Reservations are now live for Blacklock Canary Wharf – 03.05.23

London’s favourite chophouse will open its largest ever restaurant on Monday 15 May

Reservations are now live for Blacklock Canary Wharf which opens this May in the heart of London’s business district. The news comes following a sell-out soft launch period which sold out in just five minutes. Nestled in a standalone warehouse on the North Dock under the railway tracks right by the waterside, at 4,000 square feet and with 120 covers, this will be Blacklock’s biggest restaurant yet. Founder Gordon Ker and the team are thrilled to be heading to London’s rising restaurant mecca to share all the usual “chop love” and a whole lot more.

Blacklock now has restaurants in Soho (2015), City (2017), Shoreditch (2018) and Covent Garden (2022) with its name becoming synonymous with incredible quality and exceptional value. Blacklock’s long term butcher and farmer, Philip Warren of Launceston, Cornwall will continue to supply the finest grass-fed beef, pork and lamb with chops and steaks taking centre stage on the menu. Blacklock’s award winning and sought after Sunday roast and Butcher Price Mondays, where Big Chops cost the same price as you’d pay at your local butcher, bookend the week in true Blacklock style.

Alongside Blacklock favourites like the All in; Pig’s Head on Toast; and Steaks using the whole animal, an exciting array of never-before-seen dishes will make an appearance with Blacklock’s first bar food menu. Think Pork Scratchings (£3); French Dipped Bone Marrow Buns (£6.50), lightly toasted brioche rolls plump with bone marrow and anchovy served with Blacklock gravy for dipping; and Pigs in Nuggets (£6) using Middlewhite pork collar and black pudding. Continuing the indulgent theme, Crab Rarebit (£8.50), the first seafood dish on any Blacklock menu, sees freshly picked Devon crab covered in Pitchfork Cheddar cheese atop a sourdough crumpet.

Those looking to wet their whistle can do so at Blacklock’s bar (10 covers), where the new dishes will be available alongside a concise cocktail list of classics with a Blacklock twist and unique to Canary Wharf creations like Under the Bridge, a potent yet smooth concoction loosely based on now hazy memories of nights spent in favourite bars in NYC, featuring Havana 3 Rum, Aker British Rosé Aperitif, Creme de Cacao Blanc, Maraschino Liqueur, orange and Angostura Bitters. As ever, the cocktail trolley will make an appearance, rolling around the restaurant, with drinks being made tableside.

Design studio, Other Side, has worked closely with Blacklock to create an interior inspired by the speakeasy bars and restaurants found under the bridges in NYC in keeping with the restaurant’s waterside location under the railway tracks. A palette of the building’s original character, timber panelling and reclaimed furniture combine to provide the typical Blacklock warmth and nostalgia. Subtle local and maritime design references help to create a space that feels as if it’s always been there.

To celebrate the opening, Blacklock will host a burger giveaway outside the new restaurant on 3 May. The first 150 people to turn up at 12pm will receive The Blacklock Burger – a double beef and bone marrow burger generously covered in Ogleshield cheese and Montgomery Cheddar topped with onions caramelised in a healthy glug of Vermouth.

Commenting on the upcoming launch, Gordon Ker commented: ”We’re truly excited to be opening Blacklock in Canary Wharf in what feels like the most Blacklock of buildings underneath the railway tracks and with many of our fabulous team taking the step up into new roles. To open here, alongside other brilliant recent restaurant launches, shows how resilient and hard working the hospitality industry is here in London. Canary Wharf feels like the place to be! We can’t wait to get the chops on the grill, the cocktail trolley rolling and to give the warmest of Blacklock welcomes to old and new friends.”

Blacklock Canary Wharf will open on Monday 15 May and bookings can be made via the website www.theblacklock.com

ENDS

For further information, please contact:

Jess Corrigan or Dom Rowntree
E: blacklock@crabcommunications.com