New steak and seafood restaurant with hot stones cooking system opens for business

Donna and John Lee at Hot Rocks, Cromer. Picture: Eleanor Pringle

Donna and John Lee at Hot Rocks, Cromer. Picture: Eleanor Pringle - Credit: Eleanor Pringle

A sizzling new business has opened in Cromer, bringing something new to the seaside town's dining scene.

Simon Hunter Marsh, chef at Hot Rocks, Cromer. Picture: Eleanor Pringle

Simon Hunter Marsh, chef at Hot Rocks, Cromer. Picture: Eleanor Pringle - Credit: Eleanor Pringle

Hot Rocks only opened on Saturday night, but the brains behind the business are more than accustomed to serving Cromer residents and visitors.

John Lee and wife Donna have lived and worked in the town for years, best known for running Mr Lee's crab shop.

But the pair have decided to take on a new venture, which will see crab and fish caught daily by Mr Lee, as well as locally sourced steak and meats, be served up to customers on hot stones heated to 440 degrees.

It's a tried and tested idea within the Lee household, after the family travelled to Portugal 17 years ago and had a hot rock meal, and decided to bring two of the hot plates back.


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'We've been doing it ever since,' Mrs Lee, 49, said. 'It's the way we cook our steak in the family now. And then John and I were at a show in Covent Garden a few months back and had another hot plate meal, and it was just lovely hearing people around us who had never done it before and listening to how much fun they were having.

'Then John told me that the old pie and mash shop in Cromer was shutting, and we bought the place this summer.'

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Despite the idea being fresh to Cromer, the owners are still using suppliers tried and tested by both themselves and their chef: Simon Hunter Marsh.

'Pretty much everything is sourced from within a 20 mile radius,' Mr Hunter Marsh said.

'We've used suppliers local to Cromer too, who have pulled out all the stops to help us when something's gone wrong,' Mrs Lee added.

As well as their evening menu, throughout the day Mr Hunter Marsh will be whipping up scones, gluten-free cakes and sausage rolls to serve to customers who need a lighter snack.

And with a hot rock Sunday roast also on the menu, there's something for those looking for a more traditional meal.

'I think nervous excitement is the right phrase to use ahead of tonight,' Mr Lee said. 'But we're looking forward to it.'

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