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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blank200blank200Tyddyn Llan

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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.

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!

At the heart of their opulent country hotel is a civilised dining room.

Good Food Guide 2018

‘It’s the benchmark by which we judge other hotels,’ write regular guests.

Good Hotel Guide 2018

OPENING DATES

April 2018
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May 2018
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June 2018
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July 2018
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Open

Closed

Lunch only, not dinner

Dinner only, not lunch

PRICE CHANGES FROM 2 MAY 2018

Dinner, bed and breakfast prices and special break prices, for double-occupancy will increase by £10 per night per room. The main dinner menu and evening tasting menu prices will increase by £5. And lunch by £3.

Price note. An optional 10% service charge is added to ALL food and drink charges. For guests on dinner, B & B, and package rates, we set the full dinner element at £65.00 per person. We will thus add £6.50 per person. Also, any drinks and menu upgrade charges will have 10% added.

SEE OUR SPECIAL OFFERS

 LATE AVAILABILITY

Friday 13 April

Fully booked

Saturday, 14 April

Room available from £350 for 2 dinner (a la carte menu), bed and breakfast

Sunday, 15 April

Sunday Supper deal - rooms from £185 for  2 persons inc. dinner (limited menu) bed and breakfast.

Monday, 16 April

Closed

Tuesday, 17 April

Closed 

Wednesday, 18 April

Rooms available on our seasonal deal from £230 for 2 inc. 6 course tasting menu, bed and breakfast.

Thursday, 19 April

Rooms available on our Seasonal deal from £230 for 2 inc. 6 course tasting menu, bed and breakfast.

Friday 20 April

Only Garden Suite available - please ring for details

Saturday, 21 April

Only Garden Suite available at £430 for 2 dinner (a la carte menu), bed and breakfast

Sunday, 22 April

Sunday Supper deal - rooms from £185 for  2 persons inc. 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 £65.00 per person per dinner. We will add £6.50 per person to cover this. Also, any drinks and menu upgrade charges will have 10% added. For guests on a seasonal tasting menu deal we allow £75 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: £65

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

Salad of salt baked beetroot, fennel and blood orange with buffalo Mozzarella

Parfait of foie gras and duck livers, onion chutney

Loch Fyne smoked salmon terrine, cucumber salad, and horseradish cream 

Tagliatelle with broad beans, bacon and mustard

Grilled red mullet, aubergine purée, chilli and garlic oil

Sautéed lambs’ sweetbreads with peas, cipollino onions and mint

Wye Valley new season’s asparagus with balsamic dressing and Parmesan

Crubeens: stuffed pigs trotter with piccalilli and Wirral watercress

Dressed langoustine, avocado salsa, fennel and radish salad

-

Fillet or ribeye of aged Welsh Black beef au poivre
(served with a choice of chips or gratin dauphinois; green salad or seasonal vegetables)

New season’s lamb cutlets, slow cooked breast of lamb, deep fried garlic

Vignole of artichokes, peas and broad beans

Calves’ kidneys with mustard sauce, bacon and sage

Veal chop with wild mushrooms, tarragon cream sauce

Roast Bresse pigeon, peas à la française, and wild garlic bubble and squeak

Goosnargh duck breast, duck faggot, confit potato, cider and apples, celeriac purée

Wild bass, laverbread beurre blanc, Jersey Royals

Roast turbot, leek risotto, and red wine sauce

-

Selection of British farmhouse cheese from Neal’s Yard dairy
(or as a tasting of seven cheeses before or after pudding, £12 supplement, perfect for sharing)

St Emilion au chocolat with rum and raisin ice cream and honeycomb

Prune and almond tart, mascarpone ice cream

  Yorkshire rhubarb and champagne trifle

Steamed ginger pudding and custard

Pannacotta with blood orange and grappa

Baked vanilla cheesecake with blueberries and lemon curd   

Stracciatella affogata

Caramel, cinnamon or vanilla ice creams

Blood orange or rhubarb sorbet

-

Two courses (including main course): £55
Two starters: £44

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £5.00

Optional service charge: 10%

SIX-COURSE TASTING MENU: £75

Watercress soup

 -

Dressed langoustine, avocado salsa, fennel and radish salad

-

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

-

Wild bass with laverbread

-

New season local lamb with slow cooked breast and spring vegetables

Goosnargh duck breast, duck faggot, confit potato, cider and apples, celeriac purée

-

St Emilion au chocolat with rum and raisin ice cream and honeycomb

  Yorkshire rhubarb and blood orange trifle

Prune and almond tart

Pannacotta with blood orange and grappa

Selection of four British farmhouse cheeses from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £12 supplement, perfect for sharing)

-

Optional service charge: 10%

NINE-COURSE TASTING MENU: £90

Watercress soup

-

Dressed langoustine, avocado salsa, fennel and radish salad

-

Parfait of duck livers and foie gras, onion chutney

-

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

-

Wye Valley asparagus with morels and crisp duck egg

-

Wild bass with laverbread

-

New season local lamb with slow cooked breast and spring vegetables

Goosnargh duck breast, duck faggot, confit potato, cider and apples, celeriac purée

-

Selection of Neal’s Yard Dairy British farmhouse cheese

-

St Emilion au chocolat with rum and raisin ice cream and honeycomb

Yorkshire rhubarb and blood orange trifle

Prune and almond tart

Pannacotta with blood orange and grappa

-

Optional service charge: 10%

FRIDAY GOURMET MENU

Canapés   

-

Watercress soup

-

Dressed langoustine with avocado, fennel and radish salad

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Roast hake with laverbread sauce

-

Goosnargh duck breast, duck faggot, confit potato, cider and apples, celeriac purée

 

New season’s lamb cutlets, slow cooked breast and deep-fried garlic, vignole of peas, broad beans and artichokes

-

 St Emilion au chocolat with rum and raisin and honeycomb

Prune and almond tart

Yorkshire rhubarb and champagne trifle

Pannacotta with blood orange and grappa

Selection of British farmhouse cheese from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £12 supplement, perfect for sharing)

-

Coffee, teas and infusions with petits fours

Wine match: £40

SPRING SPECIAL TASTING MENU

 Canapés

-

Watercress soup

 -

Wye Valley asparagus with morels and crisp duck egg

-

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

-

Hake with laverbread butter sauce

-

Goosnargh duck breast, duck faggot, confit potato, cider and apples, celeriac purée

or

New season’s lamb cutlets, vignole of artichokes, peas and broad beans

-

 

St Emilion au chocolat with rum and raisin ice cream and honeycomb

Prune and almond tart

Baked vanilla cheesecake with blueberries and lemon curd

Yorkshire rhubarb and champagne trifle

Blood orange or rhubarb sorbet

Selection of four British farmhouse cheeses from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £12 supplement, perfect for sharing)

-

A tasting of five wines by the glass (100ml) available at £28 per person

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £5.00

Optional service charge: 10%

SUNDAY SUPPER MENU

Asparagus soup

Smoked haddock fish cake with tartare sauce

Salad of baked beetroot with buffalo Mozzarella and blood orange   

Tagliatelle with broad beans, bacon and mustard

Parfait of foie gras and duck livers, onion chutney 

-

Rib eye of aged Welsh black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)

Label Anglais chicken leg with wild mushrooms, tarragon and cream

Navarin of new season’s lamb with spring vegetables

Braised ox cheek in red wine Bourguignon garnish with short rib macaroni 

Fillet of hake with laverbread butter sauce, Jersey Royals

-

St Emilion au chocolat with rum and raisin ice cream and honeycomb

Baked vanilla cheesecake with blueberries and lemon curd

Lemon tart

  Yorkshire rhubarb and champagne trifle

Steamed ginger pudding and custard

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

-

Menu: £35   Upgrade to full menu: £30

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

Compôte of prunes, apricots and figs

Melon in season

Seasonal fruits

Selection of cereals and muesli

Full or skimmed Welsh milk

Llaeth y Llan Welsh organic yoghurt

Porridge with cream (please order ahead)

* * * * *

Teas, infusions (please ask for our list)

Loose teas available on request

Nespresso: espresso, cappuccino or americano

Illy cafètiere 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 homemade breads, white or wholemeal

Home made jams, honey and Ludlow Food Centre marmalade

SPRING BREAKS

Spring has finally arrived, in the kitchen at least!  We are now able to get beautiful peas and broad beans from Italy, English asparagus, Jersey Royals, baby artichokes, wild garlic and lovely fresh morels, with Saint George mushrooms just around the corner. As most regulars know I love Springtime and love to cook all of these wonderful ingredients, so I would like to tempt you all to come to Tyddyn Llan to sample some Springtime feasts.

We are offering an overnight stay in one of our comfortable rooms with tea and bara brith on arrival, a six-course tasting menu at dinner and continental breakfast the next morning (or the full works is available at a small supplement) from only £230 per couple.  As you are staying, we also offer a wine match to the menu for only £28 per person, or of course you can choose a bottle or two from our award winning and extremely well priced wine list. See our Spring opening days.

Fancy a second night? Choose two courses from our à la carte menu with bed and continental breakfast, from £200 per couple.

SPRING SPECIAL TASTING MENU

 Canapés

-

Watercress soup

 -

Wye Valley asparagus with morels and crisp duck egg

-

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

-

Hake with laverbread butter sauce

-

Goosnargh duck breast, duck faggot, confit potato, cider and apples, celeriac purée

or

New season’s lamb cutlets, vignole of artichokes, peas and broad beans

-

 

St Emilion au chocolat with rum and raisin ice cream and honeycomb

Prune and almond tart

Baked vanilla cheesecake with blueberries and lemon curd

Yorkshire rhubarb and champagne trifle

Blood orange or rhubarb sorbet

Selection of four British farmhouse cheeses from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £12 supplement, perfect for sharing)

-

A tasting of five wines by the glass (100ml) available at £28 per person

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £5.00

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 £65.00 per person per dinner. We will add £6.50 per person to cover this. Also, any drinks and menu upgrade charges will have 10% added. For guests on a seasonal tasting menu deal we allow £75 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 £65.00 per person per dinner. We will add £6.50 per person to cover this. Also, any drinks and menu upgrade charges will have 10% added. For guests on a seasonal tasting menu deal we allow £75 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 DINNERS

ASPARAGUS DINNER

If asparagus is one of your favourite Spring vegetables, on Sunday, April 29th we are hosting an asparagus dinner with Andrew Pimbley from Claremont Farm on the Wirral.

Four courses, each with asparagus, with matching wines and a seasonal pudding to finish for £95 per person.

Overnight accommodation is available from £130 to include a full breakfast the next morning.

 

ASPARAGUS DINNER MENU

Canapés

***

Asparagus and tarragon soup
Grüner Veltliner von den Terrassen 2016, Weingut Sepp Moser, Rohrendorf, Kremstal, Austria

***

Claremont Farm asparagus with St George mushrooms, crisp duck egg
Grüner Veltliner ‘McKee Vineyard’ 2016, Tinpot Hut, Marlborough, New Zealand

***

Roast turbot with asparagus salad
Mâcon Solutré 2017, Domaine des Gerbeaux, Solutré, Burgundy, France

***

New season lamb with asparagus mousse, deep fried garlic
Saint-Chinian 'Cuveé Magali' 2012, Ch. Milhau-Lacugue, Puisserguier, Languedoc, France

***

Pannacotta with Gariguette strawberries
Jurançon Moelleux 2015, Domaine Bellegarde, South West France

Susan and I would love it if you could join us for the aparagus dinner.

But if you can’t, here are the dates for two other upcoming wine dinners. Sunday, June 3rd for a Billecart-Salmon Champagne dinner and Sunday, July 15th for an evening of Summer dishes and wines from Andrew and Paul of CPA’s, one of our small independent wine suppliers.

Again, rooms will be discounted to £130 standard, £160 large and £190 for a best room.

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 £320 per couple in a standard room, £360 per couple for a large room, or £380 per couple in a best room.

FRIDAY GOURMET MENU

Canapés   

-

Watercress soup

-

Dressed langoustine with avocado, fennel and radish salad

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Roast hake with laverbread sauce

-

Goosnargh duck breast, duck faggot, confit potato, cider and apples, celeriac purée

 

New season’s lamb cutlets, slow cooked breast and deep-fried garlic, vignole of peas, broad beans and artichokes

-

 St Emilion au chocolat with rum and raisin and honeycomb

Prune and almond tart

Yorkshire rhubarb and champagne trifle

Pannacotta with blood orange and grappa

Selection of British farmhouse cheese from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £12 supplement, perfect for sharing)

-

Coffee, teas and infusions with petits fours

Wine match: £40

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 £65.00 per person per dinner. We will add £6.50 per person to cover this. Also, any drinks and menu upgrade charges will have 10% added. For guests on a seasonal tasting menu deal we allow £75 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. Or just come for supper, £35 per person.

SUNDAY SUPPER MENU

Asparagus soup

Smoked haddock fish cake with tartare sauce

Salad of baked beetroot with buffalo Mozzarella and blood orange   

Tagliatelle with broad beans, bacon and mustard

Parfait of foie gras and duck livers, onion chutney 

-

Rib eye of aged Welsh black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)

Label Anglais chicken leg with wild mushrooms, tarragon and cream

Navarin of new season’s lamb with spring vegetables

Braised ox cheek in red wine Bourguignon garnish with short rib macaroni 

Fillet of hake with laverbread butter sauce, Jersey Royals

-

St Emilion au chocolat with rum and raisin ice cream and honeycomb

Baked vanilla cheesecake with blueberries and lemon curd

Lemon tart

  Yorkshire rhubarb and champagne trifle

Steamed ginger pudding and custard

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

-

Menu: £35   Upgrade to full menu: £30

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 £65.00 per person per dinner. We will add £6.50 per person to cover this. Also, any drinks and menu upgrade charges will have 10% added. For guests on a seasonal tasting menu deal we allow £75 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.

We are proud members of the Welsh Rarebits association.

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 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.