Blacklock Soho

The story

Blacklock Soho London Review: A Modern British Chophouse

The chophouse tradition

Blacklock Sohw channels the uncomplicated spirit of London’s historic British cooking while keeping modern standards front and centre. The concept draws its name from vintage irons traditionally used to grill skinny chops, a detail that signals how seriously they treat their meat-first heritage. Every cut traces back to Philp Warren’s family farm in Cornwall, where animals are naturally reared and finished on grass. This direct supply chain removes middlemen and keeps the focus squarely on honest, bone-in portions.

Cuts, sides and shared plates

The menu leans heavily into animal protein, pairing lamb T-bones, pork ribs and bone-in sirloins with supporting dishes that earn just as much attention. Guests frequently order the £27 all in sharing platter, which piles multiple meats onto herb-flecked chargrilled flatbreads. Sweet potatoes sit in an oven for ten hours alongside wood ash, while pre-chop bites like potted meats arrive with sharp kimchi. The nearly legendary gravy arrives in old-fashioned metal boats, tying the whole table together. This approach recently earned the Good Food Guide a solid rating, particularly for their group-friendly Sunday roasts.

The basement room

Down at 24 Great Windmill Street, the dining space sits below street level, a layout that originally housed quite different entertainment venues. Today the room relies on dark wood panelling, worn parquet flooring and heavy timber tables to set a grounded tone. Service moves at a steady pace, often accompanied by a rolling cocktail cart or taps pouring house brews. The environment stays deliberately unpretentious, matching the straightforward ethos of their British meat kitchen.