+44 (0)1256 359858
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For more information on how the Black Rock Grill can help transform your business with a unique dining concept then please contact us by filling out the form or by calling us on 01256 359858.
Black Rock Grill Ltd
25 Hassocks Wood Business Centre
Stroudley Road
Basingstoke
Hampshire
RG24 8UQ
United Kingdom
+44 (0) 1256 359858
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Silverseas Cruiselines
“I wanted to source an exciting dining concept that would contrast with our established fine dining restaurants, an elegant Italian restaurant, a supper club serving international snacks and entertainment, and Asian cuisine.” comments Rudi
“The simplicity of the Black Rock Grill (BRG) concept appealed to me straight away. Easy to prep and easy to serve, crucial components for onboard catering. We have a fairly cramped kitchen area so for us one of the key benefits of the BRG is that we don’t needs lots of cooking staff. Compared to a la carte where we need 5 staff, often in a high octane atmosphere with lots of stress , we now have just two guys who deal with everything, they can offer a BRG menu with no less than nine grill specialities with absolutely no hassle.
Rudi continues: “We offer the same side orders to keep it simple. A baked potato,
a selection of grilled vegetables on skewers and a choice of natural jus, peppercorn
sauce, mushroom sauce or Béarnaise sauce. All can be pre-
“The Hot Rock Grill caters for 70 covers and the BRG brings theatre and fun to the restaurant. The interactive method of cooking provides a casual al fresco alternative for our guests to kick back and enjoy the ambience of eating on deck under the stars.
My advice would be to go for it. For such little effort, you will enjoy maximum reward. Labour costs and wastage are minimal. We use an ice counter to display all the cuts of meat including steaks, veal, pork and lamb chops, salmon steak, prawns and fresh fish of the day. Our guests are predominately Americans who are renowned for their love of steaks. The guests choose their steak and we often find that all we need to do is sear the steaks off. We get no complaints from our guests as they can cook their meal just the way they like at their table.”
“The BRG has proved such a big hit, our guests think it is “amazing.” Such praise means that we are looking to roll out the Hot Rock Grill concept across the entire fleet by 2011.”
Mr Rudi Scholdis. Culinary Director
