Review on Blackfoot
Located in a a former pie and mash shop on the hustle and bustle of Exmouth Market, Blackfoot opened in December 2013, the brainchild of Tom Ward and Allegra McEvedy the team behind healthy fast food chain Leon. The split level interior has a pared back and simple dιcor with exposed white gloss brickwork, high-backed wooden booth seating and an inviting counter displaying tempting joints of meat.
The kitchen is the domain of former Copita Head Chef James Knight and he showcases a menu dedicated to pork. Blackfoot is committed to sound ethics when it comes to sourcing ingredients, their pork comes from Dingley Dell in Suffolk, as well as farmers who produce rare breeds, such as Sam's Pigs in Dorset. Expect succulent offerings in the shape of rolled and roasted pork middle, loin and belly, stuffed with fennel pollen, rosemary, thyme and sage served either as a main course or in a roll. Other tempting offerings include pulled pork tacos, pork shoulder rubbed with Muscovado sugar, smoked paprika and cider vinegar, slow roasted and piled into fresh corn tortillas with black bean salsa or maybe the dish named after Elvis, Love Me Tender, a southern bbq-style rack of ribs served with coleslaw. For something sweet there's a rum and coke baba or lemon sorbet with pink fizz.
Wines have been carefully chosen to complement the pork dishes and there's also ciders and cocktails on offer.
Restaurant Opening Times
Lunch: 12.00 through until
Dinner: 10.30pm Mon-Sat
Accepted credit cards
Visa, Master Card