Located right on the sands of Wales’ Oxwich Bay, few fine dining restaurants in the UK provide a vista to rival that of Beach House. But far from letting the view do all the talking, the restaurant, which is run by chef and native Welshman Hywel Griffith, ensures that what’s on the plate is as equally awe inspiring.
Griffith, who has worked at The Lanesborough in London and with Simon Radley at The Chester Grosvenor, before returning to Wales to work at Ynyshir, has put his vast experience to great effect. Since opening Beach House in June 2016, he has won it a number of awards including AA Restaurant of the Year for Wales in 2018, and a Michelin star.
Three menus are served at the restaurant (three, six and eight courses), plus two vegetarian options each championing local Welsh produce and changing depending on what’s available. Griffith likes to hang a veil of mystery over what exactly to expert on the longer tasting menus, with dish descriptions limited to their one key ingredient – Snowdonia cheese, cod, lime and even cheek have been recent dishes. What actually comes, however, are generous portions of beautifully constructed food that deliver way more than their terse descriptions promise.
Two wine flights are also offered to accompany the meal. Defined, respectively, as 'curious' and 'distinguished', they are terms that could neatly be ascribed to the restaurant itself.