Discover the taste of Cardigan

MICHELIN accredited restaurant based in the town’s historic Old Hope Chapel. 

01

Opening times

Please check our open times regularly as they change on a monthly basis.

Sunday
Closed
Monday
Closed
Tuesday
4:30pm - 11:00pm
Wednesday
4:30pm - 11:00pm
Thursday
4:30pm - 11:00pm
Friday
4:30pm - 11:00pm
Saturday
4:30pm - 11:00pm

Food served from 5:00pm - 9:00pm
Reservation available for dining only

Yr Hen Printworks Michelin Bib Gourmand

Good quality, good value cooking.
Simple yet skillfull cooking.

MICHELIN BIB GOURMAND
2023 • 2024

Yr Hen Printworks Michelin recomendation

They know how to grill, smoke and pickle; the triple-cooked chips are great; and the desserts really hit the spot.

MICHELIN GUIDE
2023 • 2024

Yr Hen Printworks Good Food Guide

No expense has been spared on the conversion of this former printworks into a stylish, relaxed haven. Drawing in premium local ingredients and global influencers. You'll find plenty of favourites too.

THE GOOD FOOD GUIDE

03

Local Produce

Learn more about our meticulous search for the perfect ingredients, which takes us around Ceredigion and Pembrokeshire’s small producers on a constant treasure hunt for sumptuous flavours and new ideas.

04

Gift Cards

Offer the gift of gorgeous food and a dining experience to remember with a gift card for your friend or loved one. 

Choose your own value or select a preset value. You can also create a Group Gift Card, pooling money from multiple contributors for one recipient.

See the Sample Menu for prices – a suggested value for one person’s meal with a drink would be around £30-40, and vouchers last for a year.

Yr Hen Printworks Gift Card
05

Our Story

Opened in 2021, we are delighted to say that Yr Hen Printworks has already received fabulous reviews and awards from Michelin and The Good Food Guide. 

Find out more about this unique dining experience and the people and local suppliers behind the magic.

Yr Hen Printworks

Sample Menu

Served 5:00pm - 9:00pm

Our ethos is small plates – we recommend ordering three or four plates each to start with, and see where the flavours take you. 

If you have an allergy and require advice, please speak to your table host when placing your order.

*Some foods prepared on these premises are cooked in vegetable oil that is derived from genetically modified soya.

Our Story

5.1

The Restaurant

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. 

Yr Hen Printworks upstairs restaurant
5.2

Chris Chef

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. 

Rachel and Chris
5.3

Local Produce

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.

Gravy on steak

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Phone number

01239 612 646

Postal address

Yr Hen Printworks, Carrier's Ln, Cardigan, SA43 1FA

How to find us

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