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The much-loved chophouse brings Big Chops, Big Roasts and plenty of chop love to the heart of the city on 20 April 2026
The much-loved chophouse brings Big Chops, Big Roasts and plenty of chop love to the heart of the city on 20 April 2026
The much-loved chophouse brings Big Chops, Big Roasts and plenty of chop love to the heart of the city on 20 April 2026
Blacklock has confirmed it will open the doors to its much-anticipated Birmingham restaurant on Monday 20 April 2026, marking its arrival in the heart of the city at St Philip’s Place. Set within St Philip’s House, the striking Victorian building overlooking Cathedral Square, the new opening will see the ground floor of this historic former vicarage transformed into a lively 100-seat restaurant and bar. From long lunches to decadent dinners and Sunday feasts, Blacklock promises to be a place where incredible quality, generous hospitality and great value come together in a truly memorable setting.
The Birmingham restaurant will bring Blacklock’s signature take on the Great British chophouse to the Midlands, championing exceptional British produce reared by long-term partners, family butchers Philip Warren, and cooked simply over charcoal. The menu will centre on chops and steaks that make use of the whole animal, featuring prime cuts dry-aged for up to 55 days alongside lesser-known steaks that deliver just as much flavour at a snip of the price.
The menu will also feature Blacklock favourites including the much-loved All In, a decadent sharing feast of beef, pork and lamb chops served on charred flatbreads soaking up all the delicious meat juices. Whilst their award-winning Sunday roast, with whole joints slow-roasted over open coals, Yorkshire puddings, duck fat roast potatoes, seasonal vegetables and unsparing amounts of Blacklock gravy sits alongside desserts including the famous Granny’s white chocolate cheesecake served tableside with a knowing and indulgent "say when”approach.
The drinks menu spans seasonal twists on classic cocktails, wines on tap with special bottles tucked away in the cellar for those memorable moments. Beers and ciders, include their very own Blacklock Brews, made in collaboration with local favourite Birmingham Brewing Company.
The Blacklock team is also developing a series of new dishes that will be available exclusively at the Birmingham restaurant, with further details to be revealed in due course.
Blacklock began life in a Soho basement in 2015 and has since grown to include restaurants across London and Manchester. The group celebrated its 10th anniversary last year and remains focussed on delivering remarkable quality, unbeatable value and generous hospitality in beautiful warm spaces.
In 2023, Blacklock achieved B Corp certification, recognising its commitment to regenerative farming, responsible sourcing and a no-waste approach, and has been listed as one of the Best Companies to Work for in the UK for the last three years.
Founder Gordon Ker said:
"We’ve long hoped to bring Blacklock to Birmingham and can’t wait to be opening in such a beautiful and iconic building in the heart of the city. We’re really looking forward to becoming part of the rich local community and building a restaurant, we hope, the city will take to its heart.”
For more information and to be the first to hear about the opening plans including a special soft launch before the official opening, sign up here.
Blacklock Birmingham opens Monday 20 April 2026
St Philip’s House, St Philip’s Place, Birmingham
First launched in a former brothel on Soho's Great Windmill Street in 2015, Blacklock is a group of chophouses serving the highest quality meat and produce alongside positive bill shocks and fabulous hospitality in fun beautifully designed restaurants. Eschewing the stuffy atmosphere and high prices expected of London steakhouses, the group has since expanded, opening Blacklock City in 2017, Blacklock Shoreditch on Rivington Street in 2018, Blacklock Covent Garden in 2022 and Blacklock Canary Wharf in 2023. In 2024, Blacklock opened its first restaurant outside the capital in a former textile factory on Manchester's Peter Street.
The team uses the very best sustainably reared meat from long-term partners, family farmers, and butchers, Philip Warren. By buying the whole animal and finding innovative ways of using even the most obscure cuts, the team can minimise waste and maintain exceptional value for their guests. Founder Gordon Ker is committed to running the restaurants within a social and environmental context. The group obtained B Corp status in 2023, an accreditation that recognises businesses that balance profit with social and environmental performance and has been listed as one of the Best Companies to Work for in the UK for the last three years.
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