It costs £468 (Sh78,000) a head, but the hygiene rating is pricelessly low. Ynyshir, a two-Michelin-star restaurant in Wales widely considered one of the best in the UK, has been handed a shocking one-star food hygiene rating by inspectors.

The low score mandates "major improvement." Chef Gareth Ward remains defiant, blaming the rating on technicalities regarding his use of raw, aged ingredients like sashimi-grade fish. "We have the highest standards in the world," he insisted. "They just don't understand our process." The clash highlights the tension between avant-garde culinary techniques and rigid health bureaucracies.