Ynyshir, one of the UK's top restaurants, has been dealt a tough blow by hygiene inspectors, prompting industry-wide calls for more duty of care.
While the acclaim of Michelin Stars is a prestigious feather for restaurants to have in their cap, living up to the reputation it brings can be a different story.
This has been the case for Ynyshir, a well-known two-Michelin-Starred restaurant in Wales, which the guide described as “truly unique”. Awarded only one star for hygiene in November, the restaurant prompted an industry-wide movement to focus on prioritising basic standards of cleanliness in hospitality establishments.
Inspectors from the Food Standards Agency rated Ynyshir one out of five stars during its visit, claiming that major improvement was needed, referring to the condition of the building and its facilities. The overall hygiene of handling food was found to be generally satisfactory.
The Food Hygiene Rating Program, which published the rating, is intended to help customers make informed decisions on their dining selection. The program is run by the Food Standards Agency, in partnership with various local authorities.
Gareth Ward, head chef and owner of Ynyshir, said publicly that he was not embarrassed by the rating, and that one of the main concerns of the inspectors was the restaurant’s use of raw ingredients. He said an example of this is sashimi-grade fish bought directly from Japan.
Other concerns, Ward said, the inspectors raised were for aged ingredients, noting that he has a salt chamber on the premises for smoking fish.
Ynyshir offers a 30-course tasting menu, and is the only restaurant in Wales to claim two Michelin Stars. The five-hour dining experience is priced at approximately NZD 1,090, and has been praised for offering a menu of in-your-face, Asian-influenced dishes and a “rambunctious” atmosphere.
Ward admitted that there were some areas of the restaurant’s operations that needed more attention, but the restaurant had acted immediately to rectify this and other issues.
While at the front and centre of global attention on the culinary stage, establishments should be aware that although food handling and safety are paramountly important, so too are the conditions of the restaurant’s environment.
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