Cook your own with the Black Rock

THE Black Rock Grill is a new dining concept and part of a major refurbishment at The Mermaid Restaurant. The Herm establishment has undergone a £200,000 investment in preparation for this season.

Diners who order the Black Rock Grill are given a piping-hot slab of granite on which to cook their food at table.

While it is the restaurant's signature dish, there is also a full a la carte menu.

But the novelty and quality of the former should undoubtedly make it very popular.

Herm Island manager Adrian Heyworth said: 'The Mermaid is very much the social centre of the island and as the Black Rock Grill is designed to stimulate conversation as well as taste buds, it fits perfectly with the venue's relaxed and informal atmosphere.'

The restaurant was until now relatively unknown, tucked behind the barbecue counter. But that has made way for a significant extension of the inside space, which opens up to the courtyard with French doors.

The work includes new kitchens and the Top Deck alfresco area, with seating for 100, conservatory roofing, space heaters and a redesigned private bar.

Mr Heyworth said the old restaurant had always been popular, but only a few regulars knew it was there. The refurbishment was aimed at opening it up to a broader clientele. It is now hard to miss - it dominates the courtyard.

For the grill, the stones are heated to 440C in an oven. The customer is then left to cook their choice of food and the menu includes steak, chicken, scallops, lamb and Mediterranean vegetables.

General manager Jonathan Watson said the high temperature sealed in all the natural juices and nutrients, giving a special taste and flavour and making it one of the healthiest methods of cooking.

'No oils or fats are used, so every dish is healthy and hot. It gives us fantastic versatility when it comes to keeping our menu interesting and adds to a great mix of eating experiences at the Mermaid, including barbecues and hog roasts.'

* The Black Rock Grill is suitable for parties of up to 50 people, with prices up to £30 per head for three courses and a return boat fare.