Author Archives: Watergate Bay

Banoffee-Bocker Glory

Now this is what we call a dessert!

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What’s that? You want a close up?!

Ok…

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Introducing the Banoffee-Bocker Glory from The Living Space. A twist on the classic Knickerbocker Glory, our dessert layers ginger biscuit, vanilla mascarpone, caramel, banana ice cream and salted caramel ice cream to create this masterpiece.

We insist that you make one right now.

Serves four

Ingredients

50g caster sugar
100g dried banana chips
12 ginger nut biscuits
200g mascarpone
1 tsp vanilla extract
50g icing sugar
200g salted caramel ice cream, we use Treleavens
200g banana ice cream, again, Treleavans
170g Dulce De Leche caramel sauce

Glass: Tall sundae glass

Method

To make the banana praline
Dissolve the caster sugar in 2 tbsp of water over a medium heat and caramelise gently.

Once the caramel has reached a light amber colour remove from the heat.

Spread the banana chips on a non-stick baking sheet and carefully pour the caramel over, spread and leave to cool.

When cooled and set, smash the praline into pieces with a rolling pin.

To make the sundae
Blitz the ginger nuts in a food processor and set aside.

Mix the mascarpone, vanilla extract and icing sugar together and set aside.

To assemble your sundae, spoon alternative ingredients to give a layered dessert. We begin with ginger nut crumb, then banana praline, mascarpone cream, salted caramel ice cream, 1 tbsp caramel sauce, banana ice cream and repeat.

Garnish your final scoop of ice cream with 2 banana chips, a sprig of mint and a dusting of icing sugar.

And for the finishing touch, add as much caramel as you can!

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What is seasoning?

So, why do we need seasoning anyway?
Seasoning is what sets the chef aside from the amateur cook, and it’s much more that just salt and pepper. Here’s our guide to seasoning and why it is so important.

seasoning: noun: salt, herbs, or spices added to food to enhance the flavour.

When we asked chef about seasoning the first thing he said was that it’s essential. It creates deep flavours and marries together different ingredients to create balanced, flavoursome food. Seasoning can be sweet, savoury, acid or bitter. Without it a dish can be bland. It’s probably the easiest way to create a great tasting meal.

Thyme

When to add seasoning…
Seasoning can be added at the beginning to allow the flavours to develop throughout cooking, or at the end of a recipe to subtly adjust the taste. If you are working with meat or fish you can season directly onto the fillet before cooking. If you are cooking a sauce you can add it at the end.

There are various rules of seasoning. Seasoning can draw out the moisture which can be good or bad for your dish. With meat you could season the fillet just before you add it to the pan, or a long time beforehand if you want to firm up the meat. Curing meat is one stage on from this and used to preserve food.

Different types of seasoning…
Salt and pepper are probably the most common but seasoning extends to herbs, spices, lemon juice, vinegars and sugar.
Salt is probably the most popular and may be used to draw out water, or to magnify a natural flavour, making it richer or more delicate, depending on the dish. Sometimes salt is rubbed into chicken, lamb, and beef to tenderise the meat and improve flavour.

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Other seasoning like black pepper and basil transfer some of their flavour to the food and a well designed dish may combine different seasoning’s that complement each other.

Saline seasonings: salt, spiced salt.
Acid seasonings: vinegar (sodium acetate), lemon juice, orange juices.
Hot seasonings: peppercorns, ground or coarsely chopped pepper, paprika, curry, cayenne, and mixed pepper spices.
Saccharine seasonings: sugar, honey.

Infused oils are also used for seasoning, especially in pasta and salads.

SPices

Which seasoning?

Seasoning depends on taste and preference. Here are our favourite seasoning combinations.

Beef: Bay leaf, cayenne, dill, paprika, oregano, parsley, rosemary, thyme.
Lamb: Basil, cardamom, mint, oregano, paprika, rosemary, turmeric.
Chicken: Bay leaf, nutmeg, parsley, pepper, sage, tarragon, thyme.
Pork: Basil, cardamom, oregano, paprika, parsley, rosemary, sage, thyme.
Fish: Basil, bay leaf, cayenne, chives, dill, fennel, oregano, paprika, parsley, tarragon, thyme.

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Meet the team – Matt

When you arrive at Watergate Bay you’ll be greeted by the friendly faces of our front of house teams, from the receptionists to our restaurant waiting staff. But behind the scenes at Watergate Bay Hotel is a small dedicated team making sure everything is in working order ready for your arrival; the maintenance team.

Heading up the maintenance team is Matt. We caught up with him to find out a bit about his job.

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Meet Matt.

How long have you worked at Watergate Bay Hotel?

I’ve been here for nearly three years. When I first joined Watergate I was part of the waste team; disposing of hotel waste and making sure the hotel and beach were litter free. After nine months in that position I joined the maintenance team and am now maintenance manager.

What’s a normal day at work like for you?

Busy. I usually have an early start as I have to check the pool each morning before guests use it. I make sure it’s clean and test the chemicals and temperature and give the Swim Club team the OK to open. Then I’ll check the job list for the day, it’s always changing and being added to by all the departments around the hotel so I’ll keep an eye on it throughout the day, and once jobs are delegated to members of the team I’ll make sure everything gets done quickly and to the best of our ability.

What kind of things get added to the maintenance job list?

Anything and everything. From changing a light bulb to unblocking toilets to running and upkeep of the pool.

(Sneak peak behind the scenes of the maintenance room)

(Sneak peak behind the scenes of the maintenance room)

Before you joined Watergate Bay what were you doing?

Before I came to the bay I was a ran my own fencing and decking business in Devon.

What’s your favourite part of your job?

The location and being able to surf before and after work. I also work with a great team of guys, whilst we work hard we all get on well and have a lot of fun.

How many people are in the maintenance team. 

Eight, including me. There are four in maintenance, two in waste and one painter.

Can you sum up your role in three words?

Varied
Challenging
Fun

Everyone needs some downtime, so when you’re not at work where could we find you?

Surfing! At any of the local beaches but Lusty Glaze and Watergate Bay in particular.

And finally, how many maintenance guys does it take to change a light bulb?

1.

Take a look at our current job vacancies.

Boardmasters Festival 2014

This time last week we were excitedly preparing our tents, rolling up sleeping bags and packing our best festival outfits ready for the return of Boardmasters Festival!

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Having watched the main music arena develop at Watergate Bay over the weeks leading up to the festival, we knew this year was going to be the best ever.

Slowly the main arena transformed from a sheep field into a mecca of good music, festival vibes and beach views.

Thousands of you joined together at Fistral Beach and Watergate Bay to try your hand at surfing in Cornwall, watch pro surf competitions, eat well, drink well (in moderation!) and get your hands in the air for a perfect line up of summer acts… all along the awesome Cornish coastline.

The Boardmasters 2014 line up included Chase & Status, Snoop Dogg (aka Snoop Lion) and so many more! Kicking off with Friday night, Chase & Status got the crowds firmly in the festival mood. Whilst Snoop Dogg provided an unforgettable Saturday night spectacle. Sadly, due to bad weather we missed out on watching Bastille on Sunday, but nevertheless Boardmasters proved, once again, to be the best festival in Cornwall.

But we don’t need to tell you that, take a look for yourselves…

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Summer 2015 will be here before you know it…we promise. Boaradmasters will return to Fistral Beach and Watergate Bay from 5-9 August 2015 so stick on your flip-flops, grab your tent and leave your troubles behind, we’ll see you by the beach! #webelieveinsummer

Lemon sole with brown shrimp and Cornish Sea Salt

Lemon-Sole-with-Brown-Shrimp

Serves 4

Ingredients

1 cucumber
Cornish sea salt lemon and thyme flavour
1 lemon
4 x lemon sole dark skin removed (200/230g each)
100g rice flour for dusting
100ml pomace oil
200g unsalted butter
100g samphire tips (blanched asparagus tips could be used)
200g cooked peeled brown shrimp

Method

Peel the cucumber, split lengthways and remove the seeds.

Cut the cucumber into 1cm dice and place into a bowl, sprinkle with a little of the Cornish sea salt and a squeeze of lemon juice.

Pat the fish dry with a tea towel, dust with the rice flour and remove the excess.

Heat a large non-stick frying pan until medium hot, add the oil and lay in the fish flesh side down.

Allow to cook gently for 2 minutes before turning, the flesh should be golden brown.

Cook for a further 2 minutes before removing any excess oil.

Add the butter. When melted and foaming add the cucumber, samphire and shrimp.

Squeeze a little lemon into the pan and check for seasoning.

Baste the fish with the butter a couple of times before plating

Serve immediately.

Lemon-Sole-from-Zacrys

Grilled lobster with basil butter and herb linguine

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Serves 4

Ingredients

2x1kg lobsters
400g unsalted butter
1 clove of garlic, crushed
100g fresh basil
Cornish sea salt
400g fresh linguine
Sweet paprika
1 unwaxed lemon
50g soft herb mix, chervil, chives, flat leaf parsley, tarragon

Method

Place a large cook’s knife in the cross on the back of the lobster and push straight down to kill the lobster instantly.

Split the lobsters lengthways, clean out the head cavity and remove the claws.

Drop the claws into a pot of boiling water for 4 minutes. Then allow to cool before cracking and picking the meat.

Place the claw meat in the cavity created in the head space of the lobster and refrigerate.

Blend 200g of the butter with the garlic clove, basil and a good pinch of salt.

Divide the butter into four and place on top of the lobster.

Preheat your oven to 180 oC and bake the lobster on a tray for 10 minutes.

Bring a large pan of water to the boil and cook the linguini for 3 minutes.

Drain and toss in a little oil to prevent sticking.

Boil 200ml of water in a saucepan and whisk in the butter to form an emulsion, season with salt and paprika, the zest half a lemon and a good squeeze of juice.

Place the pasta in the sauce and coat evenly.

Roughly chop the mixed herbs, add to the pan and mix in using a carving fork to prevent breaking up the pasta.

Check for seasoning and roll a neat barrel of pasta on the carving fork, place on to each of your serving plates with the lobster halves.

Serve immediately.

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Chocolate Brownies with Cornish Sea Salt

The sea salt cuts through the sweetness of the sugar and the chocolate resulting in an indulgent treat. There’s only one problem – one is never enough… You have been warned!

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Makes 16

Ingredients

200g dark chocolate
200g butter
400g white sugar
4 eggs
125g flour
1 teaspoon baking powder
1½ teaspoons Cornish Sea Salt
130g mixed nuts, grated

Method

Pre-heat the oven to gas mark 4/180 degrees.

Line the sides and base of a 20cm x 20cm baking tin (for 16 normal size brownies, larger tray for mini-brownies) with foil or baking parchment.

Melt the dark chocolate in a bowl over a pan of simmering water.

Whisk the butter with an electric mixer until pale and fluffy.

Add the sugar and whisk again.

Add one egg at a time and whisk in between.

Pour in the melted, cooled chocolate, add 1 teaspoon of Cornish Sea Salt and whisk for about 30 seconds.

Sieve together the flour and baking powder and fold gently into the chocolate mixture. Gently fold in the grated nuts.

Pour into baking tin and sprinkle evenly the remaining ½ teaspoon of Cornish Sea Salt over top.

Bake for 60 minutes (normal size brownies) or 50 minutes (shallower mini-brownies), cover with foil after 30 min.

Leave brownies to cool in switched off, opened oven.

Cut with sharp knife into squares.

Top tip: Serve warm with a generous dollop of Rodda’s Cornish Clotted Cream.

Watermelon Bay

This cocktail from Zacry’s is light, refreshing and full of flavour. You could easily have one or three of these whilst sat outside enjoying the beautiful summer sun we’re currently basking.

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Serves one

Ingredients

Half lemon, juiced
100ml watermelon
70ml Chase Marmalade Vodka
5 mint leaves
Crushed ice
Orange twist and segment to garnish

Glass: white wine glass

Method

Muddle the melon in the bottom of a shaker to release as much of the juice as possible.

Add the rest of the ingredients.

Shake hard.

Place your orange twist into the bottom of the glass.

Double strain your melon and mix into the glass.

Top up with crushed ice and garnish with a segment of orange.

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As Beyonce would say, ‘I’ve been drinking watermelon’.

Find our other cocktail recipes here.

Meet the team – Carl

Having worked at Watergate Bay for over 8 years, Carl’s face is a familiar one. It’s fair to say Carl has a lot of fun at work as Sports Manager at The Extreme Academy, but before joining the team Carl worked as an engineer in the Royal Air Force and was even Waveski World Champion in 2003.

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Meet Carl.

How long have you worked at Watergate Bay Hotel?

I’ve worked at Watergate Bay for over 8 years now. Before I worked here Sports Manager of XA I worked as an engineer in the Royal Air Force and I also had a waveski business. When I first joined what’s now the Extreme Academy there were only three sports taught in the bay; mountain boarding, kite surfing and waveski. In 2005 all the sports merged together to form the Extreme Academy and link to the hotel. It was then that we introduced more activities and developed the skills of our instructors.

Were you involved in the development of Extreme Academy?

Very much so, I helped with the merging of the three sports and I introduced surfing to the Extreme Academy which is now the most popular sport we teach. I also pushed for the instructors to take several qualifications to make them into multi-sport instructors, many of our chaps can now teach surfing, SUP, kitesurfing and waveski.

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What does your job entail?

As well as day to day running of the department, I teach all the sports available so I am usually out in the sea taking a lesson. I also manage the budget, rota and design and development of Extreme Academy.

There is always an event or activity to organise at the bay, whether it’s helping set up Polo On The Beach or heading off to a Cardio Cycle, I’m busy. I love being active which is lucky as it’s a big part of my job.

What’s Cardio cycle?

Every Monday and Thursday I run a Cardio Cycle class from the studio at Watergate Bay Hotel. Cardio Cycle is very similar to spinning. It’s an hour long class on static bikes designed to strengthening the legs, build endurance and improving your overall fitness

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What is your favourite part of your job?

Being on the beach everyday. I love feeling all the seasonal changes; watching the weather and the conditions change and seeing the beach come alive every day.

Can you sum up your job in three words?
Active
Fulfilling
Youthful

What’s unique about Extreme Academy?

Unlike many surf schools we are open 364 days of the year; we plough on through the winter and make the most of the big swells that come with the season. Our lessons are still busy throughout the winter months and we cater for the colder temperatures with thicker wetsuits, boots, gloves, hats and a hot shower once your back on dry land.

What’s your favourite extreme activity to teach?

That’s a close one between waveski and kite surfing, not because I am the best at them but because I love developing peoples skills and seeing the progress that people make. It’s fulfilling and rewarding to see people get the results they’re hoping for on the water.

We can’t interview you without asking about becoming waveski champion. Can you tell us a bit about it?

As I said, I was in the Royal Air Force before I came to Extreme Academy and they very kindly funded my worldly travels in waveski. I traveled the world for 20 years, always accompanied by my trusty waveski. Then in Guadalupe, 2003, I competed in a competition and won, becoming world champion.

CArl-Coombes

We also want to ask about your trip to Kenya.

It was amazing. I went there because I wanted to learn how to kite surf and it became apparent that Extreme Academy needed a kite surfing instructor as the sport was growing popular in Cornwall. In Kenya the conditions are perfect for kite surfing because the trade winds were consistent and there was a perfect lagoon to do it in. I practiced every day for a month and then when I came back to England I was able to take my instructors course. I also entered into a kite surfing racing competition after 3 weeks of learning how to kite surf. I was seeded last place because everyone knew that I was a beginner. Because of my determination and competitive spirit I was able to get into the final and I ended up finishing in 2nd place!

What is your favourite time of year to be in the water?

I wouldn’t say I have a favourite time of year to be in the water because the cold doesn’t bother me. But everyone loves when the conditions are perfect, when the waves are just what you want for surfing or when the wind is perfect for kite surfing.

If anyone needs some downtime it’s you Carl, so when you’re not at work where can we find you?

Either cycling the trails at Cardinham or Lanhydrock or at the cinema checking out the latest blockbuster.

Take a look at our current job vacancies.

Sandball at Watergate Bay

Sandball on the Beach, in it’s second year, is a beach event run by Newquay Handball Club. Beach handball is quite possibly the most fun you can have on the beach, a fast end to end game which hates draws and rewards showboating. With Watergate Bay as the backdrop, sport doesn’t get much better!

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On 2 August anyone over 16 can join in on the Sandball tournament at Watergate Bay. Including a healthy mix of experienced players and people trying the sport for the first time it’s set to be a great day!

How did Sandball tournaments in Newquay come about? 

Sandball 2013 was a great day, a mini tournament consisting of 4 teams and attracting the likes of Aden Williams from the UK’s no1 team, Salford. It was unanimously enjoyed by participants and spectators alike and gave Newquay Handball Club some good exposure.

One of the highlights was a kids game after the main event. Seeing the excitement on their faces and their infectious enthusiasm was inspiring. They were mimicking the spectacular 360 barrel shots on show from some of the adults.
Why has Watergate Bay been chosen as the venue?

Watergate is a beautiful place, the beach is flat, and it has become a great venue for sporting events like Polo and surf competitions. It’s brilliant for NHC to be part of that.

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Can you tell us why people should get involved in Sandball? 

Handball is one of the fastest growing sports in the UK, with Newquay at the forefront, plus it’s the second most popular sport in Europe. The excitement of Handball + Newquay’s awesome beaches = massive win!
What is about the sport that you particularly like?

Goalkeepers in Sandball have quite a unique role, as the defending team they are in goal as normal, but as soon as the team has the ball back the goalkeeper joins the attack. If he / she scores, it counts double. As a goalkeeper myself, this has to be my favourite rule.

Outfield players can get in on the double pointer too, with barrel shots, fakes, reverse shots; basically showing off! It makes for a great game to play or watch!

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Get a team together and join us at Watergate Bay on August 2!