Michelin two-star chef in hygiene row hits out at ‘prehistoric’ inspectors | Wales
A chef whose two-Michelin-star restaurant in Wales was given a one-star hygiene rating claimed the inspection regime was “prehistoric” after it emerged officers had raised concerns about dead flies and the potential for cross-contamination.
Gareth Ward said investigators did not understand what he and his colleagues were trying to do. YnışirA restaurant with rooms near Machynlleth.
He said: “These men are prehistoric men. They admitted to my face that they did not understand my restaurant. They judged me before I understood. Instead of trying to understand, they just slapped me.” [star] on.”
Speaking on Instagram, a clearly emotional Ward said: “I haven’t been through a crisis. I will fight. I will protect what is mine. I will not roll over and die.”
The one-star hygiene rating hit the headlines last month and the inspection report was revealed following a freedom of information request made to Ceredigion district council.
According to the report, there was an “accumulation of dead flies” on the fly paper adhesive strip in the prep room, while there were flies in another part of the facility. The report said: “Flies pose a significant food safety risk.”
The knife used to shave the beef was described as “dirty” and concerns were raised about possible cross-contamination between ready-to-eat raw ground beef and other raw meats. “Rearrange your refrigerator storage arrangements to ensure adequate separation between raw and ready-to-eat foods,” the report said.
We were told that the lobster meat was served raw. “Significant risks associated with serving raw lobsters, particularly microbiological hazards, have not been fully identified and/or controlled.”
“You must stop serving raw lobster immediately or other enforcement measures may be considered in line with the municipality’s enforcement policy,” the report continued.
Inspectors also raised the issue of hand washing: “Raw and ready-to-eat foods are noted to be handled in numerous areas where an accessible sink is not available.”
Ward said in an Instagram post that he regretted not challenging the rating and blamed the media for lazy reporting.
He said: “We absolutely love hospitality and creating something very special for the world to come and see and enjoy. We want people to come here, shake their hair and forget about the nonsense of the world for 24 hours and just have a good time.”
In his second emotional post, he thanked everyone who supported him. “It’s been a shitty four weeks,” he said.
Ynyshir says the “30-course tasting experience” is built on “premium ingredients, precision and advanced culinary techniques.” He says: “Our approach is deliberately unconventional and has played a key role in putting Wales on the international culinary map.”
In a statement, it said that for several years Ceredigion district council had faced “constant difficulties” with its environmental health department “primarily relating to documentation and a lack of understanding of our specific procedures”.
The statement said: “The inspection identified a small number of minor issues typical of a busy professional kitchen in rural Wales. These were promptly and fully rectified.”
The statement stated that there were “areas where the audit report was factually incorrect.” The “dirty” knife said it was freshly sharpened and had been seen “part of the cleaning process.” The restaurant added: “All action items completed, more comprehensive documentation submitted.”
The council said: “Ceredigion district council stands behind the professional judgment and findings of our staff in applying UK food hygiene standards. Inspections are carried out in accordance with national standards set by the Food Standards Agency.”
