In a new series we ask licensees to test kitchen kit. This month a Yorkshire host experiments with heated black rocks
The equipment: Black Rock Grill
Tester: Geoff Wilkinson, Fox and Hounds, Thorpe Audlin, Yorkshire
Where to get it: www.blackrockgrill.co.uk or contact 01256 359858
Cost: An oven and 30 rocks cost about £8,000
How it works: Black Rock is an interactive cooking system that uses heated black rocks to grill food. The rocks are made of volcanic granite from Africa and the slabs are placed in a specially-made oven that reaches 440°C. The rocks are removed from the oven and placed on the diner's table, allowing them to watch their food being cooked or to cook it themselves. The rocks can cook most meats, seafood and various fruits and vegetables.
Ease of use: Very simple - rocks are heated in the special oven and are accompanied by ceramic plates which have space for salad garnish or vegetables. The meat or fish is carried out to the dining room and the waiter or the customer cooks the food.
What I cook with it: steaks, fish, chicken. The most popular is "surf and turf" which includes prawns on skewers and steak (£10.95)
Average sales per week: 90 to 100
Money made: steak sales are up 7-8%
Benefit to my business: It adds to the theatre of cooking and I don't need as many kitchen staff as usual. Customers are keen on menu transparency and this way they can also see how their food is cooked.
Worth the investment? Definitely
Maintainance or cleaning required:
The rocks are very simple to clean and maintain - once they have cooled a little they can be wiped in a sink of cold water.
Customer reaction: The rocks are popular in the Algarve and customers who have holidayed there enjoy coming here to regain that holiday feeling. Customers who haven't seen it before are intrigued and always report it's the best steak they've ever tasted because the juices are sealed in the meat.
Would you recommend to other pubs:
Yes, we've just opened the Bridge at
Whitwood and have installed the Black Rock system there.
Star rating: ?????