Tim Rees acquired a beachfront venue in Broad Haven, Pembrokeshire, with only two weeks' notice and turned it into Rwts, a restaurant and guesthouse that emphasizes Welsh produce and dietary inclusivity. The property, formerly an Italian restaurant and guest house, was purchased by Rees's 89-year-old father in 2022, who found the hospitality challenges too demanding. To avoid a financial loss, Rees took over the business and implemented his vision.
A Rapid Transformation
Rees had just two weeks to plan before receiving the keys. His goal was to create a destination that appealed beyond seasonal tourism. He said: "We wanted to make it more of a destination where people would be willing to jump in their car and drive to Rwts." The menu focuses on Welsh ingredients, with an almost entirely Welsh bar. The food offering prioritizes fresh, low-waste dishes, with most items suitable for vegetarians, vegans, or gluten-free diets due to Rees's personal experience with his ex-partner's Lyme disease.
Community and Challenges
Initial skepticism from locals faded after launch, with strong support from Pembrokeshire residents. Rees noted: "Originally, there was a little bit of scepticism but I am really pleased to say that the locals really support us." The hospitality sector's challenges persist, with Rees citing increased labor costs and thin profit margins. He stated: "Margins pre-COVID or 10 years ago were often 10 to 15% in a restaurant, now they're down to one to 4%." Despite this, Rwts aims to provide a sanctuary for all, with a vibe centered on coastal love and community.
Design and Accommodation
The interior was redesigned by Cardiff interior designer Abi Hanah, featuring a bespoke bar, new furniture, and calming tones. All nine bedrooms were renovated with sound insulation, luxury mattresses, and natural textures. The beer garden overlooking the beach required minimal changes. Rees emphasized: "I want people to feel refreshed and nourished after they leave Rwts."
