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"Chops arrived, chops were demolished. The all-in platters appeared on pieces of oily, meat juice-soaked flatbread, which were utterly delicious... Blacklock is Hawksmoor with a twist of the Hacienda." Grace Dent,
Evening Standard
"Serious meat, with the oink and bleat of the farmyard, and splendid ribbons of fire-crisp fat." Tom Parker Bowles,
The Mail on Sunday
"It was the best juiciest, best seasoned, tenderest, plateful of meat i’ve had in ages." Giles Coren,
The Times
"That bit of flatbread under the chops? Goodness me, it's stunning – just the right side of burnt and oozing with meat juices." Lisa Markwell,
The Independent
"The chops taste like those I've had in Turkey, I can say no better." Jay Rayner,
The Guardian
"The chops are absolutely stunning." Chris Pople,
Cheese and Biscuits
"But what of the sides? Oh, the glorious, glorious sides." Lizzie Mabbot,
Lizzie Eats London & ChinaTown Kitchen