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Tyddyn Llan

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 all 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.


SEE OUR SPECIAL OFFERS


 LATE AVAILABILITY

Thursday, 26 May

Spring deal. Rooms from £220 for two... six-course tasting menu, bed and breakfast.


Friday, 27 May

Gourmet package from £300 for 2 inc. ½ bottle of champagne with canapes, 6 course tasting menu, coffee and petits fours.


Saturday, 28 May

Rooms from £290 for 2 inclusive of dinner, bed and breakfast.


Sunday, 29 May

Fully booked


Monday, 30 May

Closed


Tuesday, 31 May

Closed


Wednesday, 1 June

Spring deal - 1 room available @ £250 for two... six-course tasting menu, bed and breakfast


Thursday, 2 June

Fully booked


Friday, 3 June

Fully booked.

Saturday, 4 June

Fully booked.



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

Tagliatelle with broad beans, bacon and mustard

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

Home cured Bresaola of Welsh black beef

Grilled half lobster with coriander, lime and ginger butter

Parfait of foie gras and chicken livers, onion chutney

Red mullet with tomato, ginger and garlic

New season’s lamb sweetbreads with peas, onions and mint

Wye Valley asparagus with buffalo mozzarella, balsamic dressing and Parmesan

Loch Fyne smoked salmon terrine, horseradish cream, cucumber salad

Roast quail with wild rice and grapes

_

Rib eye or fillet of aged Welsh black beef au poivre
(served with chips and green salad or gratin dauphinois and seasonal vegetables)

Local pork: roast fillet, braised cheek, belly with black pudding, breaded trotter, shallot and thyme purée

New season’s Spring lamb with vignole of artichoke, peas, broad beans and mint

Cefnllan farm duck breast, confit potato, hispi cabbage, duck faggot, cider and apple sauce

Label Anglais chicken with ballotine, pommes sarladaise,

St. George and morel mushrooms, tarragon cream sauce

Grilled half lobster with chive butter sauce, Jersey Royals and green salad

Wild bass with laverbread beurre blanc

Roast turbot, 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)

 Chocolate and lime cheesecake

Rhubarb and Champagne Trifle

Pannacotta with blood oranges and grappa

Banana parfait, peanut brittle, toasted marshmallow

Sablé of strawberries with lemon curd

Frozen zabaglione

Pear and almond tart

Baked Alaska

Cherry soup with vanilla ice cream

Rum and raisin ice cream with honeycomb

  Passion fruit, caramel, cinnamon or vanilla ice creams

 Blood orange, crème fraîche, coconut or grapefruit and Campari 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

Asparagus soup

-

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

-

 Parfait of foie gras and chicken livers, onion chutney

-

Wild bass with laverbread sauce

-

Cefnllan farm duck breast, confit potato, duck faggot, cider and apple sauce 

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

 -

Chocolate and lime cheesecake

Pannacotta with blood oranges and grappa

Rhubarb and Champagne trifle

 Strawberry sablé with lemon curd

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

Asparagus soup

--

 Red mullet with tomato, ginger and garlic

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Wye Valley asparagus with morels and St. George mushrooms, grated duck egg

-

Roast wild bass with laverbread sauce

-

Cefnllan farm duck breast, confit potato, duck faggot, cider and apple sauce 

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

-

Selection of Neal’s Yard Dairy British farmhouse cheese

-

Chocolate and lime cheesecake

Pannacotta with blood oranges and grappa

Strawberry sablé with lemon curd

Rhubarb and Champagne trifle

-

Coffee with petits fours

Optional service charge: 10%

FRIDAY GOURMET MENU

Canapés with Louis Roederer Champagne

-

Watercress soup

-

Dressed langoustine with fennel, radish and avocado salsa

-

Wye Valley asparagus, buffalo mozzarella, balsamic dressing, rocket and Parmesan

 -

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

-

Fillet of plaice with wild garlic sauce and St George mushrooms

-

New season’s Spring lamb with Spring vegetables and deep-fried garlic

Cefnllan farm duck breast, duck faggot, confit potato, cider and apple sauce, creamed celeriac

-

Chocolate and lime cheesecake

Pannacotta with blood orange and grappa

Gariguette strawberry sable with lemon cured

Rhubarb and Champagne trifle

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

-

Broad bean soup

-

 Wye Valley asparagus with buffalo Mozzarella, balsamic dressing and Parmesan

-

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

-

Roast hake with watercress sauce

-

New season’s Spring lamb with vignole of artichoke, peas, broad beans and mint

Cefnllan farm duck breast, confit potato, duck faggot, cider and apple sauce 

-

  Strawberry sablé with lemon curd

Chocolate and lime cheesecake

Pannacotta and blood oranges and grappa

Rhubarb and Champagne trifle

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

Goujons of sole with Thai dip

Tagliatelle with broad beans, bacon and mustard

Roast quail with wild rice and grapes

New season’s Wye Valley asparagus, balsamic dressing, rocket and Parmesan

-

Ribeye of Welsh Black beef au poivre +£7
(served with chips and green salad, or gratin dauphinois and seasonal vegetables)

New season’s Spring lamb with vignole of artichokes, broad beans, peas and mint

Rabbit leg with Parma ham, braised radicchio tardivo and creamed polenta

Mixed grill of fish with lentils and salsa verde

Seasonal vegetables, green salad, chips, gratin dauphinois:  all £3.50    

-

Chocolate and lime cheesecake

Pannacotta with blood oranges and grappa

Banana parfait, peanut brittle, toasted marshmallow

Baked Alaska with passion fruit

Ice creams and sorbets

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

 -

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



SPECIAL SPRING BREAK & A TASTING MENU DEAL

Spring is here, and soon there will be lots of new season’s produce. Asparagus, peas, broad beans, wild garlic and lovely fresh morels are just a few of the vegetables. Hopefully Sewin and wild salmon from the rivers of South Wales will be arriving into our kitchen shortly.

And we are now able to 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 full breakfast the next morning, and home-made shortbread and tea on arrival.

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 up the start of Summer, June 21st. 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

-

Broad bean soup

-

 Wye Valley asparagus with buffalo Mozzarella, balsamic dressing and Parmesan

-

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

-

Roast hake with watercress sauce

-

New season’s Spring lamb with vignole of artichoke, peas, broad beans and mint

Cefnllan farm duck breast, confit potato, duck faggot, cider and apple sauce 

-

  Strawberry sablé with lemon curd

Chocolate and lime cheesecake

Pannacotta and blood oranges and grappa

Rhubarb and Champagne trifle

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.



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

-

Dressed langoustine with fennel, radish and avocado salsa

-

Wye Valley asparagus, buffalo mozzarella, balsamic dressing, rocket and Parmesan

 -

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

-

Fillet of plaice with wild garlic sauce and St George mushrooms

-

New season’s Spring lamb with Spring vegetables and deep-fried garlic

Cefnllan farm duck breast, duck faggot, confit potato, cider and apple sauce, creamed celeriac

-

Chocolate and lime cheesecake

Pannacotta with blood orange and grappa

Gariguette strawberry sable with lemon cured

Rhubarb and Champagne trifle

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

Goujons of sole with Thai dip

Tagliatelle with broad beans, bacon and mustard

Roast quail with wild rice and grapes

New season’s Wye Valley asparagus, balsamic dressing, rocket and Parmesan

-

Ribeye of Welsh Black beef au poivre +£7
(served with chips and green salad, or gratin dauphinois and seasonal vegetables)

New season’s Spring lamb with vignole of artichokes, broad beans, peas and mint

Rabbit leg with Parma ham, braised radicchio tardivo and creamed polenta

Mixed grill of fish with lentils and salsa verde

Seasonal vegetables, green salad, chips, gratin dauphinois:  all £3.50    

-

Chocolate and lime cheesecake

Pannacotta with blood oranges and grappa

Banana parfait, peanut brittle, toasted marshmallow

Baked Alaska with passion fruit

Ice creams and sorbets

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

 -

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.