A recent inspection has uncovered serious hygiene issues at Ynyshir Restaurant and Rooms, Ceredigion’s only two-Michelin-star establishment. The findings, which include the presence of dead flies and inadequate sanitation measures, raise significant concerns about food safety practices at the renowned venue.
Inspection Findings Raise Alarms
The inspection, conducted in October 2025, revealed a range of hygiene failures. Among the most alarming issues noted were dead flies found within the premises, particularly in an area referred to as “the smithy,” and a dirty knife in the kitchen. The inspectors cited these as potential vectors for harmful bacteria, such as E. coli and salmonella, posing a substantial risk to diners.
The report, obtained via a Freedom of Information request by BBC Wales, ordered the restaurant to cease serving raw lobster immediately due to “significant hazards” that had not been adequately identified or controlled. Inspectors reported that there was no documented procedure for handling live lobster, particularly regarding water treatment and temperature management. Additionally, they found that critical cooking temperatures were not consistently met, raising further red flags about food safety protocols.
Management’s Response to Criticism
Ynyshir’s management has publicly responded to the report, stating they have encountered “persistent challenges” with the local council’s environmental health department. They argue that these challenges primarily relate to documentation and a misunderstanding of their unique operating procedures. Chef Gareth Ward, although previously unperturbed by a low Food Standards Agency score, now faces mounting scrutiny as the restaurant grapples with these serious allegations.
In their defence, Ynyshir claims to have implemented numerous changes in good faith, including engaging external food safety specialists to tailor their operations to meet stringent standards. They maintain that the inspection identified only a small number of minor issues typical of a busy kitchen and assert that all concerns have been promptly addressed.
Menu Obstruction and Documentation Issues
The report highlighted an incident where inspectors requested to see the restaurant’s menu multiple times but were only provided with a digital image after the inspection had concluded. This delay raised questions about transparency and compliance, with inspectors noting that providing misinformation during an official inspection constitutes an offence.
Additionally, significant gaps were identified in the restaurant’s Hazard Analysis and Critical Control Point (HACCP) documentation. Issues included improper recording of fish freezing temperatures and inadequate monitoring of food safety practices, which are critical in maintaining high hygiene standards.
Looking Ahead: A Path to Compliance
Ynyshir’s management has expressed a desire to work collaboratively with the council to ensure compliance with food safety regulations. They emphasise the importance of a fair assessment process that acknowledges the challenges faced by modern, non-conventional dining establishments.
Despite the serious nature of the findings, the restaurant remains committed to its unique culinary approach, which has garnered international acclaim. A spokesperson stated that biological testing, conducted at significant expense, has assured them that their techniques are safe and compliant.
Why it Matters
The hygiene concerns raised at Ynyshir Restaurant underscore the critical importance of food safety in the culinary industry, particularly at establishments with Michelin-star status. With rising consumer awareness regarding health and safety standards, the findings will likely impact public perception and trust in high-end dining. As restaurants strive to maintain their reputations, the situation at Ynyshir serves as a stark reminder that adherence to rigorous hygiene practices is paramount, not just for compliance, but for the safety and well-being of all patrons.
