Posts

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Valentine’s Day

I LOVE you more than steak, or do I? Show your true love or a friend just how much they mean to you with our 2 course set menu for two and free-flowing prosecco or beer for £45 per person (available Monday 14th February) Maximum reservation duration 90 minutes BOOK NOW For bookings please click […]

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New Year’s Eve

STAYING IN? THAT’S SO LAST YEAR 2021 New Year’s Eve – the night we need to celebrate hard (because we couldn’t last year)! Get in early doors to grab all your Blackhouse favourites with our special menu, glass of fizz and live music throughout the evening. Table bookings are available from 8pm 4 course menu […]

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Christmas 2021

Christmas will be here before you know it and the last thing you need is to be worrying about organising your festive “do”. We’re here to help. Delicious yuletide treats and more, served up in our lovely little corner of the city by the friendly Blackhouse team. Blackhouse the home of Christmas. We are all […]

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Bottomless Lunch

Bottomless Lunch Saturdays have landed. For £35pp you’ll get a dish from our special lunch menu, as well as bottomless Prosecco, wine, or beer. Click here to book a table with us. *Terms and conditions apply. Cannot be used in conjunction with any other offer. Tables available for 90 minutes and cannot be moved into the […]

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Steak School

Always wanted to know your rump from your ribeye? Your Chardonnay from your Sauvignon? Want to wow your friends with your superior beef knowledge? Blackhouse Steak School is the institution for you. Our in-house beef and wine experts are here to take you on a journey of meat and matched wines, around the world from […]

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#MadeForSundays

Just when you thought the humble roast couldn’t get any better… we’ve upped the stakes – and the steaks – to bring you the ultimate in Sunday feasting. Of course, there is the obligatory roast trifecta – chicken / pork / roast beef, which you can enjoy with a starter and dessert (click here for […]

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How to Cook the Perfect Steak

Cooking the perfect steak can be a challenge, even for top chefs. That’s because smaller cuts of meat can cook too quickly so they become dry, tough or leathery. We recommend using a heavy frying pan or griddle rather than an electric grill as you can control the temperature more easily.