New additions to The Living Space menu

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 deli-style sandwiches, for the more-of-what-you-want-ers. The Living Space head chef, Adam Stock, talks us through the changes.


The Living Space draws on traditional British and Mediterranean cuisine, but we’re also really enjoying the resurgence in North African and Middle Eastern flavours too, as championed by the Israeli chef Yotam Ottolenghi. Our spring menu reflects this as well as seasonal changes. There’s also more choice for vegetarians and healthy eaters or those keeping to their New Year resolutions.

Toasted freekeh salad (v)

With barrel aged feta, kale, apple, dried cranberries, almonds and grape molasses dressing



You’re well on the way to your five a day with this superfood salad. Freekeh is an ancient green wheat that has been toasted – a healthy grain similar to bulgur wheat which has a nice chewy texture and keeps you feeling fuller for longer. Kale is hard to beat when it comes to the number of nutrients it contains as it’s an excellent source of vitamins K, A and C. Dried cranberries too are a great source of antioxidants.

Check out the recipe.

Portabello mushroom fries (v)

Served with parmesan and garlic aioli




We think these have the smattering of a Living Space signature dish all over them. I guess this is our take on breaded mushrooms – we’ve chosen portabello mushrooms for their robust meaty texture which we then pané (dip and roll in egg and breadcrumbs) before frying and dusting with parmesan. Served with a light garlic aioli for dunking its a perfect light bite, starter or sharing snack.

Get the recipe.

Grilled halloumi burger (v)

Greek halloumi cheese, brioche bun, houmous, garlic roasted mushroom, red pepper relish, peppery rocket, served with fries



I love halloumi burgers as much as regular beef burgers – it makes for a great change. Halloumi is a semi-hard unripened goat or sheep’s cheese which has been brined for a lovely salty flavour. Its high melting point means it works well fried or grillied. Our burgerr is stacked high and can be a bit messy to eat, but that’s all the fun.

Make it at home with our recipe.

Watergate grilled Reuben

Grilled Da Bara rye bread with onion seed with pastrami, swiss cheese, sauerkraut, thousand island dressing and dill pickles




The origin of this iconic New York sandwich is hotly disputed and debated. One story has it that the German owner of the famed and defunct Reuben’s Delicatessen in New York City made it for a hungry diner in 1914 when his cupboards were pretty sparse – it would explain the inclusion of sauerkraut. Our favourite story is that it was created for Charlie Chaplain’s leading lady Marjorie Rambeau who visited the deli and said “Reuben, make me a sandwich, make it a combination. I’m so hungry I could eat a brick.” Either way, it’s one hell of a sandwich.

Enjoy the Reuben with this recipe.

The Living Space is open to hotel guests and non-residents. Call our reservations team on 01637 860543 team to book a table.

5 thoughts on “New additions to The Living Space menu

  1. Debbie J

    Hi! We visited earlier in the week and were blown away by the food- we ate in the living room space and one of the dishes we had was the carrot, falafel…? salad. I forgot to write down what was in it. It was one of the most delcious things ive ever tasted.

    Could you please let me know what was in the salad and if possible – the recipe?

    Many thanks in advnace!!

  2. Allison Ramsey

    I have just returned from a lovely stay at the wonderful WBH and whilst there ate in the Living Space. I had the Green Buddha Bowl ? Twice in fact because I loved it so much ! I would love to recreate this at home so souls there be any chance of an ingredients breakdown ? If Chef would agree I’d be ever so grateful !

    1. frankie

      Hi Alison,
      We use Quinoa, edamame beans, watercress, crispy kale, roasted Romanesque cauliflower, toasted sunflower, pumpkin seeds and pomegranate seeds, however you can make your own style bowl with whatever you like.

      This is all brought together with the herb sauce, of which the ingredients are:
      50g white miso
      15g fresh lemon juice
      8g fresh lime juice
      40g olive oil
      25g tahini
      8g apple cider vinegar
      10g maple, preferably raw
      30g coriander
      20g chives
      15g parsley
      10g grated ginger
      Salt, freshly ground pepper

      Pulse miso, lemon juice, lime juice, oil, tahini, vinegar, and maple in a food processor or a blender until miso is dissolved and mixture is smooth. Add coriander, chives, ginger, and pulse until herbs are finely chopped; season with salt and pepper.

      Hopefully this helps you.
      Team WGB

  3. Laura

    I really loved the side salad you serve with the fish finger sandwich. I’d love to recreate it at home, would it be possible to know what goes into it?
    Many thanks, keep up the great work!


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