Ynyshir: The Two-Michelin-Starred Welsh Restaurant with a DJ at the Pass

The vision behind Ynyshir began with a radical idea: a vinyl record and a live DJ instead of a generic computer playlist. It is a philosophy that mirrors the meticulous attention to detail running through every aspect of the restaurant, from the kitchen to the atmosphere itself.

Jacob Kelly, DJ and music curator at Ynyshir for the past two years, explains to FNL the significance of this approach:

“Having a real DJ in an environment where music is integral to the experience is absolutely vital. Can you imagine the same generic playlist playing every night? It would drive the staff mad.”

Having collected vinyl for over 30 years, Kelly found in Ynyshir the perfect stage to unite his passion for music with the world of haute cuisine.

“At first, moving from a DJ booth at a club to a two-Michelin-starred restaurant felt a little surreal, but now I can say with certainty that it’s my favourite place to play.”

One of Ynyshir’s most striking features is the placement of the DJ booth directly inside the kitchen, right next to the pass, allowing guests to watch the music unfold as the dishes are being created. This decision was far from accidental — it was designed to forge an immediate connection between two forms of artistic expression.

“Now that the booth is in plain view, right by the pass, guests can see just how seriously chef Gareth Ward takes music, and how integral it is to the Ynyshir experience,” Kelly explains. “There’s a wonderful connection between Gareth and me, since we share the same musical tastes. Quite often he’ll be nodding along and then lean over to ask me what record’s playing.”

Kelly’s own journey at Ynyshir wasn’t straightforward. At his first appearance, assuming that a Michelin-starred restaurant would demand something restrained, he arrived with two bags of chilled-out records. “I was very wrong to think that was the right style of music,” he admits with a laugh.

The chef explained that what he wanted was something more upbeat, leaning towards house and disco. Since then, Kelly has honed the perfect arc. He begins with something laid-back — jazz, downtempo, Balearic — then builds into soul and funk before closing the night with house and disco. “That way I help guests feel comfortable when they arrive, earn their trust, and then take them on this journey,” he explains. “I’m also there to keep the kitchen’s heartbeat steady. Some chefs have been on their feet since seven in the morning, and they need that energy to carry them through until service winds down around 10:30 at night.”

Kelly follows a strict routine: from nine in the morning until two in the afternoon, he combs through his 15,000-strong vinyl collection in search of the tracks that will shape a different set each evening. “I’m a creature of habit. It makes me feel comfortable to know I’ve done the preparation before I step into the restaurant to play. The set usually depends on the first three records I pick, and from there I build the vibe around them. Having so many records can make it difficult to choose, so those first three give me something to anchor the rest of the night.”

The music evolves alongside the menu — deeper and moodier around the meat courses, more vibrant and uplifting by the time desserts arrive. The fact that Kelly never repeats the same set keeps the experience fresh not only for the guests but also for the restaurant’s team.

A major turning point for Ynyshir was the installation of Bowers & Wilkins AM-1 speakers. Kelly describes the shift as achieving “Michelin level” sound quality. “Bowers & Wilkins have always been at the top. They immediately understood what we were trying to achieve with the audio experience in the restaurant.” The system was designed so that the music fills the building without ever becoming intrusive. “We wanted the music to be present at a level where guests can still hear the explanations of the dishes and hold a conversation. The sound floats above them, crystal-clear and pure. It proves you don’t need sheer volume to create the right vibe.”

Kelly recalls one unforgettable moment: “One evening, as we reached the end of the menu, I played Madonna’s ‘Lucky Star’ — one of chef Gareth’s favourites. I had no idea, but it turned out most of the guests were Madonna fans; within moments everyone was singing along at the top of their voices and clapping in time.”

When asked whether Ynyshir’s model — placing a live DJ in the kitchen — could inspire other high-end restaurants, Kelly is cautious but pragmatic. “It’s not going to suit every restaurant. Ynyshir is definitely a unique place to work,”he explains. “Music is important in any environment, but it has to fit the setting — if it doesn’t, don’t try to force it. I think if a chef truly cares about music and sound quality, then it can work. But it will never succeed if it feels contrived.”

Ynyshir proves that contemporary fine dining can transcend traditional boundaries. This is not simply a restaurant that happens to play music — it is a space where two artistic disciplines merge to create something truly original. At a time when diners are seeking experiences that go far beyond the plate, Ynyshir offers a holistic approach that engages every sense. Music here is not an accessory but an integral part of the gastronomic journey — a recipe that blends sound, flavour and emotion. As Kelly concludes: “With any creative process, whether it’s food or music, the more love and energy you put in, the more love and energy you get back.” And that is precisely what makes Ynyshir a genuinely magical experience.

Info: ynyshir.co.uk