floors are complimented by soft lighting: candles and dimmed, low-hanging lights.
Like many modern fine dining restaurants, the kitchen is open - meaning guests can watch on as the kitchen team works, and the kitchen team can bask in the restaurant's atmosphere.
Though the restaurant's casual-sounding name could be misleading, the focus at Beach House is high-quality modern British food in a rustic setting.
Using mostly fresh, seasonal, local produce - including lobster caught in Oxwich Bay and vegetables from the restaurant's own kitchen garden on Penrice Estate - the food at Beach House reflects the chef's love for fishing and game hunting. Classical techniques are executed to perfection, emphasising the central ingredient in each dish, evolving over time and with the seasons.
Menus are written in English and in Welsh, with guests given a choice of a five or eight-course tasting menu in the evening - or three courses at lunch. Unlike most Michelin-starred establishments, Beach House even offers a children's menu.
Michelin singles out the chef's loin of roe deer with parsley, pickled beetroot and blueberries; tandoori roasted halibut with crispy pork shoulder, yoghurt, onion and coriander; and finally, Bara brith souffle with tea ice cream.
