So when we decided to dip our toes in the great British coastline​​​​​​​, we took all that we have learnt since Soho to create a dish steeped in the Blacklock spirit.

We tried plenty of things, but time and time again we came back to Cornish Monkfish, fresh from Brixham Fish Market. Thick, meaty and served on the bone; it’s certainly capable of holding its own alongside any Big Chop​​​​​​​.

Olsi and Wojciech teamed up in the kitchen to give it the full Blacklock treatment, serving it with a rich, creamy mustard sauce and a garlic crumb. The sort of sauce that has you reaching across the table with the last of the beef dripping chips for mopping.

It’s there for when you fancy indulging in a slightly different way for the rest of summer at Canary Wharf and Birmingham, but who knows, if you keep loving it, perhaps it’ll stick around a little longer…