My restaurant is not soiled, meals inspectors do not perceive sashimi: Michelin-star chef hits again after one-star hygiene ranking as he insists his kitchen is ‘immaculate’
- Do YOU have a story? Email [email protected]
A Michelin-star chef has hit back at food inspectors for not understanding sashimi after his kitchen was handed a one-star hygiene rating.
Officials said ‘major improvement’ was required at Wales’ first two-Michelin star restaurant Ynyshir after an inspection raised concerns over the ‘cleanliness and condition’ of facilities.
A report on November 5 found the hygiene of food handling was ‘generally satisfactory’ – but the £468-a-head dining experience fell short in its ‘layout, ventilation, hand washing facilities and pest control’.
A particular concern was voiced over the ‘management of food safety’.
But head chef, Gareth Ward, has hit back at the findings, claiming the score was partly down to the fact inspectors don’t understand sashimi and dry-aged fish.
Mr Ward defiantly said: ‘We buy in the best ingredients from around the world and a lot of it I serve raw.
‘I’m buying sashimi-grade fish from Japan and they’re questioning, “Well, we don’t know the water, so how do we know it’s sashimi grade?”
‘Well, it is sashimi grade, this stuff’s eaten raw all over the world, and just because our rules don’t fit their rules, they’re questioning it.’
James Martin hailed Ynshir’s head chef Gareth Ward (pictured), 45, as being one of Britain’s best and called the restaurant ‘the best place to eat in the world’
‘Major improvement’ is required at Ynyshir (pictured) in Machynlleth after food inspectors voiced concerns over the ‘cleanliness and condition’ of facilities
Ynyshir share what appear to be some of its Sashimi served to a happy customer at the Welsh countryside restaurant
Sashimi-grade fish can be eaten raw.
Ward, 45, also has a Saltan salt chamber, used for his 300-day-old dry-aged Welsh wagyu beef – also among the ingredients that he claimed came under scrutiny.
‘They (the inspectors) obviously don’t like the idea of ageing stuff’, he said.
Ward added: ‘I’m not sat here thinking “Oh my God, I’m embarrassed, I’ve done something wrong”, because we haven’t. What we have done is something different.’
Only last week, Saturday Morning presenter James Martin hailed Ward as being one of Britain’s best chefs and called his restaurant ‘the best place to eat in the world’.
The 30-course dinner experience takes up to five hours to enjoy at the hideaway restaurant in the Welsh countryside.
Diners can opt for the ‘full experience’ at the restaurant and stay the night for an additional £330 for the cheapest room or £714 for the garden room. The stay includes a ‘light breakfast’ the following morning before check out.
Martin previously told the Route podcast: ‘Gareth Ward, the greatest chef in the UK at the moment, the most talked about chef in the UK at the moment, two Michelin stars at the moment.
Mr Martin (pictured) told the Route podcast: ‘Gareth Ward, the greatest chef in the UK at the moment, the most talked about chef in the UK at the moment, two Michelin stars at the moment’
‘The minute that chap deservedly gets three in February you’re not going to get in, no chance.’
Ward has insisted his restaurant, named the best in the UK in 2022 and 2023, is working at ‘the highest standard in the world’.
The award-winning chef said that following the report he had sent the restaurant’s fish for laboratory testing and it came back ‘absolutely clear’.
He admitted there were areas where improvement was needed but insisted they had been dealt with ‘immediately’ and that a reinspection had been requested.
Among the changes implemented was an extra hand-washing sink installed in the fish preparation area and fixing the paperwork – as some of it ‘wasn’t right’.
However, Ward said the restaurant does ‘take what we do very seriously’, adding he has ’27 years of experience’.
He concluded: ‘The kitchen is open, everyone can see everything, the place is immaculate.’
Ynyshir told the Daily Mail some of its ‘specialised’ cooking methods ‘differ from conventional kitchen operations’.
A spokesman added: ‘Following a recent routine inspection by the local authority, a number of administrative and procedural actions were identified for improvement.
Ynyshir told the Daily Mail it is taking the outcome ‘seriously’ and explained some of its ‘specialised’ cooking methods ‘differ from conventional kitchen operations’. Its head chef Gareth Ward is pictured
‘We take this outcome seriously and have already addressed these points in full.
‘We are currently working closely and cooperatively with Environmental Health and have requested an early reinspection in line with the council’s guidance.
‘Ynyshir operates with cooking techniques and processes heavily influenced by Japanese ingredients and methodologies.
‘This approach involves specialised preparation and handling practices that differ from conventional kitchen operations.
‘We operate at the highest professional level and are proud to work with some of the finest suppliers and ingredients from across the globe.
‘We remain fully confident in our processes, our team, and the safety of our operation.
‘As always, our focus is on delivering an exceptional and safe dining experience for every guest who visits us.’
Ynyshir Restaurant and Rooms became Wales’ first ever two-star Michelin restaurant in 2022 after being awarded its first star eight years earlier.
