Three-night stay with breakfast
Dinner in The Living Space
Lunch or dinner in Restaurant Emily Scott
Dinner in Zacry’s Restaurant
Taste your way around Watergate Bay. Three nights mid-week and three different restaurants, right on the north coast of Cornwall.
Emily’s passion for the connection between food, a sense of place and storytelling is infectious. Local meat, fish and seafood from Cornish waters.
Open every evening with a seasonal menu and a charcoal oven at it's heart. Two and three-course contemporary menu mixed with the buzz of conversation.
Choose from sharing platters, seasonal salads, hearty fillers or kids’ dinner. Anything goes in The Living Space, so find what’s right for you and settle in.
Selected dates in September - From £426pp
Sun 2 Oct to Thurs 13 Oct - From £426pp
Sun 30 Oct to Thurs 15 Dec - From £399pp
Mon 2 Jan to Thurs 9 Feb - From £399pp
Sun 26 Feb to Thurs 30 March - From £399pp
Prices are based on two sharing in a house standard room.
Taste of the Bay is available Sunday to Thursday, excluding school holidays.
Click here to view our booking terms.
Sea buckthorn sorbet, or a rejuvenating skin moisturiser? Mint-infused hand wash, or drizzled over watermelon in a mint pistachio dressing for a flavour sensation? Explore the surprising benefits of edible ingredients in land&water's bath and body, and interesting flavour combinations in our restaurant menu.
Watergate Bay is one of Anna Jones’ all time favourite beaches. She has history here, being part of the second Fifteen London cohort and staying regularly over the last ten years. We caught up with Anna to talk about working up an appetite in the waves, the recipes she cooks on repeat, and her ultimate post-surf brunch.
With a fondness for Watergate Bay, after being part of Fifteen London cohort two, and a surfing-mad husband when we asked Anna to pick a recipe which reminded her of Watergate Bay, she chose a brunch of golden rösti with ancho chilli chutney. The perfect post-surf fuel. Make it at home with her recipe.
Surprisingly easy to make and using the best of the season vegetables available, Meera Sodha’s spring pilau recipe with asparagus, fennel and pea is light, fresh and delicious. Perfect for a spring lunch.
