I was always taught that ‘patience is a virtue’. As it turns out, a countdown of 110 days is no mean feat. 110 days of anticipation; 110 days of being continually plagued with social media posts that tease and reinforce your desire (for a dish). And now, I finally find myself standing here…
We first visted Ynyshir in August last year, but I didn’t post about it. It wasn’t because I didn’t love it; our lunch was so good that we immediately booked in for dinner that night. It was more that I loved it so much that I wanted to write an amazing post to match, but couldn’t seem to do it justice. But screw the vanity. Ynyshir is incredible and I want to shout about it.
I know I keep saying this, but it really has been a while since I’ve been blown away by a meal. Yes, I’ve had some very good meals, but I’ve not been able to stamp it with the word ‘outstanding’ for the past few months – until now. Something else remarkable happened too, this was my first time to Wales. Windy country roads, water cascading through valleys, lush green fields and sheep in the thousands you’d easily mistake my photographs for a dot to dot puzzle. To put it bluntly, I’m in love. Wales is the most beautiful place I have ever visited in the UK. Fact.
The most amazing experience. Wow. Wow wow.
Obviously the food is mind blowing. …. Also….
Fantastic staff, from the front of house, Rory, quietly confident and fun knowledgeable Alice. The chefs and DJ all engaging and having a good time which creates such an amazing vibe. I feel so lucky to have been to this place. The stunning scenery & room needs a mention too!
This was an incredible day from the first moment. Lovely warm welcome, delightful drinks and nibbles before being shown to your room, subtle but very nice, very relaxing oozes quality.
Then the food…..it was sublime, 30 courses of simply stunning flavours. We trusted the sommelier to come up with partnering drinks, a lovely chap who dis an excellent job.
Everyone was polite and nice but also fun to chat to.
Finishing off the stay with a takeaway breakfast that was just delicious!
Treat yourself!
From the moment we arrived which was early we were made comfortable and welcome. All the staff we met were friendly, helpful and professional.The garden room was private and luxurious, immaculately clean and creatively decorated with use of natural fabrics . The bed was most roomy and comfortable and a delight to sleep in. In the dining room we were seated at the pass bench which we highly recommend, we felt at the heart of the experience.
The food from 1st course to last was excellent with layers of texture and flavours, it was exquisite. The next morning we were offered exceptionally good coffee and a lovely light breakfast to take away.We appreciated and enjoyed the total experience so much that we hope to return.
David evans and Linda wheildon
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Dinner
The best restaurant in the UK.
We decided to make the epic journey from Nottingham to see what all the fuss is about.
Located just outside Snowdonia National Park.
Dinner starts at 5.00pm.
You are seated in the bar/lounge for drinks and served the first of many courses.
Chef Gareth Ward claims to use the
'most exclusive ingredients in the world'.
Which you are shown before being led through to the disco or restaurant.
We were seated on the first table nearest the kitchen and had front row seats to watch all the action.
Dishes include shrimp green curry, scallop, black cod, lobster,crab, lamb
Peking duck, beef, and even a tiramisu.
The restaurant unapologetically doesn't cater to any dietary requirements and won't substitute dishes.
Service is attentive and brisk like a well-oiled machine.
Named Best UK restaurant for the second year running National restaurant awards
The awards are voted on by members of the hospitality industry as well as restaurant critics and influential food writers.
The restaurant became the first in Wales to pick up two Michelin stars last year.
If you are lucky enough to visit this amazing restaurant, you will have the experience of a lifetime.
One night stay.
We stayed in the garden room, which is separate from the main house.
The Bedroom has a lounge area with patio doors that open onto a small private terrace over looking the house and gardens.
The bathroom is huge, with a free-standing bath and a lovely walk-in shower.
This was the dog friendly room.
The dogs loved it as we could take them for walks in the beautiful large gardens.
For breakfast, you are given a bag with a tea cake filled with Bresaola and a pot of mascarpone.
Although tasty and different to the norm was a bit disappointing.
Ate here for the taster it was one of the best food experiences I have ever done. Highly recommend coming. Outstanding service
There are some superb beers and ciders to accompany the taster menu including: Left Handed Giant’s Endless Talking fruited Gose - sharp with refreshing sourness, Tantoon - the smooth & hazy NEIPA from Glasshouse and Foxbic Five - a cider made in the style of a traditional Lambic producer. What’s not to like?
Fabulous dinner and stay. The evening meal was an amazing experience in itself from the cutlery, crockery, and ambiance of the house itself. The food was incredible. Every course was just so intense in flavour. There were 30, I suppose you would call them bite size, courses all of which were absolutely delicious. Service was a sight to behold. They worked like a well oiled machine, very clever. We stayed in a garden room which was very spacious and very well appointed. Again here the decor was lovely. The whole thing was a exceptional experience.
Phenomenal experience. Everything was perfect.. thank you to an amazing team.
Invisiblekid “Invisiblekid”
+5
The greatest meal of my life and I’ve already eaten here before in 2019.
Gareth has clearly taken it up a level to earn his 2nd star.
So many good things to say. Absolute 1st class food with zero pretentiousness which is a rare thing for food at this level. Take a hint Norma, tho your closing so bye bye.
Definitely recommend getting the Pass Bench if you can. Sat here both times and both times sat mesmerised at the organisation and skills from all involved.
Before it was just about the food, but now the finer aspects of a dinning experience has been evolved with before and after dinning being much more part of the experience.
Also, the earlier start is a big improvement, letting your 30 odd courses settle before bed.
Of course it’s not cheap, but the work involved is there to be seen and I’m already thinking about returning as soon as I can.
To Gareth and all his staff, thank you, thank you so much.
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