Beef, Lamb and Pork, this is not a place for vegetarians.
Cooked over Charcoal and using the irons to press the meat, it doesn't get much simpler than that. When you let the quality of the meat do most of the talking then there is not much left to do.
"go for the "All in"
My advice for Blacklock is to make sure you get there early. The reason being is that the good chops run out quickly. On the night we visited, they ran out of Beef short rib, Beef Porterhouse and Barnsley Lamb chop by 8:30pm. The restaurant was packed and already their more popular pieces gone.
" on top of the flatbread, which had collected all of the juices of the meats."
The premise of "All in" implies that each person would get all the chops on the menu. We ordered four, therefore four times every chop on the menu. However, this is not the case. Instead you are given four chops per person and this is from the selection. Therefore you may miss out on your favourite one.
We felt slightly deceived by the wording and let the waiter know. They were kind enough to give us another portion and from here we were all able to sample each chop. The lamb chops were my preferred chops. The extra charred taste and juiciness shone through. The pork belly was great too as were they all. Well seasoned, crispy when needed and meaty the rest of the time. By keeping it simple, with the fat left on too, made sure all flavours were incorporated.
Blacklock is a good place for simple food and good chops. My advice would be to ignore the pre chop bites and just choose four to five chops and maybe treat yourself to a bigger one too.
Perfect: "waiter, can I order please?"