Island Life Magazine Ltd August/September 2006 | Page 67

Sponsored by - www.holidays2remember.co.uk - FOOD - DRINK - ACCOMMODATION

You can’t complain
about the food,
because you cook it!
“On The Rocks have just opened in Yarmouth,
it makes eating fun, and interesting”
The quirky new eating experience
that is On the Rocks has recently
opened its doors in Yarmouth – and
it’s definitely worth checking out.
Owner Richard Thomas, a former
potato farmer, decided to get out of
the family farming business due to
poor profit margins and the stresses
of dealing with major supermarket
chains.
The restaurant idea came to him
after a night out with friends who
had recently been to Madeira, and
told him about a unique way of
cooking meat and fish on volcanic

stones. Richard immediately began
investigating, and found a company
in the UK that could supply these
volcanic cooking stones.
Having found the ideal premises in
Yarmouth, he then set about a major
refurbishment. The restaurant has
been tastefully re-vamped, with
rustic-type tables, and wooden
floors.

The basic idea of cooking “on
the rocks” is to use a 9” x 7” slab
of volcanic rock,
which is heated
in a special oven
to 450 centigrade,
and then placed
into special platters
on which diners
can add sauces and
salad.
Once the steak
or fish is seared by
Richard on the hot stones, they are
served to you at your table. The idea
is that you can cut thin or thick
slices of steak or fish and simply
cook them on the stone to exactly
how you like it - rare, medium or
well done.
All of Richard’s produce comes
from local suppliers, and he says
he pays a hefty premium for this,
because he insists on only the best
quality. He commented: “I don’t
mind paying for the best raw
ingredients I can obtain locally,
because this produce is the heart
of my business. Customers cook
the food themselves, so they can
quite clearly see the quality of the
meat or fish when it arrives.”
Richard treated us to a meal
and I can report as an avid steak
lover that it was excellent, with
a completely different taste to
any steak I have had elsewhere, and
with the added bonus that the last
mouthful was as hot as the first.
The restaurant is already proving
hugely popular, and as a result
Richard is planning to open another
similar place in Ryde. It’s certainly
well worth a visit.

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