According to 2025 trend predictions, experiential travel and authenticity will be the main areas of focus. So, here’s the thing; I live in Wales, but I write about everywhere else; so could you imagine my joy in finding an absolute trailblazer in my own country?
Two Michelin stars and 28 courses later, I now know why so many people messaged me when I posted behind-the-scenes pictures of Ynyshir on my social media, calling it their ‘bucket list’ food destination.
As I drove through the ever-narrowing roads to Ynyshir, via the western coastline of Wales, it made me realise how ruggedly beautiful our own beaches, estuaries and countryside are.
Gareth Ward; the man behind the menu
You may have noticed in some of my previous editorials, I have had the opportunity to visit some of the most amazing restaurants in The Balearics and Italy, many of which focus on the ‘Zero Kilometre’ movement, this not only provides the freshest seasonal ingredients, it supports the local environment and the local economy.
Gareth has combined local produce with some of the most incredible ingredients from around the globe, his attention to detail means that ingredients are smoked (literally) on the doorstep. Gareth captures the beauty of the region in his food and each course seamlessly follows the previous, the soul of Ynyshir combines food, aesthetics and atmosphere, with a backdrop of music and theatre.
Ynyshir, the building
The matte black Georgian building is framed by trees and undulating hills, set in a landscape that inspires the interiors as well as a source of ingredients.
Stepping inside, this inspiration is translated through Amelia Eiriksson’s vision. Firtree green walls stripped back wooded furniture, softened with warm hues and textures using sheepskin throws and natural materials. This aesthetic flows throughout the building and I felt the homely luxury as I checked in, spent some time in my room and prepared for pre-dinner drinks at 5.30 pm.
Ynyshir, the food
Dinner is over four hours and, on the day I visited, it was 28 courses. I chose a non-alcoholic sparkling wine, however, there is also an option for a wine flight; the choice of wines and the knowledge of the staff means this is highly recommended.
The meal starts with the team introducing you to key elements of the evening ahead, from visiting the smokery outside to stepping into the lobby where Sofie talked me through a tray of what only could be described as culinary treasures…
Starting with the silken ‘not French soup” this was literally a taster for the incredible combination of flavours ahead of me. The wonderful part of this whole experience is how interactive it is. Josh, Sofie and Joe along with the chefs prepare and deliver the food to your table. The 28 courses started with a selection of Japanese-Welsh fusion dishes, accompanied by the in-house DJ who started with Iggy Pop’s The Passenger.
Consisting of incredible cuts of tuna, hamachi, caviar, local Dyfi shrimp and lobster, finishing with a flourish of Singapore chilli (Joe who brought the said dish to the table suggested it’d be rude not to use the bun to mop up at the end and he was certainly right there).
As hard as it was to choose, my personal favourite at the end of the fish courses had to be the hamachi with elderflower, with Joe’s favourite the chilli crab coming a close second.
Moving through the courses, I have a slight confession. I’ve not eaten meat since pre-Covid, but I thought if it was going to be anywhere this would be the place.
It did not disappoint, with a selection of Silverhill duck, French pigeon, Japanese beef and so much more in between, finishing with a wagyu burger with sourdough mayonnaise encased in its own metal take on the more traditional packaging.
I know I’m talking food here, but it’s touches like the presentation that really makes a two-Michelin restaurant, from the plates to the bowls and every bespoke utensil in between.
Back to the food and the final group of courses, the dessert. Four perfectly formed courses arrived, with Gareth’s take on the traditional plates such as sticky toffee pudding (this resembled a perfectly shiny globe of sweetness), tiramisu, banana ice cream with birch sap from the garden and raspberry ice.
Before the final course, the disco ball sparkled its way through the last mouthfuls and the diners retired to the lounge for the last course, which was delivered to me by Andrew, one of the chefs.
Ynyshir, to conclude
Waking up the following day, with the sun peeking over the mountains and streaming through the window, I sat with my coffee looking out at the pheasants in the gardens, feeling utterly content having slept that post-feast sleep in a cloudlike bed. Breakfast was served in my room and in due course I made my way home, knowing exactly why people call it a bucket list experience.
You can book your stay or immersive dining experience here www.ynyshir.co.uk
Ynyshir
Porth
Wales
CF39 0NR
