Author Archives: heidi

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…

Cornish-Sea-Salt

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.

tomatoes

Coffee at Watergate Bay Hotel

It’s fair to say we like coffee at Watergate Bay and we think our guests do too. Which is why we take it so seriously. There’s different coffee for different times of the day, made slightly differently, with different tastes and flavours, during different seasons. But one thing is the same. All our coffee comes from Origin Coffee Roasters.

Zacrys-Coffee

Breakfast

Breakfast starts the day in Zacry’s with a filter coffee from Fazenda Mariano Farm in the mountainous south Minas Gerias of Brazil. The bean is freshly ground and brewed using an innovative, infusion system. This form of drip filtration from our La Marzocco machine, gives a much cleaner taste, where the flavours of the coffee shine through.

Espresso

The Mariano farm is located high above the spa town of Pocos De Caldas a beautiful spa town in the south Minas Gerias. Origin has been working with them for over three years. The coffee displays all of the classic flavours associated with good coffee from this mountainous region. It has lots and lots of toffee sweetness it is rich, rounded and chocolaty and has a lovely hazelnut praline taste.

Coffeeeee

Afternoon cappuccino

Head to The Living Space or The Beach Hut for your afternoon cappuccino who both also use Origin coffee. This time of year they will be using their seasonal collection blend which consists of summer bean varieties from three different farms. These beans have notes of sweet toasted pecans, chocolate, intense caramel flavour with  full to medium body.

Capuccino

Your cappuccino will be made up of a double espresso shot of Origin coffee and frothy milk into 12oz cups. If a little more milk go for a latte.

Dinner 

After dinner in Zacry’s you can also opt for a seasonal Origin espresso blend. Filter coffee is for breakfast, whereas cappuccino, espresso, flat whites and lattes feature large.

Latte

Why seasonality?

Origin believe that seasonal coffee traded directly is the best way to ensure the production of exceptional coffee. It means speciality coffee created from a face to face relationship with grower. It means Origin have visited the farm and chosen those who share a passion for truly great coffee.

Producing coffee of the highest standard requires great skill and innovation. It’s an expensive process, so expert growers are rewarded for their commitment to quality. t’s an expensive process, so F30® rewards growers for their investment and their commitment to quality, guaranteeing them a minimum of 30% above the cost of production. Responsibility and sustainability are at the heart of Origin’s coffee purchasing.

Lattee

What we like about Origin is that they focus on the core message of the coffee sourcing, quality, equality, seasonality, relationship and responsibility.

O’Neill at Electric Beach

Sit back, relax and fasten those seat belts, the O’Neill tour bus has started its road trip and it’ll be parking up at Electric Beach Music Festival on 7 & 8 June.

Oneill-bus-eb

Decked out from boot to bonnet, the new look surf wagon has been ‘madeover’ using recycled and upcycled materials, including wetsuit inspired seats, giving it a cool new look with an old school vibe. The bus will make its first scheduled stop in Newquay and then on to the best surf spots, the diary is stacked with pro coaching sessions, product testing, acoustic sessions, onboard DJ’s and plenty of time in the water, including stop overs at Electric Beach Festival – Watergate Bay, Leopallooza – Bude and Somersault festival- Woolacombe.

When the bus parks up at Electric Beach Festival on 7 – 8 June, O’Neill will be able to offer expert surfing tuition from the long board master, Ben Skinner, who’s a regular in the British team and hunting his first World title; Sam Lamiroy, prviously Britain number one surfer; Celine Gehret who competes all round the world and the Swiss National Surf Champion; Dale Foster, a regular on the UK Pro Surf tour and Max Payne, Cornish School Surf Champ.

oNEIL-LINEUP

MAY

17-18 May: Newquay Fistral
24-26 May: Sennen
31-1 May: Perranporth

JUNE

6-9 June:Watergate (Electric Beach Festival)
14 -15 June: Newquay/Fistral
21 June: Hayle
22 June: Polzeath
28-29 June: Bude

JULY

4-6 July: Mawgan Porth (Surf Girl Wave and Workout)
12 July: Braunton (British surfing museum- Fundraising event)
13 July: Croyde
15 July: Woolacombe
17-21 July : Castle Hill North Devon
23 July: London
26 July: Saltash

AUGUST

1-3 August:Leopalooza/Bude
4-10 August: Watergate
16-17 August: Mt Hawke /Newquay
23 August: The Witterings
25 August: Bournemouth
31-1 August: London

In Season – May

In-Season-May

As the weeks move towards summer it becomes easier to eat more local and seasonal produce. April and May means asparagus. With such a short season, you need make the best of it while its here, along with all the green veg like broad beans and wild garlic.

Check out our Pinterest board to see what else is in season through May.

Fruit & Veg
Asparagus
Broad beans
Carrots
Cauliflower
Elderflower
Cornish new potatoes
Lettuces
Pea shoots
Peas
Radishes
Rhubarb
Rocket
Salad onions
Samphire
Sorrel
Watercress
Wild garlic

Fish
Crab
Lemon sole
Mussels
Plaice
Pollack
Sardines
Trout

Broad beans

Broan-Beans

Broad beans are a great crop grown widely throughout Europe. They are a great source of protein and carnohydrates working well in stews and fresh spring salads.

Top tip: Buy broad beans as fresh as possible; pods should be firm and crisp. Avoid any that feel soft.

Perfect match: Head Chef of The Living Space, Adam Stock, enjoys broad beans with iberico ham for a spanish infused dish.

Lettuce

Lettuce

Lettuce are available in a vast number of varieties, from crisp leaves to soft. Growing from a central stalk to form and spherical head. Most are green but you can get red/pink varieties.

Top tip: Although mainly eaten raw in salads, lettuce works well in soups or braised as a side dish.

Perfect match: Shred and add to a spring salad. Or make it the main feature of a Caesar salad like that on the Living Space menu.

Cornish new potatoes

New-Potatoes

Cornish new potatoes are the first potato to be harvested in the UK each year. Cornish Earlies, as they are known locally, are a real sign that spring has arrived in the county. Our popular potatoes are know for being sold ‘dirty’, i.e. unwashed, as growers believe it retains the flavour and freshness.

Top tip: Keep them whole. Divide your potatoes into similar sizes and cook whole, this will give the potato a fluffier middle and lock in flavour.

Perfect match: In the Living Space we serve them boiled and buttered with hot smoked salmon, chives and fennel. It’s a real winner!

Wild Garlic

Wild-Garlic

A.k.a 3 cornered leek. Wild garlic is everywhere at this time of year in Cornwall. In fact the distinctive smell of wild garlic greets you as you drive to Watergate Bay past the airport. Unlike common garlic, it’s the leaves that are eaten rather than the bulbs or flowers. The taste is delicate, often likened to that of chives.

Top tip: Use the flowers of wild garlic as means of decoration only. If you eat one, you’ll taste it for the rest of the day as it has an intense, overpowering flavour.

Perfect match: Wild garlic goes extremely well with lamb, or blend it into a wild garlic and nettle soup.

Recipe: Cornish monkfish with asparagus, new potatoes and wild garlic pesto.

Spider Crab

Spider-Crab

Looks scary. Tastes good. Spider crab, much like it’s relatives, yeilds sweet, dense meat in it’s legs. Male crabs tend to be bigger and harbour a heavier, richer meat, whilst the females are known for a lighter, sweeter meat.

Top tip: Spider crabs are a more sustainable breed of crab, so try them instead of other varieties like Atlantic blue crab, or the European Brown crab.

Perfect match: Flake the crab meat into an Asian infused salad with cucumber and sesame dressing.