The addition of the suites, which are arguably two of the largest in Wales, brings the hotel’s total rooms to ten.
Located to the right of the house, the suites were built using natural materials, including stone walls, slate roofs, paths and oak beams. Inside, they each feature a large bathroom by Villeroy & Boch and a fireplace made from stone quarried from Ynyshir Hall’s own gardens.
A separate lounge is also available in one of the suites, while the other has an extensive relaxation area. The suites’ bedrooms feature large windows with staggering views and the ‘Miro’ suite has a substantial balcony.
Furniture was sourced from Occa Home, India Jane and The Sofa & Chair Company, while unique new paintings were the creation of co-owner Rob Reen.
Guests staying at Ynyshir Hall Hotel will also have the opportunity to dine at the hotel’s Michelin star restaurant, Ynyshir Hall, which welcomed a new head chef last summer.
Ynyshir Hall is a famed foodie destination, which has held its Michelin star for 11 years. It has also been awarded three Rosettes under all chefs since 1994. Owners Joan and Rob Reen, who have been at Ynyshir Hall since 1989, have always believed in developing young talent while drawing on the unique location of this Welsh property.
Chef Gareth Ward, who has held positions at Hambleton Hall, Seaham Hall and more recently two Michelin star restaurant Sat Bains, where he was sous chef, joins with a philosophy to foster this concept, while adding his own magic which is already proving popular.
The young chef has already built an award-winning reputation working at some of Britain’s finest establishments, with achievements including securing 2 Rosettes at Harts Restaurant and later achieving Restaurant of the Year 2009 at the Nottingham Restaurant Awards.
Ynyshir Hall is blessed with an abundance of wonderful fresh local ingredients, including succulent seafood from Cardigan Bay — with lobsters, crabs and shrimp landed at Aberystwyth and Borth, along with exceptional wild salmon and sewin in local rivers.
Venison and wild game are also in abundance. Ynyshir Hall has tender-sweet Welsh lamb along with free-range chicken and Welsh Black beef, which is second to none. Pork is organic and bacon is hand-cut for breakfast with sausages prepared to the hotel’s own recipe.
The kitchen garden produces wonderful fruit, vegetables, herbs and salads. Both Chef Ward and co-owner Joan Reen collect wild foods such as mushrooms, samphire, wood sorrel and wild garlic — which are all absolutely delicious thanks to the purity of the local soil, water and air.
Dinner at Ynyshir Hall is a choice of eight or 11-course Menus, in addition to a daily changing five-course Market Menu. Breakfast, lunch and afternoon tea are also served at the hotel.
This year co-owner Rob Reen collaborated with Villeroy & Boch to create a beautiful plate to celebrate art at Ynyshir Hall. One of Rob’s unique paintings featuring sheep has been transferred onto dinner plates which can be found in the restaurant in both blue and red. The 32in diameter, porcelain plates are also available to purchase for £85.
Enhance all your senses at Ynyshir Hall with a break to this hidden gem in the secret heart of Wales.