Cornish monkfish with asparagus, new potatoes and wild garlic pesto

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This recipe has come straight from the dining room dinner menu. Executive Chef, Neil Haydock, has decided to pick this for the bank holiday weekend as monkfish is abundant in the Cornish waters and very underused outside of restaurants. It’s not your typical fish neither being round or flat and therefore people are scared to […]

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This entry was posted in Eat, Neil Haydock, Recipes and tagged , , , on May 24, 2013


The Beach Hut: Extreme hot chocolate

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The Beach Hut is famous for it’s Extreme hot chocolate and now you can make it for yourself by following the new recipe, making it even thicker and creamier. Ingredients Origin cocoa powder. Rodda’s full fat milk. Cornflour. Squirty cream. Large marshmallows. Jazzies. Method Stir a teaspoon of cornflour into a mug of milk. Heat until simmering. […]

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This entry was posted in Eat, Recipes, The Beach Hut and tagged , , , on May 8, 2013


Scone recipe for Polo on the Beach

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Scones will be served as part of the afternoon cream tea at the House Party VIP reception for Veuve Clicquot Polo on the Beach. If you can’t make it to polo this year you can still enjoy a proper Cornish cream tea by making your scones at home. Take a look at Neil Haydock’s recipe for […]

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This entry was posted in Eat, Neil Haydock, Polo on the Beach, Recipes and tagged , , , , , on April 24, 2013


Beach Hut summer cocktails

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The sun has been shining relentlessly at Watergate Bay getting us all in the mood for summer; late night strolls on the beach, bbq’s, surfing and of course cocktails! At the Beach Hut we serve a menu of delicious cocktails so we thought we’d share a few of the recipes with you. Each of the […]

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This entry was posted in Eat, Recipes, The Beach Hut and tagged , , , on April 17, 2013


Pasta recipe and tips

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We always have a busy events calendar at Watergate Bay, one of the highlights is the Fifteen Cornwall Farmers’ Market. The Spring Farmers’ Market was on the 16th March, we sent our Digital Marketeer, Lucie, along to check out the local suppliers and growers and all their Spring produce. As well as chef demos throughout […]

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This entry was posted in Eat, Recipes and tagged , , on April 3, 2013


Butternut Squash, Piquillo Pepper, Feta, Rocket and Pomegranate Salad

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This salad has it all; roasted spicy squash, sweet smoky peppers, salty creamy cheese, sweet and sour pomegranate, peppery rocket and crunchy toasted seeds, what more could you possibly want in a salad? Did you know: Piquillo pepper is a variety of chilli. It has a sweet taste with no heat, perfect for salads. Traditionally […]

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This entry was posted in Christmas, Eat, Living Space, Recipes and tagged , , , , on March 25, 2013


Rodda’s clotted cream rice pudding with baked fruits

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Serves 8 Ingredients 200g of short grain rice (I like to use aborio risotto rice which I find keeps its shape better when cooked) 800ml of Rodda’s full cream milk 400ml Rodda’s double cream 300g of Rodda’s clotted cream 150g castor sugar 2 vanilla pods split Unsalted butter for greasing 4 ripe apricots 4 ripe […]

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


Sea bass with new potatoes, spinach, tomato, pancetta and brown shrimps

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Head Chef, Carl Paparone, picked this dish because it uses lots of local produce including a good, sustainable Cornish fish, the wild sea bass. At the Watergate Bay Hotel we can trace all our fish back to the fisherman, which is really important to our chefs. The brown shrimps provide a delicate saltiness and the pancetta adds […]

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This entry was posted in Dining room, Eat, Recipes and tagged , , on February 20, 2013


The Beach Hut’s marmalade brownie

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Come and get stuck into an Origin coffee and cake at The Beach Hut, or bake it at home, or even do both!

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This entry was posted in Eat, Recipes, The Beach Hut and tagged , , , on February 14, 2013


Confit duck leg with chorizo, spinach and butterbeans

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This is a real one pot winter warmer of a dish! Don’t be put off by the process of confit (to cook in it’s own fat), it doesn’t take long and transforms tough duck legs into a delicious meal, tender and full of flavour. Head Chef, Adam Stock, chose this duck leg recipe to showcase the Living […]

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This entry was posted in Eat, Living Space, Recipes and tagged , , , on January 29, 2013