Stories from the Bay and beyond

Cornish heritage strawberries are packed with flavour. Complimented with light and creamy white chocolate mousse and classic lemon meringue, really shows them off. Here's our recipe.

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.

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.

Zacry’s at Watergate Bay is celebrating the coming of summer with this special elderflower gin-based cocktail. Watch out for the high-alcohol count.

With Aspall Cyder as our partners for Polo on the Beach, we 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.

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.