Author Archives: heidi

Penguin’s 2015 reading list

Your next great read . . .
With 2015 just around the corner, it’s time to start looking ahead at some of the new books and authors that could make it big next year. Here’s our guide to your next great read:

Penguin books

Etta and Otto and Russell and James
Emma Hooper
29 January 2015

Described by the author as a “love letter to her homeland, the Canadian prairies”, this truly moving debut beautifully – and with humour and magic – explores the themes of regret and love and the roads not taken.

Etta’s greatest unfulfilled wish, living in the rolling farmland of Saskatchewan, is to see the sea. And so, at the age of eighty-two she gets up very early one morning, takes a rifle, some chocolate, and her best boots, and begins walking the 2,000 miles to water. Meanwhile her husband Otto waits patiently at home, left only with his memories.

Robert Macfarlane
5 March 2015

An utterly joyous meditation on words, landscape and the relationship between the two, from the Sunday Times bestselling author of The Old Ways.
Landmarks is a field guide to the literature of nature, and contains a glossary comprising thousands of remarkable words used in England, Scotland, Ireland and Wales to describe land, nature and weather. With this book, Robert Macfarlane shows that language, well used, is a keen way of knowing landscape, and a vital means of coming to love it.

Penguin books

Our Endless Numbered Days
Claire Fuller
26 February 2015

The most impossible-to-put-down novel you will read this year; this is the story of a girl named Peggy and a magical, strange, secret house in the forest. Peggy’s survivalist father, who has been stockpiling provisions for the end which is surely coming soon, takes her from London to a cabin in a remote European forest. There he tells Peggy the rest of the world has disappeared.

Her life is reduced to a piano which makes music but no sound, a forest where all that grows is a means of survival. And a tiny wooden hut that is Everything. She is not seen again for another nine years.

The World Beyond Your Head: How to Flourish in an Age of Distraction
Matthew Crawford
9 April 2015

From one of the most influential thinkers of our time this is an essential manifesto on flourishing in the modern world; The World Beyond Your Head investigates the challenge of mastering one’s own mind. With ever-increasing demands on our attention, how do we focus on what’s really important in our lives? Perfect for anyone suffering from tech burnout!

Cranberry and clementine sauce

No Christmas dinner is complete without cranberry sauce. It’s the perfect partner with turkey but is also great with any game such as pheasant or venison and works well with duck and cold cuts on Boxing Day.

Cranberry and clementine sauce


200ml white wine vinegar
150g castor sugar
500g fresh or frozen cranberries
3 juicy clementines


Place the vinegar and castor sugar into a saucepan and bring to a simmer.

Add the cranberries and stir gently until the cranberries start to soften.

Zest one of the clementines into the sauce.

Juice all three clementines and add to sauce.

Bring back to a simmer and cook for a couple of minutes before removing and allowing to cool.

Toffee apple ham

This is our executive chef, Neil Haydock’s Boxing Day treat… and the day after, if there’s enough left! It takes a bit of time but it’s well worth it.

Toffee apple ham


1 green ham – with the bone
2 carrots peeled
2 bay leaves
1 large onion peeled
12 black peppercorns
1 sprig of thyme

Glaze ingredients

The glaze
1.5 litres of apple juice
500g soft dark brown sugar
½ a cinnamon stick
1 whole star anise
20 cloves


Soak the ham overnight in a large container of cold water, changing the water at least once, this will remove any excess salt.

Place the ham into a large pan, big enough to cover the ham with water.

Place in the aromats (the carrot, onion, bay, thyme, and peppercorns) cover with cold water and bring up to a boil then reduce to a simmer.  From this point the ham will take around two and a half hours to cook.

Keep the ham covered with water throughout the cooking, topping up when needed with hot water.
The way of telling if your ham is cooked is to look at the two bones sticking out of the hock end take hold of the larger bone with a cloth and pull the smaller bone away if it comes out easily your ham is cooked.

If you don’t have the time or a pan big enough to cook your own ham ask your butcher to do it for you and then you can do the baking part yourself.

Leave the ham in the cooking liquid to cool this will retain the moisture in the ham.

When cool remove the ham from the cooking liquor and place in the fridge for at least three to four hours so it is nice and cold. Keep the cooking liquor to make soup.

With a sharp knife score the ham lightly just going through the skin making nice one inch squares.

In the middle of each square press in a clove, this is both decorative and adds flavour.

To prepare the glaze, place the apple juice, sugar, cinnamon and star anise into a pan and bring to the boil, continue to boil for around 5 minutes, this will start the process of thickening the sauce.

Preheat your oven to 150 degrees centigrade and place the ham into a high sided roasting tray. Pour over the syrup and place into the oven.

Every 10 minutes take out the ham and baste with the syrup. As the syrup thickens it will coat the ham more and more and the ham with caramelise. (This process takes about an hour depending on your oven.)

Remove the ham from the oven and continue to baste as it cools as the syrup will thicken further, giving a deeper glaze on the ham.

At this point it is impossible not to pick off little (or not so little) morsel to try dipped in the syrup.
The ham can be carved warm, removing cloves as you go. I like to serve this with cranberry and clementine sauce, new potatoes, pickled red cabbage, coleslaw, cornichon and lots of crusty warm bread .

Toffee apple ham


Rodda’s brandy butter

Our favourite brandy butter recipe from our friends at Roddas, perfect with this years Christmas pud, or even on it’s own! It is Christmas after all.

Rodda's brandy butter


175g Rodda’s butter at room temperature
150g icing sugar
4 tbsp brandy
113g pot Rodda’s clotted cream


Cut the butter into small chunks and place in a food processor. Allow to soften slightly, it must be creamy and at room temperature or the mixture will split.

Add the icing sugar and blend until smooth.

With the machine running, very slowly drizzle in the brandy a tablespoon at a time, do not rush this or the mixture will curdle.

Turn the butter into a bowl and very gently fold in the clotted cream, do not over mix.

Chill until ready to serve.


Baked Cornish brie

A favourite from The Living Space, baked Cornish brie, marcona almonds, pine and fir tree honey with Da Bara Bakery sourdough is great for lunch or as a sharing platter with friends. The perfect dish to serve up over the festive holiday.

Living Space baked brie


1 whole Cornish brie – 180g
Olive oil
Salt and pepper
30g toasted and roughly crushed marcona almonds
1 tbsp Odysea’s pine and fir tree honey
1 loaf Da Bara Bakery sourdough


Set oven at 190 degrees centigrade.

Prepare the brie by brushing with olive oil and seasoning.

Place in an oven proof dish a little larger than brie, allowing for ooze factor and cook for 4 minutes until edges are crisping and slightly chard but still holding its shape.

Remove brie from oven and place almonds on top, cover with odysea’s pine and fir honey and return to the oven and bake for another 4 – 5 minutes or just before the cheese gives way.

Serve with warm baked sourdough.

Marcona almonds come from south-eastern Spain, and are, in fact, a new variety developed only 20 or so years ago. Flatter and more rounded than standard almonds, they are packed with rich oil and are sweet, buttery and mild. The best way to eat them is lightly roasted, tossed in a lick of olive oil and sprinkled with salt.

Sourdough bread is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.

Living Space baked brie


Penguin’s Christmas reading list

The hotel is delighted to be working with Penguin Books, who have been publishing the best books and authors for more than 79 years. They’re home to the world’s most respected collection of classic literature, as well as world-beaters, smart thinkers and wimpy kids.

Penguin book selection

This year Penguin Books made up five of the six Man Booker Prize for Ficton nominees, with Richard Flanagan eventually winning with The Narrow Road to the Deep Northwith.

Penguin reading list

Penguin have kindly selected a superb Christmas reading list for us to share with our guests – perfect if you’ve got Christmas presents in mind, or for yourself to curl up with during the festive season.

Their favourite titles include:

– Clare Balding’s brilliant new book of very British adventures; Walking Home: My Animals and Other Family.

– Nick Hornby’s new novel Funny Girl,

– Ali Smith’s How to be both,

– India Knight’s In Your Prime,

– Paul Theroux’s Mr Bones,

Pick one or plumb for them all. Definitely a must-read list for 2015.

Our new uniform from Joules

To say that Tom Joule, founder of lifestyle clothing brand Joules, is a fan of Watergate Bay would be something of an understatement. “The hotel is a home from home for me and there’s something magical about this part of Cornwall, it draws me and my family back time and time again.”

The Watergate Bay shirt

He may make a bee-line for the Bay as often as possible, but he’s not idle when he gets here. Joules Clothing is one of the official sponsors of Polo on the Beach and has provided the official shirts for the event since 2009 and to date there are now five Joules stores dotted around the Cornish coast.

Extending the brand’s relationship with Watergate Bay even further is the exclusive printed shirt that Joules has produced for hotel staff to wear. The unique prints that Joules are celebrated for are all hand-drawn in-house by the talented team. This attention to detail and commitment to authenticity has helped to set the brand apart from their competitors.

“The print we’ve created for Watergate Bay signifies everything we love about Cornwall; surfing, camping, the beach and sea and that excitement that you’re never too old to feel when you see the ‘Welcome to Cornwall’ sign after the long drive down the A30!”

Our reception and front of house team will be wearing the new Joules uniform in March 2015, they are currently decked out the the Joules winter range.

Illustrations from the shirt design

Lamb loin with hazelnut crust

Zacry’s lamb loin with hazelnut crust, roasted beetroot, cavolo nero and squash puree, a favourite from head chef, Carl Paparone.

Zacry's lamb loin with hazelnut crust

Serves 6 people


225g blanched hazelnuts
60g unsalted butter (very soft)
125g Ementhal cheese
1 whole egg
1g blanched thyme
5g Cornish Sea Salt
1 butternut squash
2 tbsp single or double cream (optional)
3 cloves garlic, crushed with skin
Couple sprigs of fresh thyme
125ml red wine
6 raw beetroot
600g bag of cavolo nero or kale
6 lamb loin (180g per person)

Zacry's lamb loin with hazelnut crust


Roasted the hazelnuts until golden brown. Allow to cool then blitz to a fine powder in a food processor.

Add the soft butter, cheese, egg, thyme and salt mix well together.

Allow to firm up (about 20 minutes). Once rested roll onto a tray lined with parchment paper. Roll to about 3/4mm thickness and place back into the fridge.

Once set cut to the size off your lamb loins and leave in the fridge until needed.

Cut the butternut squash in half, season and roast on tin foil at 180 degrees centigrade for 45 minutes or till very soft without any colour.

When roasted place into a blender and pulse until smooth and silky. Add some cream if needed.

Place the beetroot in foil with garlic, thyme and red wine (a glass) seal up the foil to create a bag. Cook in the oven at 180 degrees centigrade and cook for 1 hour until the beetroot is soft.

Blanch the cavolo nero in boiling salted water for 4 minutes so that it is no longer chewy.

Once cooked don’t refresh in cold water. Place into a colander to drain the excess water and dress with extra virgin olive oil and season with salt and pepper.

Seal the lamb in a hot pan quickly to colour it.

Once completely sealed all the way around place the hazelnut crust on the top and roast in the oven at 170 degrees centigrade for 6 minutes and allow to rest for the same amount of time. This should result in your lamb being pink and tender.

Lamb kofta tagine

Lamb kofta tagine with jewelled couscous and tahini yoghurt dressing from The Living Space head chef, Adam Stock.


Kofta ingredients

1kg lamb mince
150g breadcrumbs
1 tsp sweet paprika
1 tbsp ras-el-hanout
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp cayenne
2 cloves of garlic, grated
Salt and freshly ground black pepper
2 tbsp roughly chopped flat-leaf parsley
1 tbsp dried mint
2 tbsp roughly chopped coriander

Sauce ingredients

2 medium onions, grated
2 tbsp unsalted butter
1/2 cup saffron water
1 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp freshly ground black pepper
2 pinches cayenne
Pinch of ground turmeric
400g chopped tomatoes, drained
Salt to taste
2 tbsp roughly chopped coriander
2 tbsp roughly chopped preserved lemon
1 tsp of honey
Handful of kalamata olives


Combine the minced lamb, breadcrumbs, paprika, ras-el-hanout, cumin, coriander, cinnamon, nutmeg, cayenne, garlic, salt and pepper, parsley, mint and fresh coriander in a food processor.

Transfer to a bowl, cover, and refrigerate for at least 3 hours. Shape the meat mixture balls and place on an oven tray.

Bake on a high heat 220/230 degrees centigrade for 8 minutes to colour and part cook.

If you think you may not have seasoned the meatballs sufficiently with salt and pepper, pinch off a tiny bit of a meatball, fry it up in a skillet, and taste it. Season the meat mixture accordingly.


Place a tagine on a heat diffuser, if you have one, over medium-low heat. If not use a heavy casserole dish over a hob.

Add the grated onion, butter, saffron water, spices and the tomatoes, salt and lastly fresh coriander.

Slowly raise the heat and bring to a boil, then reduce the heat to medium-low, cover, and simmer gently to blend the flavors, about 15 minutes.

Add the kofta, or meatballs, to the sauce and poach, covered, for 30 minutes.

Add the preserved lemon, honey and olives to the sauce.

Taste and correct the seasoning with salt and pepper.

Cous cous ingredients

1 preserved lemon
20g butter
A handful of chopped fresh flat-leaf parsley
80g cooked and cut green beans
80g diced dried fruit (any combination of cherries, cranberries, apricots or golden raisins)
65g unsalted (shelled) pistachios
40g mixed toasted sunflower and pumpkin seeds
Pinch of sea salt
Pinch of ground cinnamon
1 tsp dried mint
200g Israeli couscous
Freshly ground black pepper

Cous cous

Finely dice the preserved lemon rind and add it to the bowl along with the butter, parsley, green beans, dried fruit, pistachios, seeds, salt, cinnamon and mint.

Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions.

Drain and add it to the bowl of fruits, nuts and seeds, stirring until the butter is melted and all the ingredients are well mixed.

Season with black pepper and serve.

Dressing ingredients

1 tbsp tahini paste, at room temperature
Juice of half a lemon
1 tbsp extra-virgin olive oil
100g strained yoghurt
1/4 tsp ground cumin
Salt to taste


Combine all the ingredients and whisk together.

Finish the dish with pomegranate seeds and micro coriander.

Ras-el-hanout is a spice mix from North Africa. The name is Arabic for “head of the shop” and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or stirred into rice.

There is no definitive combination of spices that makes it up. Each shop, company, or person may have their own blend. The mixture may consist of over a dozen spices. Commonly used ingredients include cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, peppercorn, paprika, fenugreek, and turmeric.

Origin winter coffee

Seasonal changes are afoot at our speciality coffee suppliers, Origin Coffee Roasters. Here Tom Sobey, the founder of Origin, talks about their new crop of coffees and their grower relationships.


“Autumn is an exciting time at Origin. Alongside traceability and sustainability, seasonality is at the core of our positioning and November sees us switch from our Summer/Autumn to Winter/Spring blends, reflecting the growing seasons of the countries we source from.


Central to our winter offering are our Seasonal Collection espresso and Single Origin coffees, with incredible Brazilian crops leading the way. This year the Seasonal Collection boasts a rich and beautifully rounded cup thanks to the perfectly balanced blend of 50% Fazenda Mariano (Pulped Natural), 25% Fazenda Das Almas (Pulped Natural) and 25% Fazenda Das Almas (Natural). These Brazilian coffees, with a combination of processing methods, blend to offer notes of dark, ripe fruit, chocolate and hazelnut – the perfect cup for this time of year. This coffee is served in The Beach Hut, Zacry’s and The Living Space.


The Single Origin coffee on offer at Watergate Bay is the hero of the Seasonal Collection, Fazenda Mariano (Pulped Natural). It’s a rich and rounded cup with toffee sweetness and notes of praline and candied orange. You may be familiar with the farm from previous years due to our long-standing relationships with the owner Ricardo Barbosa. This coffee is served in Zacry’s and The Living Space.


The Fazenda  Mariano farm is located high above the spa town of Poços de Caldas in Minas Gerais, Brazil. Four years ago when we first met Ricardo he was selling his crop at commodity prices. Our Head of Coffee cupped it and knew he’d come across a real find. So much so that he offered Ricardo double the price as it deserved to be sold as a speciality coffee. Ricardo now sells the vast majority of his crop to speciality roasters, finally receiving the price he should for a crop which has been grown and processed with such impeccable craftsmanship. This is why we’re so proud to source our coffees directly from growers, ensuring both social and environmental sustainability.



For this Pulped Natural coffee the fruit is de-pulped using water from a spring on the farm, which is then filtered and reused. However, some mucilage (sugary substance) is left on the coffee bean for drying. It’s the remaining mucilage that gives this cup its sweetness.

We hope you enjoy these two coffees as much as we do.”

Guest blog by Grace Reith, Marketing Manager at Origin Coffee Roasters