Beach House
Oxwich, United Kingdom
⭐1 Star
The Experience
From Michelin Guide
A former coal store is the setting for this beachside restaurant on the beautiful Gower Peninsula. Head Chef Hywel Griffith was born in north Wales and his passion for the country is palpable; he writes his menus in both English and Welsh, and shows admirable support for the country’s producers. Sophisticated, classical cooking is the focus and dishes are reassuringly recognisable. Contrasts in flavour are well-judged and the various components work together to put the spotlight on the main ingredient. The bara brith soufflé is a must!
Unique Things
From Visitor Experiences
"A Michelin Star on the Shores of Oxwich"
Beach House is uniquely perched high on the sand just a stone’s throw from the water at Oxwich Bay, giving diners an immersive natural beachfront experience that feels as if the restaurant has been "washed ashore and weathered over time." This setting deeply influences the restaurant’s identity and culinary approach, rooting everything from the rugged stone walls to the food itself in the local Gower environment."Bilingual Menus and Local Foraging"
The menus at Beach House are written in both Welsh and English, reflecting Head Chef Hywel Griffith’s pride in his Welsh heritage and his fluency in the language. Griffith is also a keen forager and strongly supports local farmers and fishermen, incorporating ingredients like Gower salt marsh lamb, Ty Siriol pork, Swansea Bay Bass, and Oxwich Bay lobster, which highlights a commitment to hyper-local, seasonal produce."Refined Simplicity Rooted in Classic Techniques"
Rather than relying on complicated or avant-garde techniques, the food at Beach House is described as rooted in classic dishes that are recognizable and reassuring. The focus is on refinement, technical accomplishment, and well-judged contrasts of flavor that spotlight the main ingredient, offering a sophisticated yet accessible dining experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Beach House in Oxwich include:
Gower salt marsh lamb: A prized local meat known for its distinctive flavor, reflecting the unique grazing environment of the Gower Peninsula. It is featured prominently in refined dishes that highlight local produce.
Ty Siriol pork: Another local meat celebrated for its quality and flavor, used to support local farmers and showcase Welsh produce.
Fresh Swansea Bay Bass: A key seafood ingredient sourced from nearby waters, emphasizing freshness and regional identity in the restaurant’s seafood dishes.
Oxwich Bay lobster: A luxurious local shellfish that adds a premium touch to the menu, reinforcing the restaurant’s connection to its coastal location.
Laver bread with salted Welsh butter: While not a dish per se, this ingredient is iconic at Beach House and considered essential by Chef Hywel Griffith. Laver bread is a traditional Welsh seaweed product, served with salted butter to highlight local culinary heritage.
These ingredients are significant as they root the menu deeply in the local environment and Welsh culinary traditions, with a focus on freshness, seasonality, and supporting local producers. The dishes are crafted to refine and spotlight these key elements rather than complicate them.