W
L
THE BEACH HOUSE
by Carl Housbey
I can’t believe it’s July already, the schools will soon be
closed for the summer and many of you will be heading
away on holiday, so I thought I would tip you off about
a fantastic beachside restaurant on the outstandingly
beautiful Gower Peninsula in South Wales.
The restaurant is appropriately named The Beach House,
and is situated right on the edge of the beach, with fabulous
views of Oxwich Bay through the windows. If the weather
is particularly favourable, you could sit outside on the
terrace basking in the sunshine whilst watching the boats
bobbing in the water.
I suggest you look at bit closer at those boats because they
may be out catching Lobster or Mackerel for your lunch,
and you can’t get much fresher than that. Turn the other
way and face the hillside and you will be looking towards
Ty Syriol and Ammanford, which is where the pork and
beef on the menu comes from.
Whatever you choose, you can be assured that Head Chef
Hywel Griffith and his small team will expertly prepare and
combine each ingredient into one of the most delicious
meals you will have ever had. Hywel was previously Head
Chef at The Freemasons in Wiswell, and before that he
was at Paul Heathcotes Longridge Restaurant, so he really
knows his craft.
Those of you going for dinner have a difficult decision
to make, do you opt for the à la Carte, or the 5 or 8
28 wirrallife.com
course tasting menus? My choice would be the 8-course
tasting menu, so that I could enjoy that fresh from the
sea Mackerel served with avocado, cucumber, apple and
passion fruit, as well as a dish of the succulent Oxwich Bay
Lobster, crispy sweetbread, charred gem lettuce, fondant
potato and grapefruit butter sauce.
Next would come the mouth-watering Ty Syriol pork belly
with roasted pineapple, black pudding, creamed potato
and pork pie sauce, followed by some beautifully tender
Ammanford beef sirloin, with treacle rib, spring onion, and
hen of the woods mushroom.
The only dessert on my mind by this stage of the evening
would be some of the lighter than air, Bara Brith soufflé
with Lapsang Souchong ice cream, which is Hywel’s
interpretation of a traditional Welsh classic.
Unfortunately, I can’t guarantee that you will get warm
weather in the UK for your summer holidays, but I can
absolutely guarantee that you will receive the warmest of
welcomes from Restaurant Manager, Alice Aki, together
with friendly and professional service with a smile from
her front of house team.
So, get yourself booked in by clicking on
www.beachhouseoxwich.co.uk or telephone 01792 390965.
To see what else I get up to follow me on Twitter @
carlhousbey