Posts

Photo of New Year’s Eve 2018

New Year’s Eve 2018

Say goodbye to 2018 with Blackhouse. End your year with a full tummy, with our specially prepared three-course New Year’s Eve special menu, for just £65pp (click here to see the menu). *Cannot be used in conjunction with any other offer. Places are limited and must be secured with a £10pp deposit. Deposit payment link […]

Photo of Bottomless Lunch at Grill on the Square

Bottomless Lunch at Grill on the Square

Just when you thought bottomless brunch Saturdays were becoming old hat… in steps our bottomless lunch. Drop in to see us on any Saturday between 3-24th November, and you can indulge in 90-minutes of bottomless Prosecco, beer or wine and a main meal from the exclusive Blackhouse Bottomless menu for just £30pp (or £35pp for bottomless […]

Photo of Bottomless Prosecco – Grill on New York St

Bottomless Prosecco – Grill on New York St

Head to Grill on New York St on Saturdays for bottomless Prosecco. When you order a main course, you can get 90 minutes of prosecco-pouring for an additional £15pp, between 12pm and 3.30pm. Terms and conditions apply. Cannot be used in conjunction with any other offer. Only available when main course is ordered, at manager’s […]

Photo of Steak School

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, round the world from […]

Photo of Sunday Roasts

Sunday Roasts

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 – but we’ve added an upgrade… Get your elasticated waist-band pants on, […]

Photo of How to Cook the Perfect Steak

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.