A renowned chef with two Michelin stars has responded to food safety authorities following the Food Standard Agency’s lowest rating given to his restaurant. The Ynyshir Restaurant and Rooms in Ceredigion, Wales, known for its high price point, received a one-star rating indicating the need for significant improvement according to the inspection conducted by food safety officers on November 5 last year.
The chef patron of the establishment dismissed the agency’s assessment, asserting that the restaurant maintains exceptionally high standards which he believes are among the best globally due to its unique approach. Gareth Ward, a prominent chef featured on MasterChef: The Professionals, defended the restaurant’s sourcing practices, highlighting the use of premium raw ingredients from various parts of the world, some of which are served uncooked.
Addressing the concerns raised during the inspection, Mr. Ward explained that inspectors questioned the quality of the raw fish sourced from Japan for sashimi, emphasizing that the ingredients are of top-notch grade and commonly consumed raw worldwide. He also mentioned that inspectors disapproved of the restaurant’s aging process for certain ingredients, particularly in the salt chamber used for fish.
While acknowledging some deficiencies in paperwork and agreeing partially with the inspection findings, Mr. Ward expressed no embarrassment or discontent with the rating. He emphasized the restaurant’s commitment to innovation and uniqueness, stating that such challenges are inevitable for those who strive for originality in their approach.
Ynyshir, the only Michelin twin-starred restaurant in Wales, is recognized for its distinctive dining experience as per the esteemed food guide. Chef-owner Gareth Ward is acclaimed for guiding diners through a diverse culinary journey, with a particular emphasis on Japanese cuisine and premium ingredients meticulously prepared in a creative and skillful manner.