Lewis Welburn steps down as head chef at Ynyshir

Tanwen Dawn-Hiscox

Tanwen Dawn-Hiscox

Deputy Editor

Lewis Welburn has stepped down as head chef at two Michelin-starred, 5 AA Rosette Ynyshir four years at Gareth Ward's restaurant with Rooms in Eglwysfach, Wales

The chef joined the team as a chef de partie, prior to which he worked at James Close's restaurant, The Raby Hunt. Whilst at Ynyshir, he also staged at Jonnie Boer's three Michelin-starred De Librije in the Netherlands and at The Black Swan at Oldstead.

Ynyshir won its second star in the Michelin Guide for Great Britain and Ireland 2022, which Lewis said "was the proudest moment of my life so far, and I'm incredibly blessed to be part of the amazing family that achieved this."

 

The chef is yet to announce his next move, but thanked the team at Ynyshir - with special mentions to Corrin Harrison, director of drinks Rory Eaton, Charlie Wilson, Tim Foster, and chef owner Gareth Ward, "for teaching me everything you know and always pushing me to be the best I can be. Carry on pushing just as hard as you all do everyday and I’m incredibly proud of all of you.

"I’m excited to stay in touch with all of you in the future and see where our friendships take us.

"3 stars soon. (I’m sure)"

Gareth, meanwhile, posted his goodbyes on social media, saying: "This guy, [Lewis Welburn], what can I say, it is not goodbye it is see you later son. My boy, cut this guy in half and he would bleed Ynyshir. The most incredibly talented chef I have ever met and still only 21, this guy is going to rock this industry.

"I [f**king] love you son I am here for you always and one day I know you will be by my side once again."

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

Tanwen Dawn-Hiscox

Tanwen Dawn-Hiscox

Deputy Editor 25th April 2022

Lewis Welburn steps down as head chef at Ynyshir