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 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

Friday, 24 February

Gourmet overnight stay from £300 for 2 inc. ½ bottle champagne with canapes, 6 course tasting menu, bed and breakfast.

Saturday, 25 February

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

Sunday, 26 February

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

Monday, 27 February

Closed

Tuesday, 28 February

Closed.

Wednesday, 1 March

Winter deal - rooms from £230 for 2 persons inc. shortbread biscuit and tea on arrival, 6 course tasting menu, bed and breakfast.

Thursday, 2 March

Winter deal - rooms from £230 for 2 persons inc. shortbread biscuit and tea on arrival, 6 course tasting menu, bed and breakfast.

Friday, 3 March

Gourmet overnight stay from £300 for 2 inc. ½ bottle champagne with canapes, 6 course tasting menu, bed and breakfast.

Saturday, 4 March

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

Sunday, 5 March

Sunday Supper deal - from £185 for 2 persons inclusive of 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 £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: £60

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

Leek risotto with black Perigord truffles

Bresaola of Welsh Black beef, rocket and Parmesan

Grilled red mullet, aubergine purée, chilli and garlic oil

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

Parfait of foie gras and chicken livers, onion chutney

Dressed langoustine and crab with avocado salsa, pea shoots and radish

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)

Cefnllan Farm duck breast, confit potato, Savoy cabbage, duck faggot, cider and apple sauce

Veal chop with artichokes, cannellini beans and morels

Venison with goat’s cheese gnocchi and creamed swede

Local pork: braised cheek, belly with black pudding, roast fillet,

breaded trotter, shallot and thyme purée, sarladaise potato

Calves’ kidneys with mustard sauce, pancetta and fried sage

Hake with laverbread butter sauce

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, £12 supplement, perfect for sharing)

Pannacotta with blood oranges and Grappa

Lime and chocolate cheesecake

Rhubarb and Champagne trifle

Pear shortbread, Poire William sabayon, blueberry sauce

Prune and almond tart, prune and mascarpone ice cream

Rum and raisin ice cream with honeycomb

Stracciatella affogato

Caramel or vanilla ice creams

Blood orange or Granny Smith sorbets

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £4.75

Optional service charge: 10%

SIX-COURSE TASTING MENU: £75
Note, this menu will be £80 from 1 March 2017.

Jerusalem artichoke soup

-

Dressed langoustine with avocado, fennel and radish salad

-

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

-

Roast turbot with laverbread sauce

-

Label Anglais chicken with wild mushrooms and tarragon cream sauce

Venison with goat’s cheese gnocchi and creamed swede

-

Pannacotta with blood oranges and grappa

Rhubarb and Champagne trifle

Lime and chocolate cheesecake

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
Note, this menu will be £95 from 1 March 2017.

Jerusalem artichoke soup

-

Dressed langoustine and crab with avocado, fennel and radish salad

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Leek risotto with truffles

-

Roast turbot with laverbread sauce

-

Label Anglais chicken with wild mushrooms and tarragon cream sauce

Venison with goat’s cheese gnocchi and creamed swede

-

Selection of Neal’s Yard Dairy British farmhouse cheese

-

Pannacotta with blood oranges and grappa

Rhubarb and Champagne trifle

Lime and chocolate cheesecake

-

Coffee with petits fours

Optional service charge: 10%

FRIDAY GOURMET MENU

Canapés with Louis Roederer Champagne

-

Jerusalem artichoke soup

-

Dressed crab and langoustine with avocado, fennel and radish salad

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Roast wild bass with laverbread sauce

-

Cefnllan Farm duck breast, confit potato, Savoy cabbage, duck faggot, cider and apple sauce

 

Venison with goat’s cheese gnocchi and creamed swede

-

St Emilion au chocolat with rum and raisin ice cream

Prune and almond tart

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 £10.50 supplement, perfect for sharing)

-

Coffee, teas and infusions with petits fours

WINTER SPECIAL TASTING MENU

Canapés

-

Pumpkin soup

-

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

-

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

-

Roast hake with laverbread sauce

-

Saddle of venison with goat’s cheese gnocchi, port and elderberry sauce

or

Label Anglais chicken with wild mushrooms, sarladaise potato

-

Pannacotta with blood oranges and grappa

Prune and almond tart

Lime and chocolate cheesecake

Champagne and rhubarb 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

Optional service charge: 10%

SUNDAY SUPPER MENU

Jerusalem artichoke soup

Langoustine bisque with rouille and croûtons

Goujons of plaice with Thai dip

Grilled red mullet with aubergine purée, chilli and garlic oil

Salad of roast beetroot, fennel, orange and buffalo Mozzarella

Parfait of foie gras and chicken livers with onion chutney

-

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

Duck confit with Savoy cabbage, Morteau sausage, cider and apples

Braised shoulder of lamb, Moroccan style, couscous and harissa sauce

Braised ox cheek in red wine with wild mushrooms

Smoked haddock with poached duck egg, mustard sauce

-

Rum and raisin cream with honeycomb

Rhubarb and Champagne trifle

Prune and almond tart, prune and mascarpone ice cream

Stracciatella affogato

Blood orange, apple or rhubarb sorbets

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

-

Menu: £35   Upgrade to full menu: £25

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

WINTER BREAK & A TASTING MENU DEAL

Forget the winter blues and 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 £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 £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.

WINTER SPECIAL TASTING MENU

Canapés

-

Pumpkin soup

-

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

-

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

-

Roast hake with laverbread sauce

-

Saddle of venison with goat’s cheese gnocchi, port and elderberry sauce

or

Label Anglais chicken with wild mushrooms, sarladaise potato

-

Pannacotta with blood oranges and grappa

Prune and almond tart

Lime and chocolate cheesecake

Champagne and rhubarb 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

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.

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

-

Jerusalem artichoke soup

-

Dressed crab and langoustine with avocado, fennel and radish salad

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Roast wild bass with laverbread sauce

-

Cefnllan Farm duck breast, confit potato, Savoy cabbage, duck faggot, cider and apple sauce

 

Venison with goat’s cheese gnocchi and creamed swede

-

St Emilion au chocolat with rum and raisin ice cream

Prune and almond tart

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 £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. Or just come for supper, £35 per person.

SUNDAY SUPPER MENU

Jerusalem artichoke soup

Langoustine bisque with rouille and croûtons

Goujons of plaice with Thai dip

Grilled red mullet with aubergine purée, chilli and garlic oil

Salad of roast beetroot, fennel, orange and buffalo Mozzarella

Parfait of foie gras and chicken livers with onion chutney

-

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

Duck confit with Savoy cabbage, Morteau sausage, cider and apples

Braised shoulder of lamb, Moroccan style, couscous and harissa sauce

Braised ox cheek in red wine with wild mushrooms

Smoked haddock with poached duck egg, mustard sauce

-

Rum and raisin cream with honeycomb

Rhubarb and Champagne trifle

Prune and almond tart, prune and mascarpone ice cream

Stracciatella affogato

Blood orange, apple or rhubarb sorbets

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

-

Menu: £35   Upgrade to full menu: £25

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.