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

New season’s Wye Valley asparagus, balsamic dressing and Parmesan

Calves’ sweetbreads with almonds and morels

Parfait of foie gras and chicken livers, onion chutney

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

Crubeens (stuffed pigs trotter) with piccalilli, watercress and dandelion salad

Dressed langoustine with avocado, fennel 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)

Label Anglais chicken peas, broad beans,

morels and tarragon, sarladaise potato

Cefnllan duck breast, confit potato, duck faggot, cider and apples

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

New season’s lamb cutlets and slow cooked breast

with artichoke, mint and deep fried garlic

Calves’ kidneys with mustard sauce, bacon and sage

Roast turbot, Pea mash, dill, mustard and shrimps

Wild bass with laverbread butter 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

Chocolate marquise

Prune and almond tart

Millefeuille of gariguette strawberries

Rhubarb and Champagne trifle

Stracciatella affogato

Rum and raisin ice cream with honeycomb

Caramel or vanilla ice creams

Blood orange, rhubarb or Granny Smith sorbets

-

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

Jerusalem artichoke soup

-

Dressed langoustine with fennel, avocado and radish

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Wye Valley asparagus with balsamic dressing and Parmesan

-

Wild bass with laverbread sauce

-

Label Anglais chicken with morels and broad beans

New season’s lamb cutlets and slow cooked breast

with artichoke, mint and deep fried garlic

-

Selection of Neal’s Yard Dairy British farmhouse cheese

-

Pannacotta with blood oranges and Grappa

Caramelised banana, millionaire’s shortbread, praline and vanilla ice cream

Prune and almond tart

Rhubarb and Champagne trifle

Selection of four British farmhouse cheese 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

Jerusalem artichoke soup

-

Dressed langoustine with fennel, avocado and radish

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Wye Valley asparagus with balsamic dressing and Parmesan

-

Wild bass with laverbread sauce

-

Label Anglais chicken with morels and broad beans

New season’s lamb cutlets and slow cooked breast, with artichoke, mint and deep fried garlic

-

Selection of Neal’s Yard Dairy British farmhouse cheese

-

Pannacotta with blood oranges and Grappa

Caramelised banana, millionaire’s shortbread, praline and vanilla ice cream

Prune and almond tart

Rhubarb and Champagne trifle

 -

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

Watercress soup

Langoustine bisque with croûtons and rouille

Deep fried sweetbreads with wild garlic bubble and squeak, tartar sauce

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

Loch Fyne smoked salmon terrine, horseradish cream, cucumber salad

New season’s Wye Valley asparagus, balsamic dressing and Parmesan+£4

-

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

Roast leg of new seasons of lamb with spring vegetables

Label Anglais chicken, peas, broad beans, morels and tarragon, sarladaise potato

Calves’ kidneys with mustard sauce, bacon and sage

Hake with pea mash, dill and shrimps

-

Pannacotta with blood oranges and Grappa

Rhubarb and Champagne trifle

Chocolate marquise

Prune and almond tart

Blood orange, apple or rhubarb sorbets

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

Watercress soup

Langoustine bisque with rouille and croûtons

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

Loch Fyne smoked salmon terrine, horseradish cream, cucumber salad

Parfait of chicken livers and foie gras, onion chutney

Crubeens (stuffed pigs trotter), piccalilli, dandelion and watercress salad

Goujons of hake with Thai dip

Deep-fried new season’s lamb sweetbreads with wild garlic bubble and squeak, tartar sauce

Wye Valley asparagus with balsamic dressing and Parmesan

Dressed langoustine with fennel, avocado and radish +£7

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

-

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

Cefnllan duck breast and confit leg with hispi cabbage, cider and apples

Braised venison with port and orange

Label Anglais chicken leg with morels and broad beans

Calves’ kidneys with mustard sauce, bacon and sage

Fillet of plaice with pea mash, shrimps and dill sauce

Roast hake with leek risotto, red wine sauce

-

Pannacotta with blood oranges and Grappa

Chocolate marquise

Caramelised banana, millionaire’s shortbread, praline and vanilla ice cream

Prune and almond tart

Millefeuille of gariguette strawberries

Rhubarb and Champagne trifle

Prune and almond tart, prune and mascarpone ice cream

Stracciatella affogato

Rum and raisin ice cream with honeycomb

Selection of ice creams and sorbets

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

Langoustine bisque with croûtons and rouille

Loch Fyne smoked salmon terrine, horseradish cream, cucumber salad

Goujons of plaice with tartar sauce

Deep-fried new season’s lamb sweetbreads with tartar sauce

Parfait of chicken livers and foie gras, onion chutney

New season’s Wye Valley asparagus, balsamic dressing and Parmesan

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

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

-

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

Roast leg of new season’s lamb with mint béarnaise

Label Anglais chicken leg, broad beans, morels, tarragon cream sauce

Braised venison with port and orange

Hake with pea mash, dill, mustard and shrimps

-

Pannacotta with blood oranges and Grappa

Chocolate marquise

Caramelised banana, millionaire’s shortbread, praline and vanilla ice cream

Rum and raisin cream with honeycomb

Orange and olive oil cake with yogurt ice cream

Rhubarb and Champagne trifle

Millefeuille of gariguette strawberries

Prune and almond tart

Stracciatella affogata

   Caramel or vanilla ice creams

Blood orange, apple or rhubarb sorbets

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 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.