Beach House welcomes James Freeman as new head chef

Beach House in Oxwich has appointed James Freeman as its new head chef, joining chef director Hywel Griffith and the team at the Michelin-starred restaurant on the Gower coast.

A pedigree built in Michelin-starred kitchens

James arrives at Beach House with an impressive CV spanning some of the UK and Ireland’s most respected restaurants. He trained and developed his craft in kitchens where precision and consistency are paramount, building the kind of expertise that underpins fine dining.

His career includes time at Bohemia and Ormer in Jersey, both renowned for their commitment to high-level modern European cooking.

He also held positions at The Tudor Room at Great Fosters (now known as The Tudor Pass at Great Fosters) and at The House Restaurant at Cliff House Hotel in Ardmore, Ireland, which has held a Michelin star under head chef Martijn Kajuiter.

Hywel on the appointment

Hywel Griffith, who has held a Michelin star at Beach House since 2020, welcomed James’ arrival.

He said: “I’m delighted to announce that James Freeman has joined the team here at Beach House. James brings a wealth of experience and maturity to the team. He has shown an understanding very early on of what we offer here at Beach House, has slipped in seamlessly, and is already making a difference where it counts.”

Read more: Inside Hywel Griffith’s Michelin-starred Beach House

Hywel emphasised that James’ appointment reflects a desire to build on the restaurant’s strong foundations, ensuring its continued evolution while maintaining the values that have earned it critical acclaim.

A new chapter for Beach House

With James on board, Beach House is looking ahead to further developing its menus, which draw heavily on Welsh produce and the natural larder of the Gower Peninsula.

The restaurant has become known for dishes that highlight seafood, local game and seasonal vegetables, interpreted through Hywel’s precise yet heartfelt cooking style.

James will play a central role in shaping dishes alongside Hywel, ensuring the restaurant continues to deliver a dining experience that reflects both its coastal surroundings and its Michelin-starred status. His background in both classic and contemporary kitchens is expected to complement the existing approach, adding new perspectives to menu development.

Building for the future

The appointment also signals a focus on longevity and mentorship within the Beach House kitchen. James’ experience at The Woodspeen’s cookery school highlights his ability to teach and nurture talent, something that will be valuable in building a strong brigade in Oxwich.

For Hywel and the wider Beach House team, the combination of stability and fresh input is key. As the industry continues to recover from the challenges of rising costs, staffing pressures and shifting diner expectations, the restaurant is looking to strengthen its position as one of Wales’ premier destinations.

Continuing a Welsh success story

Since opening in 2016, Beach House has established itself as a cornerstone of the Welsh dining scene. The restaurant earned its Michelin star in 2020 under Hywel, and has consistently been recognised for both its food and its hospitality. Located on the shoreline at Oxwich Bay, its setting is integral to its identity, with menus designed to reflect a strong sense of place.