DINING AT TYDDYN LLAN

The restaurant is the heart of Tyddyn Llan.

PRICE CHANGES FROM 2 MAY 2018

Dinner, bed and breakfast prices and special break prices, for double-occupancy will increase by £10 per night per room. The main dinner menu and evening tasting menu prices will increase by £5. And lunch by £3.

Price note. An optional 10% service charge will be added to all food and drink charges.

Tyddyn Llan is considered one of Wales’ finest restaurants with a high rating in the Good Food Guide, and Good Hotel Guide, a Michelin Star (since 2010),  and former ‘True Taste North Wales’ Restaurant of the Year. Susan Webb ensures the smooth running of the dining-room. Meanwhile husband Bryan, and his team ply their craft in the kitchen.

The restaurant is committed to fine seasonal produce, arriving daily. Like local meat and game via our vigilant butcher. And fish straight from the coast. It’s Welsh produce as much as possible, but the menu still demands more, be it diver-caught scallops from Scotland, Somerset smoked eel, Buffalo Mozzarella from Naples, Wyndham Farm chicken. The dishes on offer for lunch and dinner (see below for menus from this current week) are created daily to reflect what’s in season, and what’s really good to eat.

DINNER

Every night we offer a dinner menu at £65 per person for three courses. Start with canapés and a small appetiser, then a choice of with six or seven starters and main courses. Follow with a wide range of desserts or cheeses from Neal’s Yard Dairy. Two courses may be taken for £55. Two starters: £44.

DINNER MENU: £65

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

Salt-baked beetroot with buffalo Mozzarella and blood orange  

Home-cured bresaola of Welsh Black beef  

Parfait of foie gras and duck livers, onion chutney

Tagliatelle with broad beans, bacon and mustard

Wye Valley new season’s asparagus with morels and grated duck egg

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

Grilled red mullet, aubergine purée, chilli and garlic oil

Vignole of artichokes, peas and broad beans with Ibérico ham  

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)

Local pork four ways: Braised cheek, roast fillet, belly with black pudding

Breaded trotter, shallot and thyme purée

New season’s lamb cutlets, kofta and deep fried garlic

Calves’ kidneys with mustard sauce, bacon and sage

Label Anglais chicken breast with morels, tarragon cream sauce

Roast Bresse pigeon with wild garlic bubble and squeak

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

Wild bass, laverbread beurre blanc, Jersey Royals   

Roast turbot, leek risotto, and red wine sauce

John Dory with white asparagus, wild mushrooms and chicken jus

-

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 and honeycomb

Prune and almond tart, prune and armagnac ice cream

  Yorkshire rhubarb and champagne trifle

Pannacotta with blood oranges and grappa

Stracciatella affogata

Caramel, cinnamon, chocolate or vanilla ice creams

Blood orange or rhubarb sorbet

-

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%

We also offer two tasting menus, of six or nine courses with coffee and petits fours. The six-course tasting menu is £75, and nine courses: £90.

SIX-COURSE TASTING MENU: £75

Wild garlic soup

 -

Dressed langoustine, avocado salsa, fennel and radish salad

-

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

-

Hake with laverbread

-

New season local lamb with kofta and spring vegetables

or

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

-

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

  Yorkshire rhubarb and blood orange trifle

Prune and almond tart

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: £90

Wild garlic soup

-

Dressed langoustine, avocado salsa, fennel and radish salad

-

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

-

Parfait of duck livers and foie gras, onion chutney

-

Hake with laverbread

-

  Wye Valley asparagus with wild mushrooms and grated duck egg

-

New season local lamb with kofta and spring vegetables

or

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

-

Selection of Neal’s Yard Dairy British farmhouse cheese

-

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

Yorkshire rhubarb and blood orange trifle

Prune and almond tart

Pannacotta with blood orange and grappa

-

Optional service charge: 10%

CHEESE MENU

From Neal’s Yard Dairy

CHEDDAR, KEEN’S
Classic traditional west country Cheddar made by the Keen family at Moorhays near Wincanton in Somerset. Unpasteurised Cow’s Milk, Traditional Rennet.

SPARKENHOE RED LEICESTER
The flavours are rich, nutty, sweet, wholesome and milky. Complex and intriguing flavour but at the same time smooth and balanced. The texture is moist but chewy and firm. Made by David and Jo Clarke at Sparkenhoe Farm near Upton Leicestershire. Unpasteurised cows milk, Traditional animal rennet.

WATERLOO
Rich, soft cheese made from the Guernsey cows by Anne and Andy Wigmore at Riseley, Buckinghamshire. Unpasteurised Cow’s milk, Vegetable Renne.

WIGMORE
Succulent, soft cheese with a pleasant musty flavour made by Anne and Andy Wigmore at Risely, Buckinghamshire. Unpasteurised Sheep’s Milk, Vegetarian Rennet.

ST JAMES
Salty and meaty-sometimes even reminiscent of smoked ham. Crumbly with a moist breakdown. Made by Martin Gott at Holker Farm dairy, Cumbria. Unparssteurised sheeps milk, Traditional Rennet

ST JUDE
Made by Julie Cheyney in Alton Hampshire. Soft and milky and gentle, with a silky texture. Upasteurised cow’s milk with traditional animal rennet.

STAWLEY
Dense and smooth texture with a nutty, creamy breakdown and floral, honeyed and lactic. Made by Caroline and Will Atkinson at Stawley, near Wellington, Somerset. Unpasteurised goats milk with Traditional Animal Rennet.

CORWYDD CAERPHILLY
Three distinct flavours run through this cheese-its springy, citric, latctic center,oozy, mushroomy cream under the rind, and musty, earthiness of the rind itself. Made by Todd Trethowan near Lampeter in Mid Wales. Unpasteurised Cows Milk, Traditional Animal Rennet.

BEENLEIGH BLUE
A slightly crumbly blue sheeps cheese made by Robin Congdon at Sharpham Barton, Ashprington, Devon.  Unpasteurised Sheep’s Milk, Vegetarian Rennet.

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

As well as our regular dinner menu on Sunday evenings there is a three-course supper menu as part of our special Sunday package.

SUNDAY SUPPER MENU

Wild garlic soup

Fish soup with rouille and croûtons

Smoked salmon terrine, cucumber salad, horseradish cream 

Salad of baked beetroot with blood orange   

Tagliatelle with broad beans, bacon and mustard

Maiale Tonnato: thinly sliced pork with tuna sauce

Grilled red mullet, aubergine purée, chilli and garlic oil 

-

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

Label Anglais chicken leg with wild mushrooms, tarragon and cream

Braised lamb Moroccan style with couscous and harissa sauce

Braised venison in port with blood orange, creamed polenta

Calves’ sweetbreads and kidneys, mustard sauce

Fillet of sole, herb crust with chive butter sauce  

-

Chocolate and lime cheesecake

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

Prune and almond tart, vanilla ice cream

  Yorkshire rhubarb and Champagne trifle

Steamed ginger pudding and custard

Pannacotta with blood oranges and grappa

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%

VEGETARIANS

Vegetarians can be well taken care of, but a little notice will guarantee that little something extra special.

CHILDREN

A selection of dishes is available from our menu, adapted to appeal to children’s tastes and appetites, offered as a small children’s menu.

ALLERGENS

Menu descriptions do not list all ingredients. Please let us know if you have specific allergic or dietary needs. We can provide detailed information, and will do all we can to accommodate intolerances and allergies.

SERVICE CHARGE

Note. An optional 10% service charge will be added to ALL food and drink charges.

LUNCH

Lunch, Friday, Saturday and Sunday (other days by arrangement), offers set menus with a wide choice from £29.00 for two courses, plus dessert if you wish for £7.00.

FRIDAY/SATURDAY LUNCH MENU

Wild garlic soup

Fish soup with croûtons and rouille

Smoked salmon terrine, cucumber salad, horseradish cream  

Parfait of foie gras and chicken livers, onion chutney

Crubeens: stuffed pigs trotter with piccalilli and Wirral watercress

Goujons of hake with Thai dip

Vignole of artichokes, peas, broad beans and Ibérico ham  

Salad of baked beetroot with buffalo Mozzarella and blood orange

Grilled red mullet, aubergine purée, chilli and garlic oil    

Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing +£7

Dressed langoustine, avocado salsa, fennel and radish salad +£7

New season’s Wye Valley asparagus with grated duck egg and wild mushrooms +£7

-

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

Braised venison with port, blood orange and creamed polenta

Duck confit, Morteau sausage with wild garlic bubble and squeak

Navarin of local lamb with spring vegetables

Calves’ kidneys, mustard sauce, bacon and sage

Roast hake with laverbread ‘beurre blanc’, Jersey royals

Roast turbot, leek risotto, red wine sauce +£7

-

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

 Pannacotta with blood oranges and grappa

Prune and almond tart, prune and armagnac ice cream

  Yorkshire rhubarb and champagne trifle

Steamed ginger pudding with custard

Stracciatella affogata

Caramel, cinnamon, chocolate or vanilla ice creams

Blood orange or rhubarb sorbet

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

Two courses: £29.00   Three courses: £36.00

 Nespresso: espresso, cappuccino or americano
Illy: Cafetière coffee
Teas and infusions
with petits fours  £5.00

Optional service charge: 10%

SUNDAY LUNCH MENU

Asparagus soup

Fish soup with croûtons and rouille

Smoked salmon terrine, cucumber salad, horseradish cream 

Salad of baked beetroot with buffalo Mozzarella and blood orange

Parfait of foie gras and chicken livers, onion chutney

Goujons of hake with Thai dip

Vignole of artichokes, peas, broad beans, Parma ham and mint

Crubeens: stuffed pigs trotter with piccalilli and Wirral watercress

Tagliatelle with broad beans, mustard and bacon

Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing +£7

-

Roast Sirloin of Welsh Black beef with Yorkshire pudding +£5

Braised venison with Port and blood orange, creamed polenta   

Goosnargh duck confit, Morteau sausage and hispi cabbage

Roast loin of local pork with shallot and thyme purée

Braised shoulder of local lamb with spring vegetables  

Label Anglais chicken leg with morels, tarragon cream sauce

Calves’ kidneys with mustard sauce and sage

Fillet of hake with laverbread butter sauce

Roast turbot, leek risotto, red wine sauce +£7

-

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

Prune and almond tart, prune and Armagnac ice cream

  Yorkshire rhubarb and Champagne trifle

Steamed ginger pudding and custard

Pannacotta with blood oranges and grappa

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

Stracciatella affogata

Caramel, cinnamon, chocolate or vanilla ice creams

Blood orange or rhubarb sorbet

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

Two courses: £29,  Three courses: £36.00

Nespresso: espresso, cappuccino or americano Illy: cafetière coffee teas and infusions with petits fours: £5.00

Optional service charge: 10%

VEGETARIANS

Vegetarians can be well taken care of, but a little notice will guarantee that little something extra special.

CHILDREN

A selection of dishes is available from our menu, adapted to appeal to children’s tastes and appetites, offered as a small children’s menu.

ALLERGENS

Menu descriptions do not list all ingredients. Please let us know if you have specific allergic or dietary needs. We can provide detailed information, and will do all we can to accommodate intolerances and allergies.

SERVICE CHARGE

Note. An optional 10% service charge will be added to ALL food and drink charges.

 

THE WINE LIST

Good Food Guide Wine List of the Year for 2016

Tyddyn Llan boasts an award-winning wine list featuring wines from most of the leading wine producing countries of the world. Many of these are sourced from little-known small wineries where the proprietor is actively involved in the wine making. Our wine list is constantly evolving as we continue tasting new wines and searching out the best balance between quality and cost, to keep the choice of about 250 wines alive and interesting.

A good variety of wines are served by the glass and carafe, and there’s a selection of half bottles. Food and wine matching is always fun and when you have our Tasting Menu we offer wines by-the-glass chosen for each course (with the exception of pudding) at £38 per person for six courses, or £48 per person for our nine-course menu. We have popular wine dinners during the year.

Our list is backed by a broad range of apéritifs and our digestif list featuring an excellent range of Cognacs, Armagnacs, Calvados and Whiskies as well as Ports, Eaux-de-vie, Marcs and Liqueurs. We try our very best to keep the prices down by keeping mark-ups reasonable on all our wines. We hope that you will agree that our wines are very fairly priced and include some bargains compared with many other restaurants.

SEE OUR SPECIAL OFFERS

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.