Gareth Ward Chef | Ambassador | Saltan Himalayan Salt

CULINARY AMBASSADOR FOR

Photography by Fjona Black

SALT AGEING

In July 2018, Gareth Ward has his Saltan Salt Chamber installed with a vision to bring his dry-ageing process to the next level.

Within weeks he is already noticing an improvement using our proprietary system.

WELSH WAGYU

Amongst other fine meats you will find at Ynyishir, the Welsh Wagyu is packed with flavour then layered with intricate techniques and elements which is characteristic of Gareth's illustrious dining experience.

We are thrilled to be undertaking a joint endeavour with Gareth into an age of absolute dry-age perfection. Along the way, we will also be exploring the varied uses of our salt products, including salt blocks, in the culinary world.

Ingredient Led

Flavour Driven

Fat Fuelled

Meat Obsessed.

Gareth Ward is Chef Patron at Ynyshir, a Michelin star, five AA rosette restaurant and rooms which offers dining experiences featuring, in Ward’s own northern dialect, ‘Alternative British Snap’.

Ward is passionate about using the best ingredients to create dining experiences that surprise guests with flavour on another level.

Ynyshir’s location between the Welsh coast and Snowdonia National Park means he can handpick the best ingredients from Wales, and beyond, seeing the whole British Isles as his larder.

Ward is also renowned for his use of Japanese techniques and ingredients like miso, dashi, mirin and soy which enable him to get as much flavour as possible out of the other ingredients and keep the dishes light.

The Good Food Guide 2018 describes the menus as “clever and meticulous - a celebration of local produce infused with Japanese flavours and real skill.”

Gareth arrived at Ynyshir in 2013, then named Ynyshir Hall, as their new head chef earning his first Michelin Star within his first year, swiftly followed by and 4AA Rosettes - the only place in Wales to hold the accolade at the time.

In September 2016, Gareth was made Chef Patron, at which point he and his partner Amelia Eriksson, General Manager, made the decision to convert from a hotel to a Restaurant with Rooms, renaming the business as just ‘Ynyshir’. Since then extensive refurbishment has seen Ynyshir move further away from a traditional country house hotel, towards an exceptional destination restaurant with rooms.

Katsu Crab

The Good Food Guide ranks Ynyshir in twelfth place in The Top 50 Restaurants 2018(up 28 places)and positions it as the leading restaurant in Wales. Harden’s ranks Ynyshir at 15th place in its Top 100 restaurants; once again the top restaurant in Wales.

In September 2017 Ynyshir was awarded five AA Rosettes - the first ever restaurant in Wales to achieve that accolade and one of three restaurants in the UK to reach that standard.

Ward has been cooking since he left school aged 16. His 20-year career includes the kitchens of Hambleton Hall, Seaham Hall, Hart’s Restaurant in Nottingham, and Restaurant Sat Bains.

Online Resources:

Read more about Gareth Ward in this feature article in

Great British Chefs.

Chef of the Year - Good Food Guide 2019

Boutique Hotelier - Salt Wall Installation

Food Service Equipment - Salt Wall Installation