Sea-side mussels with pasta, chilli and lemon

Sea-side mussels with pasta, chilli and lemon

A Beach Hut classic, mussels are the perfect beach-side dish, enjoyed with a glass of white wine. This weekend Executive Chef, Neil Haydock, is stepping onto the stage at the Newquay Fish Festival to showcase his favourite mussel recipe, sea-side mussels with pasta, chilli and lemon. Serves 4 Ingredients 400g pasta (pick your favourite there […]

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This entry was posted in Eat, Neil Haydock, Recipes and tagged , , , , , , on August 21, 2013


Fried green tomatoes with crab

Fried green tomatoes with crab

Whilst on a trip to the America, Executive Chef, Neil Haydock, stumbled across this dish and has created our very own Watergate Bay version. Green tomatoes are basically unripe tomatoes. You couldn’t do the same recipe with a ripe tomato as you would loose the firmness. This is perfect for those who grow their own […]

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This entry was posted in Eat, Neil Haydock, Recipes and tagged , , , , , on August 15, 2013


Roddas clotted cream panna cotta with poached fruits

Roddas clotted cream panna cotta with poached fruits

Panna Cotta Makes 5 Ingredients 450g clotted cream, crust taken off 125ml semi skimmed milk 60g caster sugar 1.5 gelatine leaves (equivalent to or 6g) 1 vanilla pod Method Soak the gelatine leaves in cold water till soft Bring the milk, sugar and vanilla to a simmer and take off the heat. Add the soaked gelatine […]

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This entry was posted in Eat, Neil Haydock, Recipes and tagged , , , , on August 7, 2013


Razor clams with D’Nujotto

Razor clams with D’Nujotto

Serves 4 (starter) Ingredients 1 roll of fresh razor clams (1kg) 100g D’Nujotto (Italian spreading salami) 200ml white wine 20g flat leaf parsley Method Rinse the razor clams really well in cold water. Place a large saucepan with a tight fitting lid on the stove and get it quite hot before adding the cleaned razor […]

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This entry was posted in Eat, Neil Haydock, Recipes and tagged , , , on June 26, 2013


Summer pudding and clotted cream

Summer pudding and clotted cream

Serves 8 Ingredients 1 x 2pt pudding bowl 1 white sliced loaf 750g mixed berries (raspberries, strawberries, blackcurrants, redcurrants, blueberries etc) 200g castor sugar 1 lemon 250g clotted cream Method Take half of the washed berries and place in a saucepan and add the sugar, place over a medium heat until it starts to bubble. […]

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This entry was posted in Eat, Neil Haydock, Recipes and tagged , , , , on June 18, 2013


It’s strawberry season!

It’s strawberry season!

As Cornish strawberries start to come into season we thought we’d tell you about the local artisan supplier we use at Watergate Bay. Buttervilla, based in South East Cornwall in the Tamar Valley, are a small but specialist business, supplying only to those in the local area. In 2006, Executive Chef, Neil Haydock, introduced Buttervilla […]

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This entry was posted in Eat, Neil Haydock, Recipes and tagged , , , on May 30, 2013


Buttervilla’s Heritage tomatoes #ChooseCornish

Buttervilla’s Heritage tomatoes #ChooseCornish

Buttervilla Farm nestles in a beautiful valley a mile from St Germans situated on the historic Port Eliot estate. For the last thirty years Rob and his family, have been growing heritage tomatoes, fruit, herbs and vegetables on a small scale. They are cropped young and tender, harvested and delivered within hours for that special […]

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Neil Haydock & Angus Trotters #chooseCornish

Neil Haydock & Angus Trotters #chooseCornish

Neil Haydock is very particular about where his produce comes from. He champions locally sourced, good quality produce from small artisan suppliers when he can and supports the Cornwall Food and Drink #ChooseCornish campaign. This is because he believes the taste is so much better, but also because he gets the opportunity to build a […]

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This entry was posted in Eat, Neil Haydock and tagged , , on May 29, 2013


‘Bubble-nuts’ – doughnut recipe

‘Bubble-nuts’ – doughnut recipe

These are our delicious ‘bubble-nuts’ which were served in the Veuve Clicquot deck during Polo on the Beach 2013. An elegant afternoon tea of Champagne in tea cups and doughnuts! Makes 23 mini ‘bubble-nuts’ (30g) Ingredients 10g dried yeast 40g castor sugar 150ml warmed milk 375g strong plain flour extra for dusting pinch salt 50g […]

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This entry was posted in Eat, Neil Haydock, Recipes and tagged , , , , , on May 28, 2013


Ceviche of salmon and scallops with tomato salsa

Ceviche of salmon and scallops with tomato salsa

Serves 4 Ingredients 300g salmon fillet 8 scallops cleaned Juice of 8 limes 500g plum tomatoes or similar 2 banna shallots (or 1 small red onion) 100g coriander 100ml extra virgin olive oil 30ml sherry vinegar Cornish sea salt Micro leaves to garnish Method Skin and remove any dark meat from the salmon before cutting […]

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This entry was posted in Eat, Neil Haydock, Recipes and tagged , , , on May 26, 2013