Birmingham’s food scene is about to get a serious upgrade. This autumn, Blacklock, a celebrated name in the British chophouse world, will plant its flag in the city center, turning the ground floor of the historic St Philip’s House into a 100-seat haven for meat lovers. Perched on St Philip’s Place with a prime view of Cathedral Square, this Victorian gem—once home to the Cathedral’s Vicar—will soon buzz with the sizzle of charcoal-grilled cuts and the clink of cocktail glasses.
A Fresh Take on a British Classic
Blacklock isn’t your average steakhouse. Since its humble beginnings in a Soho basement in 2015, founded by ex-lawyer Gordon Ker, it’s been redefining the chophouse tradition with a focus on top-tier, sustainably sourced meat. Think chops seared under blazing irons, steaks dry-aged for up to 55 days, and a nose-to-tail philosophy that turns every cut into something special. The menu promises variety, from individual plates to crowd-pleasing sharers like The All In—a towering stack of beef, pork, and lamb chops atop charred flatbreads, soaking up every last drop of juice, paired with a medley of sides.
Sundays will bring their legendary roast, a slow-cooked spectacle featuring whole joints of beef, lamb, and pork, roasted over open coals. Expect all the trimmings: Yorkshire puddings, duck fat potatoes, seasonal veggies, and a gravy so rich it takes a week to craft. Staff will roam the floor, topping up gravy boats until the last drop is gone. And for dessert? Granny’s white chocolate cheesecake, dished out tableside with a playful “say when” approach—don’t be shy, they might just leave you the tray.
Drinks with a Twist
The bar won’t disappoint either. Cocktails follow a “pip-to-peel” ethos, making the most of every ingredient, while wines flow from taps and a lineup of beers and ciders—including Blacklock Brews—rounds out the offerings. It’s a drink menu designed to complement the hearty fare without stealing the show.
A Decade of Grit and Growth
Now celebrating its 10th year, Blacklock has come a long way from its Soho roots. After expanding across London—think City, Shoreditch, Covent Garden, and Canary Wharf—the group ventured north to Manchester in 2024, taking over a former textile factory. Birmingham marks its next big move, driven by a love for the city’s vibrant culture and thriving culinary landscape. “We’ve always wanted to call Birmingham home,” says Ker. “St Philip’s House, with its incredible history, is the perfect spot to bring our vision to life and join this amazing community.”
Sustainability is at the core of Blacklock’s ethos. Their meat comes from Cornish family farmers and butchers Philip and Ian Warren, a partnership spanning a decade that’s helped them earn B Corp status in 2023. This commitment to regenerative farming and zero-waste practices keeps quality high and prices fair. In Birmingham, they’re eager to team up with Midlands producers, promising fresh dishes and drinks exclusive to this location.
More Than Just a Meal
Blacklock isn’t just about food—it’s about people. Named one of the UK’s Top 100 Best Companies to Work For two years running, they’re building a passionate team to bring the St Philip’s House vision to life. When it opens in Autumn 2025 at 4 St Philip’s Place, B3 2SL, expect a space that’s as welcoming as it is delicious.
Want to stay in the loop? Sign up for updates at their website. For a sneak peek at the vibes—and some tasty visuals—check out their Instagram, TikTok, or the image gallery here.
At a Glance
- Where: 4 St Philip’s Place, Birmingham B3 2SL
- When: Autumn 2025
- What: 100-seat chophouse and bar with chops, steaks, roasts, and more
- Info: theblacklock.com
Get ready, Birmingham—Blacklock is bringing the heat, the heart, and a whole lot of flavor to Cathedral Square!
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