Brunch is back at The Beach Hut, every Sunday from 10am. And to us, nothing says breakfast more than poached eggs with lashings of hollandaise sauce.
This sharing snack and starter has become a bit of a signature dish in the short time they've been on the menu at The Living Space. They've even converted a few stubborn mushroom-haters.
The classic Moscow Mule has many riffs. At The Beach Hut, we like to add whiskey and amaretto. Here's our recipe so you can enjoy a glass at home.
Spring into some new dishes at the Living Space. You’ll find more veggie options for those five-a-day resolution makers, plus some tempting new treats like our New York delhi-style sandwiches, for the more-of-what-you-want-ers.
Burgers are a Beach Hut favourite and this venison alternative is just as good and easy to make with our step-by-step recipe.
Neil Haydock's Boxing day treat, a toffee apple ham and crusty bread. We've persuaded him to give us his secret recipe so that you can also make it at home in time for Christmas.
A favourite from The Living Space, take a look at our recipe for baked brie, but it could also be used with Camembert or another soft cheese.
This delicious recipe comes from Executive Chef Neil Haydock and is featured in The New West Country Cook Book, a beautiful recipe book by David Griffen.
Take a look at this recipe for pan fried chorizo with squid and ratte potatoes, straight from Zacry's restaurant at Watergate Bay Hotel.
Our favourite winter warmer recipe - Cornish sausage cassoulet with crispy bacon and cannellini beans - delicious!
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