I had a wonderful experience at Ynyshir last night. The pictures attached are just 19 of the 30 courses on offer! The whole experience really just lovely – nice drive through rural Wales to get there, stunning grounds, and a fantastic tour of their facilities and raw produce following their stunning amuse bouche – a duck broth!
I loved the journey that the courses take you on, particularly the spiced seafood courses before moving onto meats, and yes, the A5 Wagyu ‘Big Mac’ is unbelievable. The DJ plays a fantastic vinyl selection whilst not being overbearing, you can still comfortably talk and relax. The sommelier and staff were all great and seemed really passionate about each dish.
If you’re going, I highly recommend staying over – the grounds are stunning, it’s a lovely corner of the world and you get a fantastic sausage, egg and cheese mcmuffin brought to your room for breakfast!
Amusing timing given the recent hygiene rating. Admittedly, it isn't something that deterred me, but I do think the attempted brushing off response was slightly odd. I think it would be better to be more open about the reasoning, as opposed to, 'it's because we're doing things differently'… Still, great meal.
by mrmoomoomoomoomoo
4 Comments
This is the place that failed their hygiene inspection? Looks good but that’s a no for me
I really want to eat there but I’m concerned about the number of courses and fear I might be overwhelmed.
I’m from Canada and have no clue how the health inspections in Wales work. But I do agree with the chef that health inspectors do take time to understand new techniques they don’t fully grasp.
We had a few restaurants start doing their own charcuterie, and they were getting failing grades, because the health inspectors in Toronto didn’t understand the process of dry aging meat. It took quite a while for dry aging to become a part of the equation
presentation is terrible