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

July 2018
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August 2018
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September 2018
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October 2018
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Open

Closed

Lunch only, not dinner

Dinner only, not lunch

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.

ENJOY A RELAXED SEASONAL BREAK AT TYDDYN LLAN

SEE OUR SPECIAL OFFERS

 LATE AVAILABILITY

Friday 20 July

Fully booked 

Saturday, 21 July

Fully booked

Sunday, 22 July

Sunday Supper deal - standard rooms available @ £185 for 2 inc. dinner (limited menu) bed and breakfast.

Monday, 23 July

Closed

Tuesday, 24 July

Closed 

Wednesday, 25 July

 Rooms available on our seasonal deal from £260 for 2 inc. 6 course tasting menu, bed and continental breakfast.

Thursday, 26 July

Rooms available on our seasonal deal from £260 for 2 inc. 6 course tasting menu, bed and continental breakfast.

Friday 27 July

Ground floor Suite only available @ £450 for 2 inc. dinner, bed and breakfast.

Saturday, 28 July

Rooms available from £320 for 2 persons inc. dinner, bed and breakfast.

Sunday, 29 July

Sunday supper deal from £185 for 2 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: £70

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

  Spiced aubergine salad with buffalo Mozzarella      

Bresaola of Welsh Black beef with rocket and Parmesan

Summer terrine with herbs and piccalilli

Deep fried stuffed courgette flowers with tomato and basil sauce

Gilled half lobster, coriander, ginger and lime butter

Risotto of leeks with summer truffle

Vitello Tonnato thinly sliced rump of veal with tuna sauce and anchovies

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

Tagliatelle with broad beans, bacon and mustard

Dressed langoustine, avocado salsa, fennel and radish salad

Ibérico ham with Charentais melon

-

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, vignole of peas, broad beans and artichoke with mint  

Goosnargh duck breast, duck faggot, confit potato, cherry sauce, celeriac purée

Roast Bresse pigeon, peas à la Françoise, sarladaise potato

Grilled loin of veal and braised shin, with girolles and morels, tarragon cream sauce

Calves’ kidneys with bacon, rosemary and anchovy butter

Wild bass with laverbread beurre blanc and Jersey Royals and samphire

Roast turbot with leek risotto, red wine sauce

Wild sea trout (sewin) with watercress sauce

Fillet of John Dory, pea mash, dill and mustard 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

Apricot and almond tart with vanilla ice cream

  Banana parfait, peanut brittle, salted caramel and milk ice cream

Crème brûlée

Cherry soup with cinnamon ice cream

Summer pudding

Poached peach in Champagne with vanilla ice cream

Eton mess

Stracciatella affogata

Prune and mascarpone ice cream

Caramel, cinnamon or vanilla ice creams

  Strawberry, melon or summer berry sorbet

-

Two courses (including main course): £58
Two starters: £48

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

Optional service charge: 10%

SIX-COURSE TASTING MENU: £80

Ajo blanco

 -

Dressed langoustine, avocado salsa, fennel and radish salad

-

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

-

Wild sewin with watercress sauce

-

New season’s lamb cutlets, slow cooked breast of lamb, vignole of peas, broad beans and artichoke with mint 

Goosnargh duck breast, duck faggot, confit potato, cherry sauce, celeriac purée

-

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

  Apricot and almond tart

Summer pudding

Cherry soup

Crème brûlée

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: £95

Ajo blanco

-

Dressed langoustine avocado salsa, fennel and radish salad

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Deep fried stuffed courgette flower with tomato and basil sauce

-

Wild sewin with watercress sauce

-

New season’s lamb cutlets, slow cooked breast of lamb, vignole of peas, broad beans and artichoke with mint 

Goosnargh duck breast, duck faggot, confit potato, cherry sauce, celeriac purée

-

Selection of Neal’s Yard Dairy British farmhouse cheeses

-

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

Apricot and almond tart

Crème brûlée

Summer pudding

Cherry soup with cinnamon ice cream

-

Optional service charge: 10%

FRIDAY GOURMET MENU

Canapés   

-

Pea and mint 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 wild bass with laverbread sauce

-

Goosnargh duck breast, duck faggot, confit potato, cherry sauce, celeriac purée

 Or

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

Gooseberry and elderflower trifle

Crème brûlée

Cherry soup with cinnamon ice cream

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

SUMMER SPECIAL TASTING MENU

 Canapés

-

Ajo blanco

 -

Buffalo Mozzarella with spiced aubergine salad

Or

Parfait of foie gras and chicken livers, onion chutney

Or

Dressed langoustine, avocado salsa, fennel and radish salad +£5

-

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

-

Wild sewin with watercress sauce

-

Goosnargh duck breast, duck faggot, confit potato,
cherry sauce, celeriac purée

 Or

New season’s lamb cutlets, slow cooked breast of lamb, vignole of peas, broad beans and artichoke with mint 

-

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

Apricot and almond tart

Summer pudding

Poached peach in Champagne with vanilla ice cream

Crème brûlée

Cherry soup with cinnamon ice cream

Melon, summer berry or strawberry 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

Chilled soup of almonds, grapes, melon and olives

Tagliatelle with broad beans, bacon and mustard

Salt baked beetroot with buffalo Mozzarella, blood orange and balsamic

Vitello Tonnato - Sliced rump of veal with tuna sauce

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

-

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

Duck confit with hispi cabbage and Morteau sausage

Braised pork cheeks with chorizo, polpetta and smoked paprika, creamed polenta

Label Anglais chicken with wild mushrooms and tarragon cream sauce

  Blanquette of veal with summer vegetables

Wild sewin with sorrel sauce

Half Pembroke lobster mayonnaise, Jersey Royals and green salad +£7

-

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

Prune and almond tart

  Crème brûlée

Poached peach in Champagne with vanilla ice cream

Strawberry soup with vanilla ice cream

Gooseberry and elderflower trifle

Blood orange, strawberry or rhubarb sorbet

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

-

Menu: £35   Upgrade to full menu: £35

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

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

SUMMER BREAKS

Summer is here!  We are now able to get beautiful peas and broad beans from Italy, English asparagus, Jersey Royals, baby artichokes, lovely fresh morels, and Saint George mushrooms. As most regulars know, I love to cook all of these wonderful ingredients, so I would like to tempt you all to come to Tyddyn Llan to sample some summertime feasting.

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 opening days.

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

SUMMER SPECIAL TASTING MENU

 Canapés

-

Ajo blanco

 -

Buffalo Mozzarella with spiced aubergine salad

Or

Parfait of foie gras and chicken livers, onion chutney

Or

Dressed langoustine, avocado salsa, fennel and radish salad +£5

-

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

-

Wild sewin with watercress sauce

-

Goosnargh duck breast, duck faggot, confit potato,
cherry sauce, celeriac purée

 Or

New season’s lamb cutlets, slow cooked breast of lamb, vignole of peas, broad beans and artichoke with mint 

-

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

Apricot and almond tart

Summer pudding

Poached peach in Champagne with vanilla ice cream

Crème brûlée

Cherry soup with cinnamon ice cream

Melon, summer berry or strawberry 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/coffee, shortbread, bara brith; 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 £580, a large room £680, and in a best room £740, Wednesday to Sunday. 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

SOME FAVOURITE SUMMER DISHES

Our next wine evening will be on July 15th and features some of my favourite summer dishes, such as...

  • Courgette flowers grown especially for us by Mr Jones on the Wirral, which we stuff with three cheeses and chopped fennel salami.
  • Vitello Tonnato, a classic Italian summer dish of veal with tuna sauce.
  • Hopefully, wild salmon or sewin with watercress purée, a dish from my old Drangway days in Swansea.
  • And saddle of lamb with a parsley and pine nut stuffing - a dish I have served on many very special occasions.

To finish, Rob is going to bake his excellent caramel tart, paired with classic Strawberries Romanoff - even Susan remarked how good this tart is (and she is not a pudding lover) when Rob made it for Sunday lunch.

All of this will be served with wines picked by Paul and Andrew of CPA’s Wine, a small wine merchant based in Swansea.  For many years they ran and owned the amazing Fairy Hill on the Gower, so you can imagine their knowledge of food and wine is fantastic, some of which they will pass on to you during the dinner.

The price for the evening is only £95 to include the menu and wines. We are offering our usual discounted rate for bed and breakfast in a standard room £130, a large room £160 and best room £190 for bed and full breakfast per couple.

DINNER MENU

Deep fried stuffed courgette flower with tomato and basil sauce
Menetou-Salon 'Morogues' 2017, Henry Pellé, Loire, France

-

Vitello Tonnato
(thinly sliced rump of veal with tuna sauce, anchovies and capers)
Finca Arantéi Albariño 2016, Bodegas La Val, Condado de Tea, Rías Baixas, Spain

-

Escalope of wild salmon with watercress purée
Bond Road Chardonnay 2014, Hollick Estates, Coonawarra, South Australia

-

Roast saddle of new season’s lamb, parsley and pine nut stuffing, summer vegetables
Galpin Peak Pinot Noir 2015, Bouchard Finlayson, Walker Bay, South Africa

-

Baron Bigod with chicory and apple salad
Chinon ‘Les Silènes’ 2014, Charles Joguet, Loire, France

-

Caramel tart with Strawberry Romanoff
Moscato Passito, Araldica, Piemonte, Italy

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   

-

Pea and mint 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 wild bass with laverbread sauce

-

Goosnargh duck breast, duck faggot, confit potato, cherry sauce, celeriac purée

 Or

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

Gooseberry and elderflower trifle

Crème brûlée

Cherry soup with cinnamon ice cream

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

Chilled soup of almonds, grapes, melon and olives

Tagliatelle with broad beans, bacon and mustard

Salt baked beetroot with buffalo Mozzarella, blood orange and balsamic

Vitello Tonnato - Sliced rump of veal with tuna sauce

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

-

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

Duck confit with hispi cabbage and Morteau sausage

Braised pork cheeks with chorizo, polpetta and smoked paprika, creamed polenta

Label Anglais chicken with wild mushrooms and tarragon cream sauce

  Blanquette of veal with summer vegetables

Wild sewin with sorrel sauce

Half Pembroke lobster mayonnaise, Jersey Royals and green salad +£7

-

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

Prune and almond tart

  Crème brûlée

Poached peach in Champagne with vanilla ice cream

Strawberry soup with vanilla ice cream

Gooseberry and elderflower trifle

Blood orange, strawberry or rhubarb sorbet

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

-

Menu: £35   Upgrade to full menu: £35

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.

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.