Saturday 21st January 2017
About Gareth Ward
Gareth Ward has ushered in a new era at one of Wales’ most prominent culinary destinations. Previously known as Ynyshir Hall and styled as a country house hotel, the historic building was re-christened ‘Ynyshir’ last autumn and re-born as a restaurant with luxury rooms. Nestled beneath the Cambrian Mountains amid tranquil, spectacular West Wales scenery, Ynyshir has been a place of foodie pilgrimage since the early 90s when it was named among the Top 10 Restaurants
in Wales by the Good Food Guide and has boasted a string of talented chefs including Les Rennie and Adam Simmonds.
Originally built in the 15th century, the hall and extensive gardens were refurbished by Queen Victoria. More recently, the hall was sold to William Hubert Mappin of jewellers, Mappin and Webb. On his death in 1966, 1,000 acres of the estate became an RSPB bird reserve that still exists today. The dining room, with its turquoise walls, green flock chairs and vivid artworks by former owner Rob Reen looks out onto the beautifully maintained gardens.
Ward’s impressive CV includes Hambleton Hall, Rutland and Seaham Hall, County Durham, but it was his time at Restaurant Sat Bains in Nottingham that has proved to be the most influential on Ward’s highly creative style. In her 9/10 review for the Telegraph, critic Fiona Duncan described Ward as ‘a rising star’ who is
‘always coming up with new ideas and loves surprises’ while olive magazine said Ward’s food is ‘sensational’. Ward’s playful side comes out in dishes like ‘Lager & Lime’ (lager jelly with lime yoghurt) and ‘Not French Onion Soup’ that’s made with slow-cooked onions and miso, tofu and dashi (Japanese ingredients crop up
a lot on Ynyshir’s tasting menu although the food is far from being fusion).
'Ward’s playful side comes out in dishes like ‘Lager & Lime’ (lager jelly with lime yoghurt) and ‘Not French Onion Soup’'
Ward also makes optimum use of the abundance of fresh local ingredients, from Cardigan Bay seafood to Welsh Wagyu beef and local Welsh lamb, wild game and fermented pickles and preserves, foraged wild food as well as produce from the restaurant’s kitchen garden.
Since taking the reins at Ynyshir, Ward has won a Michelin star and four AA rosettes for the restaurant. The Good Food Guide awarded it a 7/10 marking and a place in its list of the top 50 restaurants in the UK. But he’s hungry for more, stating in a recent interview that his ambition is to run the first two Michelin-starred restaurant in Wales. With all that talent and ambition, it will surely only be a matter of time until that happens.
7.30pm for 8.00pm
Louis Roederer Brut Premier and canape reception
Five-course signature menu
£130 per person
Wines to complement every dish are carefully selected by Craig Bancroft and the wine team.
Please enquire for exclusive wine package price
Exclusive Hospitality Packages
Join the Obsession VIP party and entertain your guests in the luxurious surroundings of the Louis Roederer Private Dining Rooms or at the Chef's Table and be at the heart of the Obsession action. Together with respected journalists and invited VIPs you will enjoy a champagne reception; introduction to the chef at the beginning and end of the dinner; the chef’s signature menu; full wine flight; gifts, a signed menu and framed menu for guests.