blank200blank200Tyddyn Llan

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blank200blank200Restaurant …

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 blank200blank200… with rooms

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blank100in  scenic North Wales.

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THE RESTAURANT

sits in rural North Wales, near Chester, Llangollen and Wrexham. We’re serious about our cooking… a Michelin star since 2010; well-rated in the ‘Good Food Guide’; 36th in the ‘Sunday Times’ Top 100 restaurants.

ALL ABOUT THE FOOD

OUR ROOMS

offer you the relaxed comforts of a quality hotel, but with an essential family friendliness. We’re not a hotel, but a restaurant-with-rooms… thirteen delightful rooms, looking out over the hills. And Bryan cooks your breakfast!

THE ACCOMMODATION

… great panache, warmth and good humour.

Good Food Guide 2016

… the style, the comfort, the housekeeping, shows meticulous attention to detail.

Good Hotel Guide 2016

2016 OPENING DATES

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Open

Closed

Lunch only, closed for dinner

Price note. An optional 10% service charge will be added to food and drink charges. For guests on a dinner, B & B rate, we set the dinner element at £60.00 per person. We will add £6.00 per person, plus 10% of any drinks and menu upgrade charges, to your invoice.

ENJOY A RELAXED SEASONAL BREAK AT TYDDYN LLAN

SEE OUR SPECIAL OFFERS

 LATE AVAILABILITY

Friday, 19 August

Gourmet package £320 for 2 inc. ½ bottle champagne with canapes, 6 course tasting menu, coffee and petits fours and bed and breakfast.

Saturday, 20 August

Rooms from £290 for 2 dinner, bed and breakfast

Sunday, 21 August

Sunday Supper deal from £185 for 2 - dinner (limited menu), bed and breakfast 

Monday, 22 August

Closed

Tuesday, 23 August

Closed

Wednesday, 24 August

Summer deal - rooms from £220 for 2 inc. 6 course tasting menu, bed and breakfast.

Thursday, 25 August

Summer deal - from £220 for 2 inc. 6 course tasting menu, bed and breakfast.

Friday, 26 August

Gourmet package £320 for 2 inc. ½ bottle champagne with canapes, 6 course tasting menu, coffee and petits fours and bed and breakfast.

Saturday, 27 August

Rooms from £330 for 2 dinner, bed and breakfast

Sunday, 28 August

Sunday Supper deal from £185 for 2 - dinner (limited menu), bed and breakfast 

Offers shown are per room, for one night, two person occupancy.

Late deals can only be booked by telephone, no email or online system. Rooms already booked may not be changed to late deal rates, sorry. Room upgrades may be possible with a supplement. There is no service charge and VAT is included.

The small print
  • Rates include tax (VAT). There is no service charge on room and breakfast charges. An optional 10% service charge will be added to ALL food and drink charges. For guests on standard 'dinner, B & B', and walking break the dinner element is £60.00 per person per dinner. We will add £6.00 per person, plus 10% of any drinks and menu upgrade charges to your invoice. For guests on a seasonal tasting menu deal we allow £45 for dinner. Friday gourmet menu: £85. For Sunday Supper package rates, we set the dinner element at £35.00 per person. 
  • Child in room: £30 / £10 cot per night, doggie stay: £10 per night.
  • Check in from: 3.00pm., check out by: 12.00 noon. In exceptional circumstances, we may need to change the room you booked. In which case we will upgrade whenever possible.

All reservations must be confirmed with a valid credit/debit card. A deposit of £50 per person is required as guarantee against the booking. Please be advised that this payment is strictly non refundable. We reserve the right to charge 100% of the accommodation rate if cancellation is made within 48 hours prior to the arrival date. We respectfully remind guests that a reservation constitutes a contract between themselves and Tyddyn Llan. For your own peace of mind, we recommend that you take out travel insurance to indemnify you for any unforeseen circumstances.

DINNER MENU

Griddled scallops, cauliflower purée, pancetta, caper and raisin dressing

Deep fried stuffed courgette flowers, tomato and basil sauce

Piedmontese pepper, buffalo Mozzarella, rocket and Parmesan

Grilled half lobster with coriander, lime and ginger butter +£5

Home cured bresaola of Welsh Black beef

Risotto of leeks and summer truffles

Tagliatelle with braised rabbit, chorizo and mustard

Roast calves’ sweetbreads and braised pork cheek

Parfait of foie gras and chicken livers, onion chutney

Langoustine with avocado salsa, fennel and radish salad

Loch Fyne smoked salmon terrine, cucumber salad, horseradish cream

_

Rib eye of aged Welsh black beef au poivre
(served with a choice of chips, gratin dauphinois, green salad or season vegetables)

New season’s lamb cutlets and kofta, spiced aubergine and mint yogurt

Cefnllan Farm duck breast, confit potato, hispi cabbage, duck faggot, port and blackcurrant sauce

Roast quails with wild rice and grapes

Grilled veal chop, wild mushrooms, tarragon cream sauce, truffle mash

Calves’ liver with beetroot and horseradish sauce, pancetta and sage

Wild bass with laverbread butter sauce and samphire

Roast turbot with leek risotto, red wine sauce

_

Selection of British farmhouse cheese from Neal’s Yard dairy
(or as a tasting of seven cheeses before or after pudding, £10.50 supplement, perfect for sharing)

Frozen zabaglione

Cherry soup with cinnamon ice cream

Summer pudding

Poached mirabelles in brandy with vanilla ice cream

Trio of chocolates (15 minutes)
St Emilion au chocolat, chocolate ice cream and Pithiviers

Pistachio nut crème brûlée

Lemon posset with blueberries shortbread

Poached peaches in Champagne with vanilla ice cream

Rum and raisin ice cream with honeycomb

Passion fruit, caramel, cinnamon or vanilla ice creams

Raspberry, strawberry or crème fraîche sorbets

-

Three courses: £60

Two Courses (including main course): £50

Two Starters: £42

-

 Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions
with petits fours  £4.75

Optional service charge: 10%

SIX-COURSE TASTING MENU

Watercress soup

-

Deep fried courgette flowers, tomato and basil sauce

-

Griddled scallops, cauliflower purée, pancetta, caper and raisin dressing

-

Hake with laverbread sauce

-

Cefnllan Farm duck breast, confit potato, hispi cabbage, duck faggot, port and blackcurrant sauce

New season’s Spring lamb with spiced aubergine

-

Poached peach in Champagne, vanilla ice cream

Pistachio nut crème brûlée

Summer pudding

St Emilion au chocolat with rum and raisin ice cream

Selection of four British farmhouse cheese from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £10.50 supplement, perfect for sharing)

-

Coffee with petits fours

Optional service charge: 10%

NINE-COURSE TASTING MENU

Watercress soup

--

Deep fried courgette flowers, tomato and basil sauce

-

Parfait of foie gras and chicken livers, onion chutney

-

Griddled scallops, cauliflower purée, pancetta, caper and raisin dressing

-

Risotto of leeks and summer truffles

-

Hake with laverbread sauce

-

Cefnllan Farm duck breast, confit potato, hispi cabbage, duck faggot, port and blackcurrant sauce

New season’s Spring lamb with spiced aubergine

-

Selection of Neal’s Yard Dairy British farmhouse cheese

-

Poached peach in Champagne, vanilla ice cream

Pistachio nut crème brûlée

Summer pudding

St Emilion au chocolat with rum and raisin ice cream

-

Coffee with petits fours

Optional service charge: 10%

FRIDAY GOURMET MENU

Canapés with Louis Roederer Champagne

-

Watercress soup

-

Deep fried courgette flowers, tomato and basil sauce

-

Parfait of foie gras and chicken livers, onion chutney

-

Griddled scallop , cauliflower purée, pancetta, caper and raisin dressing

Hake with laverbread sauce

-

Cefnllan Farm duck breast, confit potato, hispi cabbage,
duck faggot, port and blackcurrant sauce

New season’s Spring lamb with spiced aubergine

-

Poached peach in Champagne with vanilla ice cram

Pistachio nut crème brûlée

Cherry soup with cinnamon ice cream

Summer pudding

St Emilion au chocolat with rum and raisin ice cream

Selection of British farmhouse cheese from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £10.50 supplement, perfect for sharing)

-

Coffee, teas and infusions with petits fours

SPRING SPECIAL TASTING MENU

Canapés

-

Watercress soup

-

Piedmontese pepper, buffalo Mozzarella, rocket and Parmesan

-

Griddled scallop, cauliflower purée, pancetta, caper and raisin dressing

-

Roast hake with lavabread butter sauce

-

Cefnllan Farm duck breast, confit potato, hispi cabbage, duck faggot, port and blackcurrant sauce

New season’s Spring lamb with spiced aubergine

-

Poached peaches in Champagne with vanilla ice cream

Summer pudding

Pistachio nut crème brûlée

Cherry soup with cinnamon ice cream

St Emilion au chocolat

Selection of four British farmhouse cheeses from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £10.50 supplement, perfect for sharing)

-

A tasting of five wines by the glass (100ml) available at £25 per person

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £4.75

SUNDAY SUPPER MENU

Pea and mint soup

Langoustine bisque with rouille and croûtons

Salt cod brandade with langoustine, watercress sauce

Deep fried stuffed courgette flowers, tomato and basil sauce

Piedmontese pepper, buffalo Mozzarella and ricotta, rocket and Parmesan

-

Ribeye of Welsh Black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or spinach)

Vitello Tonnato (thinly sliced cold roast veal with tuna sauce)

New season’s lamb with spiced aubergine and mint yogurt

Duck confit with hispi cabbage, faggot and Morteau sausage, blackcurrant sauce

Label Anglais chicken leg, morel mushrooms and tarragon

Wild bass with laverbread butter sauce

-

St Emilion au chocolat with rum and raisin ice cream

Poached peach in Champagne, vanilla ice cream

Summer pudding

Cherry soup with cinnamon ice cream

Ice creams and sorbets

Selection of four British farmhouse cheeses from Neal’s Yard Dairy

-

Menu: £35   Upgrade to full menu: £25

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £4.75

Optional service charge: 10%

BREAKFAST MENU

 

 

Bore Da Good Morning!

Freshly squeezed Orange or Grapefruit Juice

Boxford Farm Apple Juice

Frobisher’s Natural Fruit Juices: Tomato, Pineapple and Cranberry

Pink Grapefruit Segments

Orange Segments

Compote of Prunes, Apricots and Figs

Melon in season

Seasonal Fruits (when available)

Selection of Cereals and Muesli

Full or Skimmed Welsh Milk

Llaeth y Llan Welsh Organic Yoghurt

Porridge with Cream (please order)

* * * * *

Teas, Infusions (please ask for our list)

Loose teas available on request

 Nespresso; Espresso, Cappuccino or Americano

Illy Cafétiere Coffee

Hot Chocolate

Iced Water

 * * * * *

 Bloody Mary £8

Bucks Fizz £7

Glass of Champagne £10

 

Welsh Breakfast

 Grilled Local Dry Cured Welsh Back Bacon

Edwards of Conwy Pork and Leek Sausage

Bury Black Pudding

Grilled Vine Tomatoes

Sautéed Paris Mushrooms

Fried Bread in Bacon Fat

Free Range Farm Eggs; Fried, Boiled, Poached or Scrambled

Fried Laverbread Cake

*****

Loch Fyne Smoked Salmon and Scrambled Eggs

Smoked Haddock with Poached Eggs (or without)

Laverbread in an Overcoat with Smoked Salmon or Streaky Bacon

Plain Omelette

Boiled Carmarthen Ham with Keen's Cheddar and Red Leicester

*****

Toasted Home Made Breads, White or Wholemeal

Home Made Jams, Honey and Ludlow Food Centre Marmalade

SUMMER BREAK & A TASTING MENU DEAL

Summer is here, with lots of new season’s produce. Peas, broad beans, lovely strawberries, currants, raspberries are just a few. Sewin too and wild salmon from the rivers of South Wales arriving now into our kitchen.

And we source amazing crabs and lobsters from the south coast, which arrive alive and kicking. So there is lots for us chefs to be excited about, plus strawberries and all the other soft fruits a bit later.

To encourage you to come and sample this fantastic produce, we repeat our very popular offer of a six-course tasting menu, with an overnight stay in one of our comfortable rooms.

We include a continental* breakfast the next morning, and home-made shortbread and tea on arrival.

* Full breakfast: £7.50 supplement.

All for only £220 in a standard room, £250 in a large room, or £280 in one of our best rooms. Available Wednesday, Thursday, Friday and Sundays for most of the Summer. We also offer a tasting of five wines by the glass (100ml) at £25 per person to accompany your tasting menu.

If you are living or staying locally, we also offer this special tasting menu on Wednesday and Thursday evenings, plus Friday and Saturday lunch, for only £45 per person – a saving of £25 per person off our standard six-course tasting menu price.

For a break in the beautiful countryside of Wales on the edge of Snowdonia, Tyddyn Llan is the place. Lots of interesting sites to visit, good honest cooking and fine wines from our award-winning wine list.

If one night is not enough stay a second night from only £95 per couple for bed and breakfast and choose from our full dinner menu, two courses from £42.

SPRING SPECIAL TASTING MENU

Canapés

-

Watercress soup

-

Piedmontese pepper, buffalo Mozzarella, rocket and Parmesan

-

Griddled scallop, cauliflower purée, pancetta, caper and raisin dressing

-

Roast hake with lavabread butter sauce

-

Cefnllan Farm duck breast, confit potato, hispi cabbage, duck faggot, port and blackcurrant sauce

New season’s Spring lamb with spiced aubergine

-

Poached peaches in Champagne with vanilla ice cream

Summer pudding

Pistachio nut crème brûlée

Cherry soup with cinnamon ice cream

St Emilion au chocolat

Selection of four British farmhouse cheeses from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £10.50 supplement, perfect for sharing)

-

A tasting of five wines by the glass (100ml) available at £25 per person

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £4.75

The small print
  • Rates include tax (VAT). There is no service charge on room and breakfast charges. An optional 10% service charge will be added to ALL food and drink charges. For guests on standard 'dinner, B & B', and walking break the dinner element is £60.00 per person per dinner. We will add £6.00 per person, plus 10% of any drinks and menu upgrade charges to your invoice. For guests on a seasonal tasting menu deal we allow £45 for dinner. Friday gourmet menu: £85. For Sunday Supper package rates, we set the dinner element at £35.00 per person. 
  • Child in room: £30 / £10 cot per night, doggie stay: £10 per night.
  • Check in from: 3.00pm., check out by: 12.00 noon. In exceptional circumstances, we may need to change the room you booked. In which case we will upgrade whenever possible.

All reservations must be confirmed with a valid credit/debit card. A deposit of £50 per person is required as guarantee against the booking. Please be advised that this payment is strictly non refundable. We reserve the right to charge 100% of the accommodation rate if cancellation is made within 48 hours prior to the arrival date. We respectfully remind guests that a reservation constitutes a contract between themselves and Tyddyn Llan. For your own peace of mind, we recommend that you take out travel insurance to indemnify you for any unforeseen circumstances.

WALKING PACKAGE

Stay with us for a ‘get away from it all’ break and enjoy walking the beautiful mountain range of the Berwyns.

A two night break includes two nights dinner, bed and breakfast, one packed lunch, and one afternoon tea to revive you from your walking day. Plus six walking guides to map your days with easy, moderate and strenuous walks to choose from, including my favourite one to the Stone Circle.

For the more adventurous walkers we can arrange transport to Pistyll Rhaeadr waterfalls from where you can make the glorious eight mile walk over the top of the Berwyn Mountain back to Tyddyn Llan building up a great appetite for dinner.

A two-day break in a standard room is £560, a large room £660, and in a best room £720, seven days a week. Rates are per room for two persons sharing.

The small print
  • Rates include tax (VAT). There is no service charge on room and breakfast charges. An optional 10% service charge will be added to ALL food and drink charges. For guests on standard 'dinner, B & B', and walking break the dinner element is £60.00 per person per dinner. We will add £6.00 per person, plus 10% of any drinks and menu upgrade charges to your invoice. For guests on a seasonal tasting menu deal we allow £45 for dinner. Friday gourmet menu: £85. For Sunday Supper package rates, we set the dinner element at £35.00 per person. 
  • Child in room: £30 / £10 cot per night, doggie stay: £10 per night.
  • Check in from: 3.00pm., check out by: 12.00 noon. In exceptional circumstances, we may need to change the room you booked. In which case we will upgrade whenever possible.

All reservations must be confirmed with a valid credit/debit card. A deposit of £50 per person is required as guarantee against the booking. Please be advised that this payment is strictly non refundable. We reserve the right to charge 100% of the accommodation rate if cancellation is made within 48 hours prior to the arrival date. We respectfully remind guests that a reservation constitutes a contract between themselves and Tyddyn Llan. For your own peace of mind, we recommend that you take out travel insurance to indemnify you for any unforeseen circumstances.

SPECIAL WINE DINNERS

 

We have regular wine dinners planned for the autumn. Join us first on Friday September 9th for one of our most popular dinners, 'Lobster and Grouse', this time with Simon Awdry of Bibendum wines. We will showcase two wines from the Rhone Valley that we discovered on our trip earlier this year. The menu is shown here.

We are also holding two dinners to launch my second book 'Not bad for a Taff', which is published in October. Each of these dinners will feature dishes from the book, which celebrates forty years of cooking at the stove. Each couple attending will receive a signed copy of the book.

Here are the wine dinner dates for 2016...

  • 9th September: Lobster and Grouse dinner, £110
  • 25th September: 'Not bad for a Taff' dinner, £85
  • 14th October: 'Not bad for a Taff' dinner, £95
  • 30th October: Louis Roederer Champagne dinner, £110
  • 26th November: Fourteenth Anniversary dinner, £100

Dinners include all wines. Each dinner is priced per person. So that you can enjoy the wines and not have to drive we will, as usual, be offering a reduced bed and breakfast rate for rooms. Call us for rates.

'LOBSTER & GROUSE' DINNER MENU

Canapés

-

Deep-fried courgette flower, tomato and basil sauce

LITTLE JAMES' BASKET PRESS VIOGNIER SAUVIGNON BLANC 2015
Château De Saint Cosme, Minervois, Western Languedoc, France

-

Grilled half Scottish lobster with coriander, lime and ginger butter

FINGER LAKES RIESLING 2013
Forge Cellars, Hector, New York

-

Roast young grouse with bread sauce and game chips

GIGONDAS 2014
Château de Saint Cosme, Gigondas, Rhône, France

-

Baron Bigod
Brie-style soft cheese from Suffolk. Made from unpasteurised milk.

CH. DE LUGAGNAC 2012
Bordeaux Supérieur, Bordeaux, France

-

Whimberry crème brûlée

-

Menu: £110

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £4.75

Optional service charge: 10%

FRIDAY GOURMET PACKAGE

A deal specially for Fridays. Half-bottle of Louis Roederer Champagne per couple, seven-course tasting menu, coffee and petits fours, with accommodation and breakfast. Priced only £300 per couple in a standard room, £340 per couple for a large room, or £360 per couple in a best room.

FRIDAY GOURMET MENU

Canapés with Louis Roederer Champagne

-

Watercress soup

-

Deep fried courgette flowers, tomato and basil sauce

-

Parfait of foie gras and chicken livers, onion chutney

-

Griddled scallop , cauliflower purée, pancetta, caper and raisin dressing

Hake with laverbread sauce

-

Cefnllan Farm duck breast, confit potato, hispi cabbage,
duck faggot, port and blackcurrant sauce

New season’s Spring lamb with spiced aubergine

-

Poached peach in Champagne with vanilla ice cram

Pistachio nut crème brûlée

Cherry soup with cinnamon ice cream

Summer pudding

St Emilion au chocolat with rum and raisin ice cream

Selection of British farmhouse cheese from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £10.50 supplement, perfect for sharing)

-

Coffee, teas and infusions with petits fours

The small print
  • Rates include tax (VAT). There is no service charge on room and breakfast charges. An optional 10% service charge will be added to ALL food and drink charges. For guests on standard 'dinner, B & B', and walking break the dinner element is £60.00 per person per dinner. We will add £6.00 per person, plus 10% of any drinks and menu upgrade charges to your invoice. For guests on a seasonal tasting menu deal we allow £45 for dinner. Friday gourmet menu: £85. For Sunday Supper package rates, we set the dinner element at £35.00 per person. 
  • Child in room: £30 / £10 cot per night, doggie stay: £10 per night.
  • Check in from: 3.00pm., check out by: 12.00 noon. In exceptional circumstances, we may need to change the room you booked. In which case we will upgrade whenever possible.

All reservations must be confirmed with a valid credit/debit card. A deposit of £50 per person is required as guarantee against the booking. Please be advised that this payment is strictly non refundable. We reserve the right to charge 100% of the accommodation rate if cancellation is made within 48 hours prior to the arrival date. We respectfully remind guests that a reservation constitutes a contract between themselves and Tyddyn Llan. For your own peace of mind, we recommend that you take out travel insurance to indemnify you for any unforeseen circumstances.

SUNDAY SUPPER PACKAGE

If you can get away on a Sunday night we are offering a supper menu of canapés, three courses; with bed and breakfast – for only £185 per couple, per room.

SUNDAY SUPPER MENU

Pea and mint soup

Langoustine bisque with rouille and croûtons

Salt cod brandade with langoustine, watercress sauce

Deep fried stuffed courgette flowers, tomato and basil sauce

Piedmontese pepper, buffalo Mozzarella and ricotta, rocket and Parmesan

-

Ribeye of Welsh Black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or spinach)

Vitello Tonnato (thinly sliced cold roast veal with tuna sauce)

New season’s lamb with spiced aubergine and mint yogurt

Duck confit with hispi cabbage, faggot and Morteau sausage, blackcurrant sauce

Label Anglais chicken leg, morel mushrooms and tarragon

Wild bass with laverbread butter sauce

-

St Emilion au chocolat with rum and raisin ice cream

Poached peach in Champagne, vanilla ice cream

Summer pudding

Cherry soup with cinnamon ice cream

Ice creams and sorbets

Selection of four British farmhouse cheeses from Neal’s Yard Dairy

-

Menu: £35   Upgrade to full menu: £25

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £4.75

Optional service charge: 10%

The small print
  • Rates include tax (VAT). There is no service charge on room and breakfast charges. An optional 10% service charge will be added to ALL food and drink charges. For guests on standard 'dinner, B & B', and walking break the dinner element is £60.00 per person per dinner. We will add £6.00 per person, plus 10% of any drinks and menu upgrade charges to your invoice. For guests on a seasonal tasting menu deal we allow £45 for dinner. Friday gourmet menu: £85. For Sunday Supper package rates, we set the dinner element at £35.00 per person. 
  • Child in room: £30 / £10 cot per night, doggie stay: £10 per night.
  • Check in from: 3.00pm., check out by: 12.00 noon. In exceptional circumstances, we may need to change the room you booked. In which case we will upgrade whenever possible.

All reservations must be confirmed with a valid credit/debit card. A deposit of £50 per person is required as guarantee against the booking. Please be advised that this payment is strictly non refundable. We reserve the right to charge 100% of the accommodation rate if cancellation is made within 48 hours prior to the arrival date. We respectfully remind guests that a reservation constitutes a contract between themselves and Tyddyn Llan. For your own peace of mind, we recommend that you take out travel insurance to indemnify you for any unforeseen circumstances.

GET IN TOUCH

Bryan and Susan Webb, Tyddyn Llan,
Llandrillo, nr. Corwen, Denbighshire,
North Wales LL21 0ST.

Tell us your dining or room queries, or whatever. Use the form, phone or email.

Email us at: mail@tyddynllan.co.uk

Tel: +44 (0) 1490 440264

Read the The Good Hotel Guide review

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  • You can book dinner B and B, or just a room, or a table.
    Go to RESERVATIONS or phone 01490 440264.