A new seafood and grill restaurant is to open at Watergate Bay Hotel, Cornwall, overseen by the hotel's current executive chef Neil Haydock.
Zacry's will open on 15 March and specialise in seasonal food that combines local influences with international touches and contemporary American cuisine.
Previously he worked at Sandy Lane Hotel in Barbados and at Terence Conran's Bluebird in London.
A joint venture from Haydock and managing director Will Ashworth, the 135-seat site will be open to non-hotel residents as well as those staying in on-site. It will have an indoor charcoal oven, and place emphasis on grilled meat and seafood with international influences.
Dishes on the menu will include "Zacry's fried" rabbit, celeriac and apple slaw; and crispy rock shrimp, with mayo and white truffle oil, the latter of which includes produce from the Gulf of Mexico, Italy and Cornwall.
Similarly, the pork loin chop with maccheroni and greens mixes locally-sourced produce with Italian and French ingredients.
The dessert menu will include dishes such as chocolate fondant with mango curd and yogurt sorbet, or almond milk panna cotta, honeycomb and poached pears, and will in some cases showcase an additional Caribbean influence from Haydock's time spent in Barbados.
Décor will be distinctive, including contrasting chevron-pattern floors, tan leather banquettes and zinc-wrapped oak tables, with a mixture of tables and booths. A private 16-seat dining room area will also be available, giving access to a decked terrace via floor-to-ceiling glass doors.
Set on the Newquay coast, the 69-bedroom Watergate Bay Hotel is perched on the rocks by the seafront and specialises in offering access to a variety of activities. It was revived by Ashworth in 2004 when he took over the management from his parents.
It has a swimming club, fitness and spa centre, and can organise beach polo, plus events such as weddings. It is also involved in running the nearby Extreme Academy offering watersports lessons and equipment hire.
Speaking of the new opening, Ashworth said: "Everything we do here - from the sports we teach to the food we serve - is a reflection of our unique location. When thinking about the qualities we wanted, high on the menu was a restaurant that is warm, convivial and inclusive."
Haydock added: "Provenance lies at the heart of Zacry's where we have combined elements from Cornish suppliers with international produce, and] what's great is that the menu caters for a range of different appetites and moods."
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