Posh Pasties at Venus

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The Venus Company is delighted to have joined forces James Strawbridge to create two new gourmet pasties, triple cheese and lamb and mint.

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This entry was posted in Eat, In the bay and tagged , , , on April 4, 2014


Mint Julep cocktail

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The Mint Julep cocktail is a sweet, mint flavoured drink made from a sugar syrup associated with the cuisine of the Southern United States.

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This entry was posted in Living Space, Recipes and tagged , , , on April 1, 2014


Waffles!

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Everyday at Zacry’s, Watergate Bay Hotel, is waffle day. Follow our recipe and add your favourite toppings such as our favourite, maple syrup!

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This entry was posted in Eat, Recipes, Zacry's and tagged , , , on March 26, 2014


In Season – April

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Fresh salads and stir fries should be top of your list for meal plans during April with the arrival of purple sprouting broccoli, radishes and spring lamb.

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This entry was posted in Eat and tagged , , , , on March 25, 2014


Cosmopolitan cocktail

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Manhattan comes to Watergate Bay in the form of a Cosmopolitan cocktail.

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This entry was posted in Living Space, Recipes and tagged , , , on March 24, 2014


Meet the team – Carl Paparone

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Born and bred Cornish, half Italian Carl has always been interested in food. Now head chef of Zacry’s we caught up with Carl to see how he’s getting on.

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This entry was posted in Meet The Team, Zacry's and tagged on March 17, 2014


The Beach Hut moules marinieres

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Moules Marinieres is a Beach Hut classic, and it’s a dish that you can recreate at home by following this simple recipe.

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This entry was posted in Eat, Recipes, The Beach Hut and tagged , , , , on March 7, 2014


Rabbit pie with Cornish Ale

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This recipe by Neil Haydock is featured in The New West Country Cook Book by David Griffen.

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This entry was posted in Eat, Neil Haydock, Recipes and tagged , , , , on March 5, 2014


Chef vs Pancakes

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Stack em’ high!

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This entry was posted in Eat, Recipes and tagged , , , on March 4, 2014


The Beach Hut’s calamari

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Calamari is a great dish that works well as a starter. At The Beach Hut, it is cooked in a semolina crust with sweet, tamarind dipping sauce.

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This entry was posted in Eat, Recipes, The Beach Hut and tagged , , , , on February 27, 2014