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FAIRYHILL
G
ower favourite, Fairyhill, celebrates its
21st birthday this Autumn, and promises
to continue its winning philosophy of
working with local producers to provide the
seasonal, farm fresh ingredients that make
its dishes so special.
For those late to discover the delights of this
restaurant, it’s nestled deep in the heart of the Gower
countryside, just a short drive from Rhossili and
also pretty Three Cliffs Bay and within easy reach of
Swansea and around 3 1/2 hours from London.
A Georgian house, with expansive wild flower
meadow and woodland grounds, lovingly converted
into a relaxing, luxurious but unpretentious place to
dine and stay.
Famous for its wine, as well as its seasonal menus
and afternoon teas, it’s the place many Swansea and
Gower residents and of course visitors choose to come
to, to celebrate life’s special occasions – or just to treat
themselves to a lovely night away. They know they will
be made to feel most welcome by the owners and hosts,
and that nothing will be too much trouble.
In addition to this, what marks it out in particular,
is the owners’ and chef’s commitments to keeping it
local – supporting the many excellent, but sometimes
unheard of, producers in the region, by the dishes in
the menu using ingredients sourced within 10-15 miles
as much as they possibly can. Often local ingredients
make up 100% of the dishes prepared.
From Penclawdd crispy cockles with your pre dinner
drink, to moorish morsels of laverbread, to salt marsh
lamb, local caught mackerel, samphire, Jerusalem
artichokes and more… Head Chef David Whitecross
says, in all his experience, ‘this Gower produce is
simply some of the best food I’ve ever used. It’s super
fresh, and a real inspiration when it comes to creating
delicious new dishes. I can phone people up and get
them to pick things and drop them off to us the very
same day, which is such a bonus.’
Owner, Andrew Hetherington adds: ‘We knew when
we started Fairyhill, some 21 years ago now, that
this wonderful region, with its lush countryside, rich
coastline, and many talented local artisan producers,
would be a fantastic resource for us. And enable us to
really provide our guests with culinary creations that
truly honour these ingredients.
As a local business, in a very competitive sector, we
know too, the pressures from larger organisations, and
this makes us all the more determined to support others
around us, and by buying from them, help contribute
in some small way, to them being able to keep their
smallholdings and farms and orchards etc. going, which
in turn helps preserve the countryside around.
As the UK’s very first designated Area of Outstanding
Natural Beauty, Gower is unspoiled and beautiful.
‘We’re trying to preserve a natural way of life here.
Hopefully, the landscape will stay much the same
because of what we’re doing. Because one of the main
attractions to the area is that the Gower is unspoiled,
it’s good for local farmers that we buy their produce,
work with them to create the landscape, the food and
the tourism.’ He tells me about the salt marsh lamb
and laverbread Fairyhill uses regularly, as examples
of foods that ‘didn’t exist’ in the public mind 20 years
ago. Now they’re on the menu and pretty famous even
nationwide.
Talking of salt marsh lamb: Chef David make the
most of having Phillip and Merle Evans farm close
by. Thiers is the largest privately owned salt marsh in
Wales, with 325 hectares of land , 120 hectares of which
is salt marsh, where the sheep and lambs graze much
of the summer. 180 of which are sold locally each year,
including to Fairyhill. Merle says “ They like our lamb
because it’s local, well finished and fattened.’ And of
course tender and delicious.
When some think of traditional Welsh food, they
think of cockles and laverbread, and delight in having
both on Fairyhill’s daily menu. T
locally, from Penclawdd Shellfish
chairman of which says that supp
and other local businesses has h
on effect for the company. Selling
that it can expand, buying in larg
seaweed, and so producing more
Keeping things even closer to h
cattle come from literally next do
Holmwood keeps about 20 cattle
on his 16 hectares of land. There
reared here. You can see the live
all year round, enjoying their free
lush, rich pastures. The animals
and the owners confess to becom
to them – and when their time is
it’s done locally and as peacefull
children often pop across the lan
give David boxes of eggs from the
family affair.
So what’s in store for the next
will no doubt continue to be a re
community, work with local prod
and be a long-standing favourite
guests to mark life’s special occa
Fairyhill is in Reynoldstone on
Room rates start from £190 bed
further details, visit www.fairy
390 139
106