Hywel Griffith has become a name synonymous with the very best of modern Welsh cuisine. As the Chef Director of the award-winning Beach House restaurant on the Gower Peninsula in South Wales, he has transformed a stunning seaside location into a culinary destination of international acclaim. His journey from a small village in North Wales to the Michelin-starred heights of Beach House is one of dedication, creativity and a profound respect for the land and sea of his homeland.
Early Life and Welsh Roots
Born and raised in Bethesda, a picturesque village in the heart of Gwynedd, Hywel Griffith grew up surrounded by the rugged beauty of Snowdonia. His first language was Welsh, and his cultural heritage remains central to his identity and his cooking. From an early age he displayed a natural curiosity for food. By his early teens he knew he wanted to be a chef, a decision that would shape the course of his life. His formative years instilled in him a love of the natural environment, the wild landscape of North Wales and the proud traditions of Welsh hospitality. These influences still echo through his menus today.
Culinary Education and Early Career
Hywel began his professional journey at Coleg Menai in Bangor, where he developed the technical skills and professional discipline needed for the demanding world of fine dining. Determined to learn from the best, he moved on to some of the most respected kitchens in the United Kingdom. He trained at The Lanesborough in London under the renowned chef Paul Gayler, where he absorbed the fundamentals of classical cooking and the precision of five-star service. He then worked at The Chester Grosvenor with Simon Radley, where the standards of Michelin-level cuisine sharpened his palate and his understanding of flavour balance.
Further experience followed at Ynyshir Hall with Shane Hughes and at The Longridge under Paul Heathcote. He also spent time at the Freemasons at Wiswell, gaining insight into the importance of local sourcing and seasonal produce. Each of these roles broadened his perspective and gave him the confidence to create his own distinctive style. By the time he returned to Wales, he had forged a reputation as a chef who could combine classical technique with a fresh, contemporary approach.
The Birth of Beach House
In 2016 Hywel took on the challenge of leading the kitchen at Beach House, a restaurant set in the breathtaking surroundings of Oxwich Bay on the Gower Peninsula. The location is spectacular: sweeping sandy beaches, rugged headlands and a natural environment that changes with every season. Hywel immediately recognised that the setting demanded a menu that celebrated its environment. He crafted dishes that highlighted the best of Welsh ingredients—fruits of the sea, the rich bounty of local farms and the distinctive character of the Gower landscape.
When Beach House opened, the menu was intentionally approachable. Hywel understood that building trust with a new audience required dishes that were welcoming and familiar. Over time, as the restaurant gained loyal customers and critical attention, he gradually evolved the offering into something more ambitious and more reflective of his own culinary vision. This careful evolution allowed Beach House to grow into one of the most celebrated restaurants in Wales.
Achieving Michelin Stardom
The recognition of a Michelin Star in 2020 marked a defining moment in Hywel’s career and in the story of Beach House. It confirmed what many diners and critics already believed: that his cooking had reached the highest level of excellence. The award was not simply a personal triumph but a significant milestone for Welsh gastronomy. It demonstrated that Wales could produce world-class dining experiences on a par with the great restaurants of London, Paris or New York. Alongside the Michelin Star, Beach House has been awarded three AA Rosettes and has been named “Restaurant of the Year” in Wales, solidifying its status as a beacon of culinary excellence.
A Philosophy of Local and Seasonal Cooking
At the heart of Hywel Griffith’s cooking lies an unwavering commitment to local and seasonal ingredients. He works closely with farmers, fishermen and foragers from across Wales to ensure that his menus reflect the rhythms of the land and sea. This is not a token gesture but a deeply held belief that great food begins with great produce. From Gower’s coastal herbs and seaweed to the game and lamb of the Welsh hills, each element of his menu tells a story of place and season.
Hywel’s philosophy also embraces sustainability and traceability. He insists on knowing the origins of every ingredient, ensuring that the supply chain supports local communities and respects the environment. This approach not only supports the Welsh economy but also guarantees that every dish bursts with authentic flavour. It is this integrity—this honest respect for ingredients—that distinguishes his cooking and keeps diners returning season after season.
Celebrating Welsh Culture Through Food
Being a proud Welsh speaker, Hywel brings his culture to the forefront of his work. From the names of dishes to the use of traditional ingredients such as laverbread and bara brith, his menus pay homage to the culinary heritage of Wales. He often describes food as a way of keeping language and tradition alive, and Beach House has become a showcase for the vibrancy of contemporary Welsh identity. In a globalised world, this commitment to local culture gives his cooking a sense of authenticity and soul.
Signature Dishes and Creative Flair
Among the standout creations at Beach House are his bara brith soufflé served with tea ice cream and his imaginative takes on locally caught seafood. Hywel has a gift for reimagining traditional Welsh flavours with modern technique. Whether it is a perfectly cooked fillet of Gower salt marsh lamb or a delicate crab dish infused with coastal herbs, his plates are as visually striking as they are delicious. The balance of innovation and respect for tradition is the hallmark of his cuisine.
Overcoming Challenges
Running a restaurant in a seasonal coastal location is not without its challenges. Tourism on the Gower Peninsula fluctuates dramatically between summer and winter, requiring careful management of staff and resources. The global pandemic brought additional difficulties, from lockdown closures to supply chain disruptions. Yet Hywel and his team adapted with resilience and creativity, ensuring that Beach House continued to thrive when restrictions eased. His ability to maintain high standards under pressure has earned him the respect of colleagues and critics alike.
Television and Media Recognition
Hywel Griffith’s profile has also grown through his appearances on popular television programmes such as the Great British Menu, where he represented Wales with skill and flair. These appearances have brought his cooking to a wider audience and reinforced his reputation as one of the leading chefs of his generation. While television exposure can be fleeting, Hywel’s focus remains firmly on the kitchen and on providing every guest with an unforgettable dining experience.
Inspiring the Next Generation
Beyond his own achievements, Hywel is passionate about inspiring young chefs. He speaks often about the importance of mentoring and of giving aspiring cooks the opportunity to learn in a professional environment. By sharing his knowledge and encouraging others, he is helping to ensure that the future of Welsh gastronomy is bright. His own journey—from a boy in Bethesda to a Michelin-starred chef—serves as a powerful example of what dedication and talent can achieve.
The Future of Beach House and Welsh Cuisine
As Welsh food culture continues to evolve, Hywel Griffith remains at the forefront. He sees Beach House not only as a restaurant but as an ambassador for Wales itself. His plans for the future include continuing to refine his menus, exploring new techniques and maintaining the highest standards of excellence. He believes that Welsh cuisine can stand proudly on the global stage and is committed to proving that with every dish he serves.
Conclusion
Hywel Griffith’s story is one of talent, perseverance and profound respect for his heritage. From his early days in North Wales to the creation of a Michelin-starred destination on the Gower Peninsula, he has redefined what it means to cook Welsh food at the highest level. By championing local produce, celebrating the Welsh language and inspiring the next generation, he has secured his place as one of the most influential chefs of his era. His work at Beach House is not just about fine dining; it is about culture, community and the enduring power of great food to bring people together.
