In our restaurant we have decided to serve set menus making the best of our seasonal ingredients – our philosophy is translated into every small dish taking you on a journey of flavours, textures and ingredients. In the evening we seat everyone together at 8pm (lunch 1.30pm) and invite you to join us in our bar from 7pm (lunch 1pm).

The restaurant is open to the kitchen so you are always a part of the experience – our chefs serve each dish and explain how it was created with the incredible produce that we use.

Our restaurant has 5 tables each seating between 1 and 4 people.
The menu around 20 courses. Please allow up to four hours for the experience.

Lunch or dinner £150 (from October £180)

The Kitchen Table

Our kitchen table is within the pastry section slightly above the main kitchen, looking down on the action, in the heart of everything that is going on. It is our version of a family table in our family kitchen.

The table accommodates up to 3 couples as a communal dining experience or one single group of 5-6 people.

The menu here is a surprise menu of around 20 courses. Please allow up to four hours for the experience.

Lunch or dinner £150 (from October £180)

The Pass Bench

We have a bench table, seating a maximum of two people, right in the heart of the main kitchen. Here you sit on a hearty oak bench with a high table and are served directly as you watch the preparations, chatting to Gareth as you go. The menu is a surprise of around 20 courses. Allow up to four hours for the experience.

Lunch or dinner £180 (from October £220)


We are very proud that our wine list has been recognised as the best in the UK for 2018 by the AA!

It 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 do they go on the list! 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!

Dietary Restrictions

We are a meat-focused restaurant. Our tasting menus prominently feature meat, fish and trace gluten and we want you to try everything when you are here. Certain allergies/intolerances can be catered for - please notify at time of booking to check. The menus are unsuitable for fish, alcohol and soy free diets.

Dress Code

Smart Casual


Ynyshir does not have a minimum age policy as all children are different - any child is welcome to eat and stay with us if they can eat the menu as it is! We do however recommend that your child is 8+ if you are bringing them along!


A full prepayment is required to confirm a booking. Arrive in the bar at 1pm for lunch or 7pm in the evening to enjoy a drink and browse our tasting menus. We seat all diners at 1.30pm or 8pm.

We are currently taking bookings until 31st Ocotber 2019. November/December bookings will open on 1st August. All booking releases occur at 7am online here or from 9am on the phone 01654 781209.


A discretionary 12.5% service charge is added to the final account and is shared directly with the whole team. If we have failed to 'wow' you please let us know immediately so we can remove the charge and redeem ourselves!


Due to our location, all sales are final and non-refundable. It is advisable to take out travel insurance in the event you need to cancel your booking. In the event a room and/or table is unavailable after making a booking online, we will contact you to offer alternative options or you may cancel and receive a refund of your prepayment.

A note on our Philosophy

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!