Ynyshir's £200 takeaway: testing the 'UK's best restaurant' on Uber Eats
A new £200 tasting menu from the world-famous Welsh restaurant Ynyshir is now available on Uber Eats. On it, chef-owner Gareth Ward has developed a 10 course menu, with dishes such as hot and sour crab soup, BBQ lobster claw, and A5 rib-eye steak. But how is it? Two Standard writers put it to the test.
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00:00 Uber Eats has delivered us a 10 course tasting menu from two mission star Innershire in Wales.
00:05 It costs £200 and we're going to try it now.
00:07 Innershire?
00:09 Innershire.
00:10 Innershire.
00:11 Open.
00:12 Let's open it.
00:12 It's quite large.
00:13 Woah!
00:15 Oh.
00:16 It's like Blockbusters but food.
00:18 I know.
00:19 There's a menu.
00:20 We're supposed to start with the duck leg rillette sandow.
00:24 And that comes next to the miso cured duck liver egg yolk.
00:29 Which is in this pot here.
00:31 This has travelled on Uber via Uber so I'm, you know, I'm not.
00:35 I think it's held up quite well.
00:37 It's held, yeah, it looks fine.
00:38 Oh, actually.
00:39 Let's have a go.
00:41 Quite greasy.
00:44 My mouth is swimming in oil.
00:45 I don't want this.
00:47 I think it's quite nice.
00:49 Fried bread.
00:51 Can't say no.
00:52 Next we have a hot and sour crab soup and a deep fried bun.
00:56 Oh, that is delicious.
00:58 That smells good.
00:59 That is absolutely delicious.
01:00 It's cold.
01:03 Be nicer if it was warm, but.
01:06 The soup smells like tofu.
01:08 That is really, really good.
01:08 Gross.
01:09 We need to crack on.
01:10 We've got a lot to get through.
01:11 Barbecue lobster.
01:11 Where's that?
01:12 Here it is.
01:14 Cheers.
01:15 Oh, you're right.
01:17 It's alright.
01:17 That's good.
01:22 That's very good.
01:23 Oh, that's like, you can still taste the charring of it.
01:25 It's really sweet.
01:27 That's excellent.
01:28 That's tangy.
01:29 Atlantic black cod next.
01:31 With caviar.
01:32 Now I get to crack open that tin of caviar.
01:35 On he goes.
01:36 Right.
01:37 And now tuck in.
01:38 Go on.
01:39 Mmm.
01:41 No word.
01:41 Good is it?
01:42 Creamy.
01:44 Flavourful.
01:46 It's not much more than the average fish finger, but it's quite nice.
01:50 Next up, Devonshire white chicken.
01:53 He's a big boy.
01:54 Okay.
01:55 Charles.
01:56 Cheers.
01:57 I can't think of it.
01:58 I don't care.
02:00 That is much crispier than I expected it was going to be after a drive on Uber Eats.
02:06 So I'm impressed by that.
02:07 I'm going in for a second.
02:09 And the sauce is much better than my normal.
02:12 Tatsy curry place.
02:15 Next we have Iberico pork spare rib.
02:18 There we go.
02:20 Here we are.
02:21 Are you excited?
02:23 Oh my God.
02:23 That's, is that alright?
02:26 I think it probably is.
02:27 Alright.
02:28 Yeah.
02:29 Don't need a fork for this.
02:30 No.
02:31 Here we are.
02:32 Stripping everywhere.
02:33 We can cheers with the pork.
02:34 Charles.
02:35 Cheers.
02:35 I feel like I'm fighting you with swords.
02:37 Yeah, I'm going to use this as a little bowl.
02:39 Alright.
02:40 Here we go.
02:42 Yeah, that's the pork rib.
02:48 That's a really sweet sauce.
02:51 Yeah, it is actually.
02:52 And it's cold.
02:55 So I feel a bit like a dog.
02:57 They're going spare.
02:58 They are going spare actually.
02:59 Yep.
03:00 That's a good joke.
03:00 Well done.
03:01 Thank you.
03:01 Next we've got Welsh lamb.
03:03 It looks good.
03:04 How do you say lamb in Welsh?
03:06 I'm not sure.
03:07 Oh.
03:08 Charles.
03:09 Mmm, that is nice.
03:11 That slaps like Will Smith at the Oscars.
03:17 Doesn't it?
03:19 Mm-hmm.
03:19 Yeah, it's nice.
03:21 It's really nice.
03:21 It's obviously like the quality of meat is clearly really good.
03:25 It's really nice.
03:26 Falls apart in your mouth.
03:27 Mm-hmm.
03:27 Sauce is delicious.
03:29 You like it.
03:29 Into it.
03:30 Next up we have Japanese A5 beef, which is...
03:34 This meal cost 200 pounds.
03:37 So no wonder you're getting caviar and A5 beef.
03:39 Is it mostly that?
03:39 Well...
03:40 A5.
03:41 A5.
03:42 Wow.
03:43 Here it is.
03:44 Little chap with some mushrooms and jalapenos.
03:47 That looks like...
03:48 You could just slide that straight onto a plate and pretend you made that.
03:51 Here we are.
03:52 Cheers.
03:53 [laughs]
03:54 Mm-hmm.
03:57 Mmm.
03:58 Oh, yeah.
03:59 Mm.
04:00 That's like all the flavors in one.
04:03 That is soft.
04:04 That's nice.
04:05 Good lord, that is soft.
04:07 Mm.
04:07 I'm going to now have a mushroom.
04:09 Mushroom is good.
04:10 The meat was great.
04:12 Sauce is really sweet, but then there's a bit of spice in there as well.
04:15 It's obviously coming from the peppers too.
04:17 But now we're on to dessert.
04:19 So first off is white chocolate also with black bean.
04:23 It's wobbling a little bit in there.
04:24 Yeah.
04:25 I reckon just try it.
04:26 A little wibble wobble.
04:27 It's like a custard.
04:29 Really thick, like a toffee kind of custard.
04:33 Yeah, that's pudding.
04:34 It is nice.
04:34 I don't care about that, really.
04:36 It's just some white chocolate with some caramel.
04:39 Okay, final course is tiramisu.
04:42 A classic.
04:44 Tiramisu.
04:45 There you go.
04:47 [laughs]
04:48 Great.
04:49 Um, how's that?
04:50 You go first.
04:51 And you don't like coffee at all?
04:52 How do you wake up in the morning?
04:54 Uh, I just put on my, you know, big girl socks and just go for it.
05:00 I don't drink tea or coffee in the morning or at any other time.
05:03 I also put on my big girl socks and then I have a coffee.
05:06 Mmm, it's not too coffee.
05:09 Right.
05:10 It's like a mild, well it's not overwhelming you, you know?
05:14 It's quite nice.
05:15 I wouldn't want to eat the whole thing.
05:16 I would.
05:17 That's amazing.
05:18 So you can have that one and I'll have my eggy custard thingamajig.
05:22 Yes, please.
05:23 It's actually quite good.
05:24 Wonderful.
05:25 Do you think it's worth £200?
05:26 Um, well.
05:29 I think there's a lot of food here.
05:30 In a sheer top rated restaurant in the country, two Michelin stars, delivered to your door.
05:35 If you don't want to go to rural Wales, which would be preferable, obviously.
05:39 Um, £200?
05:41 I mean, lots of people in London have a lot of money.
05:43 So yeah, I think it's worth it.
05:45 [MUSIC PLAYING]