The story
Beach House serves modern cuisine on the sand at Oxwich Beach, Oxwich, SA3 1LS, in Southgate, and holds a Michelin star for 2026.
Head Chef Hywel Griffith opened Beach House in 2016 in an old coal house on the shore of Oxwich Beach. His menus lean on produce from across Wales and the Gower, much of it reared, caught, picked or grown a few miles away. The kitchen works with the seasons, so the dishes shift as ingredients come in.
Three tasting menus run from three to eight courses, with vegetarian versions available. Recent sample dishes include Oxwich Bay lobster, Middle White pork and a bara brith souffle served with tea ice cream. The dining room has rugged stone walls and views over the bay, and the restaurant has also earned three AA Rosettes (2026).
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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