Neil Haydock, Executive Chef at the Watergate Bay Hotel, creates post-surf grills, salads and classic dishes served with a side of ‘laid-back’ at the Beach Hut.
Words by Hannah Tapping
Crab linguine with chilli
20 cherry tomatoes
3 large red chillies, deseeded and finely chopped
6 cloves of garlic, peeled and finely grated
80ml olive oil
400g picked white crab meat
100g flat parsley, washed and chopped including stalks
400g spaghetti/linguine or bucatini
Drizzle of olive oil
Preheat the oven to 100 °C. Place the cherry tomatoes on a baking tray and place in the oven for 60-90 minutes to dehydrate and concentrate the flavours. Bring a large pan of water to the boil and heavily season with salt, cook the spaghetti stirring occasionally. When just cooked (around 8 minutes) drain and toss in a little olive oil.
In a large frying pan, add 80ml of olive oil and gently cook the garlic and chilli without browning. Add the crab and stir through to warm, about 30 seconds before adding the hot spaghetti. Combine the crab mix and pasta before adding the chopped parsley and tomatoes. Check the seasoning and distribute between 4 bowls, drizzle with a little extra olive oil and serve.
Shroom, beet and walnut burger
Potato bun (we use Dabara bakery)
For the plant-based patty:
50g walnut halves (soaked in water for 24 hours)
500g black beans, drained (or kidney beans)
450g button mushrooms
200g grated beetroot
20ml sunflower oil
Salt to taste
For the beetroot relish:
200ml cider vinegar
40g caster sugar
500g grated raw beetroot
For the filling:
Large tomato slices
Your favourite vegan cheese slice
Remoulade sauce (vegan mayo, tomatoe ketchup, sriracha hot sauce, diced gherkin)
Soak the walnuts in a bowl of water and place in the fridge for 24 hours. Finely chop the button mushrooms. In a frying pan, heat a drizzle of sunflower oil. Sweat the mushrooms on low with a pinch of salt. Add the grated beetroot to the mushrooms and continue to fry for 20 minutes on low. Remove from the heat and allow to cool in a large bowl.
Finely chop the soaked walnuts and add to the cooled mushroom and beetroot mixture. Add the drained black beans and combine all the ingredients, crunching the beans between your fingers until the mixture is well combined.
Shape the mixture into burger rounds and place on a baking tray lined with greaseproof paper. Refrigerate for at least two hours before cooking.
For the relish:
Bring 200ml of cider vinegar to the boil with 40g of castor sugar and 5g salt, leave to cool. Place the 500g grated beetroot in a bowl and cover with the vinegar solution, leave for 24-48 hours to pickle. Put it all together. Lightly dust the patties in rice flour. Shallow fry the Shroom burger patties for 4 minutes on either side on a medium heat until lightly browned. Prepare your burger bun with a spoon of remoulade sauce on one side. Once the burger is cooked, pile it all together in the bun with the vegan cheese, beef tomato slice and topped off with a heap of beetroot relish.
25ml Tarquin’s British Blackberry & Cornish Honey Gin
25ml Atlantic Cassis
25ml lemon juice (1 lemon squeezed)
25ml Gomme/sugar syrup
Blackberry and twist of lemon peel to garnish
Served in a tumbler or rocks glass.
Half fill the glass with crushed ice. Add the lemon, gin and sugar syrup. Take a spoon or stirrer (end of a spoon works well) and mix. Top glass with crushed ice. Drizzle cassis in a circular motion to achieve a marbling effect. Garnish with a twist of lemon peel and a blackberry if you like.