Author Archives: Neil Haydock

Hot Toddy


Serves 1


1 Tbsp honey
1/4 lemon
1 cup of hot water
1 tea bag
25ml of Glenmorangie whiskey
1 stick of cinnamon


Coat the bottom of your glass with honey.

Add the Glenmorangie and juice of the lemon quarter.

In a separate mug brew a cup of tea.

Pour the steaming tea into the glass and stir.

Garnish with the cinnamon stick.



Chocolate and mango pudding


Serves 6


250ml mango puree
80g castor sugar
1 lemon juice of
4 eggs
2 egg yolks
100g unsalted butter diced

Cocoa powder
250g unsalted butter
250g dark chocolate
5 egg yolks
5 eggs
125g castor sugar
80g soft flour


To make the mango curd whisk together the mango, sugar, lemon juice, eggs and yolks into a stainless steel bowl.

Place the bowl over a pan of simmering water and cook the mix while whisking to.

Remove from the heat immediately and whisk in the diced butter.

Leave to cool or store in an airtight container for up to a week and seal.

Butter seven 300ml dariole moulds and line with cocoa powder.

Melt the butter and chocolate together in a bowl over a water bath of simmering water and leave to cool.

In a separate bowl whisk the eggs, egg yolk and castor sugar until light, fluffy and roughly quadrupled in volume.

Fold the sifted flour into the egg mix and then fold in the chocolate mix to form a light batter.

Pipe the batter half way up the mould and with a spoon create a little nest by pulling the mix up the sides.

Put in a spoonful of the mango curd mix right in the middle of the mould and fill around with the chocolate batter.

Bake in a pre-heated oven (175oC) for 12 minutes, and leave to stand for 1 minute.

Pop the pudding out of the mould and serve immediately with good quality Cornish vanilla or chocolate ice cream.


The Beach Hut moules marinieres

Moules Marinieres is a Beach Hut classic, and it’s a dish that you can recreate at home by following this simple recipe. The great thing about mussels is that they go with so many flavours, we happen to favour the white wine and garlic combo but Thai infusions are a close second.

Mussels are a great source of protein, iron and vitamins such as B12. In fact an average portion of mussels contains around 18g of protein! So not only are they delicious they are good for you too. Enjoy!



1kg mussels
3 shallots, finely chopped
3 cloves of garlic, finely chopped
Olive oil
1/2 glass of white wine
100ml double cream


– Firstly check that all your mussels are fresh before cooking, see below to find out how to do this.
– Heat a small amount of olive oil in a sauce pan (large enough to hold your mussels) and gently sweat off the onion until soft.
– Add ½ a glass of white wine and a pinch of salt and turn the heat right up to get it boiling.
– As soon as it’s steaming nicely add in the mussels and cover for about 1 min.
– They should be starting to open up now as they cook, so add in 100ml of double cream and a good pinch of parsley and cook out until all of the mussels are opened.
– Keep them moving around in the pan to cook evenly.

Serve with fries or crusty bread to soak up the marinade afterwards.

Top tip: Mussels that are open before cooking are most likely still alive. Give them a tap either with your finger or on the side of a bowl and wait for the shell to close up. If the shell does not close after tapping, then discard them.

Mussels are supposed to have a fresh clean smell, just like the ocean. If your mussels smell really fishy, that means they have gone bad!

Find all of our other recipes here.


Chef vs Pancakes

To celebrate Pancake Day, Shrove Tuesday and the start of lent, our Executive Chef, Neil Haydock, has rustled up his best pancake recipe. Traditionally a time when you would use up all the left over goodies before forty days of fasting, it’s a time to let loose and top pancakes with whatever takes your fancy.

We’ve asked the four head chefs at Watergate Bay what their favourite topping is, see if you agree or could you come up with better?



First the recipe:


2 eggs
100g castor sugar
200g self raising flour
Milk for consistency
Knob of butter for greasing


In a large bowl crack the 2 eggs and beat together, then whisk in the castor sugar for at least a minute.

Add the sifted flour and whisk until smooth.

The mix will be quite thick and sticking to the whisk, start to add milk a little at a time keeping the mix smooth until it’s the consistency of thick cream.

Heat a non stick frying pan and grease with a little butter.

Take a ladle of the mix and pour into the pan, keep the heat moderate and wait for bubbles and pits to appear on the surface before turning, leave for 30 seconds before taking out of the pan and serving.

Che’f favourite toppings

Executive Chef Neil Haydock
‘If it’s a thin pancake then it has to be sugar and lemon juice, it’s a classic, but if it’s thick scotch pancakes then you can’t beat them American style with crispy streaky bacon and maple syrup.’
Top tip:  Don’t be tempted to press down on the pancake – this squeezes out the air bubbles and ruins the texture.

Head Chef of Zacry’s, Carl Paparone
‘This is easy, Nutella and bananas! Not only because it’s the best but because it’s my daughter’s favourite too’
Top tip: Don’t use too much oil, rather take a piece of kitchen roll with oil on and brush it around the pan for a light covering.

Head Chef of the Living Space, Adam Stock
‘I would add mashed banana to my mix and have banana pancakes with maple syrup, it’s what I has most days in Indonesia before a day of surf.’
Top tip: If you are on a gluten free diet use gluten free buckwheat instead of flour. Buckwheat isn;t really wheat at all it’s actually a relative of the rhubarb.

Head Chef of The Beach Hut, Haydon Bishop
‘Anything with chocolate, strawberries, banana, raspberries…’
Top Tip: Make sure you use a good non-stick pan and get it nice and hot before you add the mix.

We did ask our chefs for some savoury alternatives but it seems they all have a bit of a sweet tooth!


Just remember, stack em’ high and you won’t go wrong!

Photography by Josh Coombes.

The Beach Hut’s calamari

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. Previously we served it with garlic aioli so we’re giving you the best of both worlds and letting you in on the recipes of both sauces so you can choose your favourite…or have both!


(Pictured with garlic aioli)


500g of squid no matter what size*.
Semolina flour
Vegetable oil

Garlic aioli
1 bulb of garlic
400ml pomace olive oil
2 egg yolks (40ml pasteurised egg yolk)
Pinch of salt

Tamarind dipping sauce
250g palm sugar
50ml water
1tsp tamarind
Pinch of chili flakes
3 limes
2tsp fish sauce


– Heat the vegetable oil in a pan or deep fryer.
– Prepare your squid by removing the body and tentacles and clean thoroughly. The tentacles can be used, just make sure you remove the beak that can sometimes be well hidden. Alternatively use pre-prepared squid which you can get from any fish mongers.
– Cut the squid to the desired size and dust generously in semolina flour.
– Fry until the semolina flour has turned golden brown. It should take between 60 seconds to 2 minutes depending on size.
– Remove from fryer and season with salt.

Garlic aioli
– Roughly break up the garlic and put in a saucepan with the oil and gently warm through. This will release the garlic flavour through the oil.
– When the garlic starts to brown, remove from the heat and allow to cool (for about an hour)
– Put the egg yolk into food mixer and mix on full speed, slowly adding the cool oil. This must be done as slowly as possible to prevent the aioli from splitting. Add a splash of water if it starts to get too thick. Then add a pinch of salt to taste.

Tamarind dipping sauce
– Place the palm sugar, water, tamarind and chili flakes into a saucepan and gently simmer.
– The palm sugar will melt down and once completely dissolved remove from the heat and allow to cool.
– Add the juice of 3 limes and season with 2tsp of fish sauce.

*At The Beach Hut we like to use a smaller squid and it makes manageable bite sized pieces. The only difference in size is the time that it takes to cook.

Find our other recipes here.


‘Lava Lova’ – Valentine’s cocktail

Let the heat rise this Valentine’s Day by making our lava lamp inspired cocktail, guaranteed to impress on both flavour and effort.

Available on the specials board in the The Living Space.



20ml fruit compote
20ml chilli syrup
10ml sugar syrup
75ml prosecco

Glass: Champagne flute


– Add chilli and sugar syrup to 20ml of fruit compote.
– Spoon 20ml of fruit compote into the bottom of your glass. It doesn’t have to be completely smooth, leaving a few small piece of fruit will add to the lava lamp effect once you add prosecco.
– Then using a cocktail spoon gently pour 125ml prosecco on top.
– Garnish with a chocolate dipped strawberry cut into a heart shape.

Sit back and watch the fruit rise and fall. Enjoy love birds!


Find our other cocktail recipes here.

Crab linguine with chilli

Crab linguine is a very simple dish that only uses a few ingredients so as not to overpower the crab. It’s a popular Beach Hut dish that you can regularly find on our specials board.

Top tip: Use one pan per portion to get an even amount of crab meat per dish.


Serves one


400g linguine
50ml olive oil
Clove of garlic, chopped
Dried chilli flakes
125g white crab meat
Parsley, chopped
Lemon juice


– Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 minute less than the packet details. Stir well so that it doesn’t stick.
– Once cooked, drain and leave to cool.
– Gently warm the olive oil, garlic and chilli, being careful not to colour the garlic otherwise it will overpower the taste of the dish.
– Add the crab meat and chopped parsley with a pinch of salt.
– Allow to cook through and then add the linguine and a squeeze of lemon.

Serve with lemon garnish and enjoy.

Find our other recipes here.


The Beach Hut harissa houmous


Declared ‘the best houmous he’s ever tasted’ by a regular Beach Hut customer, The Beach Hut harissa houmous is legendary, and we’ve prised the recipe off the chef for you to make at home.


300g tin of chickpeas
1 tsp tahini paste
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp harissa paste
2 cloves garlic
Juice of ½ lemon
Good pinch of salt
Olive oil


Put everything into a food processor and add the olive oil until you reach the consistency that you desire.

Serve with your favourite grilled flat breads, as a side to a salad or a sandwich filling. Enjoy!

Foodie Fact: Houmous is the English spelling of hummus, which means ‘chickpeas’ in Arabic. It is widely eaten throughout Israel, Palestine, Jordan and Syria as a staple food, part of every day meals. Houmous is high in vitamin C and iron.

Check out our other recipes here.


Cornish crab bisque

A warming, flavourful dish that’s guaranteed to wash away the winter blues.


Serves 4


2x 1lb/450g crabs
200ml olive oil
2 peeled medium-sized carrots
4 sticks celery
1 large onion
2 cloves garlic
Small bunch fresh tarragon
1 heaped tbsp. tomato puree
1tsp paprika
400g tinned chopped tomatoes
2 star anise
Good pinch of Cornish sea salt
500g cooked rice, rinsed well under cold running water

To serve
Crusty bread or crutons
Spicy mayonnaise or Gruyere cheese


– Heat the over to 160C.
– Next, prepare the crab. Crab Bisque only uses the shells, so begin by picking out all the meat – this can be used separately for a salad.
– Remove the crab gills, and dispose of them.
– Carefully smash the crab shells using a rolling pin – covering the shells with a tea towel while you do this will prevent too much mess.
– Take a large roasting tin and spread the pieces of broken shell across the bottom then drizzle with about half of the olive oil.
– Place in the oven and roast for 30 minutes, turning the shells occasionally.

– Meanwhile, finely chop all the fresh vegetables and the tarragon – using a blender achieves a finer, more uniform result.
– In a large pan add the remaining olive oil and sweat the shopped vegetables over a gentle heat for 20 minutes, giving them a stir every few minutes to prevent sticking.
– Next add the tomato puree and allow the mixture to cook for another 3 minutes before adding the roasted shells, paprika, tinned tomatoes, star anise and sea salt.
– Add enough water to cover all the ingredients.
– Bring the mixture to a gentle simmer for about 45 minutes, stirring now and then.

– Now add the cooked rice and blend all the ingredients with a hand blender – use a clean tea towel to cover the pan while you do so to avoid hot liquid splashing out.
– Finally, pass the soup through a conical strainer to remove the crab shell and the star anise.
– Give the bisque a quick taste to check for seasoning and serve with crusty bread or croutons. A swirl of spicy mayonnaise and a little shaved Gruyere cheese on each bowlful gives a final flourish.

Crab Bisque is available on The Beach Hut menu.

Pina colada recipe from The Beach Hut

February. It’s got to be summer somewhere, right? And that’s all we need to know to throw our ‘Summer Somewhere’ barbecue at The Beach Hut – an evening event with hay bale seating and a lot of Caribbean flava.

Drawing on his experience as a chef in Barbados, our executive chef Neil Haydock is cooking fresh fish and barbecued jerk chicken with rice, peas and other Caribbean classics alongside Tequila Sunrise and Pina Colada cocktails.

Make sure your limber up for the limbo too!

”If you like Pina Coladas, and getting caught in the rain” then this is the cocktail for you!


Makes one


50ml Barbados Golden Rum
125ml Pineapple juice
70ml Coconut milk

Glass: High ball


Add all the ingredients to a cocktail shaker and shake.

Pour over ice into glass.

Garnish with Pineapple.

Find our other cocktail recipes here.