Author Archives: heidi

Chorizo with squid and ratte potatoes

This chorizo recipe was so popular it was featured on the Olive Magazine blog. With only a few ingredients, it is quick and easy to make and punches above its weight on the taste test.

Chorizo recipe

Serves two


200g ratte potatoes
2x cooking chorizo
8x small squid, cleaned (or 2 medium squid)
5g flat leaf parsley
Cornish Sea Salt with lemon and thyme


Place the ratte potatoes in boiling, salted water and cook until tender. Drain and allow to cool.

Once the potatoes are cool split them length ways.

Cut the chorizo into 1cm cubes and place into a frying pan over a medium heat.

Stir the chorizo occasionally until the fat renders and the meat has taken some caramelisation.

Remove the chorizo from the pan with a slotted spoon and reserve.

Score the squid tubes with a sharp knife and place in the hot frying plan with the chorizo oil. Add the tentacles.

Turn occasionally and cook for two minutes before removing and reserving with the chorizo.

Add the potatoes to the pan and colour.

Then, add the squid and chorizo along with the parsley.

Season with a little Cornish Sea Salt and a good squeeze of lemon.

Serve immediately.


Cooking chorizo are like normal sausages in size and they are raw. Some chorizo in supermarkets are fully cured and can be eaten without cooking.

Ratte potatoes are a variety of small potato with a nutty flavour and buttery in texture.

BSUPA round up

Written by Matt Barker Smith at
Photography by Bob Berry

The annual British Stand Up Paddle Associations National Championships took place on the weekend of the 4 and 5 October 2014 at Watergate Bay. Conditions were tough and the SUP surfing standard was high. This is what Matt Barker Smith thought of the competition.


The event always has a good turnout of competitors who come to test their new skills against the UK’s best Paddle surfers. It’s currently the only annual SUP surfing event in the UK which is why it’s so popular and it’s great to meet up with friends from all corners of the country.

Watergate Bay can serve up some great conditions when all the right factors fall into place. A peaky beach break with a sand bottom and facing west, picks up swells from SW-NW direction, so it can get big… and windy!


As we all headed down to the event safety brief on Saturday morning we were greeted with a 6-8ft swell with strong 20-25mph NW onshore wind and incoming tide. As last years champion I had a unlucky heat draw. I was in the first heat.

Big onshore, head high waves blown around by a strong wind. It wasn’t appealing. All four in the heat struggled to get past our waist in the 15 minutes paddle out time we were given.

Four ISA judges sat in comfy chairs with a score sheet in their hands waiting for the surfing to begin. We were all as frustrated as each other but had to resign to catching white water reforms, as did the next 6 heats until the tide pushed in and eventually gaps started to appear in the white water barrage giving a few competitors a chance to catch an emerald gem out the back.


For the remainder of the day it was about survival and conservation of energy. Sometimes taking more than 10 minutes to get out the back to catch the higher scoring set waves.I got quite frustrated at one point. After returning from a week long trip to Portugal and surfing clean 4-5ft waves everyday, I was enduring set after set on my head!

The conditions were set to improve for Sunday.


The nature of competitive surfing means that the event has to run to schedule. Sometimes you’ll have to surf in conditions which you would normally turn your nose up at. Having no alternative to finding somewhere more sheltered means you’re putting all your water skills on the line to try beat or mould with what mother nature throws at you.
Doing this will really get you to grips with your equipment and what works best.

Over the course of the weekend I rode three of my Boards 8’2 x 30 , 7’9 x 28 , 7’9 x 26. Choosing to ride the biggest (8’2 Barker Rapture ) in the super choppy blown out conditions at the start and as the conditions got better over the weekend finding time for the wider of the 7’9 Rapture Ultra Models and leaving the narrower 26 Ultra SUP for the Sunday only.

Having equipment you know works and in different conditions really gives you a head start, I’ve learnt this from previous competitions where not knowing what your going to ride can put unnecessary stress on your performance.


Sunday’s conditions were more manageable. A much cleaner 3-6ft swell with lighter S/SW winds which gave us offshore conditions. The swell was still big meaning that wave selection was important.

From my point of view the competitors who stood out throughout the weekend were Aaron Rowe , Alex Murray, Glyn Ovens, Ben Fisher, Matt Argyle, Neal Gent and Charlie grey. It can be a game of nerves when surfing competitively, but you’re surfing so I always try and see the fun side of it , It can only go two ways win or loose.

BSUPA children

The Final

Myself (Matt Barker- Smith) Aaron Rowe, Alex Murray, Glyn Ovens were all charged to get on with the Final. We were given a 10 minute paddle out and we all just about managed to get out, I think Glyn had a few on the head on the inside.

Surfing heats in these conditions is really energy sapping, and I was careful not to make a mistake I had made earlier in the competition by working the waves all the way to the inside and risk getting stuck inside for 10 minutes. So I was very selective in my wave choice, Aaron had been looking very strong throughout the competition and unfortunately for him stood up and caught a wave before the heat had started, this obviously had a huge impact on him psychologically.


Alex and I had obviously chosen to stay out back and look for the bigger set waves for scoring potential. Notably Alex struck a great 360, a first for a UK SUP surfing events.

The waves I caught in the final were big and short lived which meant I had to put all my speed into hitting the lip hard – a move which I pulled off. The judges at the start of the competition had indicated that ‘They would highly score big risk manoeuvres’. So I was super stoked to hold onto my 2013 title as British SUP surf Champion 2014!


It was great to catch up with friends at Watergate Bay.

BSUPA champions

BSUPA champions

Video by

A big ‘thanks’ must go out to the organisers and supporters of the event including Richard Marsh.


Full results round up

JNR Under 16 Boys
1st Ollie Laddiman
2nd Louie Harrow
3rd Ben Pye

Open Women
1st Holly Bassett
2nd Tina Beresford
3th Mi Richardson
4th Lizzie Bird

Open Men
1st Matt Barker-Smith
2nd Glyn Overs
3rd Aaran Rowe
4th Alex Murray

The following based on final overall position in Men’s Open
Mens Senior
1st Charlie Grey
2nd Luke Bolsin
3rd Sean Smith

Mens Masters
1st Matt Barker-Smith
2nd Glyn Overs
3rd Alex Murray

Mens Grand Masters
1st Simon Tregoning
2nd Time Rowe
3rd Peter Edkins

2014 Watergate Bay Watermen – Matt Barker-Smith
2014 Watergate Bay Waterwomen – Holly Bassett


Competition Director, Richard Marsh comments

“An other great and classic championships, the standard from all just improves year on year. It’s fantastic to see competitors willing and wanting to return each year to take up the challenge, and also to welcome new competitors to our growing fleet. In the six year since we first run these championships, its also interesting to see hope the sport and equipment has evolved to. I am proud to be part of the evolution of the sport in this country and thank all competitors, Judges, Officials, Extreme Academy Watergate Bay and support sponsors for their continued support of these Championships”. Adding finally ” I hope what people see here in person or read on these championships inspires them to stage more SUP surf competitions around the UK”.


#twoingredient cake

Chef set a challenge. Create a cake using just two ingredients. Most were more like omelettes than cakes, although we did have a good meringue suggestion.

This is the Watergate #twoingredient cake using just Nutella and eggs.

two ingredient cake blog


260g Nutella
4 eggs


Line a cake ring with grease proof paper and place on a baking sheet.

Pre heat the oven to 175 degrees centigrade.

Beat four eggs until they are stiff and have increased in size by x10.

Warm the Nutella and transfer to a large bowl.

Add the egg mixture a third at a time to the Nutella. The first mix may thicken and go grainy but will become smoother on the second and third mix.

Bake for 20 minutes and allow to cool with the ring still on.

Serve with ice cream, custard or fresh raspberry’s.

Proper fudge cake

Thank you to everyone who baked cake, ate cake and voted for cake all in aid of Macmillan Cancer Support. Your Facebook votes, or ‘likes’, have been counted and the ‘proper fudge cake’ won. So, just like we promised here’s the recipe.

The proper fudge cake was created by an anonymous baker, all we know is that they definitely weren’t a chef (because that would be cheating), but other than that their identity is a mystery…

Here’s the recipe for this fudgey twist on a classic Victoria sandwich.



200g caster sugar
200g softened cooking margarine
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
284ml double cream
300g good quality soft fudge, chopped into cubes

…or you can make your own fudge

227g Roddas Cornish clotted cream
200g caster sugar
75g soft golden brown sugar
100g golden syrup
1/2 tsp vanilla essence


Start off by creaming together the sugar and margarine together.

Add the eggs, flour, baking powder and milk and mix until light and fluffy.

Carefully fold in 100g of the fudge.

Set the oven to 170oC (fan). Divide the mixture into two 20 cm cake tins, level with a spatula and bake for 20 minutes until golden and the top springs back when pressed. Leave to cool on a wire rack.

To make the filling whip the double cream gently and when it has become firm cover one sponge and carefully sandwich together with the second sponge.

Melt the remaining fudge in a saucepan over a low heat. Leave to cool slightly and then pour over the top the cake.

Alternatively to make your own fudge place all the fudge ingredients in a saucepan together and heat gently, stiring until the sugar dissolves.

Bring to the boil, cover and leave to boil for 3 minutes.

Uncover and, using a sugar thermometer, continue to boil until the temperature reaches 116oC.

If you don’t have a sugar thermometer, you can see if the fudge is ready by dropping a little into a cup o f cold water. If a soft ball forms , it is ready.

Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this can take up to 10 minutes.

Pour over the cake and leave to cool.

Top with chocolate shavings as an option.

Mary Berry’s top tip: Use baking margarine instead of butter to give a light and fluffy cake.

Fudge cake


Swim Club reflexology

Reflexology has recently been added to the Swim Club treatment list and involves a 60 minute stimulating foot massage to encourage balance, good health and relaxation.

Reflexology at Swim Club

What is reflexology?
Reflexology involves applying pressure to the feet through specific thumb, finger, and hand techniques. It is based on a system of zones and reflex areas that reflect an image of the body on the foot, with the idea that applying pressure to specific areas affects a subtle and physical change to the body.

What is involved in a Swim Club reflexology treatment?
At Swim Club our reflexology treatment is designed to work all the zones of the body, with specialised techniques, to bring the body back to balance and health. The therapist walks their thumb across the foot and toes (a bit like a caterpillar) to stimulate the nerve ending pressure points. We currently have three trained reflexology therapists at Watergate Bay Hotel.

The 60 minute treatment includes a consultation, the treatment itself and a brief discussion afterwards. The treatment can be general or the therapist can work with you to target specific areas.

Reflexology at Swim Club, Watergate Bay

Reflexology Foot Chart

Why reflexology?
It’s all about preference. Reflexology promotes relaxation and can help to alleviate stress and anxiety. It’s designed as a treatment to balance the body and be enjoyable.

Reflexology is not recommended if you are pregnant, although Swim Club has lots of pregnancy friendly treatments.

To book your treatment contact Swim Club on 01637 861237

Reflexology at Watergate Bay Hotel

The face works

The Face Works is a new Swim Club facial treatment which has been added to compliment the Fast, Drench and Renew facials. It is a 75 minute treatment which cleanses, exfoliates, combines massage and hot and cold stones, a mask and moisturise.

Facial Works at Swim Club

Why choose a facial?
Facials are treatments for the face that are designed to cleanse, firm, smooth and moisturise the skin. For many, facials not only make you feel relaxed and pampered, but also a way to improve the skins appearance and health. Facials are good to regenerate and cleanse and for anyone who has problems with their skin and general relaxation.

What is The Face Works?
The face works is more indulgent than our other facials as it includes an extra stimulating face massage.

After a consultation you start with a cleanse and exfoliation. The skin on your face is more sensitive so requires a milder cleanser and exfoliator than you would use on your body. Cleansing removes any surface dirt and impurities, while exfoliation removes any dry skin, ground in dirt and dead skin cells, encouraging skin rejuvenation.

Hot stones are then used to massage the face. The heat can be both relaxing and help warm up tight muscles so the therapist can work deeply, more quickly. It is also used to aid drainage.

The stimulating massage follows the hot stones and is much more vigorous than a usual facial massage. It can be done sitting upright and the face is massaged upwards, to work the muscles against gravity. It also helps circulation. After the massage the cold stones provide a deeper state of relaxation and help to release tension.

The face mask and scalp massage follows and then the skin is moisturised to readdress the moisture balance of the skin.

Swim Club Facial Works

Who should have The Face Works?
It’s designed for all.

Anyone who enjoys facials and wants to stimulate their skin and who wants some ‘me’ time to relax. Its an opportunity to experience all the elements Swim Club has to offer.

The Face Works can be adapted for a pregnancy treatment.

To book your treatment contact Swim Club on 01637 861237

End of summer events in Cornwall

There’s still lots of reasons to come to Cornwall even after the August Bank Holiday. Escape the school holiday crowds and get outdoors in the last of the summer sunshine through September.

Dinosaurs Unleashed – Eden Project
5 August – 2 September


Discover a lost world of dinosaurs at Eden this August and September!

You’ll have all the usual sights and smells of the outdoor, Mediterranean and tropical biomes with the addition of a few prehistoric giants.

Encounter T-Rex and Triceratops in their ancient landscape, and keep an eye out for the lost dinosaur. Excavate a dinosaur skeleton, find fossils and piece the bones together. Become a real life explorer, collecting all the clues at Basecamp and find out all the answers in the dinosaur exhibition in the Core building, including a real T-Rex tooth and dino egg.

A great day out for the whole family.

View video

Falmouth Tall Ships Regatta
28 August – 31 August


Falmouth will be host to over 47 sail training vessels from around the world, including 12 of the magnificent and mighty square-rigged Tall Ships. The ships will be open to the public for a unique opportunity to explore on deck and learn about life on board these giants of the sea. The whole town will be involved in a packed programme of shore side activities and live music from 11.00am to 11.00pm daily.

The ships will leave Falmouth in a spectacular Parade of Sail on Sunday 31 August, from 11.00am to 2.00pm.

The Kneehigh Asylum
29 August – 28 September


Internationally acclaimed Cornish theatre company Kneehigh will present their radical new show at the Asylum in the Lost Gardens of Heligan.

Dead Dog in a Suitcase (and other love songs) is busting with wit, wonder and weirdness. An extraordinary cast of actor musicians shoot, hoot and shimmy their way through this twisted morality tale of our times.

The restaurant in the gardens will be open before the show, with the wood burner ablaze and a pre-theatre menu created especially for the event.

An event not be missed!

(Recommended 14+)

Newquay Ladies’ Open County Pilot Gig Championships
30 August – 31 August


Newquay Ladies’ County Gig Championships are hugely competitive and attract crews from all over the west of England and as far afield as the Irish Republic and the Netherlands.

There will be a series of races on both days from Newquay Harbour which leads to the quarters, semis and final on Sunday.
The best vantage points are at the harbour and from North Quay extending to the Huer’s Hut.

Newquay Fish Festival
12 September – 14 September


Newquay Fish Festival has been running for over 10 years and gives Newquay an opportunity to showcase one of its best kept secrets – the harbour. Growing in popularity each year the festival attracts thousands of visitors over the weekend who sample delicious fish dishes, watch local chefs rustle up amazing food from local produce and enjoy entertainment from Last Night of the Proms.

The practical cookery demonstrations by local chefs are undoubtedly the highlight of the festival. Neil Haydock from Watergate Bay Hotel will be taking to the kitchen stage at 1pm on Saturday 13 September to demo his latest Zacry’s dish featuring Cornish Sea Salt.

The food, craft and arts tents bring together the best of Cornwall’s local produce where you can sample everything from traditional pasties and Cornish cakes to curry, crepes and chocolate fountains while on the harbour quay there’s an all-day fish barbecue serving fresh battered fish available free for a small donation to the Fisherman’s Mission.

The Little Orchard Cider & Music Festival – Penhallow
12 September – 14 September


The most exciting new festival of the Cornish year returns again to Healey’s Cider Farm near Penhallow.

A great day out for the family the Little Orchard festival runs over three days with overnight camping available on site. As the only Green Energy powered festival in Cornwall, The Little Orchard and the new wind turbine at Healey’s Cider Farm is bringing even more entertainment with a smaller impact on the environment.

The headline acts this year are Sam and the Womp, well known from their hit Bom Bom, they bring energy and a visually spectacular performance every time; local South West favourites Mad Dog Mcrea, the unique masters of gypsy jazz, bluesgrass and folk rock and Ben Ottewell of Gomez, with many more to be announced over the coming months.

The BBC Introducing stage has also been added to the festival for this year, providing unrestricted access to the most impressive local talent.

Great Cornish Food Festival (Cornwall Food & Drink) – Truro
26 September – 28 September


The biggest foodie festival in Cornwall, held on Lemon Quay, Truro. A three day foodie heaven of eating, drinking, shopping and entertainment as the festival celebrates the food revolution that has taken place in Cornwall over the past 11 years.

Street-food style pop-ups from a selection of Cornwall’s top restaurants and exciting newcomers will be serving a taster of their restaurant’s dishes. Artisan producers will deliver the best food and beverages from around the county: bakers, butchers, breweries, cider makers, chocolatiers and cheese-makers will all be sampling and selling their wares. The perfect place to start your Christmas present shopping!

Meanwhile, top chefs will entertain, inspire and share their secrets in the Chefs’ Theatre and Croust Bar Masterclass Theatre. Neil Haydock from Watergate Bay Hotel will take to the stage on Saturday 27 September at 3pm.

The festival is free to enter.

Looe Music Festival
19 September – 21 September


It’s the last of the summer festivals and you can expect an eclectic line-up of local, national and international bands and solo artists, music workshops, and live music in every corner of Looe.

The festival pops-up from nowhere to transform the beach and the streets, giving locals and visitors from all over the world a chance to mingle and enjoy the show. A grown-up festival with something for the entire family from folk, punk, ska, choral, classical, barbershop, jazz, hip hop and even bhangra.

Award-winning hard core folk punk artist Frank Turner is headlining along with Brand New Heavies, Squeeze and the Red Hot Chilli Pipers.

Producing Cornish Sea Salt

Most people conjure up images of enormous salt flats in baking sunshine when they think about sea salt production. Unfortunately, we don’t exactly have the most reliable weather here in Cornwall (although when the sun is shining, there’s nowhere we’d rather be), so the crew at Cornish Sea Salt have had to think outside the box somewhat and recreate nature without having to rely on the climate.


They have developed a very natural process that blends age-old traditions with some innovative and energy-efficient technology which has no effect on the marine ecology or environment. It all happens down at their eco-friendly harvesting plant just a stone’s throw from the clearest, bluest ocean waters off the Lizard peninsula. It’s a stunning location, but more importantly it’s a protected zone and the sea waters are as pure as they can be, classified Grade ‘A’ by the British Fisheries which basically means that it’s clean enough that you could eat the shellfish straight from the sea, raw and unwashed!


They pump this grade ‘A’ sea water up into enormous tanks and then take the water through a very clever 3 stage filtration process to get rid of silt, sand and micro-organisms. Following this, using innovative technology to offer a low energy output the sea water is concentrated into a super-saturated brine. The brine is poured into vats, and gently heated. Over 2 days, salt crystals start forming on the surface, floating around in a mesmerising way. It’s at this point that other elements that occur naturally in the sea water like magnesium, potassium and calcium (there are over 60 in total, we won’t name them all!) come together and attach to the sodium chloride crystals giving the sea salt its intense flavour. The Cornish Sea Salt crew know exactly the right moment that the delicate crystals are ready to be hand-harvested and carefully scoop them out from the brine with a device that looks like an oversized spatula.


The salt is then left to dry before being packed into the little tubs that we’re so familiar with. Interestingly, sea water is naturally at around 3.5% salinity, and Cornish Sea Salt only take a very small portion of this, which means that the remaining water that is returned to the ocean (it trickles down a natural fault in the rock face) is technically sea water, not distilled water. Cornish Sea Salt is the only British sea salt company that takes sea water in and returns sea water back to the ocean as opposed to distilled water – which, over time, can have an effect on local salinity levels.


A Royal Visit

As part of his three day annual tour of Devon and Cornwall the Duke of Cornwall, Prince Charles, visited Royal William Yard and Watergate Bay.

On Tuesday 15 July HRH Prince Charles took a tour of Royal William Yard in Plymouth. He was able to see first hand the progress made with the development of this 19th Century ex-naval victualling yard. He spoke to residents, business owners going in to Melville and looking at plans which detail the transformation of the building into a hotel. Prince Charles was familiar with the yard from when he served in the Royal Navy.



On Wednesday 16 July, Prince Charles was joined by the Duchess of Cornwall on a visit to Watergate Bay. They were the guests of the Cornwall Food Foundation, the charity that owns Fifteen Cornwall, and came to learn about the work the charity does with young people and the impact the restaurant has on the food economy in Cornwall.



After meeting local food producers, chefs and staff from Fifteen Cornwall the Duke and Duchess made their way down onto the beach where they spent time talking to Surf Action, a charity who teach the sport to military veterans to help them to adjust to life after war service.

They were then greeted by crowds of guests and staff of Watergate Bay Hotel and plenty of well wishers. They even stopped to talk to the RNLI lifeguards on duty.




Camilla then travelled onto Camel Valley Vinyard and met guests including chef Nathan Outlaw at a reception to celebrate the 25th anniversary of the vineyard near Bodmin. To mark her 67th birthday on the same day Camilla was presented with a Methuselah of sparkling rose wine, containing nine bottles.

We hope they enjoyed their time in Cornwall and with the Watergate Bay team!

Photography by Guy Harris.

Why Cornish Sea Salt?

Throw away your table salt in favour of Cornish Sea Salt

Have you ever wondered why table salt pours out of a salt shaker so easily in its perfectly formed round crystals? No? Neither had we. But then we got talking to our friends at Cornish Sea Salt. There’s nothing these guys don’t know about salt (unsurprisingly as they make a fair few tonnes of the stuff every month!) and we soon found ourselves asking them more and more questions about it. What we learnt was fascinating…


What’s the main difference between table salt and sea salt?

In short, table salt is highly processed, deliberately stripped of its most nutritious minerals to leave pure sodium chloride and treated with anti-caking agents to make it free-flowing. If you’re lucky they’ll add a bit of chemical bleach too, to make it whiter. After all this processing it no longer does anything good for the body in terms of health and it doesn’t combine with our bodily fluids.
Cornish Sea Salt, on the other hand, is as pure and natural as can be. Nothing is added to it, and nothing is taken away either. It retains around 60 naturally occurring trace elements from the sea, in perfect biological balance, and is lower in sodium chloride.

Why do they take the nutritious minerals out of table salt?

The minerals that are stripped from table salt are used in agricultural and industrial chemicals, ammunitions and pharmaceuticals amongst others. It’s a huge industry. The table salt itself is actually a by-product of this industry. It’s not exactly a salt that has been lovingly produced for its great flavour or nutritious benefits!

So why is table salt so popular?

Because it’s cheap. There’s no other reason really. It’s cheap because it’s a waste product and it’s easy for the manufacturers to make some extra money out of it. And it’s not just sold for use in the home. It’s largely present in all the processed foods people consume on a daily basis – it’s a cheap solution for food manufacturers.

Is sea salt better for us then?

The trace elements that you find in Cornish Sea Salt, such as potassium, calcium and magnesium, are at a natural balanced biological level. That’s because it comes straight from the purest sea waters. These retained minerals and trace elements help the body to both metabolise the sodium better and maintain a healthy balance of electrolytes in the body.

Is there a difference in taste?

Absolutely – grab yourself a cherry tomato and cut it in half. Sprinkle a small amount of Cornish Sea Salt on one half, and have a taste. Then sprinkle a little table salt on the other half and taste that. You’ll be surprised! When we do this test at food shows, most people will be amazed at how chemical and artificial the table salt tastes by comparison to the smooth flavour of Cornish Sea Salt.