Gareth Ward, the chef behind the Michelin two-star restaurant Ynyshir in Wales, has criticised the hygiene inspection regime as 'prehistoric' after his establishment received a one-star hygiene rating. The rating, which made headlines last month, was based on concerns including dead flies and potential cross-contamination, as revealed in an inspection report obtained via a freedom of information request.
Ward, speaking on Instagram, said the inspectors did not understand his restaurant near Machynlleth. 'They've judged me before they've understood,' he said, vowing to fight the rating. The inspection report noted an 'accumulation of dead flies' on a flypaper strip and flies in another area, posing a 'significant food safety risk'. It also flagged a dirty knife used for shaving beef and inadequate separation between raw and ready-to-eat foods.
The report further highlighted risks associated with serving raw lobster, stating that microbiological hazards had not been fully controlled, and advised ceasing the practice. Handwashing facilities were also deemed insufficient in areas where raw and ready-to-eat foods were handled. Ward expressed regret for not appealing the rating and accused the media of lazy reporting.
Ynyshir, which offers a '30-course tasting experience', said in a statement that it had faced 'persistent challenges' with Ceredigion County Council's environmental health department, primarily over a lack of understanding of its specialised procedures. The restaurant claimed the inspection identified minor issues that were rectified immediately, and that some points in the report were factually incorrect, such as the 'dirty' knife being partway through cleaning after sharpening.
Ceredigion County Council defended its inspectors, stating they apply UK food hygiene standards in line with national guidelines. The council said it stands by the professional judgment of its staff.
