The former coal store of the Penrice Estate is a charming stone building set beside the beach on the beautiful Gower Peninsula – and its lovely terrace affords panoramic views across the bay. The room has a nautical, New England style; local art and pottery feature; and the warm, friendly service is perfectly pitched. Head Chef Hywel Griffith was born in north Wales and his passion for the country is palpable. He writes his menus in both English and Welsh, and his support for the country’s farmers and fishermen is admirable (look out for the delicious Gower Salt Marsh lamb and Oxwich Bay lobster!) Sophisticated, classical cooking is the focus and dishes are reassuringly recognisable. Contrasts in flavour are well-judged and the various components work together to put the spotlight on the main ingredient. The bara brith soufflé is a must!
- MICHELIN guide inspectors
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