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
To purchase this special offer, click here.
T&C's apply. Available until 31st May, excluding Easter weekend and bank holidays.
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 email@example.com
Wednesday 14th February
Celebrate Valentine’s Day at the beach this year and enjoy a romantic evening with a special 6 course tasting menu created by Head Chef Hywel Griffith.
To join us please call our Restaurant Manager Katherine on 01792 390965 or email firstname.lastname@example.org
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.
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.
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.
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
Oxwich bay lobster, asparagus and radish
Roast loin of hake, curry and onion
Mackerel, avocado and passionfruit
Roast saddle of Gower Lamb
Cockle and laverbread
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 email@example.com
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).
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.