Blackfoot is a relaxed, neighbourhood bar and restaurant located in an old pie and mash shop on Exmouth Market. The front bar is a casual affair: plenty of craft beers, a punchy cocktail collection and a wine list that features a thoughtful range of grapes and vineyards; some family favourites and others pleasingly off beat.
For a more intimate, chilled out experience head upstairs to the dining room, which is equally atmospheric if you’re a party of 2 or 20.
As a Hurrah to Spring we’ve opened up our menu and our kitchen to include a number of new, lighter dishes; namely ones that are snout-free. Seasonal veg-a-plenty, as well as allowing Chef-in-chief Roberto Freddi to have his wicked way with some great British seafood. All the classic Blackfoot pork dishes are on there in some form, but with the days getting lighter it only felt right that our menu did too.
Come on down and tell us what you think!
We are open six days a week (Sunday should always be a day of rest), serving lunch & dinner. Check our opening hours here.
Call Inma, JK or Molly on 020 7837 4384 to make a booking for the bar, the dining room or your birthday party. You can also book on line here.
To receive the odd email about Blackfoot, please sign up here.
Most of our pork comes from Dingley Dell farm in Suffolk, run by Mark and Paul Hayward who are third generation pig farmers. They breed a Landrace and Duroc cross, which has the perfect balance of fat to meat producing really tender pork. The pigs are reared outdoors from birth through to slaughter and have natural sunlight all their lives, which is really important to us.
We serve Presa steaks of Ibérico de Bellota. These come from free range, acorn fed Ibérico pigs indigenous to Spain and are imported for us from the lovely guys at Freedown Food. Iberico pigs live an extremly healthy life, feeding on grass and acorns under cork and holm oak trees. Their diet gives the meat a rich, complex flavour and the exercise they get on those lovely lands provides the beautiful marbling that distinguishes Ibérico pork from any other.
Our shellfish come from Maldon Oysters of Chelmsford in Essex. They give us with the freshest and finest stuff from the UK shores, purified to the highest standards possible. We get our lardo from Friuli, Italy and whip the hell out of it ourselves to a closely guarded recipe!
Our Finocchiona is prepared by master charcutier Gerini of Florence, Italy. Our British charcuterie mostly comes from Cannon & Cannon in Borough Market who have made it their mission to scour the country looking for the best artisan producers.
Blackfoot, 46 Exmouth Market, London EC1R 4QE • 020 7837 4384 (Map)