DINING AT TYDDYN LLAN

The restaurant is the heart of Tyddyn Llan.

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, blood orange and pomegranate

Home-cured bresaola of Welsh black beef  

Parfait of foie gras and chicken livers, onion chutney

Calves’ sweetbreads, bubble and squeak, tartare sauce

Risotto of leeks with black truffles

Tagliatelle with crab, lemon and parsley

Baked artichoke with wild mushrooms, poached egg, mustard sauce and bacon

Langoustine, avocado salsa, fennel and radish

Grilled red mullet, aubergine purée, chilli and garlic oil  

Smoked salmon terrine, cucumber salad, horseradish cream

-

Fillet or ribeye of aged Welsh Black beef au poivre
(served with a choice of chips or gratin dauphinois; green salad or seasonal vegetables)

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

Goosnargh duck breast, duck faggot, confit potato

Cider and apple sauce, celeriac purée

Veal chop with morels, tarragon cream sauce

Calves kidneys with mustard sauce, bacon and sage

Wild bass with laverbread beurre blanc

Roast turbot, leek risotto, and red wine sauce

John Dory with lobster 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)

Chocolate marquise

Baked cheesecake with Yorkshire rhubarb and blood orange  

Pecan tart

Caramelised pineapple, ginger cake, yogurt sorbet

Mango delice, mango salad, lime granita

Lemon posset with tea soaked prunes

Stracciatella affogata

Caramel, cinnamon, chocolate or vanilla ice creams

Blood orange, rhubarb or grapefruit and Campari 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

Split pea, ham and vegetable soup

 -

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Wild bass with laverbread

-

Goosnargh duck breast, duck faggot, confit potato,

cider and apple sauce, celeriac puree

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

-

Chocolate marquise

Mango delice

Baked cheesecake with Yorkshire rhubarb and blood orange

Pecan tart

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

Split pea, ham and vegetable soup

-

Dressed crab, avocado salsa, fennel and radish

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Leek risotto with truffles

-

Wild bass with laverbread

-

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

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

-

Selection of Neal’s Yard Dairy British farmhouse cheese

-

Chocolate marquise

Mango delice

Baked cheesecake with Yorkshire rhubarb and blood orange

Pecan tart

-

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

Split pea, ham and vegetable soup

Fish soup with rouille and croûtons

Smoked salmon terrine, cucumber salad, horseradish cream 

Salad of baked beetroot with beetroot, blood orange and pomegranate

Parfait of foie gras and chicken livers, onion chutney

Risotto of leeks

-

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

Duck confit with bubble and squeak, cider and apples

Braised venison with Port and orange, creamed polenta

Calves’ kidneys with mustard sauce, bacon and sage

Braised pork cheeks with chick peas and chorizo

Wild bass with laverbread butter sauce +£7

-

Chocolate marquise

Baked cheesecake with Yorkshire rhubarb and blood orange 

Pecan tart

Mango delice, mango salad, lime granita  

Lemon posset with tea-soaked prunes

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.

SPECIAL WINE DINNERS

Our next special dinner lined up is with the radio legend Johnnie Walker and his famous ‘Pop the Question’ quiz night on Sunday, March 4th. Dinner including wines will be £120 with all proceeds going to the charity Carers UK, where Johnnie and his wife Tiggy are patrons. You can see more about their work for Carers UK, carersuk.org/about-us/who-we-are

Again, rooms will be discounted to £130 standard, £160 large and £190 for a best room.

JOHNNIE WALKER DINNER MENU

Canapés

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

Griddled scallop with lentils and coriander

Roast turbot with spring vegetables, pancetta and olive oil

Label Anglais chicken with morels, tarragon cream sauce

Yorkshire rhubarb Champagne trifle

Coffee and petits tours

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

Split pea, ham and vegetable soup

Fish soup with croûtons and rouille

Smoked salmon terrine, cucumber salad, horseradish cream  

Parfait of foie gras and chicken livers, onion chutney

Salad of baked beetroot with buffalo Mozzarella, blood orange and pomegranate

Home-cured bresaola of Welsh black beef

Smoked haddock fish cake with lobster sauce

Baked artichoke with wild mushrooms, poached egg, mustard and bacon

Risotto of leeks and black truffles +£7

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

Dressed langoustine and crab with avocado, fennel and radish +£7

-

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

Label Anglais chicken with morels

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

Braised pork cheeks with chorizo and chick peas

Calves’ kidneys, mustard sauce, bacon and sage

Wild bass with laverbread butter sauce +£7

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

-

Chocolate marquise

Baked cheesecake with Yorkshire rhubarb and blood orange

Caramelised pineapple, ginger cake, yogurt sorbet, lime 

Lemon posset with tea soaked prunes

Passionfruit baked Alaska

Pecan tart

Stracciatella affogata

Caramel, cinnamon, chocolate or vanilla ice creams

Blood orange, rhubarb or grapefruit and Campari 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

Split pea, ham and vegetable soup

Fish soup with croutons and rouille

Smoked salmon terrine, cucumber salad, horseradish cream 

Salad of baked beetroot with Feta, blood orange and pomegranate

Parfait of foie gras and chicken livers, onion chutney

Braised pork cheeks with chorizo and chick peas

Lobster macaroni

Grilled red mullet, aubergine purée, chilli and garlic oil

Risotto of leeks with black truffle +£7

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

Dressed crab with avocado, fennel and radish +£7

-

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

Roast loin of local pork with shallot and thyme puree

Braised venison with Port and blood orange, creamed polenta

Goosnargh duck confit, bubble and squeak, cider and apples

Calves’ kidneys with mustard sauce and sage

Roast chicken with morels and tarragon

Wild bass with laverbread butter sauce +£7

John Dory with lobster sauce +£7

-

Chocolate marquise

Baked cheesecake with Yorkshire rhubarb and blood orange 

Passion fruit baked Alaska

Pecan tart

Caramelized pineapple, ginger cake, yogurt sorbet, lime

Lemon posset with tea soaked prunes

Mango delice, mango salad, lime granita 

Stracciatella affogata

Cinnamon, caramel, chocolate or vanilla ice creams

Blood orange, rhubarb or grapefruit and Campari 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.