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

post thumbnail

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 […]

Read the full article

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


The Beach Hut’s marmalade brownie

post thumbnail

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

Read the full article

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


Confit duck leg with chorizo, spinach and butterbeans

post thumbnail

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 […]

Read the full article

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


Chorizo & butterbean stew with pan fried hake

post thumbnail

This week, Hayden Bishop, Head Chef from The Beach Hut has cooked up chorizo and butterbean stew – perfect for those wintery days and equally as perfect with white fish or chicken. We’ve chosen hake as it is particularly sustainable during the winter. Ingredients 1 onion finely chopped 1 clove of garlic Thyme sprig Rosemary sprig Olive […]

Read the full article

This entry was posted in Eat, Recipes and tagged , , , , on January 16, 2013


Venison Stroganoff

post thumbnail

Ingredients 150g shimenji mushrooms 500g trimmed venison loin or haunch 1 medium onion 1 clove of garlic 1 bunch chives 50g gherkins 100g unsalted butter salt 100ml vegetable oil 2 teaspoons sweet paprika 50ml brandy (you could use white wine or madeira as an alternative) 200ml sour cream 1 lemon Tagliatelle or steamed rice Method […]

Read the full article

This entry was posted in Eat, Neil Haydock, Recipes and tagged , , on December 10, 2012


Cornish crab, Heritage tomatoes and basil aioli

post thumbnail

Serves 4 Ingredients 2 cloves of peeled garlic 1 small bunch of basil (twelve or so small leaves reserved for decorating) Cornish seasalt 1 egg yolk 1 lemon 250ml pommice oil 1kg cock crab (boiled for 15 minutes in salted water, removed and allowed to cool) 200ml light olive oil 1kg heritage tomatoes Method Lightly […]

Read the full article

This entry was posted in Eat, Recipes and tagged , , on July 23, 2012


Cook Monkfish Provencal at home…

Try out Neil’s Monkfish recipe from Rock Oyster Festival…. Monkfish Provencal Serves 4 1x 1.8kg monkfish tail 2 medium onions 300g plum tomatoes 4 cloves of garlic 100g chives 400g pasta dough Olive oil 200g unsalted butter 250ml white wine Salt and pepper Method Skin and fillet the monkfish tail. Cut the fillets into 1cm […]

Read the full article

This entry was posted in Eat, Neil Haydock, Recipes and tagged , , , on June 25, 2012