Author Archives: Watergate Bay

Meet The Team – Adam Stock

Having worked in Watergate Bay, in both the hotel and Fifteen Cornwall, for the past 10 years, Head Chef Adam Stock will be a familiar face. Now heading up the team in The Living Space he enjoys creating good, honest food served in the restaurant.

Adam-Stock

We caught up with Adam to find out a bit more about him.

How long have you worked at Watergate Bay?

I started working here in 2004 in The Living Space and stayed here for two years. Then in 2006 I was part of the original Fifteen Cornwall team, helping  to start up the business and create great Italian dishes. After four years at Fifteen I came back to the hotel as Head Chef of The Living Space and that’s where I’ve been ever since.

Have you always wanted to be a chef?

I have always had an interest in food having worked in many kitchens as a teenager. But when I went to college I decided to take a Hotel Management course which I completed in Thurlestone Hotel, Devon. Whilst I was there, however, I went into the kitchen and realised that here was where my real passion laid. I’ve been in the kitchen’s ever since.

What’s a normal day like for you?

I start early, usually getting into the kitchen at 7am to start prep for the day. In The Living Space we run all day service; from lunch through to dinner and light snacks, so I have to be in the kitchen prepping both the team and food ready for the day ahead. The morning’s are also when I speak to our suppliers to order in fresh food for the day. Our fish supplier will ring first thing to let me know what he has caught that morning and I’ll pick what I want and design that day’s specials around them.

For the rest of the day I’m on the front line, cooking with the rest of the team, speaking to customers and enjoying my job.

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 What’s your favourite part of your job?

I really enjoy that The Living Space has an open kitchen, it’s great to feel like part of the restaurant as opposed to being shut away. It means customers can see us and we see them enjoying the food we make, they can also stop by to ask us questions or give us feedback; I really enjoy interacting with customers.

I also love prep, handling the fresh produce and designing our menus for the day. In The Living Space we have daily changing specials which reflect what’s in season that month.

The Living Space was also recently added to the Trencherman’s Guide, the South West’s guide to the best restaurants, as a rising star, which we are all delighted with.

How big is The Living Space team?

We have six chefs including me in the kitchen. We are a great team, who thrive on a busy restaurant; we can go from 0-60 in seconds. On a very busy day we can turn over up to 400 covers, but that’s when we work at our best, concentrating on what we are meant to be doing and doing it well. I love a busy restaurant!

Bang-Bang-Chicken

How many covers can The Living Space seat at once?

We can sit 70 inside and about 78 outside on the deck.

How do you decide what to put on the menu?

The menu in The Living Space is pretty versatile, changing to coincide with the seasons and produce we get in fresh that day. We take a lot of inspiration from the Mediterranean markets in Spain and Greece and fuse them together with great Cornish produce to create dishes we’re really proud of.

What’s your favourite dish on the menu?

I really like the LSFC (Living Space Fried Chicken), it’s a classic chicken burger that proves you can make stereotypically fast food in a great, flavourful way. Another of my favourites is the Fish Finger Sarnie – I’m a comfort food kinda guy.

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Can you sum up The Living Space in one sentence?

The living is easy in The Living Space. It’s somewhere you can spend a lot of time – rain or shine, whoever you may be.

When you’re not at work where can we find you?

I really enjoy surfing, but now I have an eight month old daughter I spend a lot of my free time with her and my wife whether it be at home or on holiday, making time for my family is really important.

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The Living Space is open to both residents and non-residents of the hotel and welcomes well behaved dogs. Stop in and check us out.

Take a look at our current job vacancies.

Barista of the Bay

On Friday 27 June the first ever Barista of the Bay competition was held in Zacry’s.

Two contestants from The Beach Hut, The Living Space and Zacry’s were put to the test in the hopes of being crowned Barista of the Bay.

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After inter-team heats, the two finalists from each restaurant were decided and sent to Zacry’s armed with coffee knowledge and a lot of support from their colleagues.

The contestants were:

Tom and Mark from The Beach Hut.

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Laurence and Phil from The Living Space.

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Sarka and Sam from Zacry’s.

Sam-and-Sarka

Each competitor had to brew a cappuccino, latte and flat white whilst being judged, by Dave from Origin Coffee, on their knowledge of the coffee machine and technical ability.

Once brewed our second panel of judges, Executive Chef, Neil Haydock and General Manager, Mark Williams judged the cup set up, overall appearance, foam quality and depth, temperature and of course, taste.

Judges

Marked out of 120 it was a tense competition, with a couple of shakes, a few spills and lots of thrills.

Tom

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Phil-Milk

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Mark

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Laura

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Coffeee

Sarka

Lawrence

Judging

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Sam

After an hour of brewing the results were in.

In third place, Sarka from Zacry’s winning a £20 voucher to spend at Origin Coffee.

Followed in second place by Mark from The Beach Hut winning a £50 voucher to spend at Origin Coffee.

But in first place and crowned Barista of the Bay, Phil from The Living Space winning a 12 month Origin Coffee subscription, aeropress, coffee grinder and Barista books.

Winners

Polo on The Beach cocktail

On Facebook recently it was suggested to us that we create a Polo On The Beach cocktail, so not being one to pass up the chance to make a new drink we set about creating one.

But rather then pick something ourselves we set the challenge to the team in The Living Space asking each member of the bar team to create a cocktail that embodied the spirit of Polo On The Beach. We then had the difficult task of choosing a winner.

After a tense judging period the winner was chosen! Kirk’s Polo On The Beach Caprioska was triumphant and will be available on the specials board this week and during Polo on The Beach.

POTB-cocktail

But don’t worry if you can’t join us this week, we’ve got the recipe for you right here.

Makes 1

Ingredients

50ml orange juice
50ml Veuve Clicquot Champagne
25ml Kettel Citrus Vodka
10ml Cointreau
3 slices of orange
3 slices of lemon
2 white sugar lumps
Crushed ice

Glass: Tall

Method

Muddle the orange and lemon slices with sugar in the bottom of your glass until the sugar has dissolved in the juice.

Add orange juice, vodka and Cointreau and mix.

Fill the glass with crushed ice and slowly pour over the champagne.

Garnish with a twist of orange peel and enjoy!

Polo-Cocktail

Find our other cocktail recipes here.

Somersault Festival, North Devon

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From Thursday the 17 of July to Monday the 21 of July, Somersault returns to Castle Hill, near Barnstaple, North Devon, full of entertainment and adventure.

If you are looking for sea side adventures, luxury camping, delicious feasts like no other, relaxing yoga classes and pampering sessions and, of course, fantastic music, look no further than Somersault festival.

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This remarkable festival has entertainment of all kinds, varying from comedy shows to cabaret. Not to mention the amazing line up including head liners like Jack Johnson and Ben Howard.

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Unlike the usual food offering you find at festivals, Somersault are presenting long table feasts. Sitting alongside the beautiful river Somersault a variety of food taken from the menus of Fifteen Cornwall, Nathan Outlaw, The Ethicurean and Pitt Cue Co will be laid out on long tables ready for you to dig in, clink glasses and catch up with friends old and new.

Dusk-Beach

After a night of eating some of the best food in the South West you’ll be in need of early morning surf school work outs. Or you could get involved in coasteering, paddle boarding, surfing, costal rafting and canoeing, mountain biking, falconry, power kiting and rock-climbing available.

Surfing-SOmersault

Come and join in in a five day summer camp of music, adventure and outdoor living.

Day, weekend and camping tickets available here.

Rock Oyster Festival

Rock Oyster Festival, taking place on the banks of the Camel Estuary on 12 July, is a family festival filled with entertainment, good music and delicious Cornish food.

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Kick starting the festival fun in Cornwall, Rock Oyster Festival is the perfect event to start off a unique and memorable summer.

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Showcasing a heavenly array of food ranging from spicy Cornish curry’s to scrumptious pizzas and of course fresh Cornish oyster’s, no one will go hungry!

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This year the festival is hosting a farmers’ market selling top quality food from all around Cornwall plus a Cornish Beer tent with a range of local ales and selection of wines.

Throughout the day live music acts will take to the stage including Kitten and the Hip are playing as well as The Destroyers, The Book Shop Band, Polly Money, Back Beat sound System and Freshly Squeezed.

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Kids are catered for too taking over the “little” Big Top from 1pm – 5pm and taking part in archery, Circus Berzercus, bouncy castle and swing boats, Coz the Clown and Sunday morning footy for the campers.

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This festival holds exciting events for the whole family, making it a great day out!

Rock Oyster Festivalí is said to be like’ the pearl hidden within the oyster shell’ and I can safely say that it will be a fantastic weekend filled with surprises and fun.

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Tickets are on sale now: £20 for adults and children from £5.

If you want to buy a stall in the farmers market the cost is £20.

Guest post by Isobel Wild.

Barista Training with Origin

You could say we’re a little obsessed with coffee at Watergate Bay, and to be honest, you’d be right. We love it! That’s why we take it so seriously. We like to know everything about the coffee we use at Watergate Bay, where it’s sourced, how it’s shipped, who roasts it, and of course, how to brew it.

So we gathered up the new bar team from The Beach Hut and headed over to Origin HQ in Helston for a spot of Barista Training.

Origin-Coffee-Sign

Starting with some good, old fashioned theory, Origin Dave talked the team through under and over extraction when brewing. With over 400 flavours in one cup of coffee it’s crucial to brew it correctly to achieve the perfect taste.

The-Beach-Hut-Team

He explained that under extraction will leave you with a weak, dull, easy-to-forget cup of coffee that has been brewed too fast, meaning a lot of the deep flavours of coffee are thrown away instead of poured into your cup.

Whereas over extraction has a distinct lack of sweetness, the coffee will taste bitter and acidic leaving a long-lasting flavour after you’ve finished your cup. Cue, dreaded coffee breath.

Origin-Coffee-Machines

To brew the perfect cup of ‘Joe’ the team needed to find the middle ground between over and under extracted; the perfect balance of flavours that complements one another and excites the palate. And to do this, there is a fool-proof formula.

1: choose the correct grind size – if the grind size of the coffee is too coarse water will filter through it too quickly, meaning the brew will be under extracted. If your grind size is too fine the water will struggle to filter through the coffee resulting in over extraction.

2: fill the portafilter to the correct level – how much coffee you allow in to the portafilter can drastically change the taste of a brew. Trial and error is your best method here for finding the right level.

3: tamper the coffee, so it’s compact but not squashed – you still want water to be able to filter through the coffee so don’t compact the grind too much.

4: allow hot water to filter through the ground coffee for between 20-25 seconds – this is the optimum time, any shorter or longer and the taste of  your coffee may be rather unpleasant.

‘You can be severely allergic to coffee but still brew the perfect cup’.

Rick

Then it was the team’s turn.

Each member of the team took a coffee machine to trial the formula until they thought they had it spot on. Dave tells us ‘never rely on the settings used by the person before, always trial and taste as the slightest change in settings on your coffee machine can dramatically alter the taste of the coffee you brew.’

Coffee

Hands

Concentration

Grind

Set-to-work

Some brews tasted great!

Brew

Others, not so much.

Not-so-good

Once the gang had mastered this process it was onto latte art. Dave showed the team how ‘easy’ it was to create hearts and leaves, but before this you need to warm the milk to the right temperature and consistency.

Overheating the milk will burn it, and under heating will leave your coffee cold.

Steam

Brews

Milk

After several attempts at latte art, the team were competing for the best cup and willing Dave to judge it. He, however, remained neutral telling the team they were the best judges of their own coffee.

Latte-Art

Leaving enthused and excited to brew coffee The Beach Hut team are getting ready for the Best Barista of Watergate Bay challenge coming soon!

The Beach Hut Pimm’s

Anyone for Pimm’s?

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The clock has struck Pimm’s o’clock in The Beach Hut! The cucumber is sliced and the strawberries diced, all we need now is you! Join us in The Beach Hut for a tall glass or even a pitcher of Pimm’s on this beautiful June day!

But don’t worry if you can’t make it to the beach today we’ve got the perfect Pimm’s recipe right here. Enjoy!

Makes 1

Ingredients

50ml Pimm’s
3 mint leaves, plus a sprig to garnish
2 orange slices
1 strawberry to garnish
Large slice of cucumber, halved
Lemonade
Ice

Glass: Tall

Method

Place the 3 mint leaves in your pal and clap, to release the oils.

Fill your glass half way with ice layering with mint leaves.

Add to the ice the orange and cucumber.

Pour in the Pimm’s and top up with lemonade.

Then garnish with a strawberry and mint sprig and enjoy!

Pimm's-ingredients

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Photography by Bella Lowe.

Wildberry Iced Tea

The Wildberry Iced Tea is new to The Beach Hut cocktail list this summer, and it’s a very welcome addition. Perfect for a hot summer’s day, the Wildberry Iced Tea is refreshing, colourful and full of flavour.

With or without alcohol this is a winning cocktail!

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Makes 1

Ingredients

1 wildberry teabag (we use clipper)
50ml vodka
50ml cranberry juice
1/4 fresh lime, squeezed
4-5 fresh mint leaves
Dash of soda water

Glass: tall

Method

Add the vodka, cranberry, lime juice and teabag into a shaker with a few cubes of ice.

Stir or swirl the mixture, don’t shake, else the tea bag will split and you’ll have tea leaves in your drink.

In a tall glass layer ice and mint leaves and strain your iced tea over it.

Top up with soda and garnish with a sprig of mint.

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Check out our other cocktail recipes here.

Watergate sunset cocktail

As our Instagram profile proves, a Watergate Bay sunset is pretty special. So we’ve recreated their beauty in a tasty cocktail.

Watergate-Bay-SUnset

Makes one

Ingredients

10ml strawberry syrup
100ml pineapple juice
100ml orange juice
25ml Malibu
25ml White Rum

Glass: Tall

Method

Find the tallest glass you have and pour the strawberry syrup to the bottom. Top with ice and add a straw.

In a shaker, shake the pineapple juice, orange juice, Malibu and white rum with ice to chill.

Very slowly pour through a strainer into the glass to create the sunset effect. Garnish with a tropical slice of pineapple or orange.

Watergate-Sunset

Find our other cocktail recipes here.

Electric Beach Festival 2014

Last weekend, 7/8 June, the third Electric Beach Festival took place at Watergate Bay. The sun shone, the cider flowed and the music pumped.

People young and old, came together to enjoy two days of old school hip-hop, electronic, dance and techno music. Acts such as Grandmaster Flash, Zion Train, Sam and The Womp and DJ Maseo blew the roof off Watergate Bay and got the crowd jumping.

Check it out.

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Saturday
Grand Master Flash
Sam and the Womp
Renegade Brass Band
Running numbers
Land of the Giants
Aldo Vannucci Wonkey Legs & Hong Kong Ping Pong

Sunday
Zion Train
Dizraeli and the Small Gods
Dj Maseo – De La Soul
Lloyd Yates
O’Neill Surf film
The People’s String Foundation
Albert Jones
DJ Samiad

Electric Beach Festival in association with ION Camera, O’Neill, Pistonhead Larger and Student Surf Masters.
Photography: Lewis Harrison-Pinder