Our new Autumn/ Winter menu is due to be launched over the next few weeks in all of the Blackhouse restaurants. The new menu dates are:

Tuesday 20th September - Smithfield Bar & Grill, The Hale Grill and The Blackhouse Grill Chester

Tuesday 27th September - Grill on New York Street, The Grill on the Edge and Blackhouse Restaurant & Bar Leeds.

Tuesday 4th October - The Grill on the Alley.

We have some delicious new dishes to offer, plus your favourite pies are back; amoungst them we have the hearty steak and ale pie and a delicious fish pie! To see what's on the new menu for yourself simply go to the menu page.

The Blackhouse Grill, Chester will be holding a Micheal Buble tribute night on 18th August. If you are a Micheal Buble fan and a Blackhouse fan, what more could you ask for? To book your table please call: 01244 400507 or email: chesterpa@blackhouse.uk.com

For more information about the Micheal Buble Act please click here. 

ITV's Dinner Date was aired on TV last night, if you missed it you can watch it again by clicking here.

We are very proud to announce that Living Ventures took the Best Group Restaurant Employer award at the Best Employers in Hospitality Awards 2011 which are run by Caterer.com the online recruitment company.

The awards are the result of surveys undertaken directly of the staff of Businesses who were asked to complete independent online surveys about their employers.

Join The Grill on the Alley for an evening of networking, cheese and wine tasting in aid of The Christie on Thursday 23^rd June.

Upon arrival, a chilled glass of Prosecco, taste fine cheeses from our local suppliers and sip on some highly palatable wines from our cellars.

Ticket £12 - Ticket to include free entry into our grand raffle with £5 from every ticket sold donated directly to The Christie. Places are limited, please email Jenny or call on: 0161 833 3465 to book your ticket.

Registered charity no. 1049751

The Grill on New York Street has had a visit from Gordo at Manchester Confidential, click here to read the review.

Hereford

served with home cut chips or buttered mash potatoes

10oz/ 283g Ribeye   30.00

10oz/ 283g Sirloin   30.00

8oz/ 225g Fillet       35.00

a healthy dose of heritage and distinction is the order of the day as we bring you a rather special breed of cattle that have been carefully hand reared om a bloodline dating back over 110 years. we introduce to you - the hereford.

the popularity of this breed is down to its natural hardiness and its capability to withstand the arctic snows of -nland, endure the heat of argentina and survive the sub tropical zones of northern uruguay. this is truly a world class breed.

the north lakeland farm where these hereford's are reared is the perfect grassy haven for these hardy beasts to thrive. research has in fact proven, that beef produced on a grass diet has a better colour, is high in essential fatty acid omega-3. it also contributes highly to an excellent marbling of fat that when all things considered makes this one of the best and most 　avoursome of beefs available.

BREEDER DETAILS: Farmer John and David Little

Kirsty and Phil, duo presenters of Location Location Location will be filming at the Hale Grill on 5th May from 3pm. The Hale Grill will be the filming location for the home buyers to help them make that all important decision.

This month's featured Steak...

Dexter

the dexter breed originate om south-western ireland, descended om the predominately black cattle of the early celts. the breed owes its modern appearance, name, and qualities to a certain mr dexter who was appointed by lord hawarden of co. tipperary, to oversee the development of this breed. an agricultural report at the time commented that, 'mr dexter had produced his curious breed by selection om the best of the hardy mountain cattle of the area, and to have succeeded to a very high degree.'

the dexter breed is the smallest of the british breeds following their introduction in 1882, however their loin is wide and deep with a well rounded hindquarter. beef of this quality is created by rearing the cattle slowly to an age of 30 months when they are considered in their prime eating state. compare that to some european breeds generally aged to 16 months these chaps get to enjoy an extra 14 months chomping at the grass. the result is beef that is well marbled and is darker in colour. this is one of the reasons for the excellent eating qualities and tenderness of the steak meat. let it be known, that good things do come to those who wait!

served with home cut chips or buttered mash potatoes

10oz/ 283g Ribeye £30

10oz/ 283g Sirloin £30

8oz/ 224g Fillet £35

Farmer C M Graham, Henwick Manor, Henwick, Berkshire

 "There's No Taste Like Home" is a new ITV1 show. Celebrity chef Gino D'Acampo is on a nationwide hunt throughout the UK to celebrate home cooks, and their incredible family heritage dishes.  

Gino will take these unsung family heroes, and their recipes that have been passed down the generations, out of the home and into a professional kitchen.

Together they will serve up their home cooked favourites to paying customers at the Grill on the Edge on Wednesday 27^th April. In a dramatic show climax, Gino will award one of the dishes a coveted place on the restaurant's menu for a month to prove There's No Taste Like Home.

Smithfield Bar and Grill will be opening their doors at 5pm on Saturday 16^th April to ensure you marathon runners get some good carb-loaded grub the evening before your epic challenge! The team at the restaurant have been tweeting to all marathon runners asking for their suggestions of carb-loaded dishes which will be collated and the best suggestions will be put onto a special marathon menu for all to enjoy.

The restaurant is still open to suggestions and the menu will be finalised on Thursday 14^th April, so if you have any favourite carb-loaded dishes that you think your fellow marathon runners will benefit from please email them to: smithfield@blackhouse.uk.com

Why not come along and relax whist we look after you! Book early to avoid disappointment.

Our newest restaurant The Grill on New York Street recently opened to the public with great success, the official opening party was attended by the who's who of Manchester and we have since received a great review written by the Natter, please click here to view.

The Limousin...

This month, we're proud to be serving you with a real classic. The Limousin beef, prime and hand selected from a pure golden-red herd from the north lakes of Cumbria. Free to roam in the Eden valley these cattle have been fed on the plushest of natural grasses the land has to offer.

This in stark contrast to their origins - between central and south west France where they roamed in a rather rain ridden region with harsh climatic conditions and a poor granite soil. It was in these unfavourable conditions that the breed thrived, becoming the countries firm favourite. Known for its muscular build and lean cuts it is regarded as the French 'butchers animal' because of its consistent quality. Don't just take our word for it either, this particular grand slam British breed reigns mighty at the very best agricultural shows across England, Scotland,Wales and Ireland, dominating titles and surpassing the competition. So long as it does, you'll be hearing about it from us!

Served with home cut chips, jacket potato or crushed potatoes

10oz Ribeye £30.00

8oz Fillet £35.00

10oz Sirloin £30.00

We are pleased to announce that our new restaurant; The Grill on New York Street opens to the public today!

The Grill on New York Street is the new kid on the block, a sister restaurant to the ever popular Grill on the Alley which will undoubtedly stamp its own footprint onto Manchester's culinary scene. The carefully selected menu offers a combination of innovation and comfortable old favourites.

This stylish restaurant and bar will provide the perfect setting for a business lunch, a leisurely dinner or simply cocktails after work.

For more informations please click here.

Welsh Black...

the giant of the British breeds.

This month we're enjoying a bit of an encore from one of our favourite breeds - theWelsh Black, from farmer Ernest S. Awre, Guy Hall Farm, Awre, Gloucester. These cows represent one of Britain's most revered native breeds, partly due to the Awre family's work to preserve an authentic BritishWelsh Black bloodline. This breed's formidable reputation has been built on their capability to thrive on marginal and upland grazing areas, where its foraging habit coupled with native hardiness comes into its own.

The steers and heifers are reared slowly so that they develop a wonderful marbling and flavour. Their grazing patch is set in the idyll of the Severn Valley adjoining the banks of the river Severn which during the summer months they oversee at their free will. Come the winter months they're served up a special blend of farmhouse feed including choice grains such as maize, wheat, corn and barley which adds to the meat's natural goodness and superior taste.

10oz Sirloin £30.00

10oz Ribeye £30.00

8oz Fillet £35.00

Served with home cut chips, jacket potato or crushed potatoes.

Aberdeen Angus...

This month's guest steak is Aberdeen Angus from Jonathan Stalker, at Rattern Castle Farm, Sowarby Row near Carlisle. The cattle are fed on lush grasses famed in these parts and their feed is supported by home grown barley enabling Jonathan to keep total control of the feed regime of his cattle.

The Aberdeen Angus breed was developed in the early part of the eighteenth century predominantly from black cattle of North East Scotland known as "doddies and hummies".

These animals can be traced back to the original bull named "Old Jock" who was given the number "1" in the Scottish Herd Book of 1862 when it was founded, Another noticeable animal was "Old Granny" who is said to have produced 29 calves over her 35 year life span. Most Angus cattle in the world can be traced back to these animals. The meat is heavily marbled thanks to the diet which helps deliver the tender flavours unique to this breed.

10oz Ribeye £30.00

10oz Sirloin  £30.00

8oz Fillet      £35.00

Served with home cut chips jacket potato or crushed potatoes.

Blackhouse Presents 'The Best of British'

Each month we select our featured steaks from the best breeds in Britain.

This month's featured steak is...

Red Devon

served with home cut chips, jacket potato or crushed potatoes

This month's guest Steak is the Red Devon unsurprisingly from the South West of England though not exclusively from Devon.

The Breed has a rich red colour, which in turn gives rise to the popular nickname of Devon Ruby or Red Ruby.

A gentle docile grazer, renowned for their foraging ability.

It's more than fair to extol that Red Ruby is a true meat eaters delight. Full beef flavour, excellent marbling, rm

texture and exquisite tenderness. This is all achieved by allowing the cattle to forage freely on the natural, sparse grasses that cover the hills surrounding the farm.

Belted Galloway... 

Don't miss this opportunity to taste a truly rare breed of quality beef. The eponymous Belted Galloway cattle originate from the hills of SouthWest Scotland where they were originally bred as a hardy beast that would thrive outside on poor grazing and marginal land. No prizes why they are so called - the animals have a distinctive white belt across their midriff. A superbly well marbled meat due to its grassy diet.

Your beef is supplied from John & David Little from Cannerhaugh, Renwick, near Penrith who keep a small number of Belted Galloways within their livestock herds and saved these ones just for us.

The Grill on the Alley hit top 10 in the foodie destinations across the nation article in the Sunday Times. Please click on the PDF to view full article.

Hereford Breed...

This month's guest beef is from the Hereford Breed and is sourced from John and David Little a 3rd generation family of farmers from Cannerhaugh, Near Penrith. The Hereford cattle they farm date back over 110 years.

The traits of the breed deliver hardiness and unlike most breeds calves are delivered outside - no wonder they are healthy and hardy little fellows! Indeed the breed thrives in the arctic snows of Finland, the heat of Argentina and the subtropical zones of northern Uruguay - Penrith must be a doddle then!! Hereford beef is acclaimed all over the world for its succulence and flavour and have much in common rather strangely with the famous entertainers at Butlins. That is to say they are very docile and always have red coats!