Health officials have disclosed serious sanitation breaches at Wales’ sole two-Michelin-star establishment, including insect infestations, contaminated utensils, and malfunctioning equipment.
An official inspection document, obtained through a freedom of information request, shows that Ynyshir Restaurant in Machynlleth, Ceredigion, was mandated to discontinue serving uncooked lobster due to inadequate hazard identification protocols.
The establishment, which commands approximately £500 per person for its elaborate 30-course dining experience, was also cited for unsanitary flooring and contaminated cutting implements.
Restaurant management attributed the issues to ongoing difficulties with Ceredigion council’s environmental health officials, stating they faced challenges “primarily concerning documentation requirements and insufficient comprehension of our specialized culinary methods.”
Head chef Gareth Ward had previously expressed no shame regarding the Food Standards Agency’s one-star rating out of five. However, council representatives defended their assessment, stating they “maintain confidence in our staff’s professional evaluation and adherence to national food safety protocols.”
The restaurant claimed it had “consistently modified operational procedures in good faith, substantially increased documentation, and consulted external food safety experts to create customized protocols specifically designed for our unique operations.”
The October 2025 inspection involved a senior environmental health officer and public protection specialist examining the facility. Food safety management received a rating requiring major improvements, as did facility cleanliness and condition, while food handling practices were deemed “generally acceptable.”
Additional violations included contaminated flooring, insufficient handwashing stations in certain areas, and damaged equipment creating potential contamination hazards.
Inspectors specifically noted fly presence in an area called “the smithy,” emphasizing that these insects represented “substantial food safety concerns” due to their capacity to transmit dangerous pathogens including E. coli and salmonella to food products, equipment, and work surfaces.
A pest control adhesive strip in the food preparation area contained “numerous deceased flies.”
The report highlighted that raw lobster service constituted an unidentified hazard, with “microbiological risks inadequately recognized and managed.” Officials instructed: “Raw lobster service must cease immediately or additional enforcement measures may be implemented according to council policy.”
Documentation revealed absent procedures for live lobster storage, particularly regarding water treatment protocols, temperature control, salinity levels, and waste filtration systems.
Inspectors encountered resistance when requesting the current menu, with the document eventually provided digitally only after multiple requests. Officials noted that “supplying false information to officers conducting official inspections constitutes obstruction.”
The inspection identified significant deficiencies in the restaurant’s Hazard Analysis and Critical Control Point documentation and monitoring systems. Records submitted via email on October 22, 2025, revealed problems with fish freezing temperature documentation and aging processes for duck, pigeon, and raw fish preparations.
Temperature monitoring showed the establishment failed to achieve the required “75°C for 30 seconds” standard when preparing sous vide cod dishes. Inspectors concluded: “Complete review of your food safety management system is required to ensure comprehensive coverage of all operational practices.”
Ynyshir maintains its methods are “deliberately unconventional” and have “significantly contributed to establishing Wales’ international culinary reputation.” Management characterized the inspection findings as “minor issues typical of active professional kitchens in rural Wales” that were “immediately and completely addressed.”
The restaurant invested substantially in biological testing that “definitively validated our techniques as safe, compliant, and suitable.” A spokesperson disputed certain findings, noting “factual errors, including claims that UV lighting mentioned in our specialized documentation was absent, when operational UV equipment was functioning in the aging chamber during inspection.”
Regarding the contaminated knife, management explained it “had recently been sharpened and was observed during the cleaning process.” All corrective actions have been completed, with staff awaiting the next council inspection.
Ynyshir expressed willingness to collaborate constructively with authorities while expecting “knowledgeable, consistent, and equitable evaluation processes that acknowledge contemporary, non-traditional restaurant operations.”
Food critic Giles Coren previously defended the establishment, arguing that Michelin-starred venues should be exempt from standard health regulations.
Ceredigion council confirmed inspections follow national Food Standards Agency protocols, noting that between April and December 2025, 90% of inspected establishments in Ceredigion achieved food hygiene ratings between three and five stars.
Photo by Grigorii Shcheglov on Unsplash
