Story Highlight
– Ynyshir Restaurant received a one-star hygiene rating.
– Inspectors noted major food safety concerns and violations.
– Raw ingredients’ handling practices drew inspectors’ scrutiny.
– Head chef defended practices against inspector criticisms.
– Restaurant claims improvements implemented, requests reinspection.
Full Story
A recent hygiene inspection of Ynyshir Restaurant, located near Machynlleth, resulted in the establishment receiving a one-star rating, sparking controversy for the renowned Michelin two-star venue. The report, uncovered following a Freedom of Information request, highlighted several critical food safety issues that required significant improvements.
The inspection took place in October 2025, when officials from the local council identified multiple areas of concern regarding cleanliness and food safety protocols. Food safety management practices, as well as overall conditions of the restaurant’s facilities, were flagged as needing “major improvement.” Areas such as hygienic food handling received a more favourable assessment, being deemed “generally satisfactory.”
Among the most alarming findings was the improper storage of food items. Inspectors noted that ready-to-eat raw minced beef was placed in a service fridge next to uncovered raw meat. Additionally, employees handling these raw ingredients did not have access to hand-washing facilities in the areas where meat was processed, including dry aging rooms and lobster tanks. Furthermore, a knife designated for preparing beef burgers was found to be dirty, raising serious hygiene concerns.
The report indicated that the restaurant was also dealing with pest issues, as inspectors discovered flies in an area referred to as the “smithy” and observed a sticky fly paper strip in the preparation room that had accumulated numerous flies. Cleanliness was another significant issue; the floor near the walk-in chiller was found to be unsatisfactory, with a large carpet rug present that inspectors documented as unsuitable for effective cleaning, stating it may harbour bacteria and other contaminants.
Inspections revealed that the colour coding of chef knives was inadequate, increasing the risk of cross-contamination between raw and cooked foods. Moreover, the report highlighted concerns about the raw lobster served as part of the restaurant’s sashimi offerings, classifying this practice as a “high-risk activity.” Inspectors ordered the removal of raw lobster from the menu, providing a stern warning that failure to comply could lead to further enforcement actions.
During the inspection, the restaurant reportedly failed to provide a menu in a timely manner and presented two versions of its food safety policy, both dated June 3, 2025, which contained significantly different information. Issues arose regarding the restaurant’s burger preparation, with inspectors initially advised that the burgers were thoroughly cooked; however, further questioning revealed they were not fully cooked, leading to concerns about misinformation provided to officials during the inspection.
The restaurant’s Hazard Analysis and Critical Control Point (HACCP) documentation was also found to have multiple gaps. Significant issues included inadequate record-keeping for fish freezing temperatures and the aging process for duck, pigeon, and certain fish meant for raw consumption. Inspectors further identified that the restaurant was not meeting critical cooking temperatures when preparing sous vide cod, documented as not reaching the required threshold of over 75°C for 30 seconds.
The inspection also noted that Ynyshir was conducting foraging activities for ingredients like Birch tree sap and wild garlic, which had not been integrated into its food safety management system. As a result, the report urged a comprehensive review of their food safety management practices.
Head chef Gareth Ward, who has gained recognition as a prominent figure in the culinary world and served as a guest judge on MasterChef: The Professionals, responded robustly to the findings. Ward suggested that the low hygiene rating stemmed partially from inspectors not fully understanding the nuances of using raw ingredients typical in fine dining, such as sashimi and dry-aged fish. He stated, “We buy in the best ingredients from around the world, and a lot of it I serve raw.” He expressed frustration over queries regarding the safety and quality of sashimi-grade fish imported from Japan, emphasizing its global acceptance as safe for raw consumption.
Ward, who previously earned praise from culinary figures like James Martin, reiterated his commitment to maintaining high standards at Ynyshir Restaurant, which was named the best in the UK in 2022 and 2023. Following the hygiene rating, he took swift action, ensuring laboratory testing of the restaurant’s fish, which reportedly returned satisfactory results. While acknowledging areas for improvement, Ward insisted that corrective measures were implemented immediately, and a reinspection was promptly requested.
In response to the inspection findings, Ynyshir Restaurant confirmed the installation of an additional hand-washing sink in the fish preparation area and rectified discrepancies within their paperwork. Ward, with 27 years of experience, maintained that their operations uphold the highest standards of safety and cleanliness, asserting, “The kitchen is open, everyone can see everything, the place is immaculate.”
The restaurant, known for its 30-course dining experience, which can extend over five hours, offers an immersive culinary journey in the scenic Welsh countryside. Diners often choose to extend their visit with overnight accommodations, which can range from £330 to £714, providing a complete gastronomic experience.
A spokesperson for Ynyshir acknowledged the findings of the recent inspection, asserting that the restaurant takes food safety seriously and is collaborating closely with environmental health officials. They emphasised a commitment to transparency and quality, stating, “We operate at the highest professional level and are proud to work with some of the finest suppliers and ingredients from across the globe.”
In light of these recent events, a representative from Ceredigion County Council reiterated the authority’s commitment to upholding UK food hygiene standards, asserting confidence in the professionalism of their staff and declining to comment further on the specifics of the report.
As the situation develops, Ynyshir Restaurant and Rooms remains focused on reinforcing its reputation for providing exceptional culinary experiences while adhering to high food safety standards.
Our Thoughts
Ynyshir Restaurant’s recent hygiene inspection reveals several breaches of UK health and safety legislation, particularly under the Food Safety Act 1990 and the Food Hygiene Regulations 2006. Key issues included uncovered raw meat, dirty knives, and inadequate measures to prevent cross-contamination. To avoid these violations, the restaurant could have implemented more stringent food safety training for staff, ensuring that they adhere to hygiene protocols and understand the importance of separating raw and ready-to-eat foods.
The lack of access to handwashing facilities where raw foods were handled contravenes the regulations requiring easy access to washing stations to maintain hand hygiene. Additionally, the use of a carpet in the prep area is unsatisfactory for cleaning; regulations stipulate that food preparation surfaces must be non-porous and easily cleanable to prevent bacterial growth.
The restaurant’s Hazard Analysis and Critical Control Point (HACCP) documentation was found lacking, indicating insufficient monitoring of food safety processes. A comprehensive review and reinforcement of the food safety management system could have addressed risks from foraging and proper cooking temperatures.
Key lessons include the importance of proper staff training, maintaining cleanliness, ensuring adequate handwashing facilities, and strict adherence to food safety regulations. Regular self-audits could also prevent similar incidents in the future.
