"Ward's two-Michelin-starred establishment was given a one-star hygiene rating in a recent inspection, which means it is operating below minimum legal standards. Ward reignited debate over fine-dining culture this week by claiming he was not embarrassed by the poor score, which he said was the result of inspectors' concerns about the use of raw and aged ingredients. According to the report on the Food Standards Agency website, Ynyshir's management of food safety required major improvement."
"Ynyshir (pronounced Un-is-heer) serves a 30-course tasting menu starting at 468 a person, which changes daily but heavily features beef and traditional Japanese raw fish known as sashimi, as well as oysters, duck liver and caviar. Meals are served in a black-painted dining room, accompanied by occasional clouds of birch smoke and an in-house DJ's techno mixes to take diners on a playful culinary journey around the globe over five hours."
"The food critic Giles Coren sprang to Ward's defence on Wednesday, telling the BBC that health and safety rules don't really apply to elite restaurants such as Ynyshir, which was named the UK's best restaurant in 2022 and 2023. It's not about your fridge and have you put the roast chicken from last night next to the raw chicken', which can lead to bacteria. It's a different sort of world, Coren said."
Gareth Ward, chef-owner of Ynyshir on the southern edge of Eryri national park, received a one-star hygiene rating indicating operation below minimum legal standards. Inspectors raised concerns about use of raw and aged ingredients and judged management of food safety required major improvement, while cleanliness and building condition also needed improvement and hygienic food handling was generally satisfactory. Ynyshir offers a daily-changing 30-course tasting menu emphasizing beef, sashimi, oysters, duck liver and caviar, served in a black-painted dining room with birch smoke and an in-house DJ over five hours. Giles Coren defended Ward, arguing health and safety rules do not readily apply to elite restaurants, while Andy Hayler described Ward as a groundbreaking visionary.
Read at www.theguardian.com
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