We are close to Bala Lake and llangollen, 35 miles from Chester, just under one hour. 1½ hours from central Manchester and Liverpool and their airports.  Nearest train station is Wrexham or Chester.

There is a local bus service which is the X94 route from Wrexham to Barmouth, but it takes a while. Taxis can be arranged with good notice.  London can be done within 3½ hours if you take the M6 toll road and the traffic is kind to you.

Driving instructions…
Google will work out your route, if you enter your start address…


Bryan Webb has spent 40 years at the stove. ‘Not Bad For A Taff’ tells his remarkable story. From peeling potatoes, picking spinach and washing up at The Crown, at Whitebrook, to creating his Michelin-starred Tyddyn Llan, with his beloved wife, Susan, he has enjoyed a remarkable career.

‘Not Bad For A Taff’ celebrates Bryan’s ruby anniversary. As his friend, the multi-award-winning Shaun Hill, from The Walnut Tree, at Abergavenny, says: “Bryan Webb has been at the top of his game as chef and restaurateur for decades. It’s amazing that he has managed to avoid becoming a celebrity cook and TV star.”

‘Not Bad For A Taff’ is part autobiography, part rich collection of recipes. Bryan shares stories from his 40 years at the stove before sharing recipes from the 1970s to the present day. There are numerous classics, signature dishes and contemporary reinventions that showcase the best of seasonal ingredients.

Sumptuously photographed and featuring dishes that will excite both the home cook and the professional chef, ‘Not Bad For A Taff’ is a fitting tribute to one of the titans of Welsh gastronomy.

The book is just published at £25. You can order copies from us, signed by the chef, for mail delivery. There will be a packing and postage charge of about £4.00. Bryan is happy to sign and dedicate your copy if you wish.

Phone us, 01490 440264, or contact us via if you’d like one of the first copies.


2016 Cooking score: 6

Formerly the Duke of Westminster’s shooting lodge, this grey-stone Georgian house has found its niche as a serious-minded but approachable restaurant-with-rooms deep in Denbighshire countryside. Since 2002 it’s been home to Bryan and Susan Webb, who run Tyddyn Llan with great panache, warmth and good humour.

Bryan has Welsh blood in his veins and tips his hat to his homeland when it comes to sourcing – although his highly accomplished seasonal cooking has strong European inflections. Traditionalists can take comfort from clear-flavoured renditions of leek and winter truffle risotto, Cefnllan Farm duck breast with cider and apples or wild sea bass with laverbread sauce, but the kitchen always springs a few surprises – witness crubeens (stuffed pig’s trotter) with piccalilli, watercress and chicory salad or red mullet with creamed aubergine, chilli and garlic oil. Desserts often add some Mediterranean sunshine to proceedings, as in frozen zabaglione or pannacotta with blood orange and grappa.

The exceptional, ever-evolving, global wine list is a labour of love, with kind mark-ups at both ends of the spectrum – ‘a couple of absolute bargains!’ – imaginative selections across the range, and meaningful, concise notes. The list includes 20 by the glass or carafe. Bottles from £27.




Bryan and Susan Webb have run their ‘truly lovely’ restaurant-with-rooms for 14 years, in this former shooting lodge. It stands in well-maintained lawns and gardens with views of the Berwyn Mountains. It remains ‘up to its usual, very high standard’, says a returning guest this year. ‘Susan Webb is excellent running the front-of-house – her vibrant personality lifts the whole place’; staff are ‘efficient and cheerful’.

In the restaurant, Bryan Webb has a Michelin star for his ‘imaginative’ cooking. ‘The food is as good as ever. And quality is not at the expense of quantity: even the canapés are substantial.’ Typical dishes: Wye valley asparagus, fresh morels, crisp duck egg; local pork (fillet, cheek, belly, black pudding), breaded trotter, shallot and thyme purée.

Everything about the house, ‘the style, the comfort, the housekeeping, shows meticulous attention to detail’. Country-style bedrooms have dressing gowns, slippers, tea and coffee-making facilities; a garden suite has patio doors opening on to a secluded garden area. The Webbs are pleased to advise on walks from the door – ‘the perfect prelude to dinner’.


A wedding is a very personal and joyous occasion and a wonderful celebration of your new future, this event needs to be arranged with great care and attention to detail.

Who better to look after you than Tyddyn Llan? Especially if you are looking for really good food and wines.

We offer superior meeting facilities with all the usual services. The £170 24-hour rate offers accommodation, dinner, cooked breakfast, morning coffee, two-course lunch, afternoon tea and hire of meeting room.

Or our £45 Day Delegate Rate includes morning coffee, two-course lunch, afternoon tea and hire of meeting room. Contact us for more info. (Prices per delegate plus VAT).



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:

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.