The 95-cover restaurant will launch in a former Victorian warehouse - formerly the Rivington Bar & Grill - this September, serving the same popular dishes as are on the menus at its City and Soho sites alongside an extended drinking food offering.
A 30-cover bar area will serve the likes of Yorkshire puddings with black pudding and gravy; Welsh rarebit nuggets; and lamb scratchings.
The main menu will feature meat from Cornish butcher Philip Warren, cooked over charcoal with a Blacklock Foundry iron. Prices are reasonable, starting at £4 each for ‘skinny chops’ including beef rump; lamb T-bone; and pork belly.
Signature side dishes available will include beef dripping chips; 10 hour ash-roasted sweet potato; charred courgettes with chicory and stilton; and heritage tomato salad.
A cocktail menu has been designed in collaboration with New York cocktail bar Slowly Shirley, and will be exclusive to the Shoreditch site. The restaurant will continue to offer its £5 cocktails, alongside wines and beers.
“We’re really excited to bring Blacklock to Shoreditch in such an iconic East London spot, “ says founder and former lawyer Gordon Ker.
“We’ve wanted to focus on the bar and food that goes well after a few drinks for a while but have never had the space and with Shoreditch it felt like the right time. It’s always important to us to add something special to the area so it’s great to be collaborating with the guys at Slowly Shirley to bring something new to Blacklock and to Shoreditch.”
The new restaurant will be the third in the Blacklock group, following Blacklock Soho which opened on the site of a former brothel in Great Windmill Street in 2015, and Blacklock City which launched on Philpot Lane in 2017.
Blacklock’s first site in Soho made the top 100 at Big Hospitality's sister print publication Restaurant magazine’s National Restaurant Awards, and is well loved by critics, described by Grace Dent as “Hawksmoor with a twist of the Hacienda” in the Evening Standard.