Blacklock Soho

Blacklock Soho opened in 2015 on Great Windmill Street, the first site from founder Gordon Ker and the start of a growing London group. The basement room keeps things simple and cheerful, with counters for walk-ins, tables for bookings, and staff who move at pace. The draw is wood-fired lamb chops, beef and pork cooked over charcoal, crisp skinny chops, sharing steaks, proper sides and house cocktails. On Sundays the kitchen switches to its signature Sunday roast, hanging whole joints over open coals and serving them with the trimmings. It suits a quick pre-theatre bite, an unhurried dinner or a catch-up that runs long, with clear allergen notes and fair pricing on core cuts.

The menu has been refined since launch, built on old-school chophouse roots. The fire, the irons and the butchery keep flavour consistent from plate to plate. Blacklock publishes its policies, takes reliable reservations and holds B Corp certification. There's well-kept beer, smart wines, sharp sauces and a team that explains cuts and cooking clearly, the kind of place that works on a Tuesday as well as a Saturday.