring 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 tableside, straight from the dish with a friendly “say when” approach to portion size. Ask nicely and you might just be left with the tray.
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.
Founded by former lawyer Gordon Ker, Blacklock was born in a basement in Soho in 2015 and has just celebrated its 10th birthday. Quality produce and exceptional value, teamed with a brilliant experience for all, are at the forefront of Blacklock’s mission. Their sustainably sourced meat comes from award-winning Cornish family farmers and butchers Philip and Ian Warren.
This decade-long relationship with sustainable, regenerative farming and a no-waste approach to every facet of the business helped earn them B Corp certification in 2023. Blacklock is excited to collaborate with new suppliers to champion the best local produce in the Midlands, which will play starring roles in brand-new dishes and drinks to be introduced to the Birmingham menu.
Founder, Gordon 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 has 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.”
Beyond restaurants, Blacklock strives to be a fantastic employer and a great place to work. It has been recognised as one of the Top 100 Best Companies to work for in the UK for the last two years and is looking forward to building a team filled with passionate people in Birmingham.
Blacklock Birmingham will open in Autumn ‘25 at 4, St Philip’s Place, Birmingham B3 2SL. For more information and to be the first to hear about opening plans, sign up here.
