Overview
- Following an October inspection, Ceredigion County Council issued Ynyshir a one‑star hygiene rating in November and judged management of food safety, cleanliness and facilities to require major improvement.
- Inspectors ordered the restaurant to stop serving raw lobster due to uncontrolled risks and inadequate tank documentation, and cited gaps in HACCP records for raw seafood, dry‑ageing and sous‑vide, as well as flies, a dirty knife, a carpet used on the kitchen floor and insufficient hand‑washing sinks.
- The report also notes cross‑contamination risks, inconsistent information on burger cooking, delays providing a menu and foraging activities not covered by the safety management system.
- The Michelin Guide kept Ynyshir’s two stars and reiterated that its awards assess cuisine quality and are separate from local hygiene inspections.
- Head chef Gareth Ward disputed the findings as a misunderstanding of sashimi‑grade and ageing practices, said fish lab tests were clear, outlined remedial steps including added sinks, deep cleans and fly control, and confirmed a request for early reinspection as the council stood by its judgement.