About the award
Each year the AA independently inspects hundreds of restaurants across the British Isles. This award, introduced in 2000, recognises restaurants that provide cuisine of a truly excellent standard, as well as demonstrating innovation and ambience and providing a high standard of hospitality.
Occupying a fabulous seaside spot on the Gower peninsula, overlooking the sandy beach of Oxwich Bay, here’s a place to blow the cobwebs away, if ever there was. Its spacious, light-filled interior is done in New England style, with marine blues and pale wood furniture creating a supremely relaxing feel, and there are tables outdoors to soak up the glorious coastal sunshine.
Hywel Griffith honed his craft at some of Britain’s most prestigious hotels, on a trajectory from London’s Lanesborough to the Chester Grosvenor to Ynyshir at Machynlleth, and brings a fresh contemporary sensibility to the menus here, which are firmly founded on tip-top Glamorgan produce. Fish and seafood are a particularly strong suit, with opening dishes setting the tone. A scorched mackerel fillet is enterprisingly served with avocado, cucumber, apple and passionfruit, or there could be roast salmon partnered with Bristol Channel crab, as well as pickled daikon, nettles and a blistering note of wasabi.
Asian notes resurface in main courses, perhaps for tandoori-roasted hake with crisp cooked pork shoulder, tomato fondue, confit onion and natural yogurt, but if it’s a thoroughgoing meat dish you’re after, look to charred sirloin and treacled rib of Ammanford beef with spring onions and hen of the woods.
Innovative takes on classic desserts produce a bara brith soufflé with lapsang souchong ice cream, or egg custard tart with poached rhubarb and ginger ice cream. Five-course and eight-course tasters are virtually menu surprise options, the one-word descriptions vouchsafing none of their detail. Sign up for ‘Asparagus, Hake, Salmon, Pork Belly, Hazelnut’ and hold on to your hat.
Read more about Beach House Restaurant at Oxwich Beach