Sea bass with new potatoes, spinach, tomato, pancetta and brown shrimps

Sea bass with new potatoes, spinach, tomato, pancetta and brown shrimps

Head Chef, Carl Paparone, picked this dish because it uses lots of local produce including a good, sustainable Cornish fish, the wild sea bass. At the Watergate Bay Hotel we can trace all our fish back to the fisherman, which is really important to our chefs. The brown shrimps provide a delicate saltiness and the pancetta adds […]

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This entry was posted in Eat, Recipes, Dining room and tagged , , on February 20, 2013


The Beach Hut’s marmalade brownie

The Beach Hut’s marmalade brownie

Come and get stuck into an Origin coffee and cake at The Beach Hut, or bake it at home, or even do both!

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This entry was posted in Eat, Recipes, The Beach Hut and tagged , , , on February 14, 2013


Confit duck leg with chorizo, spinach and butterbeans

This is a real one pot winter warmer of a dish! Don’t be put off by the process of confit (to cook in it’s own fat), it doesn’t take long and transforms tough duck legs into a delicious meal, tender and full of flavour. Head Chef, Adam Stock, chose this duck leg recipe to showcase the Living […]

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This entry was posted in Eat, Recipes, Living Space and tagged , , , on January 29, 2013

Chorizo & butterbean stew with pan fried hake

This week, Hayden Bishop, Head Chef from The Beach Hut has cooked up chorizo and butterbean stew – perfect for those wintery days and equally as perfect with white fish or chicken. We’ve chosen hake as it is particularly sustainable during the winter. Ingredients 1 onion finely chopped 1 clove of garlic Thyme sprig Rosemary sprig Olive […]

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This entry was posted in Eat, Recipes and tagged , , , , on January 16, 2013