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Gareth Ward - Rendered on: 19/06/2018 20:43:32

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Job Role

Chef Patron

Organisation

Ynyshir Restaurant with Rooms

Biography

Gareth Ward is chef patron at Ynyshir, a Michelin star, four AA rosette restaurant with rooms. Ynyshir Restaurant with Rooms offers diners an ‘Alternative British Snap’ experience that is packed full of flavour. It’s location between the Welsh coast and Snowdonia National Park allows Gareth to use only the best ingredients from Wales and surrounding areas.
Gareth started his cooking career at aged 16, working in kitchens in the north east before deciding to move to Rutland and take a job at Hambleton Hall. Working in the one Michelin star kitchen for five years, he rose from commis chef to junior sous. When he decided to leave Hambleton he moved back north to work at Seaham Hall, which had just gained its star. He stayed here for two years before taking his first head chefs role at Hart’s Restaurant in Nottingham, a part of the Hambleton family. Whilst here he was awarded the city’s ‘Restaurant of the Year’ and gained his first 2 Rosettes from the AA Restaurant Guide.
Gareth’s next step was to move to Restaurant Sat Bains, at the time the restaurant held one star in the Michelin Guide. During his time there the restaurant earned its second star in 2011 as well as coming in the San Pellegrino Top 100 Restaurants, while being a regular in the top 10 of the Good Food Guide.
In 2013, Gareth arrived at Ynyshir as their new head chef. In his first full year, he was awarded his first Michelin Star and then gained 4 Rosettes shortly afterwards, the only place in Wales at the time to hold the accolade, and the first time for Ynyshir.
Success continued as Gareth was also noted as the Good Food Guide's ‘Chef to Watch’ and receiving 7/10 and being placed in the top 50 places to eat.
In September 2016, Gareth was made chef patron of Ynyshir, at which point he and his partner Amelia Eriksson, general manager, made the decision to convert from a hotel to a Restaurant with Rooms. In 2017 they were awarded five rosettes in the AA Restaurant Guide 2018.
Gareth’s menus reflect seasonal availability of Welsh and British ingredients from both sea and land, including Dyfi Valley Welsh lamb, wild deer, duck and partridge, foraged sea herbs at Ynyslas beach and wild garlic in the Cumbrian mountains. The kitchen garden provides a bounty of herbs and vegetables throughout the year.
Ynyshir is about landscape and locality and the driving force in Gareth’s food is flavour. His menus take the guest through clearings and forests, sea and beach, mountain and pasture. It is seasonal in the traditional sense - using ingredients when they are ready and pickling or fermenting, salting or preserving to carry the kitchen through Winter and into Spring.