"I'm buying sashimi-grade fish from Japan and they're questioning, Well, we don't know the water, so how do we know it's sashimi grade?' Well, it is sashimi grade, this stuff's eaten raw all over the world and, just because our rules don't fit their rules, they're questioning it I've got a salt chamber for ageing fish but they obviously don't like the idea of ageing stuff."
"The former contestant on MasterChef: The Professionals said Ynyshir employs a specialist compliance company to address food safety and has invested in a 50,000 freezer capable of reaching temperatures of -80C (-112F). Following the inspection, the restaurant's fish was sent away for independent laboratory testing, which found no issues. Ward acknowledged that the food safety officers were not 100% wrong, and has since installed an additional hand-washing station in the fish preparation area."
Ynyshir near Machynlleth holds two Michelin stars, opened in 2013, gained its second star in 2022, and charges from £468 per person. Food Standards Agency officers gave a one out of five hygiene rating after a 5 November inspection, indicating major improvement necessary. Chef Gareth Ward defended the use of sashimi-grade fish from Japan and a salt chamber for ageing fish, and said some paperwork issues affected the score. The restaurant employs a specialist compliance company, invested in a -80C freezer, sent fish for independent laboratory testing that found no issues, and added an extra hand-washing station.
Read at www.theguardian.com
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