Hey folks, welcome back to the Scoop podcast.January is a funny time. We all make resolutions - quiet promises to ourselves to do things differently. Sometimes we don’t tell anyone. Maybe we’re scared we’ll fail, or worried about sticking our heads above the parapet. We wonder if anyone will want to come along with our slightly mad ideas.There’s something powerful in trusting your instincts - taking everything you’ve learned, maintaining those skills, and adapting them in pursuit of something that feels entirely your own.Today’s guest is a prime example of that kind of radical thinking in fine-dining hospitality. Someone who has reimagined what a tasting menu can be - an experience that ends in pyjamas, dancing in the kitchen, and a final drink in hand.After breakfast, I sat down with Gareth Ward, co-owner and head chef of Ynyshir - a two-Michelin-starred restaurant redefining what a restaurant can be.This is a conversation about risk and obsession, family tradition and resilience - about craftsmanship, restraint, and time.I’m Stella, and I’m gonna take you out for dinner.Mentions:- Gareth Ward, Ynyshir- Ynyshir, Wales- Hambleton Hall, Rutland- Jordnær, Denmark- Restaurant Sat Bains, Nottingham- Sat Bains- Roux Scholarship- Will Holland

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