It's a long drive to Ynyshir, at least from Manchester. The roads are narrow and winding. Better to stay over and not go there and back in a day like I did. The weather changed several times on my long journey, from dreadful to bloody awful. As I arrived the sun peeped out from behind the clouds.
The trick to shooting in a kitchen I think is to keep shooting. Most of your shots will be garbage, but you can select the better images later. Luckily, there are quite a few to choose from. Well luck really isn't much of a part of it, it's hard work, putting in the time and being vigilant. Hopefully this hard work reflects in part, a fraction of the huge amount of graft chefs like Gareth and the team put in here. It's not a job it's a life. For me, this work ethic is to be hugely admired.
Below, the team tasting a new dish in development.
Welsh Wagyu, Gareth says, "you might as well eat that". I pop it in my mouth and the flavour explodes, with deep meaty intensity. Give me this any day over a big pile of herbs that the chef has foraged. Who wants to eat that? Not me I'm afraid and I don't care if he's foraged it either. I'm just looking for flavour as it is here. Here there are rarely more than three or four ingredients on a plate. Simplicity is usually best isn't it?
Gareth now has a share in the business with his partner Amelia. He wants to make Ynyshir the first two star in Wales. I think he's well on his way. I can't think of many places I've been to in Britain with food I'd like to eat more. I continue shooting some more food ...The Welsh Wagyu Burger.
It's a magical place Ynyshir, with rarely brilliant food. Gareth has created his own idiosyncratic unique style here with incredible levels of flavour and it's food that I very much like to eat for this reason. Hopefully I did this amazing place justice.
More photos here.
Previous Review 2016.