<\/p>\n
A chef whose Michelin two-star restaurant in Wales<\/a> was given a one-star hygiene rating has claimed the inspection regime is \u201cprehistoric\u201d as it emerged officers raised concerns about dead flies and the potential for cross-contamination.<\/p>\n Gareth Ward said the inspectors did not understand what he and his colleagues were trying to do at Ynyshir<\/a>, a restaurant with rooms near Machynlleth.<\/p>\n He said: \u201cThey\u2019re prehistoric, these guys. They\u2019ve actually admitted to me, to my face, they don\u2019t understand my restaurant. They\u2019ve judged me before they\u2019ve understood. Instead of trying to understand it, they\u2019ve just slapped a one [star] on it.\u201d<\/p>\n Speaking on Instagram, a clearly emotional Ward said: \u201cI haven\u2019t had a meltdown. I am going to fight. I am going to protect what\u2019s mine. I\u2019m not going to roll over and die.\u201d<\/p>\n The one-star hygiene rating<\/a> made headlines last month and the inspection report emerged after a freedom of information request to Ceredigion county council.<\/p>\n According to the report, there was an \u201caccumulation of dead flies\u201d on a flypaper sticky strip in a prep room and flies in another part of the premises. The report said: \u201cFlies pose a significant food safety risk.\u201d<\/p>\n A knife used for shaving beef was described as \u201cdirty\u201d and concerns were flagged up about potential cross-contamination between ready-to-eat raw minced beef and other raw meat. \u201cReorganise your fridge storage arrangements to ensure that adequate separation between raw and ready to eat food is achieved,\u201d the report said.<\/p>\n It went on to say lobster meat was being served raw. \u201cSignificant risks associated with the service of raw lobsters specifically microbiological hazards have not been fully identified and\/or controlled.\u201d<\/p>\n The report continued: \u201cYou should cease serving raw lobster immediately or further enforcement action in line with the council\u2019s enforcement policy may be considered.\u201d<\/p>\n Inspectors also raised the issue of handwashing: \u201cIt is noted that \u2026 raw and ready-to-eat foods are being handled in numerous areas that do not have an accessible wash hand basin.\u201d<\/p>\n In his Instagram post, Ward said he regretted not appealing against the rating and he accused the media of lazy reporting.<\/p>\n He said: \u201cWe absolutely love hospitality and creating something very special for the world to come and see and enjoy. We want people to come here and let their hair down and forget about the bullshit in the world for 24 hours and just have a fucking good time.\u201d<\/p>\n In a second emotional post, he thanked everyone who had supported him. \u201cIt\u2019s been four weeks of fucking shit,\u201d he said.<\/p>\n Ynyshir says its \u201c30-course tasting experience\u201d is built on \u201cworld-class ingredients, precision, and advanced culinary techniques\u201d. It says: \u201cOur approach is intentionally non-conventional and has played a key role in placing Wales on the international culinary map.\u201d<\/p>\n In a statement, it said that for several years it had faced \u201cpersistent challenges\u201d with Ceredigion county council\u2019s environmental health department, \u201cprimarily relating to documentation and a lack of understanding of our specialised procedures\u201d.<\/p>\n It said: \u201cThe inspection identified a small number of minor issues typical of a busy professional kitchen situated in the countryside of rural Wales. These were rectified immediately and in full.\u201d<\/p>\n The statement said there were \u201careas where the inspection report is factually incorrect\u201d. On the \u201cdirty\u201d knife, it said it had just been sharpened and was seen \u201cpart way through the cleaning process\u201d. The restaurant added: \u201cAll action points have now been completed, further extensive documentation has been submitted.\u201d<\/p>\n The council said: \u201cCeredigion county council stands by the professional judgment and findings of our staff in applying UK food hygiene standards. Inspections are carried out in line with national standards set by the Food<\/a> Standards Agency.\u201d<\/p>\n<\/div>\n #Michelin #twostar #chef #hygiene #row #hits #prehistoric #inspectors #Wales<\/p>\n","protected":false},"excerpt":{"rendered":" A chef whose Michelin two-star… <\/p>\n","protected":false},"author":1,"featured_media":12392,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/microvibenews.com\/index.php?rest_route=\/wp\/v2\/posts\/20907"}],"collection":[{"href":"https:\/\/microvibenews.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/microvibenews.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/microvibenews.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/microvibenews.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20907"}],"version-history":[{"count":0,"href":"https:\/\/microvibenews.com\/index.php?rest_route=\/wp\/v2\/posts\/20907\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/microvibenews.com\/index.php?rest_route=\/wp\/v2\/media\/12392"}],"wp:attachment":[{"href":"https:\/\/microvibenews.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/microvibenews.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/microvibenews.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}