After months of bringing our beautiful building back to life, Blacklock Birmingham is starting to feel like a restaurant.
The last bits of lettering have been painted on the walls (thanks, Fran), the room is humming with the sound of our new team finding their feet and, after our first full week of training, what was once a building site is beginning to become a home.
Along the way, we’ve welcomed a few special visitors too. Ian Warren hopped on the train from Cornwall with his butchers in tow, which, of course, meant plenty of opportunity to christen our new grills and taste the glorious meat we’ll soon be serving. Andy from Birmingham Brewing Company also popped by from just down the road, bearing the very first stash of the brand new beer we’ve been working on together, alongside our friends at Harbour—not a bad way to toast what lies ahead!
LET’S SKIP TO THE GOOD STUFF
Now that everyone knows their Pre Chop Bites from their Pigs Head, bookings for our soft launch will open at 12pm on Tuesday 7th April, via our newsletter and on our website.
Soft launch is always a special part of opening our restaurants. It’s the moment we move from theory to real life, gently easing off the handbrake, giving the team the chance to perfect their chop chats in their new home, while smoothing out the natural creases that come with those very first services.
There’ll be a few honest mistakes no doubt, and above all, lots of fun and excitement as we begin to find our rhythm. With your support, patience and (healthy) appetite, we’ve no doubt it will feel like a fully fledged Blacklock in no time.
As ever, availability will be limited, so we’d recommend a finger-on-the-buzzer approach to avoid disappointment. And if you can, please book just one table, so as many of you as possible can join us.
We really can’t wait to show you what we’ve been up to.
Chop Love
Gordon, Victoria and the Blacklock team x