The suites are located to the right of the house in a new build designed using natural materials including stone walls, slate roofs, paths and oak beams including the windows and doors. Local craftsmen and builders were used throughout.
Inside, the suites feature large bathrooms by Villeroy & Boch, both tiles and fittings. A separate lounge is also available in one of the suites whilst the other has an extensive relaxation area. Each suite has a fireplace made from stone quarried from Ynyshir Hall’s own gardens.
The 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. The hotel is now home to 10 bedrooms.
The new suites are arguably some of the largest in Wales and feature unique new paintings by co-owner Rob Reen.
Each suite is priced from £710.00 per night based on two sharing inclusive of two course breakfast.
This summer saw the arrival of Gareth Ward as new head chef at Ynyshir Hall Hotel.
Gareth has extensive experience from across the UK at leading restaurants. Gareth has held positions at Hambleton Hall, Seaham Hall and more recently Sat Bains, a Two Star Michelin restaurant serving modern British cuisine where he was Sous Chef in the team that gained their second Michelin Star.
Throughout his career Gareth has built an award winning reputation working at some of Britain’s
finest establishments. He secured 2 Rosettes at Harts Restaurant and later achieved Restaurant of
the Year 2009 at the Nottingham Restaurant Awards for his work there.
Ynyshir Hall is famous as a foodie destination and for 11 years held a Michelin Star. Under all chefs
the hotel was awarded Rosettes and currently holds three. Owners, Joan & Rob Reen who have been
at Ynyshir Hall since 1989 have always believed in developing young talent whilst drawing on the
unique location of this Welsh property. Gareth Ward joins with a philosophy to foster this concept
whilst adding his own magic which is already proving popular.
Ynyshir Hall is blessed with an abundance of wonderful fresh local ingredients. Ynyshir Hall’s
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, 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 Gareth & Joan 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.
Dinner at Ynyshir Hall is a choice of a 7 course and a 10 course tasting dinner, or for those wanting a
lighter option, just two or three courses can be organised. Breakfast, Lunch and Afternoon Tea are
also served at the hotel.
This year 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 & red. These plates are also available to purchase
and retail at £85.00. The plates are 32cm in diameter and are porcelain and available in a Limited
Enhance all your senses at Ynyshir Hall with a break to this hidden gem in the secret heart of Wales.