Meet the team
Neil Haydock
As executive chef of Watergate Bay Hotel, Neil oversees all of the hotel’s food offerings including three restaurants - The Beach Hut, The Living Space and Zacry’s.
Inspiration and background
Neil works with a collection of handpicked suppliers and takes inspiration for his dishes from around the world to constantly produce diverse and contemporary menus. Zacry’s shows off Neil’s passion for contemporary American cuisine, whilst The Beach Hut is more laid back with burgers, mussels and seafood. Neil and his team are constantly building on Watergate Bay’s reputation as an outstanding food destination.
Neil’s decision to become a chef was made very early and throughout his career he has retained this passion for local, seasonal foods; seeking out small-scale artisan producers to give his menus a real sense of place.
Raised in Lancashire as the grandson of a gamekeeper, Neil went on to live and work in South Africa for several years before taking on senior roles at a number of highly regarded restaurants, including the Sandy Lane Hotel in Barbados, Terence Conran’s Bluebird in London and most recently, as Executive Chef at Fifteen Cornwall.
Twice in four years, Neil and his team at Watergate Bay were awarded Best Foodie Hotel as voted for by Food Magazine readers.
Read more
Neil's American road trip
Discover our restaurants
Here to dine, or barefoot from the beach? Choose from three different eating and drinking spots.
Zacry's
Fusing international influence with local produce, a three-course menu showcasing the best of the season.
The Living Space
Sofa, armchair, banquette or ocean-view terrace? Antipasti plates, seasonal salad or hearty fillers?
The Beach Hut
Laid-back, breezy and modern, the Beach Hut blends considered food and a warm welcome.
Discover our recipes
Atlantic Christmas pudding cocktail recipe
The Christmas pudding in this cocktail comes from the Atlantic distillery. Follow the recipe here.
Helford blue, spring onion & thyme tart recipe
Straight out of Emily Scott's new cookbook get the recipe for this salad onion, leek...
Smoky Jollof recipe
Lerato Umah-Shaylor shares her Smoky Jollof recipe straight from her new cook book, Africana.
Chana Masala recipe
Straight from The Beach Hut kitchen comes our Chana Masala recipe, serve with fresh bread,...
Affogato Espresso Martini
A twist on the classic espresso martini, with Black cow vodka, Kahlua coffee liquor, Origin...
Poulet Yassa recipe
Grilled chicken in caramelised onion and lemon sauce, a recipe full of flavour from Senegal...