Chris Eden's festive turkey stew recipe
Chris Eden shares his family go-to for the festive season: a warming turkey stew with Paxo dumplings, packed with local Cornish ingredients.
Read more
Chilled rice pudding, rhubarb and gingerbread recipe
Desserts don’t come much more comforting than a good serving of rice pudding. Executive Chef Neil Haydock puts his twist on the classic with rhubarb and a gingerbread crumb.
Ingredients
Serves four
Rice pudding
200g Aborio risotto rice
1 litre full fat Cornish milk
1 vanilla pod split lengthways
180g of castor sugar
200ml Cornish double cream
Poached rhubarb
600g trimmed forced rhubarb
150g castor sugar
300ml water
Gingerbread crumb
Ginger cake
Method
In a large pan of boiling water cook the rice for five minutes before draining, refresh under cold water and drain again.
Place the milk, vanilla, sugar and rice into a saucepan and bring to a simmer. Cook for around 25 minutes stirring occasionally to stop the rice from sticking until cooked, add a little more milk if required.
Allow the rice to cool stirring occasionally to prevent sticking.
When the rice is at room temperature lightly whip the double cream and fold through the rice pudding and divide evenly into serving glasses.
Cut the rhubarb into 3cm lengths.
In a saucepan bring the sugar and water to a boil and reduce until a syrup forms before adding the rhubarb, simmer until the rhubarb is tender.
Remove from the syrup and reduce the syrup until a coating consistency is achieved.
Pre heat the oven to 120 degrees.
Break up the ginger cake into crouton size pieces and place on a baking tray and cook in the oven for 30 minutes until dry and crunchy.
Pop the ginger cake into a food processor and blitz into a fine crumb.
Sprinkle a fine layer of the crumb over the rice pudding followed by the rhubarb and spoon over the syrup before serving.
Discover more recipes
Supplier stories: Mushlove
Meet the mushroom growers bringing bold flavour to Watergate Bay while driving Cornwall’s sustainable food revolution.
Read moreSupplier stories: Chocolarder
From foraged gorse flowers to leftover croissants and waffles from our kitchen, Cornwall’s only bean-to-bar chocolate maker, Chocolarder, is turning bold flavours and sustainable thinking into world-class chocolate.
Read moreSupplier stories: Origin Coffee
Savour that coffee-by-the-sea moment at Watergate Bay Hotel. Origin coffee, roasted here in Cornwall, is infused with a story of passion and precision that connects each sip back to small coffee farms on the tropical belt. We catch up with Stephen Gray, Head of Coffee, to hear all about it.
Read moreSupplier stories: Padstow Kitchen Garden
Padstow Kitchen Garden supplies Watergate Bay Hotel with the freshest seasonal produce, grown sustainably overlooking the Camel Estuary in Padstow. Meet the farmer putting nature first for the best possible taste.
Read moreOur Restaurants: Meet Chris
Chris Eden has been busy evolving our food game and reimagining the menus across Zacry's, The Living Space and The Beach Hut. Meet Chris and hear what makes him tick.
Read moreBe the first to know
We'd love to keep in touch and send you the latest news, events, competitions and offers from the Bay. Sign up to receive our e-newsletter.