This week marks a special milestone for Beach House as the Michelin-starred restaurant overlooking Oxwich Bay celebrates ten years since opening its doors on the Gower coast.
Ten years ago, Beach House opened with a simple ambition: to create a restaurant that reflected this extraordinary corner of Wales and the exceptional produce found on its doorstep. Perched above the sand, overlooking the ever-changing tides of Oxwich Bay, it has since become one of Wales’ most celebrated dining destinations while remaining deeply rooted in the landscape that inspired it from the very beginning.
Few restaurants reach their tenth anniversary, particularly in today’s hospitality landscape, making this milestone all the more meaningful. While Beach House has earned national recognition, retained its Michelin star for seven consecutive years and become the only Michelin-starred restaurant in South West Wales, this anniversary is about far more than awards and accolades.
It is an opportunity to reflect on the people who have shaped the restaurant’s story: the guests who have celebrated birthdays, anniversaries, engagements and family milestones overlooking the bay; the local fishermen, farmers and producers whose ingredients have defined the menus; and the colleagues, past and present, whose passion, care and dedication have made Beach House what it is today.
A decade shaped by the Gower
From the very beginning, Beach House has been guided by its surroundings. The changing seasons, the coastline and the exceptional producers of South Wales continue to shape both the menus and the experience of dining by the sea.
At the heart of that story is Chef Director and Patron Hywel Griffith, who has led the kitchen since day one. Over the past ten years, Hywel has become one of Wales’ most respected chefs, developing a style of cooking rooted in Welsh produce, seasonality and an unmistakable sense of place.
Many of the dishes guests associate with Beach House today have evolved over the restaurant’s ten-year journey. Hywel’s much-loved Bara Brith soufflé remains one of the restaurant’s signature desserts, while his iconic laverbread bread has become a favourite among returning diners. Though refined over the years, both remain true to the flavours and traditions that first made them favourites among guests.
Recognition earned through consistency
Beach House’s commitment to quality has earned recognition at the very highest level. The restaurant was named AA Restaurant of the Year for Wales in 2017 before being awarded a Michelin star in 2019, a distinction it has proudly retained ever since as the only Michelin-starred restaurant in South West Wales.
Hywel also represented Wales on Great British Menu in both 2020 and 2021, introducing audiences across the UK to his distinctive approach to modern Welsh cooking and his passion for local ingredients.
Earlier this year, retaining its Michelin star for a seventh consecutive year marked a fitting start to Beach House’s tenth anniversary celebrations, reflecting the consistency, care and dedication of the whole team.
Over the past decade, Beach House has welcomed more than 150,000 guests and contributed an estimated £16 million to the regional economy, supporting local suppliers, producers and tourism while helping showcase Gower on a national stage.
Celebrating ten years
To mark the occasion, Beach House recently welcomed many of its longest-standing guests to two special anniversary dinners, where specially created ten-course tasting menus revisited dishes from across the restaurant’s history. The evenings celebrated not only the food, but also the people, producers and partnerships that have helped shape Beach House over the past decade.
The restaurant’s story has continued to evolve along the way. In 2022, Beach House underwent an extensive refurbishment and extension in collaboration with acclaimed designer Martin Hulbert. The addition of a lounge bar and private dining space enhanced the guest experience while remaining true to the relaxed character and coastal setting that have always defined the restaurant.
Looking ahead
Reflecting on the anniversary, Chef Director and Patron Hywel Griffith said:
“Ten years feels like a huge achievement and something we’re incredibly proud of. When we opened Beach House, we hoped to create a restaurant that reflected this extraordinary part of Wales and the incredible produce available on our doorstep. Over the years we’ve welcomed guests from all over the world, worked with fantastic suppliers and built an amazing team.
“Some guests have been visiting us since the very beginning, and seeing familiar faces return year after year is one of the most rewarding parts of what we do. Retaining our Michelin star again this year was a wonderful way to begin our tenth anniversary celebrations. It’s recognition of the hard work and dedication shown by every member of the team, past and present, who has played a part in Beach House’s story.”
Neil Kedward, Owner and CEO of Seren Collection, added:
“We’re incredibly proud of Hywel and the teams he has built over the years. Together, they have created something truly special for Gower and for Wales. What makes Beach House so special is that a restaurant of this quality exists here on the Gower coast, celebrating the produce, people and landscape that make this part of Wales unique.
“For ten years Hywel has continued to evolve while remaining true to the values that have made Beach House what it is today. We’re excited to see what the next chapter brings.”
As Beach House begins its second decade, its focus remains unchanged: celebrating the landscape, produce and people of Gower through thoughtful, seasonal cooking. With the tide continuing to shape the view beyond its windows and the seasons guiding every menu, the next chapter promises to remain as rooted in place as the first.
To everyone who has been part of the journey over the past ten years, thank you. Here’s to the next chapter.
