I mean, who doesn't love a good debate, right? 
But seriously, I'm all for Gareth Ward's Ynyshir being a culinary visionary, but come on, raw and aged ingredients? That's like eating a raw egg from the street market 
. I get it, fine dining is about pushing boundaries, but don't wanna be pushing my stomach boundaries too much 
.
And let's not forget, if you're serving up raw eggs, you need to make sure they're safe to eat first
! Food safety laws are in place for a reason, folks. It's like, I get it, elite restaurants might want to innovate, but at what cost? 
Can't have the Michelin star if you're gonna make the inspectors wanna call health and safety 
.
On the other hand, I do feel for Gareth Ward. He's taken steps to address his food safety concerns, which is more than I can say for some restaurants that are just winging it
. Maybe this is an opportunity for him to get it right and show everyone what he's made of 
.
So yeah, let's all take a deep breath, relax, and remember that even fancy restaurants need to follow the rules
. No one wants a bad case of food poisoning with their truffle oil and foie gras 
.
But seriously, I'm all for Gareth Ward's Ynyshir being a culinary visionary, but come on, raw and aged ingredients? That's like eating a raw egg from the street market . I get it, fine dining is about pushing boundaries, but don't wanna be pushing my stomach boundaries too much .And let's not forget, if you're serving up raw eggs, you need to make sure they're safe to eat first
! Food safety laws are in place for a reason, folks. It's like, I get it, elite restaurants might want to innovate, but at what cost? Can't have the Michelin star if you're gonna make the inspectors wanna call health and safety .On the other hand, I do feel for Gareth Ward. He's taken steps to address his food safety concerns, which is more than I can say for some restaurants that are just winging it
. Maybe this is an opportunity for him to get it right and show everyone what he's made of .So yeah, let's all take a deep breath, relax, and remember that even fancy restaurants need to follow the rules
. No one wants a bad case of food poisoning with their truffle oil and foie gras .
. And don't even get me started on Giles Coren defending him - what's next, saying doctors should just wing it with their patients' lives? 
. Ynyshir needs to step up its game and show the inspectors that food safety matters more than fancy dishes 
.
rather than trying to justify why they shouldn't have to follow the same rules as every other restaurant 
. and honestly, if ynyshir can afford to pay 100s of thousands for a meal then it should be able to shell out some cash for proper training programs 
but at the same time im glad the CIEH is speaking up about hygiene standards bc food safety shouldnt be an optional thing