Author Archives: heidi

Cornish sausage cassoulet

Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork and white beans.


Serves two


60g smoked bacon lardons
1 x large white onion, thinly sliced
1 x garlic clove, thinly sliced
4 traditional farm house or Cumberland sausages
600g chopped tinned tomatoes
250g cannellini beans
1 spring of thyme
15g breadcrumbs
Handful of chopped parsley


Cook the bacon lardons in a shallow casserole dish until crispy.

Then add the sliced onion and slowly cook down without colour.

After 5 minutes add the garlic.

While the onions and garlic are cooking, grill the sausages just to add colour and then add to the casserole dish along with the tinned tomatoes, cannellini beans and thyme.

Place a lid on the casserole dish and cook in the oven at 180oC for 15-20 minutes.

Sprinkle with breadcrumbs for the last 10 minutes of cooking and allow to go crispy.

Finish with chopped parsley and serve.


Monkfish succotash

Succotsash comes from a North American Indian word for ‘broken kernels’. The dish gained popularity during the great depression. It was a staple dish when meat was scarce and expensive. There is no set recipe and you can add what you like to create this tasty broth. In Zacry’s we often use lobster stock for fish based versions to add sweetness and complexity.

Monkfish succotash

Serves two


1 large beef tomato
200g sliced cooking chorizo
400ml good strong chicken stock
150g sweetcorn kernels, cooked and refreshed
150g peas cooked and refreshed
150g French beans cut into 1cm lengths, cooked and refreshed
150g cooked borlotti beans
Cornish Sea salt
Sweet paprika
800g monkfish fillet trimmed and divided into 4 equal 200g portions
200g fine dried breadcrumbs
Pommace oiil
15g flat leaf parsley
15g chives


Put a pan of water on to boil and place the beef tomato in the water for 15 seconds, refresh in iced water.

Remove and discard the skin, cut in half and remove the seeds, roughly chop the flesh and reserve.

In a large pan add the sliced chorizo and place over a low heat for the fat to render, cook slowly for 5 minutes until cooked and the chorizo has given up its oils.

Add the chicken stock and bring to a simmer, add the corn, peas, chopped tomato, both the beans and continue to simmer for a couple of minutes.

Check the seasoning and adjust with the salt and paprika.

Roll the monkfish in the breadcrumbs and ideally grill over charcoal with a lid covering to take on hints of smoke.

If you are panfrying place a large frying pan on a moderate heat and add a little pommace oil, add the coated monkfish and colour evenly on all sides until golden. Then add a knob of butter and baste until the butter has browned.

Whichever way you cook your monkfish give it a minute to rest before serving to allow the flesh to relax.

While this is happening, re-heat the succotash, chop the herbs and add to it.

Place the mix into four bowls, top with the monkfish and serve.

I like this dish with some crusty bread to mop up the juices.

monkfish succotash recipe

Macmillan Christmas Fair

Another Place collection at the Macmillan Christmas Fair – 12/13 November 2014

Wednesday 12 and Thursday 13 November will mark Another Place’s first (albeit temporary) departure from the bay. Bye, bye sand pit, hello Eden Project clay pit. We are taking our latest collection to Cornwall’s largest festive fair – the Cornwall Macmillan Christmas Fair.

Buy your tickets online


In its 23rd year (and it’s second year at Eden), the fair has raised more than £430,000 for Macmillan to help cancer sufferers in Cornwall. All event proceeds, along with 15% of stall takings go direct to Macmillan Cancer Support in Cornwall.

Macmillan Christmas Fair at Eden

For the last few years we’ve enjoyed browsing the stalls ourselves, it’s perfect for kick starting your Christmas shopping with new and interesting gifts. Now it’s time for the Another Place bath and body collection to rub shoulders with some of the best craft and local produce.

Another Place collection

Eden’s food hall will be packed with stalls from Cornwall and beyond, selling a range of gifts, home accessories, stocking fillers, clothing, jewellery and food. We’re looking forward to catching up with Buttermilk Confectionery, She Sells Sea Shells, Paul Jackson and Mevagissy’s Hurley Books.

Do come by and say hello!


Wednesday 12 November. Preview evening 6pm – 9.30pm, £20 (includes supper and wine)
Thursday 13 November. 10am – 4pm, £12.50 (to include a light lunch and a glass of wine/soft drink).

Free entry to Eden for all visitors on Thursday 13 November.

Buy your tickets online

Trencherman’s Awards at Zacry’s

On Monday 17 November Zacry’s will be transformed into the venue for the gala ceremony for the very first Trencherman’s Awards.

The Trencherman’s is a guide to the top restaurant in the South West. Their annual guide is now in it’s 22nd edition and through its long history the guide has continued to develop its reputation. There’s not a chef in the South West who isn’t happy to be invited into the guide upon meeting the strict quality criteria. Currently Zacry’s, The Beach Hut and The Living Space are all included in the guide.


Anton Piotrowski, Louise McCrimmon, Mark Dodson

The award ceremony gala dinner will be a five course tasting menu showcasing some of the best Trencherman’s chefs. To mark the inaugural event there will be a Michelin starred line up hosted by our very own Neil Haydock, executive chef of Watergate Bay Hotel. The other chefs include Anton Piotrowski from The Treby Arms near Plympton, Mark Dodson from The Mason’s Arms, South Moulton, Louise McCrimmon, Harvey Nichols 2nd Floor in Bristol and Chris Cleghon from The Olive Tree at The Queensberry, Bath. Matching wines will be supplied by Bibendum Wines.


Chris Cleghorn


Neil Haydock

What the chefs are actually cooking will be kept secret until the evening;
Canapes – Louise McCrimmon
Starter – Chris Cleghorn
Fish course – Michelin Star Mark Dodson
Main – Neil Haydock
Dessert – Michelin Star Anton Piotrowski
Petit Fours – Neil Haydock


The awards ceremony will follow the five course menu and we wish all those nominated the best of luck with their category.
The nominations are…

Best Restaurant
The Fox at Boughton Gifford, The Treby Arms, Ben’s Cornish Kitchen

Best Chef
Rob Allcock, Michael Caines, Sam Moody

Front of House
Soar Mill Cove, Mason’s Arms, Quies Restaurant at Treglos Hotel

Dine & Stay Experience
The Swan, Bampton, St Moritz, Talland Bay Hotel

Creativity & Innovation
Wild Garlic, Nailsworth, Menu Gordon Jones, Paul Ainsworth No 6.

Zacry's pass

Zacry's sign

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.

I also caught up with Holly Bassett, overall winner of the Waterwoman trophy.

“This years Championships tested everyone’s ability out on the water, it was tough, but I’m so happy and relieved to have retained my title for a second year. It was a great event put on by Rich Marsh from BSUPA and the Extreme Academy at Watergate Bay. Looking forward to next year.”

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