Beach House

03/06/2026

British strawberry, fresh jam and parfait, elderflower, tonka and sable.

A bright, beautiful taste of the season.

29/05/2026

Hywel has a healthy obsession with the wide variety of local produce available to him. When he first opened the restaurant, he was determined to create a menu bursting with produce from the surrounding area and from across Wales. Today, the Beach House tasting menus are created using the very best ingredients. Whether reared, caught, picked, or grown, it’s usually from just a few short miles away.

27/05/2026

Beautiful, calm morning on Oxwich Beach

04/05/2026

Perched high on the sand, just a stone’s throw from the water, Beach House feels as though it’s been washed ashore and weathered over time. Soaking in all of its natural setting on Oxwich Bay, the essence of our restaurant is firmly rooted in the Gower, from the rugged stone walls to the food on the plate.

Experience it for yourself. Click the link in our bio

29/04/2026

Dine just steps from the shore and let the view do the talking.

22/04/2026

The sun rising over Oxwich Bay is hard to beat.
Grateful to call this patch of the Gower home.

10/04/2026

4 weeks to go until we welcome Roberta Hall-McCarron to our kitchen.

On Friday 8th May we will be welcoming Roberta of Edinburgh’s The Little Chartroom into our kitchen for a special one-night collaboration.

Roberta is known for elegant, expressive cooking rooted in the seasons, balancing bold flavour with refined technique. She has appeared on Great British Menu, was shortlisted for Chef of the Year at the GQ Food and Drink Awards, and was named Scottish Chef of the Year at The Scotsman Food and Drink Awards.

For one evening, Roberta will bring creative energy to the coast, crafting a menu that reflects her distinctive style while sitting naturally within the Beach House experience.

Reserve your table via the link in our bio.

Dive into a wave of flavours and experiences as we present our curated list of events. From exclusive Guest Chef Nights to cocktail evenings

08/04/2026

Milk chocolate

A dessert that has quickly become a favourite with guests. Rich malted mousse and hazelnut bring a comforting depth, balanced by the brightness of lemon ice cream and wood sorrel.

Finished with fermented pine syrup for a gentle, unexpected note that keeps each spoonful feeling fresh.

01/04/2026

Quail, truffled leg, Wye valley asparagus, wild garlic, three cornered leek, hazelnut and blood orange

The trim from the quail leg is used to create the truffled leg, making the most of the whole bird.

The same approach runs through the plate, with asparagus trim turned into a purée and the three cornered leek used to make an oil, keeping waste to a minimum while building flavour.