Innovative Cuisine & Freedom at Wales’ Finest – Ynyshir Hall

Joan Reen owner Gareth Ward head chef Ynyshir Hall Wales 2014 678x1024 Innovative Cuisine & Freedom at Wales’ Finest   Ynyshir Hall

Joan and Rob Reen are celebrating their 25th anniversary running Wales’ finest country house hotel. They have always allowed their chefs complete freedom with menus and this has resulted in a Michelin star under three chefs over 11 years. Current chef Gareth Ward (pictured with Joan below) will celebrate a year at the hotel this summer. He was previously at Sat Bains.

Surrounded by the Cambrian Mountains, set within a fairytale landscape that once entranced Queen Victoria, who lived at Ynyshir Hall, this corner of Wales offers wonderful ingredients and produce. Gareth Ward has created an 11 course and 8 course tasting menu which is innovative and draws on many flavours. The menus include:
– Leek, BBQ-Puree-Fermented: BBQ Leek, Leek Puree, Leek ash, Ferment leek juice, Leek oil and Goats Curd
– Deer Garlic-Mushroom-Watercress: Venison loin (vacuum packed with brown butter, douglas fir, juniper and water bathed at 52º), Deer Burger (trimmings and fat from carcass minced up with onion, garlic and thyme), Field mushrooms, Garlic and kombu puree, Mushroom ketchup (concentrated mushrooms- mushrooms mixed with a touch of soy and placed in a muslin bag overnight- water drains out leaving pure mushroom liquid), Pickled Shimegi, Button Mushrooms, Watercress, Mushroom dashi
– Salmon, Cream Cheese-Rye-Pickles: Salmon (brined for 20 mins, water bathed at 40º for 10 minutes), Soy glaze, Pickled vegetables- red onion, capers, Charred gherkin, Cream Cheese- homemade, Rye toast, Salmon dashi, Onion oil
– Walnut whip: Aerated chocolate (mangiare 64%), Walnut and maple gel, Meringue, Salt crystals, Reduced wine vinegar, Celery leaves, Grated walnut brittle


Ynyshir Hall’s succulent seafood comes from Cardigan Bay — with lobsters, crabs and shrimp landed at Aberystwyth and Borth. And there is exceptional wild salmon and sewin in the local rivers. Venison and wild game are in abundance, Ynyshir Hall has tender-sweet Welsh lamb along with free-range chicken and Welsh Wagyu beef which is second to none. Pork is organic and bacon is hand-cut for breakfast with sausages prepared to the hotel’s own recipe. The kitchen garden produces wonderful fruit, vegetables, herbs and salads. Gareth collects wild foods such as mushrooms, samphire, wood sorrel and wild garlic from the surrounding countryside— all absolutely delicious thanks to the purity of the local soil, water and air.

Ynyshir Hall was recently listed in Restaurant magazine’s annual count down of the top 100 restaurants in the UK at the ‘The National Restaurants Awards’.

The 10 bedrooms and suites hotel showcases art throughout the hotel by owner Rob Reen. The 25-cover restaurant also features several ‘oil on canvas’ and paintings from his most recent work; ‘Studies of Sheep’. Rob recently collaborated with Villeroy & Boch to create a beautiful plate to celebrate art at Ynyshir Hall. One of Rob’s unique paintings featuring sheep has been transferred onto dinner plates which can be found in the restaurant in both blue & red. These plates are also available to purchase and retail at £85.00. The plates are 32cm in diameter and are porcelain and available in a Limited Edition collection.

Ynyshir Hall excites the taste and visual buds!
Eglwysfach, Powys, Wales, SY20 8TA Telephone: 01654 781209 Twitter @ynyshirhall
Rooms From £230.00 inclusive of breakfast, based on two sharing /
Dinner, Bed & Breakfast from £365.00 based on two sharing