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.
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.
Chef loves a good succotash - a North American Indian dish consisting of beans and kernels. Here's his take on the recipe, featuring scallops and monkfish.
Succotsash comes from a North American Indian word for ‘broken kernels’. There is no set recipe and you can add what you like to create this tasty broth. Here's our recipe for monkfish succotash.
As demonstrated by our executive chef at the Fifteen Cornwall Spring Fayre at Watergate Bay. Inspired to cook it at home? Here's our special recipe.
Build on sugar and lemon. Give our malted lemon pancakes with lemon curd and blueberries a go. Read on for the full recipe.
Zacry’s truffled maccheroni is a real stand out dish, even though it is served as a side. We'll have four as a main please - and this recipe too.
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