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Acclaimed Chef and native Welshman Hywel Griffith is a fluent Welsh speaker, grew up in Bethesda in Gwynedd and honed his craft at Coleg Menai in Bangor, before graduating to the Lanesborough in London. His next role was as Sous Chef with Simon Radley at The Chester Grosvenor, before returning to Wales as Sous Chef at Ynyshir Hall, near Machynlleth. During his time at Ynyshir Hall the restaurant achieved three Rosettes and a Michelin star.
His first Head Chef position was at Paul Heathcote’s Longridge Restaurant where he earned three AA Rosettes. In 2011, he moved into the Head Chef role at Freemasons at Wiswell which became the first and only pub restaurant in the UK to be awarded a cooking score of 7/10 in The Good Food Guide.
Hywel opened Beach House in June 2016 has been met with nothing but praise ever since, winning a number of awards including Swansea Bay Best Restaurant 2017 and AA Restaurant of the Year for Wales 2018, 3AA Rosettes and a Michelin Star.
The former coal store of the Penrice Estate is a charming stone building set beside the beach, with a lovey terrace and panoramic views across the bay. Hywel's menu offers sophisticated classical cooking and shows his passion for supporting local farmers, fisherman and championing seasonal ingredients.
CELERIAC, CHORIZO AND HAZELNUT SOUP WITH HOMEMADE FOCACCIA
This delicious soup is the perfect winter warmer accompanied by a beautifully light Focaccia to dip, dunk and mop up every last mouthful.See Recipe
WINTER WARMER FALLOW DEER
This dish uses one of Hywel's favourite meats fallow deer, beautifully showcasing it for the perfect winter warming recipe.See Recipe
CAULIFLOWER AND HAZELNUT RISOTTO
This risotto celebrates fantastic seasonal cauliflower, deliciously creamy with decadent brown butter, and roasted hazelnuts.See Recipe
ONION SQUASH & EGG RAVIOLO WITH TRUFFLE
Try one of Hywel's delicious dishes from his menu at the Michelin-starred Beach House.See Recipe
BBQ STEAK WITH PINK FIR POTATOES, PURPLE SPROUTING BROCCOLI, CHARRED SPRING CABBAGE & WILD GARLIC BÉARNAISE SAUCE
Fire up the BBQ for a delicious celebration of spring produce including beautiful purple sprouting broccoli and wild garlic.See Recipe