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.
With Aspall Cyder joining us for polo, we've 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.
Succotsash comes from a North American Indian word for ‘broken kernels’. There is no set recipe and you can add what you like to create this tasty broth. Here's our recipe for monkfish succotash.
As demonstrated by our executive chef at the Fifteen Cornwall Spring Fayre at Watergate Bay. Inspired to cook it at home? Here's our special recipe.
Build on sugar and lemon. Give our malted lemon pancakes with lemon curd and blueberries a go. Read on for the full recipe.
Over the winter period the cocktail menu in The Living Space flushes with colour. Find out how this year’s festive flavours come together, thanks to our imaginative inhouse mixologists.
Zacry’s truffled maccheroni is a real stand out dish, even though it is served as a side. We'll have four as a main please - and this recipe too.
The traditional apple strudel is a winter winner. Now imagine the apple & cinnamon strudel flavours in a cocktail, available from Living Space.
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