Hiraeth, opposite leafy Victoria Park in central Cardiff
hiræth
[here-eyeth] noun
a longing for one’s homeland, more than just homesickness; a deep bond which connects you to a place you may never get to revisit
Images by Courtenay Pipkin Photography HERE
Hiræth is a small independently owned and run restaurant in Cardiff, focused on creative and ambitious cooking, seasonal produce and a warm welcome. Having started as a pop-up in early 2020, hiræth has been a journey and has now found its home opposite the leafy Victoria Park, in the city centre.
Co-owned and run by Head Chefs Lewis Dwyer and Andy Aston, hiræth has two AA rosettes and is listed in the Good Food Guide and the Michelin Guide, while Lewis has twice cooked for Wales on BBC One’s Great British Menu (2024 & 2025); his competition menus showcasing a diverse celebration of Welsh history. Andy has spent years in the industry honing his craft and skills, including being the Executive Chef at Llanerch Vineyard, when it was awarded the AA Hotel of the Year Wales in 2022 and 2023.
The Welsh word ‘hiræth’ has no direct translation. A blend of pride, nostalgia and longing the Welsh feel for their homeland, hiræth is a pull on the heart and is a uniquely Welsh feeling. This heart is found in the ethos that comes through in every element at hiræth from the proud use of regional produce, foraged ingredients and the pride, commitment and enthusiasm of the young team.
Dishes are made with the very best produce the seasons have to offer, with many of the vegetables and herbs from the hiræth’s own smallholding, under three miles from the restaurant. The team’s goal is to make the most of the land, utilizing as much as possible, with an in-house greengrocer planned for Spring 2026 to sell surplus produce.
Japanese flavours and techniques have always been a big influence in Lewis’s cooking, and even more so since he visited the country in 2019. Japanese cooking with quality Welsh ingredients is at the core of hiræth’s restaurant menus with dishes such as Prawn Toast, Togarashi, Tobiko and Smoked Cod Roe; Kombujime Mackerel, Tomato Ponzu and Isle of Wight Tomatoes; Mushroom Porridge, Soy, Seasme, Pickled Shimeji and Furikake and Salt Marsh Lamb, Glazed Lamb Bao, Cockles and Samphire.
Hiræth offers either an eight or ten-course tasting menu, available for lunch and dinner on Wednesday to Saturday, costing £70 and £90, respectively. A three-course set lunch menu for £35 per person is also available. Menus change at hiræth as quickly as the Welsh weather, and no two meals are alike. The one constant on the menu is the Chicken Tea. A four-part symphony: crystal clear consommé poured steaming from a teapot, fried chicken karaage, buttery soft shokupan (Japanese milk bread) and a pat of chicken skin butter.
What hiræth’s diners say:
“hiræth is truly an excellent culinary experience - the lunch set menu was delicious - the food, produce, drink selection, excellent staff and all-round vibe make for an exceptionally enjoyable dining experience - can’t wait to return”
“hiræth delivered a great evening: an excellent meal, beautiful wines, a relaxed atmosphere, great service.”
“The food and the service was excellent! Second time here and will most certainly be back again. I am sure this place will be achieving Michelin star status soon.”
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For more information, images, interview with Lewis Dwyer and Andy Aston, or to arrange a press visit to hiræth, please contact Hannah Blake at The Dining Room on 07730 039361 or hannah@thediningroomor.co.uk
Opening Hours
Lunch: Thursday – Saturday 12 – 3pm
Dinner: Wednesday - Saturday 5.30 – 9pm
Address: 587 Cowbridge Road East, Cardiff, CF5 1BE
Email: hellohiraethkitchen@gmail.com
Instagram: @hiraethkitchen