Head chef, Paul Croasdale, and his team create innovative award-winning food in what is one of the most superb fine dining restaurants in Wales.
Here at Ynyshir Hall, we’re blessed with an abundance of wonderful fresh local ingredients. Our succulent seafood comes from Cardigan Bay — with lobsters, crabs and shrimp landed at Aberystwyth and Borth. And there is exceptional wild salmon and sewin in the local rivers.
Venison and wild game are in abundance, we have tender-sweet Welsh lamb and the free-range chicken and Welsh Black beef are second to none. Our pork is organic, our bacon is hand-cut for breakfast and our sausages are prepared to our own recipe.
Our kitchen garden produces wonderful fruit, veg, herbs and salads. We also collect wild foods such as mushrooms, samphire, wood sorrel and wild garlic — all absolutely delicious thanks to the purity of the local soil, water and air.