Gower Tasting Menu Offer

In celebration of Spring, Head Chef Hywel Griffith has put together a delicious 5 course menu filled with some of his favourite seasonal flavours. The Gower menu showcases some of the best ingredients available this time of year which have been sourced locally by our suppliers or foraged by the kitchen team.

5 course tasting menu, £45 per person

View Menu

To purchase this special offer, click here.

T&C's apply.  Available until 31st May, excluding Easter weekend and bank holidays.

Guest Chef Night with Phil Howard

Our first Guest Chef this Spring is the legendary Michelin starred chef Phil Howard.  Phil will be joining us at Beach House and taking over the kitchen on Thursday 14th May where he will be cooking a six course tasting menu.

About Phil

Phil’s work life as a chef started at Roux Restaurants in 1988 having decided not to pursue a career in Microbiology, a degree which he attained at the University of Kent. From here he moved on to train under Marco Pierre White at Harvey’s and Simon Hopkinson at Bibendum.

He opened The Square with Nigel Platts Martin in 1991 and remained at the helm for 25 years – with his food enjoying huge consumer success and great critical acclaim. He held two Michelin stars for 17 years.

The reputation for his cooking has been forged through the delivery of pleasure through harmony of flavour rather than technical wizardry or innovation.

Upon leaving The Square Phil came to feel that he had unfinished business with food in London and whilst this philosophy will remain very much in place at Elystan Street the content of the cooking will evolve. The desire to cook simpler food prevails and with a greater emphasis on pure, clean and lighter dishes – full of vitality and flavour.

Thursday 14th May, 7pm.

Click here to view the menu.

6 course tasting menu - £85 per person, £65 wine flight

If you would like to book please call us on 01792 390965 or email reservations@beachhouseoxwich.co.uk.

Festive Season

To toast our third Christmas on the Gower and to celebrate the season, our Head Chef Hywel Griffith has created some fabulous Festive Menus.

We are delighted to announce that we will be open on Christmas Day, Boxing Day, New Year’s Eve and New Year’s Day. Whether you join us for a Christmas Day Lunch or New Year’s Day Brunch, you can be sure to celebrate the Festive Season in style at the beach. This year for New Year’s Eve we will be open our usual times with Hywel's normal A'la Carte and Tasting menus.

Throughout December, our lunch offering will include a 3 course Festive Menu so you can start the celebrations early with friends, family and work colleagues.

To view our Festive Menus, please click the following links.

Festive Lunch Menu 3 courses - £28 per person (Available Wednesday 5th December - 24th December 2018)

Christmas Day Lunch 4 courses + coffee/tea with mince pie - £89 per person

Boxing Day Family Lunch Menu 3 courses - £35 per person

New Year's Day Brunch 3 courses - £35 per person

If you would like to join us at any of our Festive celebrations please call our Restaurant Manager Katherine on 01792 390965 or email reservations@beachhouseoxwich.co.uk

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, 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

 

 

 

 

 

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.