The story
Perched high on the sand, just a stone’s throw from the water, Beach House feels as though it’s been washed ashore and weathered over time. The building was once a coal house on the shore of Oxwich Beach; Head Chef Hywel Griffith opened the doors in 2016, bringing it back to life with rugged stone walls and interiors that reflect its iconic coastal location, backed by the giant dunes of Oxwich, the Cefn Bryn ridge and Three Cliffs Bay.
Hywel’s food showcases the full flavour of Wales and the Gower peninsula. The essence of Beach House is firmly rooted in the Gower, from the stone walls through to the food on the plate. Nothing is taken for granted, and everything is carefully considered. The freshest local produce, whether reared, caught, picked or grown, is served through each season, delivering a refined dining experience overlooking the bay.
Hywel Griffith was brought up in the slate mining village of Bethesda, in the foothills of Snowdonia. His love for the great outdoors and honest commitment to Welsh ingredients is translated into every guest experience. He built a relaxed dining atmosphere that highlights the best local and seasonal produce, inspired by the natural setting of the Gower coastline. The restaurant has won numerous accolades, including 3 AA Rosettes, and has held a coveted Michelin Star since 2020. In 2022, Beach House also won the Food Lovers Award at the Estrella Damm National Restaurant Awards, voted for by customers.
The kitchen brigade, led by Head Chef James Freeman alongside Hywel, works with an obsessive focus on local suppliers. Tasting menus are created using ingredients from just a few miles away. Sample menus show a weekday lunch special and a three-course à la carte, as well as six- and eight-course tasting menus, with vegetarian options available. Dishes change with the seasons but might include Oxwich Bay lobster with broccoli, fennel, rye grains and roasted lobster butter sauce, or Middle White pork with roast belly, braised cheek, fermented chilli, creamed cabbage, pineapple and red pepper. Desserts like a Bara Brith soufflé with tea ice cream and British strawberry with elderflower and tonka showcase the kitchen’s classic technique.
The intimate setting, with outdoor seating and a private room, suits both lunch and dinner. The sommelier, Matty, curates a wine cellar with selections from near and far. The Beach House family aims to deliver a truly memorable dining experience, with a calm and thoughtful approach to hospitality. For those looking to take a piece of the experience home, gift experiences and takeaway are available.
Recognition
Ambience
Details
History
High quality cooking
‘Simply perfect in every way,’ Hywel Griffith’s restaurant has put this blissful corner of Gower firmly on the map, adding elevated dining to the many pleasures of Oxwich Bay. And, yes, Beach House really is on the beach, in a one-storey, old stone building hunkered down against the wind with sand on its doorstep. Sip pre-prandial drinks on the lovely terrace if the weather allows, before repairing to the dining room – a study in suave, artfully understated sophistication: think rustic-chic meets European urban cool and you’ll get the idea. The gleaming lights and sparkling metal of the pass give a glimpse of the kitchen, where dishes of flawless precision are created. This is multidimensional cooking, excelling both visually and in terms of flavour and texture – and with the confidence to add extra elements, taking the food into sublime territory. Pickled kohlrabi, pomelo, ponzu and ‘salty fingers’ add an extra dimension to a dish of cured sea trout with smoked eel and chive sauce, while Llandeilo fallow deer is embellished with BBQ celeriac, broccoli, pickled pear and monkfish. Salt marsh lamb, lobsters and ‘gorgeous warm bread’ made with laver seaweed tick all the Welsh boxes, and glorious local vegetables also show up strongly. There are three menus offering various options via three, six or eight courses, running from pig’s cheek with Jerusalem artichoke, crispy shallots, lardo and sherry vinegar to chocolate tart with blackberries and smoked Douglas fir ice cream or the much-lauded bara-brith soufflé accompanied by tea ice cream – a sumptuous take on a timelessly beautiful and comforting combination. Highly knowledgeable staff are ‘professional, but relaxed,’ when it comes to dealing with customers, while the international wine list offers something at every price point, with the focus on interest and sustainability – a sommelier is on hand to make pairing ‘a breeze’. Welsh spirits and cocktails are also worth a punt.
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