Blacklock is to open its fifth restaurant this spring, nestled in a standalone warehouse under the railway tracks in the North Dock of Canary Wharf.
It will bring all the usual 'Chop Love' to the heart of London’s financial district. At 4,000 square feet and with 120 covers, a 10 metre bar and outdoor terrace, this will be Blacklock’s biggest restaurant yet.
Having steadily grown from the original restaurant in Soho eight years ago (2015), to then opening City (2017), Shreditch (2018) and Covent Garden (2022), an emphasis on incredible quality, exceptional value and most of all, heaps of fun, has always been at the core of everything Blacklock stands for.
At Canary Wharf, guests can expect all-new, never-before-seen dishes on the menu including Blacklock’s first ever Bar Food menu for its largest seated bar yet (think Pig’s Head nuggets; Lamb scratchings; and other meaty treats).
As ever, guests will find all the usual Blacklock favourites including Cull Yaw crumpet; All In; Steaks using the whole animal; and London’s most decadent White chocolate cheesecake, served tableside with a “say when” approach to portion control.
With Butcher Price Mondays, where Blacklock’s selection of Big Chops are served at the same price you find them at your local butcher, and its famed Sunday Roast, “Almost as good as Mum's”, the week always starts and finishes with a bang.
Maintaining the much-loved Blacklock character, and in contrast to the surrounding skyscrapers, fans of the existing restaurants will also enjoy the familiarity of Blacklock Canary Wharf’s style. Having scoured antique markets for reclaimed treasures, walls will be adorned with reclaimed panelling from HMS Ark Royal which docked at Canary Wharf while pillars are chalked up with a list of the Chops of the Day, and drinks poured from vintage cocktail trolleys tableside.
As ever, Blacklock will partner with Cornwall-based, family-run Philip Warren Butchers who have been sourcing the UK’s finest meat for Blacklock since day one using a regenerative farming approach to breed only the best native and rare breed grass-fed animals.
Philip and Ian Warren care for the Blacklock herds, with each animal raised sustainably and living a long, happy life on the Cornish moors, just as nature intended. Unique cuts such as the sixth rib eye, rump cap and Denver steaks make use of the whole animal and offer guests the same quality at a snip of the price while ensuring no part of the animal is wasted.
2023 is also the year that Blacklock will continue its journey to achieving B Corp status. This process started two years ago, and emphasises Blacklock’s commitment to purpose over profit along with a central focus on its team and being a great employer first and foremost.
Founder Gordon Ker said, ”2022 was another tough year to navigate but our team was brilliant and showed immense resilience. We’re all very excited to be looking forward and bringing Blacklock to Canary Wharf.
'We’ve loved this part of town for a long time with its links to Billingsgate, and the old docklands, so when we were asked our thoughts on an old warehouse under the railway tracks, we knew it was the perfect home for Blacklock.
'We can‘t wait to sink our teeth into it, creating many new opportunities for our team and something cool and unique for those who live, work and visit the area.”
