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Tagged "Zacrys"

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Chilled rice pudding, rhubarb and gingerbread

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.

Neil Haydock Neil Haydock
23 June 2018
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Chilled rice pudding, rhubarb and gingerbread.jpg
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Guest blog – Taste of the Bay

Rebecca McMillan and Karl Maguire are a couple who own and run Wildflower Illustration Co, a small stationery studio in Cheltenham. They fell in love with Watergate Bay when they visited with Rebecca’s parents. Earlier this year they returned for ‘Taste of the Bay’.

Heidi Fitzpatrick Heidi Fitzpatrick
28 April 2017
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Enjoying the view from The Living Space deck.jpg
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Monkfish succotash

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.

Neil Haydock Neil Haydock
31 March 2017
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English Garden Martini

We enjoyed Zacry’s English Martini so much that we challenged the team to come up with another one. And voila – the English Garden Martini is born.

Christina Knight Christina Knight
05 August 2015
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English Garden Martini4.jpg
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Coffee at Watergate Bay Hotel

It's fair to say we like coffee at Watergate Bay and we think our guests do too. Which is why we take it so seriously.

Christina Knight Christina Knight
16 June 2014
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Coffee at Watergate Bay Hotel.jpg
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Tarte Fine

Caramelised apple, puff pastry and almond frangipane, the three elements that make Tarte Fine. Follow Executive Chef, Neil Haydock's recipe and make yours!

Neil Haydock Neil Haydock
19 September 2013
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Tarte fine recipe.jpg
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Pan fried Cornish hake with Rodda’s clotted cream and cider sauce

Follow this recipe to achieve an outstanding fish dish that's sure to impress all of your friends and family!

Neil Haydock Neil Haydock
10 June 2013
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Pan fried Cornish hake with Rodda’s clotted cream and cider sauce.jpg