Hywel Griffith, Autumn 2017

Following the end of the Summer months the fresh vibrant fruit and vegetables have all disappeared.  But Autumn and Winter can be just as exciting and as we get closer to Winter with the days becoming shorter, we know there are some equally delicious ingredients just around the corner.

We grow a lot of our vegetables in our kitchen garden on the Penrice Estate and we already have good growth on the likes of parsnips, chervil root and cavolo nero. I like to be patient and wait for the first frost to hit them as the flavour is simply far superior once early Winter hits.  For now, Mushrooms are something that are getting us excited and boy do we have plenty of them!  We have lots of Girroles, Trompette and Hen of the woods and they all have their own unique characteristics and all of course are full of earthy flavoursome goodness.

We currently have a dish on the menu that particularly stands out to champion these wonderful ingredients which is adequately named ‘Mushroom’.   It consists of a roasted chestnut mushroom puree, plump pearl barley, braised ox tongue, mushrooms ketchup and all 3 mushrooms freshly sautéed and finished with sherry vinegar.  We then grate an aged parmigiano reggiano at the table, the cheese is creamy and slightly salty due to its ageing process which completes the dish.

Hywel Griffith, January 2017

With Game season in full swing we have access to some beautiful ingredients and here at Beach House we have had a collection of wonderful game dishes on our menu throughout the season so far including Venison, Partridge and Pheasant.

As you know my passion with food is about the raw ingredients and picking, catching and shooting the ingredients myself to then serve to our guests is something that does excite me.  I am very fortunate here as we are located on a fantastic estate where the quality of birds are amazing.  More importantly, they really are as local as you can get making the ‘food miles’ under one.

Here we have a beautiful dish utilising the Pheasant, served with roasted foie gras, puy lentils, pancetta, sherry vinegar and black rice.  It’s a stunning dish with sweet and sour notes to balance the richness in the dish.

Hywel Griffith, December 2016

As the Game season gets into full swing, I’m really enjoying adding various dishes to the menu to showcase the amazing produce that we have around us and really do it justice.  Game is one of my favourite seasons and saying I love it is a huge understatement.

I do think Game itself can be quite misunderstood and often thought to be some sort of wild or exotic meat which it’s not.  However Game is something that can be very diverse and flavoursome!  Take for example a Partridge which we use a lot, it’s white fleshed which makes it wonderfully tender and incredibly tasty due to it being natural and wild.

I like to use produce that is as fresh, natural and free range as it can be so we can get that full impact of flavour.  Often with game and especially Venison,  if it has been farm reared and vacuum packed then it can inherit an irony taste which shouldn't be there.  I recently had a beautiful Fallow from Llandeilo which in its meat form is known as Venison, it’s an extremely lean and tender meat and can handle strong flavours and spices.  With this we have added a stunning new dish to the menu which has quickly become one of my favourite dishes, 'Roast loin of Venison, celeriac, quince, salt baked swede and harissa sauce.

Beach House Birthday

Sunday 11th June

Beach House turns one! Join us for a night of celebrations and a delicious 7 course tasting menu.

Last summer, Head Chef Hywel Griffith and Restaurant Manager Alice Bussi opened the doors to Beach House restaurant. Situated on the shores of Oxwich Bay, we enjoy magnificent coastal views and have access to an array of fantastic produce making our menu burst with seasonal and local ingredients. We’ve had a fun filled year packed with exciting events with Michelin Starred Chefs, visits from National publications and of course our loyal guests that have become our friends!

We are very excited to reach our first birthday and will be toasting the occasion with an exclusive tasting evening.   Starting with  complimentary Prosecco and canapés up on arrival, our guests can enjoy a menu filled with some of Hywel’s signature dishes. As a thank you for all the continued support, guests who join us on the night will have the chance to win a dinner party for up to 6 guests, to be enjoyed at their home with a delicious 3 course dinner designed and prepared by Head Chef Hywel Griffith.

First Birthday Tasting Menu

Canapes and Prosecco

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Pea soup

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Oxwich bay lobster, asparagus and radish

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Roast loin of hake, curry and onion

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Mackerel, avocado and passionfruit

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Roast saddle of Gower Lamb

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Cockle and laverbread

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Lemon tart, meringue and pistachio

£75pp, arrival 7pm

Come and help us celebrate!

For more information or to book a table, please call Alice on 01792 390965 or email reservations@beachhouseoxwich.co.uk

 

 

 

 

 

Hywel Griffith, 11th November 2016

Having a restaurant situated on a beach, the views are just spectacular and change so much over the seasons which is really amazing to watch.  But as a Chef, I’m so lucky down in Oxwich Bay to have a selection of ingredients right on our doorstep that i can forage to add to various dishes on the menu.

Last month I picked some apples which made it onto the dessert at our Guest Chef’s Night.  This month, I’ve been collecting a lot of seaweed which makes up a dish of ‘Rabbit, langoustine, pickled pear, Oxwich beach seaweed and dashi’.

I collect it at low tide after service ready for the following day, the tide waits for no man so this is as fresh as it gets! I love seaweed as it has a very delicate and interesting flavour, and it can be eaten raw,  steamed or boiled but it still keeps that chewy consistency.  For this dish, it’s lightly fried and then dried prior to serving.

I also pick Kelp to make the dashi for the rabbit and langoustine dish, the kelp is dried to make what the Japanese call Kombu.  Dashi is a clear broth made from the Kombu and Bonito flakes (dehydrated tuna).

Hywel Griffith, 21st October 2016

This week it’s all about the Truffle.

Truffle season is an exciting time and we love coming up with dishes that can take this flavor. We have some excellent British Truffles and deal directly with Zac the forager from Wiltshire to get the best and only British truffles.

It’s a quick process from ground to plate, as he forages on a Monday, they are sent to me by Wednesday to use for the week ahead. This enables us to use the best of the British ingredients and when it comes to something like truffles, if you order from Europe you are potentially serving something that is a week old. So not only is it British, it really is as fresh as it can be!

These British truffles are on the menu this week at Beach House served with some fantastic fresh pasta and the Truffle sauce and fresh Truffles are presented at the table where the dish is completed.

Enjoy!

Autumn and Winter Events

We are incredibly excited to share with you an exciting calendar of events through the forthcoming autumn and winter season including Extraordinary Guest Chef Nights and International Wine Dinners.

Before the turn of the year, we will host our first Guest Chef Night in October with two of the leading chefs in South West Wales, Will Holland and Allister Barsby. They will join our Head Chef Hywel Griffith to showcase the best of Welsh produce with a specially created six course tasting menu.

Read More

Hywel Griffith, 7th October 2016

We’ve had a lovely Summer and have been spoilt enjoying plentiful fruits and delicious green vegetables.  Now we are getting into the last quarter of the year it’s time for a whole new batch of fantastic ingredients.  It’s a funny time for us as Chefs where we await the ground to the freeze to bring the best out of the hardy root vegetables such as Parsnips, Jerusalem Artichokes, Swedes and of course not forgetting the Red Cabbage!

It’s been a windy a couple of weeks down at Oxwich Bay and a lot of the soft fruits that we usually enjoy at the end of Summer and early Autumn have sadly been lost.  However just a short walk from the restaurant and past the sand dunes there are still some great apples which are better at holding against the harsh rain and wind.  I’ve picked every single one from the trees and am creating a new apple dessert which I am excited to say will be featured on the menu at next week's’ Guest Chef’s Night.

#DIDYOUKNOW

Get to know our chef

HYWEL GRIFFITH

Head Chef
Age : 33
Previous : Freemasons at Wiswell, Longridge restaurant,
Ynyshir Hall
Style : Raw, traditional, precise

Hywel worked at Simon Radley at The Chester Grosvenor and Ynyshir Hall before taking his first Head Chef position at Paul Heathcote’s Longridge Restaurant where he earned three AA Rosettes. In 2011, he moved into the Head Chef role at the Freemasons at Wiswell which became the first and only pub restaurant in the UK to be awarded a cooking score of 7/10 in The Good Food Guide.

#DIDYOUKNOW?

If your kitchen was on fire, what would you save and why?

All the staff, without them, what we do here would not be possible.

If you weren’t a chef what would you be?
Batman, (well I’d like to be!).

What’s your foodie guilty pleasure?
I don’t really have one.

Sweet or savoury?
Combination, it’s all about balance!

What is your favourite food shop or market?
Any of our small welsh suppliers, I couldn't possibly choose any one over each other as they all produce great ingredients in their own field.

And for a blow-out dinner?
Midsummer House.

What would your death row meal be?
Steak!

What is your favourite cookbook?
Eleven Madison Park, recipes that are achievable and actually work.

What’s your top cooking tip?
Work hard and enjoy it or don't bother!

What is your favourite foodie destination in the UK?
Midsummer House.

And abroad?
Piazza duomo, Alba.

What ingredients are really worth forking out for?
It’s what you do with the ingredients that count, not what you pay for them.

Guest Chef Night at the Beach House

Hywel hosts Chefs Will Holland & Allister Barsby:

In the first of our series of Guest Chef Nights and special dinners through this Autumn and Winter, Hywel Griffith our Head Chef has invited Guest Chefs Will Holland from Coast Restaurant - Saundersfoot and Allister Barsby from Grove of Narberth, to share his kitchen on the evening of Friday 14th October.

These 3 leading South West Wales Chefs will be offering a collaborative six course tasting menu of exciting dishes with each chef cooking 2 courses with a matching wine flight selected by our Sommelier Silviu Craciun.  Showcasing the individual style and creativity of each Chef, the menu will offer a unique insight into the respective restaurants and pay homage to the stunning ingredients that South West Wales has to offer.

A little more about the chefs....

Will Holland

Will Holland

Will has been working in Michelin-starred restaurants since the age of 18, spending nearly two decades working in some of the finest restaurants in the country.  He was awarded his first Michelin star at La Becasse in Ludlow before the age of 30 and has been a regular on Saturday Kitchen over the years.

Now running Coast restaurant on the beautiful Pembrokeshire coast, his style is more relaxed and informal, but the focus remains on fantastic ingredients, excellent technique and mouth-watering food.

Coast Restaurant is currently AA Restaurant of the Year for Wales and his year Will has been honoured by the Chefs Guild of Chefs by been awarded UK Restaurant Chef of the Year 2016.

Allister Barsby

Allister Barsby

Allister, arrived in West Wales earlier this year from 2 Michelin Starred Gideligh Park where he was Head Chef for 3 years under the legendary Micheal Caines.  Having been moulded by one of the best chefs in the UK, Allister's cuisine is a distinctive modern British style with a delicate touch of the unexpected.  He focuses on extracting full and exciting flavours from every ingredient on the plate.

Grove has held 3 prestigious AA Rosettes for the last 3 years and Allister is now taking their food to a new level with the kitchen being awarded a remarkable score of 6 for the first time in the latest edition of the Good Food Guide.

 

Hywel Griffith

Hywel Griffith, Head Chef at Beach House said:

"Will and Allister are both fantastic Chefs and produce amazing food, so Alice and I are very proud to welcome them to Beach House for the first of our Guest Chef Night series.  We are all incredibly passionate about local Welsh ingredients so it's exciting to work together for the first time."

 

Evening with tasting menu and flight of wines is £95 per person.

More information on future Guest Chef Nights and Special Dinners through the Autumn and Winter at the Beach House will follow shortly.

Book now by calling Alice @ 01792 390965
Early booking is highly recommended.