Solitude is precious and readily available at Ynyshir Hall, once owned by Queen Victoria and set amongst breathtaking scenery in heart of Wales. Cradled in 14 acres of glorious gardens, the house sits midst the splendour of the Dyfi Estuary, surrounded by mountains that were once the refuge of the Celtic princes and has been cherished by a succession of eminent owners. A wonderful sense of well-being and spiritual calm is often experienced by guests, many returning for rest and recuperation whenever they feel the need. The hotel has the good fortune to share its Dovey estuary location with one of Britain's finest bird reserves, the RSPB Ynys-hir Nature Reserve. The walk to the estuary from the hotel is a magical ramble. You can also walk over wild open mountains, through valleys cut by tumbling crystal waters and across wide sandy beaches.
Each of the 9 bedrooms offers understated elegance, thoughtful touches and the most fabulous décor.The house is testimony to the artistic talent of Rob Reen, erstwhile owner of the hotel. The walls are adorned with his vibrant paintings, much admired by guests and the beautifully appointed bedrooms are named after famous artists and the individual design of each was inspired by the artists’ style, with luxurious comfort in mind. The primary attraction of Ynyshir is the absence of vehicular traffic and noise or light pollution. They say that if a car has been by recently, you’ll smell it! The location of Ynyshir Hall makes it an ideal base to explore the rugged Welsh mountains in the north and the moorlands and coastal paths to the south.
There’s a wealth of superb, fresh local ingredients available locally. Cardigan Bay teams with succulent seafood with lobsters, crabs and shrimp landed at Aberystwyth and Borth. There is wild salmon in the local rivers, venison and wild game are in abundance, the pork is all organic, the bacon is all hand cut for breakfast, sausages are all made by the local butcher to Ynyshir’s own recipes. The free range chicken and the beef are second to none, Welsh farmhouse cheese is the finest anywhere, and, of course, we have tender-sweet Welsh Mountain Lamb. The large kitchen garden produces plenty of herbs, asparagus, salads, soft fruit and baby veg. Joan collects samphire and other wild foods, including wood sorrel and wild garlic because the air, soil and water are all so pure.
