We serve a whole evening experience. Our menus are a journey of development, experience, flavour, story, history and locality. As our seasons change so do we, each year building on the last and creating our own style.
Ynyshir is a young team, passionate for what we produce and how it develops. A close team. There is no shouting here. Each member is respected for what they do and how they progress. We present our passions and our experiences and how they have come together to be Ynyshir. We want our guests to engage with what we are and what we know – everything comes out of the place and the people.
We take you through clearings and forests, sea and beach, mountain and pasture. We use the best from the best locale, at the best time of year. Nature and climate are always guiding. Ynyshir is about landscape and locality. It is seasonal in the traditional sense – we take the ingredients when they are ready and pickle and ferment them, salt and preserve to carry us through the winter and into the spring.
There is everything to be learned from the people who grow, raise and catch the food we prepare – the whole animal is used, the whole plant, the milk and the buttermilk. It is the utmost respect for the ingredients. The suppliers are just as important as the chefs. We only use the best.
Our menus are slow food – much time and care is taken in ageing, pickling, foraging, salting, preserving and souring. We are a small restaurant – we have the time to spend time as we serve such small amounts to so few people. We are constantly developing. We aim to convey a simple confidence which is as much about personality with no barriers. Everything is questioned and in some ways nothing is ever seen as completely perfect. It is brought down to its most raw state. Balance is key.
So we want to welcome you to Ynyshir, enjoy the journey to visit us and understand our landscape. Enjoy our Alternative British Snap!
Ynyshir has held one Michelin Star since 2014 and has four AA Rosettes. We are also listed in the top 50 restaurants in the Good Food Guide 2017, top 100 restaurants in the Sunday Times 2017 and we feature in Hardens top restaurants in 2017.
Wednesday – Saturday 12pm-1pm
2 hour lunch menu £55pp
View Sample Lunch Menu
Tuesday – Saturday 6.30pm- 9pm
A choice of two 4 hour dinner menus £110pp
View Sample Dinner Menus
Our wine list has been created to include a strong selection of classic wine styles and growers whilst championing smaller producers and interesting regions – but, as with the food – only if we think that they taste amazing. The idea of the list is to only include wines that we all want to drink, all of the time! We have a focus on the more natural and bio-dynamic wine production methods but with the big-hitting older vintage wines maintaining their rightful place. We offer almost all wines by the glass meaning you can try something that often you wouldn’t be able too – but above all we encourage you just to drink something that you love! We do not offer wine-pairings.
A seat at the chef’s table is the ultimate Michelin dining experience at Ynyshir. Get behind the scenes and watch as Gareth Ward and his team prepare and personally serve a surprise tasting menu on the hand crafted Yew dining table.
The table seats up to six people. Allow up to four hours for the experience. Not suitable for diners with allergies/intolerances/dietary restrictions.
Lunch £100pp Wednesday – Saturday
Dinner £130pp Tuesday – Saturday
We also offer packages for both chef’s table and restaurant dinner reservations which include a room and breakfast, starting from £185pp based on two sharing.
We are unable to cater for gluten/dairy/lactose/soy/tuna intolerances, coeliacs and vegans. Vegetarian and pescatarian options are available if requested in advance. Certain allergies can be catered for – please call to check.
Ynyshir is not suitable for children under the age of 12 years old.
A credit/debit card is required to secure a booking.
01654 781209 (Reservation line is open Tuesday – Saturday from 9am – 7pm)
We are a small business in a remote location so we respectfully ask that you give us at least two days notice for cancellation. Cancellation within this time incurs the following cancellation fees (unless we can re-sell the table):
Chef’s Table £65pp