From the Deli Kitchen: Sirloin Roast Cooking Guide (Per 100g)
For the perfect roast sirloin, always begin by bringing the meat to room temperature for at least an hour, patting it dry, and seasoning generously with salt, pepper, and a touch of oil. Start every joint the same way: roast at 230°C (fan 210°C) for 20 minutes to brown the outside and begin rendering the fat. After this high-heat start, reduce the oven temperature to 160°C (fan 140°C) for the remainder of the cook. As a general rule, roast sirloin for 4 minutes per 100g for rare, 5 minutes per 100g for medium, and 6 minutes per 100g for well done, after the initial 20-minute sear. For example, a 1kg joint would need 40 minutes for rare, 50 minutes for medium, or 60 minutes for well done once the temperature has been reduced. When cooked to your liking, always rest the joint for 20–35 minutes before carving — this allows the juices to settle and keeps the meat tender and moist. If the fat needs more colour, place it under a hot grill for 2–3 minutes just before serving.
From the Deli Kitchen: The Slow-Cooked Porchetta
There’s something deeply satisfying about the slow rhythm of a Sunday roast. The sound of crisping fat, the smell of garlic and herbs filling the house, and that anticipation of carving through tender meat with perfect crackling.
At Blackwell & Co., we’ve spent years perfecting the art of roasting — taking humble cuts and treating them with the time and care they deserve.
This week in our kitchen, it was all about a rolled pork belly porchetta.
Porchetta is one of those dishes that rewards patience.
We start with rolled Dingley Dell pork belly, layered with aromatic stuffing and tied tight. The magic, though, begins the day before — drying out that glorious skin overnight in the fridge. It’s the key to shattering crackling.
The Blackwell Method:
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Begin by blasting it at 220 °C for 35 minutes to puff up the skin.
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Drop the heat to 140 °C and slow-roast for 4½ hours with a splash of stock in the tray to keep things juicy.
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Once tender enough to pull apart with tongs, it rests — quietly — while the fat settles.
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And finally, a 10-minute blast at 240 °C before serving brings that glorious, glass-like crackling back to life.
The result? Melt-in-the-mouth pork wrapped in golden armour.
Serve it simply with roasted apples, fennel, and a spoon of salsa verde to cut through the richness.
Christmas at Blackwell & Co.
Our Christmas range is all about bringing people together around great food. Every cut, joint, bake and hamper has been thoughtfully selected and prepared by our team, using the finest high-welfare and British farm-led produce. We pride ourselves on flavour, craft and provenance — the kind of food that makes Christmas feel like Christmas.
Choose from centrepiece classics like Bronze Free Range Turkey, Rib of Beef, Honey Roast Ham, and beautifully prepared Rolled Pork Belly with sage & onion sausage meat. For grazing, gifting and festive entertaining, discover our Charcuterie Platters, Blackwell Charcuterie Hamper and Cheese & Ham Hamper, made to share and enjoy with family and friends.
Whether you’re planning the main event or building the cheeseboard of dreams, we’ve made it simple to pre-order your Christmas essentials with confidence. Fresh, full of flavour, and unmistakably Blackwell.
Suns’s Out… Time to Light The BBQ
At Blackwell & Co. we have everything you need for the best BBQ in town.
An incredible selection of Dry Aged Beef Steaks including Tomahawk, Flat Iron, Ribeye, Rump and Fillet. Pork Chops and Pork Racks from our renowned Dingley Dell partners. Our own range of classic Blackwell & Co. Sausages. Free Range Chicken prepared to go straight on the barbecue. Delicious Heritage Vegetables that are perfect for grilling on an open flame. And a brilliant selection of marinades, sauces and tasty sides.
Pop in to talk to our team about barbecuing strategies and techniques, and to choose your perfect cut!
Introducing Our Charcuterie Range
Dingley Dell Cured is a partnership between Blackwell & Co. and Dingley Dell Pork, formed to create an exceptional, artisan range of fermented sausages and air-dried whole muscle cuts.
Aligned with our unwavering commitment to animal welfare and sustainability, we use custom-designed Italian curing chambers and a team of highly skilled charcutiers with years of industry expertise. This allows us to present the beautifully crafted Dingley Dell Cured range.
Our Charcuterie includes: Coppa inspired Albion, Prosciutto inspired Cerrunos, Lomo inspired Guillinbursti, Wagyu Bresaola, Elidure Chorizo, Eostre Salami and an Antipasti Selection.
Available in 70g packs and hand sliced on the counter.
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