Stories from the Bay and beyond

Zacry’s at Watergate Bay is celebrating the coming of summer with this special elderflower gin-based cocktail. Watch out for the high-alcohol count.

Cornish heritage strawberries are packed with flavour. Complimented with light and creamy white chocolate mousse and classic lemon meringue, really shows them off. Here's our recipe.

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.

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.

You can expect dishes like Steak Tartare, duck and beet salad, grilled lobster and Côte de Boeuf. Grilled meat and seafood all feature large.

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.

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.

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

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