A Two-Star Michelin Restaurant in Wales Receives a One-Star Hygiene Rating: A Chef's Perspective
The renowned chef behind Ynyshir, a Welsh restaurant with two Michelin stars, has spoken out about the recent hygiene rating of one star, despite the restaurant's high standards and accolades. The chef, Gareth Ward, a former contestant on MasterChef: The Professionals, explains the situation and his perspective on the matter.
The Chef's Perspective
Chef Ward emphasizes that Ynyshir operates with the highest standards in the world, as evidenced by its Michelin stars. However, the one-star hygiene rating from the Food Standards Agency inspection has raised some concerns. The inspection highlighted issues with the use of raw and aged ingredients, which the chef believes are due to a lack of understanding of their sourcing and preparation methods.
"I’m buying sashimi-grade fish from Japan and they’re questioning, ‘Well, we don’t know the water, so how do we know it’s sashimi grade?’" Ward explains. "Well, it is sashimi grade, this stuff’s eaten raw all over the world and just because our rules don’t fit their rules, they’re questioning it ..."
Despite the challenges, Ward remains confident in his team's compliance with food safety regulations. He mentions employing a specialist compliance company and having a state-of-the-art £50,000 freezer capable of reaching -80C temperatures.
Addressing the Issues
To address the inspection's findings, Ward has taken proactive steps. He acknowledges that some paperwork issues contributed to the poor score and has since installed an additional hand-washing station in the fish preparation area. He also sent the restaurant's fish for independent laboratory testing, which found no concerns.
"Some of our paperwork wasn’t right, and that’s our fault," he admits. "Sometimes you miss stuff or sometimes you write stuff down wrong or forget ... I’d need a full-time office worker doing the paperwork to get it perfect every time."
Moving Forward
Ynyshir has requested a reinspection, and while no date has been set, the restaurant is confident that the issues have been addressed. The chef's transparency and proactive approach demonstrate a commitment to maintaining the highest standards, even in the face of unexpected challenges.
This situation highlights the importance of food safety and the potential for misunderstanding between chefs and food safety inspectors. It also showcases the dedication of chefs like Ward to providing exceptional dining experiences while adhering to regulations.
