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British steakhouse · Soho · London
Blacklock Soho
A herd on Cornish fields, steaks dry-aged up to 55 days and chops pressed with old cast irons, in the Soho basement where Blacklock began.
OpenNot yet visited · facts from 13 sourcesNo paid rankings
By Inès Vacher · Steakpedia editorial voice · Who writes
Why go
Blacklock starts from one herd. Its menu says Philip Warren looks after the Blacklock cattle on Cornish fields, that the steaks are dry-aged for up to 55 days, and that the kitchen uses the whole animal, which is why the list runs from a £16 Denver to bone-in cuts sold by weight. Soho is the original: it opened on Feb. 16, 2015 in a basement on Great Windmill Street, with about 60 seats, as a chophouse, a format the house traces to the 1690s. The menu keeps a short price ladder: single chops at £8, the sharing "All In" at £28 a head, and, every Monday, the big chops at butcher's prices.
What to order
- All In, for two or more
- Sixth rib-eye
- Porterhouse or prime rib, Big Chops
Not published: breed, grade, price.
01What to order
- All In, for two or more£28 a head on the September 2026 menu: pre-chop bites, then beef, pork and lamb chops piled on charcoal-grilled flatbreads, with a side each.
- Sixth rib-eye£24 on the same menu; the menu gives no weight.
- Porterhouse or prime rib, Big Chops£11 per 100 g / 3.5 oz, sold "door-stop-thick" to share; on Mondays the house sells them at £8 per 100 g / 3.5 oz.
- Lamb cutlet, lamb T-bone, pork loin or pork rib£8 per chop, grilled pink and pressed with the vintage Blacklock irons.
- Sunday roast: 55-day aged beef rump£27, roasted over open coals and English oak, with Yorkshire pudding and gravy.
- Beef dripping chips£5, like every side on the list.
02The beef
The animal comes first, but the menu says only part of it. Philip Warren "looks after the Blacklock herd" on Cornish fields; the Sunday sirloin special is from "today's native breed". The weekday menu names no breed and does not say whether the cattle are grass-fed or grain-finished. Aging is stated: steaks are dry-aged for up to 55 days, and on Sundays the beef rump is aged 55 days, the lamb leg 28 days and the pork loin 21 days. Cuts on the September 2026 list: Denver £16, bavette £18, rump cap £20, sirloin £22, sixth rib-eye £24, Blacklock fillet £25, plus butcher's cuts by weight. The number: 55 days.
03The fire
The chops are grilled over charcoal and pressed with antique cast irons from the Blacklock foundry, which gave the restaurant its name; Restaurant Online placed the foundry in Tennessee, and Hot Dinners dated the irons to the 1800s. The flatbreads under the All In are charcoal-grilled, and the Sunday joints are roasted "over open coals and English oak".
04The story
Gordon Ker, a lawyer who had worked on a deal with Hawksmoor's founders, took a job as a Hawksmoor waiter while he planned Blacklock, Restaurant Online reported in 2018. The Soho site had a soft launch from Feb. 12 to 14, 2015 and opened on Feb. 16; at launch, chops cost from £4.50 and the All In £20 a head. The house says the basement was once a brothel and the Le Reims club. Blacklock then opened in the City (2017), Shoreditch (2018), Covent Garden (2022), Canary Wharf (2023), Manchester and Birmingham, and became a B Corp in 2023, per The Caterer.
05The practical
Basement, 24 Great Windmill Street, Soho, W1D 7LG, near Piccadilly Circus. Monday to Friday 12:00–15:00 and 17:00–22:30; Saturday 12:00–22:30; Sunday 11:45–20:00. Phone +44 20 3441 6996; some tables are kept for walk-ins, and groups of 8 to 10 book by email. The basement restaurant has no elevator. A discretionary 12.5% service charge is added to the bill.
- Address
- Basement, 24 Great Windmill Street, Soho, London W1D 7LG
- Phone
- +44 20 3441 6996
- Website
- theblacklock.com
- Directions
- Google Maps ↗
How long is the beef aged at Blacklock?
The menu says the steaks are dry-aged for up to 55 days; the Sunday beef rump is aged 55 days.
Where does Blacklock's meat come from?
The menu says Philip Warren looks after the Blacklock herd on Cornish fields; the weekday menu does not name a breed.
What is the All In at Blacklock?
A sharing menu at £28 a head (two or more, September 2026): pre-chop bites, then beef, pork and lamb chops on charcoal-grilled flatbreads, with a side each.
When is Butcher Price Monday?
Every Monday, lunch and dinner: the big chops (porterhouse, prime rib, bone-in sirloin, lamb rump) cost £8 per 100 g / 3.5 oz.
06In London’s selections
07Sources
thenudge.com · manchestersfinest.com · thegoodfoodguide.co.uk · opentable.co.uk · theblacklock.com · theblacklock.com · hot-dinners.com · theblacklock.com · theblacklock.com · hot-dinners.com · restaurantonline.co.uk · thecaterer.com · thenudge.com
Last verified Oct. 29, 2026.
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