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.

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

Bryan Webb’s cooking teams classical techniques with patriotic Welsh flourishes.

Good Food Guide 2017

Pretty, ‘comfortable’ bedrooms have a traditional country charm.

Good Hotel Guide 2017

EARLY 2017 OPENING DATES

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Open

Closed

Lunch only, not dinner

Dinner only, not lunch

Price note. An optional 10% service charge will be 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 add £6.50 per person to cover this. Also, any drinks and menu upgrade charges will have 10% added.

SEE OUR SPECIAL OFFERS

 LATE AVAILABILITY

Friday, 19 May

One large double/twin room - please ring for deal

 

Saturday, 20 May

Rooms available from £350 for 2 inc. dinner, bed and breakfast.

Sunday, 21 May

Sunday Supper deal - from £185 for 2 in a standard room inc. dinner (limited menu), bed and breakfast.

Monday, 22 May

Closed

Tuesday, 23 May

Closed.

Wednesday, 24 May

Spring deal - rooms from £260 for 2 persons inc. shortbread biscuit and tea on arrival, 6 course tasting menu, bed and breakfast.

Thursday, 25 May

Spring deal - rooms for £260 for 2 persons inc. 6 course tasting menu, bed and breakfast.

Friday, 26 May

Gourmet overnight package inc. ½ bottle champagne with canapes, 6 course tasting menu, bed and breakfast for 2 from £360.

Saturday, 27 May

Only 2 best double rooms available @ £370 for 2 dinner, bed and breakfast.

Sunday, 28 May

Sunday Supper deal - from £185 for 2 in a standard room 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

Claremont Farm asparagus, St George mushrooms, crispy egg

Home-cured bresaola of Welsh Black beef, Wirral rocket and Parmesan

Grilled red mullet, aubergine purée, chilli and garlic oil

Robert Carrier’s herb terrine with piccalilli

Tagliatelle with broad beans, bacon and mustard

Salt-baked beetroot, buffalo Mozzarella, fennel and rocket

Grilled half lobster with coriander, lime and ginger butter

Lamb’s sweetbreads with bubble and squeak, tartar sauce

Loch Fyne smoked salmon terrine, horseradish cream, cucumber 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)

Goosnargh duck breast, confit potato, duck faggot, cider and apple sauce

New season’s lamb cutlets and slow cooked breast

with spring vegetables, deep fried garlic

Veal chop, St George mushrooms, tarragon cream sauce, sarladaise potato

Bresse pigeon with peas a la Francaise

Calves’ kidney with mustard sauce, bacon and sage

Roast turbot, pea mash, dill and mustard sauce

Wild bass with laverbread butter sauce, Jersey Royals and samphire

-

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)

Pistachio nut crème brûlée

Banana parfait, caramelised banana, peanut brittle and marshmallow

Chocolate marquise

Lemon tart

Cherry soup with cinnamon ice cream

Millefeuille of gariguette strawberries

Stracciatella affogata

Rum and raisin ice cream with honeycomb

Caramel or vanilla ice creams

Blood orange, strawberry or Granny Smith sorbets

-

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 with avocado, fennel and radish

-

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

-

Wild bass with laverbread sauce

-

Goosnargh duck breast, faggot and confit potato, cider and apple sauce

New season’s lamb cutlets and slow cooked breast with spring vegetables, deep fried garlic

-

Chocolate marquise

Lemon tart

Pistachio nut crème brûlée

Cherry soup

Selection of four British farmhouse cheese 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 with avocado, fennel and radish

-

Robert Carrier’s herb terrine with piccalilli

-

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

-

Claremont Farm asparagus with St George mushrooms, crispy egg

-

Wild bass with laverbread sauce

-

Goosnargh duck breast, faggot and confit potato, cider and apple sauce

New season’s lamb cutlets and slow cooked breast with spring vegetables and deep-fried garlic

-

Selection of Neal’s Yard Dairy British farmhouse cheese

-

Chocolate marquise

Lemon tart

Cherry soup

Pistachio nut crème brûlée

 -

Optional service charge: 10%

FRIDAY GOURMET MENU

Canapés

-

Watercress soup

-

Dressed langoustine with avocado, fennel and radish

-

Robert Carrier’s herb terrine with piccalilli

-

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

-

Roast wild bass with laverbread sauce

-

Goosnargh duck breast, faggot and confit potato cider and apple sauce

New season’s lamb cutlets and slow cooked breast with spring vegetables

-

Chocolate marquise

Lemon tart

Pistachio nut 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: £38

SPRING SPECIAL TASTING MENU

Canapés

-

Watercress soup

-

Claremont Farm asparagus, buffalo Mozzarella and balsamic dressing

-

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

-

Roast hake with laverbread butter sauce and samphire

-

New season’s lamb cutlets and slow cooked breast with spring vegetables and deep fried garlic

 

Goosnargh duck breast, confit potato duck faggot, cider and apple sauce

-

Cherry soup with cinnamon ice cream

Chocolate marquise

Rhubarb and champagne trifle

Pistachio nut 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)

-

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

Watercress soup

Langoustine bisque with croûtons and rouille

Tagliatelle with broad beans, bacon and mustard

Deep-fried lamb’s sweetbreads with tartar sauce

Salad of heritage tomatoes, buffalo Mozzarella, rocket and mint

Robert Carrier’s herb terrine with piccalilli

-

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

Label Anglais chicken leg, broad beans, morels and tarragon

New season’s lamb cutlet and slow cooked breast, shepherd’s pie with spring vegetables and mint

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

Roast monkfish and scallops, lentils and salsa verde

-

Crème brûlée

Rhubarb and Champagne trifle

Chocolate marquise

Prune and almond tart

Blood orange or apple sorbets

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 BREAK & A TASTING MENU DEAL

The days get longer, and everything in the countryside is greening up. Spring crops like the wonderful Wye Valley asparagus are with us. Treat yourselves to a short break at one of Wales’ top-rated restaurants with rooms. Arrive to homemade shortbread and tea in the lounge, followed with a six course tasting menu in the evening. Overnight accommodation in one of our comfortable rooms and partake in a full breakfast the following morning.

All for only £230 in a standard room, £260 in a large room, or £290 in one of our best rooms. Available every day we’re open, except Saturday. See our winter and spring opening days. Stay a second night at £115 per person regardless of which room you stayed in on the first evening, choosing from the full dinner menu.

We also offer a tasting of five wines by the glass (100ml) at £28 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 £30 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.

SPRING SPECIAL TASTING MENU

Canapés

-

Watercress soup

-

Claremont Farm asparagus, buffalo Mozzarella and balsamic dressing

-

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

-

Roast hake with laverbread butter sauce and samphire

-

New season’s lamb cutlets and slow cooked breast with spring vegetables and deep fried garlic

 

Goosnargh duck breast, confit potato duck faggot, cider and apple sauce

-

Cherry soup with cinnamon ice cream

Chocolate marquise

Rhubarb and champagne trifle

Pistachio nut 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)

-

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 WINE DINNERS

 

On Sunday June 4th, we will be hosting our second asparagus dinner with Andrew Pimbley from Claremont Farm on the Wirral.

Andrew will talk to you about the rights and wrongs of growing the perfect asparagus, while I will cook asparagus in four courses of the five-course dinner. I am also hopeful we will have some of Andrew’s home-grown strawberries to go with the fifth course, chocolate marquise.

We have carefully chosen wines to accompany the dishes to ensure a memorable evening for any lover of asparagus before the season has finished.

Dinner including all wines: £85 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 from £130.

ASPARAGUS DINNER MENU

Asparagus and tarragon soup
Château Bauduc Sauvignon Blanc 2015, Bordeaux A.C. France

-

Asparagus with St George mushrooms and crisp duck egg
Grüner Veltliner von Den Terrassen 2015, Weingut Sepp Moser, Rohrendorf, Kremstal, Austria

-

Wild sewin with asparagus salad
Grüner Veltliner ‘Langenlois Loiserberg’ Reserve 2013, Weingut Fred Loimer, Langenlois, Kamptal, Austria

-

Saddle of new season lamb with parsley and pine nut stuffing and asparagus mousse
Estate Pinot Noir 2014, Bodega Humberto Canale, Rio Negro, Patagonia, Argentina

-

Chocolate marquise with caramel ice cream

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

-

Robert Carrier’s herb terrine with piccalilli

-

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

-

Roast wild bass with laverbread sauce

-

Goosnargh duck breast, faggot and confit potato cider and apple sauce

New season’s lamb cutlets and slow cooked breast with spring vegetables

-

Chocolate marquise

Lemon tart

Pistachio nut 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: £38

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

Watercress soup

Langoustine bisque with croûtons and rouille

Tagliatelle with broad beans, bacon and mustard

Deep-fried lamb’s sweetbreads with tartar sauce

Salad of heritage tomatoes, buffalo Mozzarella, rocket and mint

Robert Carrier’s herb terrine with piccalilli

-

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

Label Anglais chicken leg, broad beans, morels and tarragon

New season’s lamb cutlet and slow cooked breast, shepherd’s pie with spring vegetables and mint

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

Roast monkfish and scallops, lentils and salsa verde

-

Crème brûlée

Rhubarb and Champagne trifle

Chocolate marquise

Prune and almond tart

Blood orange or apple sorbets

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.

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.