Stories from the Bay and beyond

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.

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’.

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.

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.

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!