Ynyshir Restaurant And Rooms

I have made no secret of the fact that, for the best savoury food, I look to Asia; for the best desserts, continental Europe; and for the best quality meat, right here in the UK. For years, I hoped to find a restaurant capable of combining all three into a single meal, whilst accepting it was probably an unrealistic expectation. Enter Ynyshir. For as long as I can remember, Ynyshir has occupied a unique place in British dining. Some people speak about it with near-religious reverence, while others think Gareth Ward has completely lost his mind. After finally making the journey, I can see why. The experience begins long before dinner. Hidden away in rural Wales, the setting feels like its own little world. Every detail, from the welcome during an unexpected Welsh heatwave to the intimate pre-dinner experience, the ingredients display, and Gareth preparing fish in front of guests, builds anticipation without ever feeling forced. Then the food arrives. What impressed me most wasn’t just the quality of the ingredients, although they were extraordinary. It was the consistency. Most tasting menus, especially one stretching beyond 30 courses, have quieter moments that simply bridge the gap between the highlights. Ynyshir doesn’t seem interested in that philosophy. Every course arrived with the confidence of a signature dish. Despite ingredients including auction-purchased Japanese seaweed, A5 Wagyu, and an astonishing Hungarian wine, it was the Thai green curry that completely stopped me in my tracks. I’ve never eaten a mouthful of food quite like it. Somehow, in rural Wales, I was transported straight back to Thailand. The following morning perfectly summed up the restaurant’s philosophy. After one of the most ambitious meals I’ve ever experienced, breakfast was simply an outstanding bacon, egg and cheese sandwich served with duck broth in a travel cup for our walk through the Welsh countryside. No pretension. Just exceptional food. On that walk, my father and I reflected on the previous 24 hours. I’m obsessively analytical about food, whereas he simply enjoys a great meal. The fact that we both walked away feeling exactly the same says everything. At its most fundamental level, a restaurant exists to feed people and make them happy. Ynyshir does that better than almost anywhere I’ve experienced.

Any discussion of Ynyshir Restaurant & Rooms is a discussion of Chef Gareth Ward, the Chef-owner originally from rural England who has quickly emerged as one of the most original voices in the global dining scene. Located in Wales and currently awarded 2 stars Ynyshir takes guests on a five hour journey complete with bumping music, knives forged on-site and proteins from a hand-built salt room. High effort but thoughtful, the process of navigating several hours rewarded with thirty or so bites, guests begin with seats in the lounge with bubbly from Kent before a discussion of all the top-tier Ingredients and a brief tour of the grounds. Trained at Sat Bains and informed by Japanese technique, a willingness to source the best products in the world regardless of origin no small feat in northern Wales, transition to the dining room lays out like a theater with Ward and his team preparing each dish from scratch while service is exceedingly gracious. Divided into courses by primary Ingredient, simple Dashi followed by precisely sliced Madai, Hamachi and four distinct interpretations of Balfego Bluefin Tuna, every dish is simultaneously dainty yet impactful with a decidedly minimalist approach that pairs just a few flavors in ways that allow them to shine. An uncompromising vision that starts with sourcing, Prawns in Wild Garlic followed by a generous amount of Caviar matched to Scallops, Black Cod comes next with a thick Miso Sauce followed by a frothy cup of Parsley with Butter. Shifting to Southeast Asia with a dazzling display of Singapore Chili Crab then Lobster and Shrimp as Curry or Thai flavors, then refreshing the palate with razor-thin Ginger chilled and kissed with Vinegar, Poutry sees dry-aged Duck then Pigeon shift to Cantonese-favorites like Peking Duck and Char Siu with smoked Eel. Not leaving anything to chance with imported A5 Wagyu, first served thin with Egg Yolk before a sort of Shabu-Shabu in Umami-laden broth, ynyshir’s final savory came from Ward’s fondness of Japanese Curry, though less heated and more complex than most. Pressing the peddle Dessert, a total of six starting with refreshing hand-shaved Crown Melon Kakigori, Kuzu Custard serves setup for slow-churned Banana Ice Cream with Caviar and 99% reduced sap from the restaurant’s own Birch. All-in sourcing Dates for Sticky Toffee Pudding from the Bahraini Royal Garden, and every Bean of a highly regarded single-origin Coffee for Tiramisu, the room brightens to Arctic Monkey’s “There'd Better Be a Mirrorball” just before diners make their way to the lounge for one final dish before the option for digetifs, coffee, tea and time to reflect on how fortunate it is to dine at a place so fully committed to excellence.

10000% worth it. I was initially skeptical but it is worth every single penny (also don’t worry it isn’t The Menu). My food/dining life will never be the same. Ynyshir crew thought of every single detail. Nothing missed. Wouldn’t want to say too much as it’ll ruin the magic but they’ve thought about everything even down to the handmade customised cutlery and scent of the place. I also recommend staying the night. Wow. Lovely place and the breakfast is the cherry on top. The food speaks for itself. Insanely good. I would say the seafood part of the experience is slightly better. The beef part could do with a bit more tweaking and letting the beef speak for itself rather than masking it with other flavours. There is a place for such dishes of course, but one or two plain courses to celebrate the beef in itself would make the experience more complete. Couldn’t get to thank Gareth and the other chefs in person the next day, but thank you guys and to the entire team. You guys are awesome.

I’ve had some great meals, but Ynyshir is truly unique. It is a total once-in-a-lifetime experience from start to finish. Every single course was incredible and the atmosphere in the restaurant is amazing. Hands down the best food I’ve ever eaten.