Stories from the Bay and beyond

Crab linguine is a very simple dish that only uses a few ingredients. It's a popular Beach Hut dish so we thought we'd share the recipe with you.

Simple, adaptable, nutritious and vegan. Executive chef, Neil Haydock shares his smoked black bean and mushroom chilli recipe. 

Since Zacry's opened people can't stop talking about the waffles. So we thought we'd share our recipe with you so you can make them at home.

Caramelised, balsamic red onions and potato hash with salami slices, red peppers and runny eggs. A dish packed with flavour, find it on the Beach Hut breakfast menu, or follow the recipe below and make it at home. 

Fresh local fish, cardamom rice and a creamy korma sauce make up our Beach Hut's fish korma. Fragrant and flavoursome, follow our recipe to make it at home.

Summer beetroots, punchy garlic houmous, mixed leaves with candied orange and a sherry vinegar dressing, topped with toasted hazelnuts. Find this dish on the Beach Hut menu, or follow the recipe to make it at home.

Crunchy blackened harissa cauliflower, coconut, garlic and tahini, yoghurt and fresh summer mint. A scattering of pomegranate seeds and a squeeze of lemon. Summer flavours with the warmth of harissa make this a firm favourite at the Beach Hut. 

A pairing of lemon drizzle, rhubarb and clotted cream, served up against the backdrop of the waves at the Beach Hut.

Our festive hot chocolate with salted caramel and a hint of rum will warm you up on colder winter nights. An indulgent creamy drink with a kick.

Beef burgers, chicken burgers, bean burgers. We like them all as much as the next person. But swap your beef burger for halloumi and you've got a surprisingly healthy vegetarian alternative. Here's how we serve our grilled halloumi burger at The Beach Hut.