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.
A non-alcoholic 'mocktail' with inspiration taken from the well-loved mojito. The usual suspects, mint and lime, but with orange juice, passionfruit puree and grenadine.
A refreshing gin-based cocktail, with cream of coconut, lime, mint and raspberry. Muddled, shaken and poured over ice.
We make ours with Tin Cup American whiskey, raspberries, mint and lemon, topped with London essence ginger beer to finish.
Curio Blueberry and Lime Gin, a few drops of rose water, soda water and a handful of blueberries. Refreshing, zesty and full of summer flavours.
Ribbons of cucumber, non-alocoholic gin, elderflower presse and soda water blend to create a thirst-quenching and refreshing non-alcoholic cocktail.
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.
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