Spider crab poke is a seasonal dish on the Zacry's menu. Originally a Hawaiian dish of raw tuna, chef has adapted it to a Cornish dish of spider crab which can be found off Watergate Bay. Here's the recipe.
Burgers are always a firm favourite in the Bay. There is more to a burger than the pattie, we like to pile ours high. Here’s whats included in executive chef, Neil Haydock’s ultimate burger.
Sweet and silky smooth, this Living Space cocktail is made from Wrecking Coast clotted cream gin, vermouth and pomegranate. Find out how to make it at home with our cocktail recipe.
Desserts don't come much more comforting than a good serving of rice pudding. See executive Chef Neil Haydock's recipe with a rhubarb twist.
You can expect dishes like Steak Tartare, duck and beet salad, grilled lobster and Côte de Boeuf. Grilled meat and seafood all feature large.
The origin of this iconic New York sandwich loaded with pastrami & swiss cheese is hotly disputed. Here's our take served at The Living Space.
This Living Space cocktail is a refreshing combination of clotted cream gin, orange and cinnamon. Here's the recipe to make it yourself at home.
On Wednesday 17 May, Tarquin's gin will be taking over the Fifteen Cornwall bar for a pre-dinner cocktail master class.
On Friday 19 May we're inviting you to an authentic asado (a traditional Argentine BBQ). Share an evening of live music and fireworks with the polo players.
With Aspall Cyder joining us for polo, we've worked with them to create shrubs using their cyder apple vinegar. Find out what a shrub is, and how to make our blueberry and lavender shrub cocktail.
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