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Wales’ exclusive two-Michelin-star establishment, Ynyshir Restaurant near Machynlleth in Ceredigion, has come under scrutiny following a detailed hygiene inspection. The report, obtained through a Freedom of Information request by BBC Wales, highlighted several concerning issues including the presence of flies, malfunctioning equipment, and sanitation lapses such as a dirty knife and floor. These findings cast a shadow over the restaurant, which charges nearly £500 per person for its extensive 30-course tasting menu.
The inspection, conducted in October 2025 by senior environmental health and public protection officers, revealed that Ynyshir had failed to identify and properly manage significant food safety hazards. Among the most serious concerns was the continued serving of raw lobster without adequate controls, posing risks from bacteria such as E. coli and salmonella. The inspectors warned the restaurant to cease offering raw lobster immediately or face further enforcement actions. Additionally, shortcomings were noted in food safety management, hygiene of facilities, and equipment condition, with specific issues like inadequate hand-washing stations and broken machinery creating potential contamination risks.
During the visit, inspectors encountered resistance when requesting to see the restaurant’s menu, with the digital version only provided at the end of the inspection after repeated prompting. The report described this as an obstruction, noting that providing false or incomplete information during official controls is an offense. The assessment identified multiple gaps in the restaurant’s Hazard Analysis and Critical Control Point (HACCP) documentation, including improperly recorded temperatures for freezing fish and undercooked sous vide cod failing to reach safe cooking thresholds. The report concluded that the overall food safety management system needed a thorough review to address these deficiencies.
Responding to the findings, Ynyshir acknowledged ongoing challenges with local council environmental health officials but emphasized their procedures are tailored for their “intentionally non-conventional” approach, which they believe has helped put Wales on the global culinary stage. They stated that the identified issues were minor and typical for a busy rural kitchen and were addressed immediately. The restaurant also commissioned costly biological testing which reportedly confirmed the safety and compliance of their methods. Disputing some of the report’s assertions, the restaurant clarified that a Japanese knife described as dirty was actually in the process of being cleaned after sharpening and that UV light equipment noted as missing was, in fact, operational. Ynyshir is awaiting the council’s next inspection and expresses willingness to collaborate provided assessments remain fair and consistent with the context of modern, non-traditional gastronomic operations. Meanwhile, Ceredigion council stressed that inspections are conducted under national Food Standards Agency guidelines and highlighted that 90% of local premises recently inspected received food hygiene ratings ranging from three to five out of five
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