The building dates back to 1837, when it was Hope Chapel, and the original gates are still standing. It has gone through several reincarnations, most notably being where the local newspaper the Tivyside was printed for 30 years. The building came into the family in 1990s, and it was always a family dream to make it into something Cardigan could be proud of again. 

We started the renovation in 2017 and finally opened the restaurant on June 16 2021. Our goal from the start was to retain original features – a huge slate slab from the chapel was repurposed for the fire base, and chimney bricks used for the bar.  While working we discovered objects such as printing blocks and trays and very old copies of the Tivyside which we have displayed. Welsh oak beams and wood from our family’s home in Penmorfa sit amongst tables and light fixtures sourced from salvage yards, local old chapels, and antique dealers. 

A mezzanine has been added so we could take advantage of the height and light from our beautiful full-length windows. 

Chris hails from Solva in Pembrokeshire, and started at Yr Hen Printworks early in 2022 after a stellar career including working at the renowned The Grove in Narberth. 

Chris was drawn to Yr Hen Printworks as a new challenge and says, “This is a different way of going out and enjoying food, a nice change from a more structured format. Each order is an equation, a puzzle to solve.” 

He relishes using fresh local ingredients and presenting a balance of delicious options. 

Local produce isn’t just a buzzy phrase for us, it’s the basis for the whole menu! 

Rachel’s parents own and run Bigni Farm in Mwnt, a beef farm where they raise Welsh Blacks and Aberdeen Angus, supplying the restaurant with steak cuts dry-aged for up to a month. Remaining cuts are used for various other dishes such as burgers, brisket and short rib. 

Other ingredients are sourced on a treasure hunt around the neighbouring counties. Hake is one of the most popular dishes; this and other fish comes from Berwyn at Albatross in Narbeth. We use coracle-caught sewin from the River Teifi. Mandy & Len at Cardigan Bay Fish also supply our lobster, crab, and other hidden treasures. Pembrokeshire oysters can also be found on our menu from time to time supplied by Andy, at Atlantic Edge Oysters.

Dewi James butchers have a shop five minutes’ walk from the restaurant; they butcher the beef, and also supply us with their own lambs.  

Veggies come from small suppliers who are the best at what they do, such as hydroponic organic Green Up Farm microgreens (nutrient-rich baby herbs and veg), and delicious fungi from Hyphae mushroom farm.