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A converted coal store on Oxwich Beach, with the Gower Peninsula right outside the window, sets the scene for this Michelin-starred restaurant. The chef, born in north Wales, writes menus in both English and Welsh and leans hard on Welsh producers, so the cooking has a sense of place that most coastal spots can only gesture at. Dishes are classical and composed without being fussy, flavours balanced so the main ingredient does the talking.
One honor, in evidence:
The record strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
- Bara brith soufflé Michelin Guide
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