A much-acclaimed chophouse has announced it will open its next site in Birmingham this autumn.

London-born Blacklock, which describes itself as ‘championing the chophouse and all its traditions’, will transform the ground floor of St Philip’s House into a 100-seat restaurant and bar.

This will mark the seventh restaurant in the Blacklock portfolio and just the second opening outside of London, following its launch in Manchester last year.

Founded by ex-lawyer Gordon Ker in a Soho basement in 2015, the business’s focus on sustainability has earned it B Corp status — a certification that a business meets high standards of social and environmental performance. A big part of this is ensuring that the whole animal is used and no cuts go to waste.

Since its launch, Blacklock has worked closely with award-winning family farmers and butchers Philip and Ian Warren in Cornwall. However, it does say that it will be looking to work with Midlands suppliers to add more local produce to the menu, too.

Ker said: “10 years on from that shoestring conversion of an old Soho basement, we’re very excited to be embarking on the restoration of one of the most beautiful buildings in Birmingham.

“The city’s vibrant culture and thriving local food scene has meant we’ve always wanted to call it home. We’ve looked high and low for the perfect spot and St Philip’s House has such a rich history with plenty of stories to tell. We’re looking forward to bringing it back to life, becoming part of the local community and filling the restaurant with plenty of happy guests.”

The Blacklock menu features a wide variety of steaks, skinny chops and ‘big chops’. The team’s white chocolate cheesecake, which is dolloped onto plates until you ‘say when’ has also become something of a hit with diners.

Blacklock Birmingham is set to open this autumn.