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

May 2018
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June 2018
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July 2018
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August 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.

SEE OUR SPECIAL OFFERS

 LATE AVAILABILITY

Friday 25 May

Gourmet overnight package - ½ bottle of champagne with canapes, 6 course tasting menu, bed and breakfast from £340 for 2 

Saturday, 26 May

2 best rooms available at £380 for 2 dinner, bed and breakfast.

Sunday, 27 May

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

Monday, 28 May

Closed

Tuesday, 29 May

Closed 

Wednesday, 30 May

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

Thursday, 31 May

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

Friday 1 June

Gourmet overnight package - rooms from £320 for 2 inc. ½ bottle of champagne with canapes, 6 course tasting menu, bed and breakfast.

Saturday, 2 June

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

Sunday, 3 June

Louis Roederer Champagne Dinner - rooms fully booked but have tables for dinner available.  Please ring for details.

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

Tagliatelle with broad beans, bacon and mustard

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

Parfait of foie gras and duck livers, onion chutney

Sautéed lambs’ sweetbreads with peas, cipollino onions and mint

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

Red mullet with aubergine purée, chilli and garlic oil

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

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

Calves’ kidneys, mustard sauce, pancetta and sage

Veal chop with morels and tarragon

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

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

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

Pannacotta with blood orange and grappa

Rhubarb and champagne trifle

Millefeuille of raspberries and strawberries

Stracciatella affogata

Caramel, cinnamon or vanilla ice creams

Blood orange, Gariguette strawberry or rhubarb 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

Broad bean 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

  Prune and almond tart

Rhubarb and champagne trifle

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: £95

Broad bean 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 balsamic dressing and parmesan

-

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 cheeses

-

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

Prune and almond tart

Rhubarb and champagne trifle

Pannacotta with blood orange and grappa

-

Optional service charge: 10%

FRIDAY GOURMET MENU

Canapés   

-

Broad bean 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

SUMMER SPECIAL TASTING MENU

Canapés

-

Broad bean soup

 -

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

Or

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

-

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

-

Roast hake, laverbread beurre blanc

-

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

Or

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

-

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

Prune and almond tart

Pannacotta with blood orange and grappa

Rhubarb and champagne trifle

Blood orange, Gariguette strawberry 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

Watercress soup

Goujons of hake with Thai dip

Salad of baked beetroot with buffalo Mozzarella and blood orange   

Tagliatelle with broad beans, bacon and mustard

Sautéed lambs’ sweetbreads with peas, cipolino onions and mint

Parfait of foie gras and duck livers, onion chutney

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

-

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

Goosnargh duck confit, hispi cabbage, duck potato and faggot 

Navarin of new season’s lamb with spring vegetables

Label Anglais chicken with asparagus and St George mushrooms, tarragon cream sauce

Fillet of plaice with laverbread butter sauce, monk’s beards and Jersey Royals

-

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

Prune and almond tart

  Yorkshire rhubarb and champagne trifle

Pannacotta with blood orange and grappa

Blood orange, Gariguette 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

-

Broad bean soup

 -

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

Or

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

-

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

-

Roast hake, laverbread beurre blanc

-

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

Or

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

-

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

Prune and almond tart

Pannacotta with blood orange and grappa

Rhubarb and champagne trifle

Blood orange, Gariguette strawberry 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/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

BILLECART-SALMON CHAMPAGNE DINNER

On Sunday June 3rd we are holding our fourth wine dinner of 2018 with the Champagne House Billecart-Salmon, hosted by their UK representative and Master of Wine John Atkinson.

Billecart-Salmon has been our house Champagne for the past two years and is one of the few remaining Champagne houses to be owned by the original family. It was established in 1818 by Nicolas-François Billecart.

Most of Billecart-Salmon's fruit comes from a small vineyard holding, though this is supplemented with grapes bought in from the Marne Valley and the Montagne de Reims. Meticulous production techniques, from the use of their own cultured yeast to its long, slow, cool fermentation, ensure that the family has 100% control of production.

 

Book early and prepare yourself for a memorable night out.

The dinner, including all wines is priced at £110. And rooms with full breakfast are £130 in a standard room, £160 in a large room and £190 in one of our best rooms.

 

BILLECART-SALMON DINNER MENU

Canapés

With a tasting of three Billecart-Salmon Champagnes:
Extra Brut, Vintage 2007, Blanc de Blancs Vintage 2006

***

Salad of Claremont Farm asparagus, peas, broad beans and buffalo mozzarella with Ibérico ham
Champagne Billecart-Salmon Rosé NV

***

Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
Champagne Billecart-Salmon Brut Sous Bois

***

Fillet of sole with langoustine and Champagne sauce

Champagne Billecart-Salmon Blanc de Blanc Grand Cru

***

Goosnargh duck breast, duck faggot, confit potato, cassis sauce, celeriac purée
Saint Nicolas de Bourgueil 'L'Expression' 2015, Taluau and Foltzenlogel, Loire Valley, France

***

St. Emilion au chocolat with rum and raisin ice cream and honeycomb
Champagne Billecart-Salmon Demi-Sec

Here is the date for the upcoming wine dinner - July 15th is 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   

-

Broad bean 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

Watercress soup

Goujons of hake with Thai dip

Salad of baked beetroot with buffalo Mozzarella and blood orange   

Tagliatelle with broad beans, bacon and mustard

Sautéed lambs’ sweetbreads with peas, cipolino onions and mint

Parfait of foie gras and duck livers, onion chutney

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

-

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

Goosnargh duck confit, hispi cabbage, duck potato and faggot 

Navarin of new season’s lamb with spring vegetables

Label Anglais chicken with asparagus and St George mushrooms, tarragon cream sauce

Fillet of plaice with laverbread butter sauce, monk’s beards and Jersey Royals

-

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

Prune and almond tart

  Yorkshire rhubarb and champagne trifle

Pannacotta with blood orange and grappa

Blood orange, Gariguette 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.