Blackfoot is a relaxed, pig-loving neighbourhood restaurant located in an old pie and mash shop on Exmouth Market. Opened by Tom Ward and Allegra McEvedy, the menu is a big round of applause for their favourite beast, bringing together ingredients and flavours that sit well in the face of such porcinicity. We are open seven days a week, serving lunch & dinner. The bar serves cocktails, wines by the glass or carafe, ciders and craft beers. Our pork comes from Dingley Dell 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 also work with a few small stock farmers who produce rare breeds, such as Sam’s Pigs in Dorset who rear an Oxford Sandy & Black (that we think may just make the best gammon ever). Our British charcuterie comes from Cannon & Cannon in Borough Market, who have made it their mission to scour the country looking for the best artisan producers.
Exmouth Market has just welcomed a new piggie delight in the form Blackfoot restaurant. From members of the Leon team, the food this restaurant provides is expected to bring the house down. With Salami and Pancetta to snack on, ribs and porchetta to feast on and stews, belly and pulled pork to get stuck into- the piggie dreams are coming true. I’m not telling porkies...