Chef revelations: Hywel Griffith

14 July 2016
Chef revelations: Hywel Griffith

The head chef at the Beach House in Oxwich Beach, Gower, talks about his likes and dislikes

What was your best subject at school?

What was your first job?

Working in a caravan park kitchen, manning the microwaves

What was your first job in catering?

At the Lanesborough, Hyde Park

What do you normally have for breakfast?

A cup of tea

What do you do to relax?

Deer stalking and sea fishing

Which is your favourite restaurant?

Midsummer House

What's your favourite hotel?

I still love Ynyshir Hall

What is your favourite drink?

Cup of tea

What is your favourite food?

I love all game: mallard, venison, grouse, you name it

Are there any foods/ingredients that you refuse to cook with?

Out of season produce and unethically farmed or non-British meat and fish. We need to support British farming - we have some of the best cattle and produce in the world.

Which ingredient do you hate the most?

English mustard and pre-packaged horseradish

How would you describe your desk?

A mayhem of scribbles of dishes on bits of random paper, a presentation box for a dessert idea I have, and a rifle scope

Which people in catering have you most admired?

Sat Bains, Daniel Clifford and Simon Rogan

Which person gave you the greatest inspiration?

Simon Radley

What's your favourite book?

The French Laundry Cookbook - it provokes so much thought

Cast away on a desert island, what luxury would you take?

My hunting kit. Just leave me there - I love the wilderness!

Tell us a secret…


What is your favourite prepared product?

Tesco Finest do a brilliant paella. That could be my secret, I guess.

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