The story
Beach House Restaurant in South Wales operates as a coastal Welsh cuisine destination overlooking Oxwich Bay. Chef Director Hywel Griffith transformed a disused coal house into a dining space when he opened the doors in 2016. His background includes stints at Ynyshir and Longridge Restaurant, where he previously earned three AA Rosettes. The modern classic approach prioritises seasonality, drawing ingredients from local farmers and fishermen within a few miles of the shore.
The tasting menus shift according to what arrives from the coastline and hinterlands. A roast loin of Gower Salt Marsh Lamb arrives alongside braised neck, morel mousse, and dauphinoise potato. Coastal catches feature prominently as well, with Oxwich Bay Lobster presented with baby carrot, candy beetroot, and chervil mayonnaise. Sweet finishes often honour Welsh baking traditions, such as the Bara Brith Souffle served with tea ice cream.
Rough-hewn stone walls anchor the interior while large windows frame the sand and dunes beyond. Guests settle onto comfortable sofas in the cosy bar area before dinner or linger for coffee afterwards. Sommelier Matty curates the wine list with an emphasis on provenance and sustainable farming practices. The selection complements the tasting menus through carefully paired flights that highlight both regional producers and distant vineyards.
Recognition
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