. @HGChef1 knew he wanted to become a chef at the age of 12 and it seems like the right decision. After working in various Michelin starred restaurants he earned his own in 2020 at the @BeacHouseOxwich. And today he is on the podcast. Listen now: https://t.co/NNhRB7zhOh

We completely agree with @HGChef1. Let's all swap chicken for partridge and steak for venison in 2024. Hywel is just one of the guests who will join us for series two of the podcast, which is coming in January. Catch up on series one: https://t.co/IfxrmktuHP

This is the reality and my views entirely 👏🏼

#Remarkableplacestoeat is starting now in glorious Gower. First stop for @fredsirieix1 and @thomasinamiers is @BeacHouseOxwich with @HGChef1 Ooh they’re going to have the lobster from *right there* in the sea (best I’ve ever had) and that fabulous laverbread bread @More4Tweets

Exemplary sewin paired with a brilliant crab bun @BeacHouseOxwich by @HGChef1 #MICHELINStar #GowerPeninsula https://t.co/NaL88yzWrH

What a super guest chef evening with @philchef a true titan of the industry and a pleasure to host @beachouseoxwich Thank you very much on making the effort to come to Oxwich

Stunning day, looking good for the week ahead…. Who’s joining for lunch then??

Terrace looking fabulous in the sunshine today @BeacHouseOxwich

14 magnificent Chefs & an auctioneer who made @chefsnightoutuk fizz🌟 @sherrymonster44 @HywelJonesLP @HGChef1 @clapperton123 @douglasbalish @hine86 @Chef_TomSimmons @tomwaters1927 @GradyAtkins @CarlCleg @DavidKelmanChef Richard Davies @littlebedwyn @_StephenTerry_ @JonnyMGould

Epic moment for team @BeacHouseOxwich retaining out star once again! Great work and thank you all.

We did it - went over the £1million for @tyhafan with @chefsnightoutuk but you can still give thank u to @LouisRoederer_ for the reception drinks & not forgetting @_StephenTerry_ who helped inspire this amazing charity

Stunning sunrises and longer days mean spring is well and truly on the way, which means our favourite spring ingredients are becoming available again. Exciting menu changes are coming soon. Book your table today #FoodByTheSea

Fun times…. 4hrs on the pressure washer today…. Getting ready for spring @BeacHouseOxwich

"Big congratulations are in order for three members of the team’ Iwan has been promoted to Bar Supervisor, Megan to Assistant Restaurant Manager, and Dan to Head Chef. Next time you visit us, be sure to give them a warm congratulations.

Spring chicken, black garlic, mushroom puree, pickled raisin, pine nut, pine oil, spring onion and jus gras. Crispy leg, pine nut mayonnaise smoked over pine. Currently my favourite dish @beachouseoxwich

Up and coming careers day @gowercollegeswansea @the_chefs_forum @christiehayes92 @beachouseoxwich

Passion fruit curd, px pineapple, mango, lime, Thai basil and coconut sorbet. @beachouseoxwich

Haunch of Pendine Sika deer, bbq celeriac, broccoli, pickled quince jam and cocoa @beachouseoxwich

Passion fruit curd, px pineapple, lime, Thai basil and coconut @BeacHouseOxwich

Scallop and red prawn raviolo, cordy cep, pac choi, ginger and coriander sauce @HGChef1 @tntchef1 #FoodByTheSea