Ynyshir Restaurant and Rooms in Ceredigion, helmed by chef Gareth Ward, has officially had its five-star hygiene rating reinstated. The establishment, which currently holds two Michelin stars, previously dropped to a one-star rating following an inspection that identified issues such as inadequate equipment, subpar sanitation, and the presence of flies.
During the initial fallout, the restaurant was prohibited from serving raw lobster due to perceived safety hazards. At the time, the management defended their practices, noting that their elaborate 30-course menu requires specialized techniques that local inspectors might not fully grasp. Chef Gareth Ward had previously expressed frustration, citing consistent difficulties with the local council regarding documentation and the unique nature of his culinary processes.
Ceredigion council confirmed that a follow-up assessment in February revealed the business has successfully resolved all previous concerns. The local authority noted that this result highlights the success of collaborative efforts between regulators and food establishments. Despite the earlier criticism, the restaurant maintained its popularity, drawing support from notable critics like Giles Coren, who argued that high-end cooking methods involving open fire do not always fit traditional inspection criteria. Ward is now expanding his operations, including a project with Aberystwyth Town Football Club.
