 The award winning Black Boy Pub in Knowle, Solihull is set to increase business this summer by treating guests to alfresco dining, with Liquefied Petroleum Gas (LPG) from Calor providing the cooking and outdoor heating.
Set in idyllic surroundings, next to the Grand Union canal just outside the village of Knowle, the Black Boy Pub is renowned for its quality food, drink and traditional pub atmosphere, now assisted by the cookability and warmth generated by gas from Calor.
Following extensive redevelopment and building work to expand the capacity of the pub, incorporating a large outdoor area in 1999, the pub's owner John Rigby contacted Calor with a view to installing a number of outdoor patio heaters.
"The flexibility of gas allows us to fire up the barbecue almost instantly, a great advantage if we get a big coach party."
"At the time I was running the pub kitchens and heating system on gas from a bulk tank which was supplied by another company. It was unsightly and took up valuable space needed for storage and seating," said John.
 "Calor's technical rep suggested installing a new 4000 litre underground bulk tank, in the field in front of the pub, next to a planned water overspill tank," continued John.
"With nothing but price rises and lack of help from my previous supplier, I was prepared for the worst. Having earmarked the site for the new installation, engineers from Calor came and fitted the tank, plumbed in the supply to the pub and filled it up. I was surprised at how smooth the whole process was. There was virtually no disruption to the running of the pub." he said.
As part of Calor's customer support, a regular programme of maintenance, refuelling and cylinder "milk runs" are operated to make sure the Black Boy is always gassed up. If any problems do occur, Calor's customer support helpline, run from their head office in Warwick is just a phone call away.
"On visiting John, I soon saw the potential for the patio heaters, said Eddie Wilson, Calor sales manager. "John explained that the new beer garden had a capacity of 300, increasing the pub's total capacity to 460. By keeping up to 300 customers comfortable as it became colder, a large proportion would be more likely to stay an extra 30 minutes to an hour. This in turn would create more revenue for the pub and allow the patrons to enjoy the surroundings without catching a chill.
"By installing a total of ten patio heaters around the premises we were able to achieve the desired effect. In addition John also purchased a large gas barbecue to feed his new warm customers," continued Eddie.
 With a reputation for good food and a large kitchen capable of serving up to 1,000 meals a day, the Black Boy catering manager Bob Dickson commented: "There is no substitute for cooking on gas. In such a busy kitchen we need the instant heat and flexibility it provides. I run four chip fryers,two grills, three ovens with built-in hobs and a number of other devices on gas. In the summer, weather permitting we will also be barbecuing on gas. The flexibility of gas allows us to fire up the barbecue almost instantly, a great advantage if we get a big coach party."
"I was surprised at how smooth the whole process was. There was virtually no disruption to the running of the pub."
This summer the Black Boy is preparing for a record number of warm and comfortable visitors, with pub owner, John Rigby predicting a quick payback on his new hot investment.
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