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 £70 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 £58. Two starters: £48.

DINNER MENU: £70

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

  Spiced aubergine salad with buffalo Mozzarella and rocket   

Parfait of foie gras and chicken livers, onion chutney  

Bresaola of Welsh black beef with rocket and Parmesan

Grilled half lobster with coriander, lime and ginger butter

Deep fried stuffed courgette flowers with tomato and basil sauce

Tagliatelle with girolles, cream and summer truffle

Calves’ sweetbreads with potato and olive cake, tartare sauce

Loch Fyne smoked salmon terrine, cucumber salad, and horseradish cream 

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)

New season’s lamb cutlets, slow cooked breast of lamb, vignole of artichokes, peas, broad beans and mint, deep fried garlic

Goosnargh duck breast, duck faggot, confit potato, port and blackcurrants, celeriac purée

Grilled loin of veal with wild mushrooms, tarragon cream sauce

Calves’ kidneys with bacon, rosemary and anchovy butter

Wild bass with laverbread beurre blanc and Jersey Royals and samphire

Roast turbot with coco de Paimpol, Morteau sausage and mustard

Wild sewin with sorrel 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)

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

Whimberry crème brûlée

Cherry soup with cinnamon ice cream

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

Summer pudding

Gooseberry and elderflower sorbet

Raspberry and almond tart

Poached peach in Champagne with vanilla ice cream

Stracciatella affogata

Prune and mascarpone ice cream

Caramel, cinnamon or vanilla ice creams

  Elderflower and strawberry, pineapple or whimberry sorbet

-

Two courses (including main course): £58
Two starters: £48

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 £80, and nine courses: £95.

SIX-COURSE TASTING MENU: £80

Gazpacho

 -

Dressed langoustine with fennel salad, avocado salsa and radish

-

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

-

Wild bass with laverbread sauce

-

New season’s lamb cutlets, slow cooked breast of lamb, vignole of peas, broad beans and artichoke with mint 

Goosnargh duck breast, duck faggot, confit potato, port and blackcurrants, celeriac purée

-

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

  Poached peach in Champagne, vanilla ice cream

Summer pudding

Cherry soup

Raspberry and almond 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: £95

Gazpacho

-

Dressed langoustine with fennel salad, avocado salsa and radish

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Deep fried stuffed courgette flower with tomato and basil sauce

-

Wild bass with laverbread sauce

-

New season’s lamb cutlets, slow cooked breast of lamb, vignole of peas, broad beans and artichoke with mint 

Goosnargh duck breast, duck faggot, confit potato, port and blackcurrants, celeriac purée

-

Selection of Neal’s Yard Dairy British farmhouse cheeses

-

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

Poached peach in Champagne, vanilla ice cream

Crème brûlée

Raspberry and almond tart

Cherry soup with cinnamon ice cream

-

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

Gazpacho

Spiced aubergine with buffalo Mozzarella 

Loch Fyne smoked salmon terrine, cucumber salad, and horseradish cream 

Goujons of plaice with Thai dip

Summer terrine with herbs and piccalilli

Tagliatelle with broad beans, bacon and mustard

-

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

Navarin of lamb with summer vegetables

Label Anglais chicken with girolles and tarragon cream sauce

Calves’ kidneys with rosemary and anchovy butter

Grilled plaice, leek risotto, red wine sauce

Half lobster beurre blanc or cold with mayonnaise, Jersey Royals and green salad +£7

-

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

Apricot and almond pithivier

  Crème brûlée

Poached peach in Champagne with vanilla ice cream

Cherry soup with cinnamon ice cream

Strawberry and elderflower trifle

Strawberry, melon or summer berry sorbet

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

-

Menu: £35   Upgrade to full menu: £35

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.

SPECIAL DINNERS

SOME FAVOURITE SUMMER DISHES

Our next wine evening will be on July 15th and features some of my favourite summer dishes, such as...

  • Courgette flowers grown especially for us by Mr Jones on the Wirral, which we stuff with three cheeses and chopped fennel salami.
  • Vitello Tonnato, a classic Italian summer dish of veal with tuna sauce.
  • Hopefully, wild salmon or sewin with watercress purée, a dish from my old Drangway days in Swansea.
  • And saddle of lamb with a parsley and pine nut stuffing - a dish I have served on many very special occasions.

To finish, Rob is going to bake his excellent caramel tart, paired with classic Strawberries Romanoff - even Susan remarked how good this tart is (and she is not a pudding lover) when Rob made it for Sunday lunch.

All of this will be served with wines picked by Paul and Andrew of CPA’s Wine, a small wine merchant based in Swansea.  For many years they ran and owned the amazing Fairy Hill on the Gower, so you can imagine their knowledge of food and wine is fantastic, some of which they will pass on to you during the dinner.

The price for the evening is only £95 to include the menu and wines. We are offering our usual discounted rate for bed and breakfast in a standard room £130, a large room £160 and best room £190 for bed and full breakfast per couple.

DINNER MENU

Deep fried stuffed courgette flower with tomato and basil sauce
Menetou-Salon 'Morogues' 2017, Henry Pellé, Loire, France

-

Vitello Tonnato
(thinly sliced rump of veal with tuna sauce, anchovies and capers)
Finca Arantéi Albariño 2016, Bodegas La Val, Condado de Tea, Rías Baixas, Spain

-

Escalope of wild salmon with watercress purée
Bond Road Chardonnay 2014, Hollick Estates, Coonawarra, South Australia

-

Roast saddle of new season’s lamb, parsley and pine nut stuffing, summer vegetables
Galpin Peak Pinot Noir 2015, Bouchard Finlayson, Walker Bay, South Africa

-

Baron Bigod with chicory and apple salad
Chinon ‘Les Silènes’ 2014, Charles Joguet, Loire, France

-

Caramel tart with Strawberry Romanoff
Moscato Passito, Araldica, Piemonte, Italy

LUNCH

Lunch, Friday, Saturday and Sunday (other days by arrangement), offers set menus with a wide choice from £32.00 for two courses, plus dessert if you wish for £7.00.

FRIDAY/SATURDAY LUNCH MENU

Pea and mint soup

Fish soup with rouille and croûtons

Loch Fyne smoked salmon terrine, cucumber salad, and horseradish cream  

Parfait of foie gras and chicken livers, onion chutney

  Spiced aubergine salad with buffalo Mozzarella

Goujons of hake with Thai dip

Leek risotto with summer truffles

John Dory with braised squid, chorizo and chick peas

Calves’ sweetbreads with potato and olive cake, tartare sauce

Deep-fried stuffed courgette flowers with tomato and basil sauce

Tagliatelle with broad beans, bacon and mustard

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

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

Grilled half lobster with coriander, lime and ginger butter +£7

-

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

Navarin of new season’s lamb with summer vegetables

Label Anglais chicken with tarragon cream sauce and girolles mushrooms

Calves’ kidneys with rosemary and anchovy butter

Turbot with leek risotto, red wine sauce +£7

Roast plaice, laverbread beurre blanc, Jersey Royals and samphire

Sewin (wild sea trout) with sorrel sauce

-

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

Raspberry and almond tart with vanilla ice cream

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

Whimberry crème brûlée

Cherry soup with cinnamon ice cream

Strawberry and elderflower trifle

Summer pudding

Poached peach in Champagne with vanilla ice cream

Stracciatella affogata

Prune and mascarpone ice cream

Caramel, cinnamon or vanilla ice creams

Sorbets

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

Two courses: £32.00   Three courses: £39.00

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

Optional service charge: 10%

SUNDAY LUNCH MENU

Pea and mint soup

Watercress soup

Fish soup with rouille and croutons

Parfait of foie gras and chicken livers, onion chutney

Deep fried stuffed courgette flowers with tomato and basil sauce

   Buffalo Mozzarella with spiced aubergine salad

Leek risotto with summer truffles

  Braised squid, chorizo and chick peas

Calves’ sweetbreads with potato and olive cake

Tagliatelle with broad beans, bacon and mustard

Goujons of hake and plaice with Thai dip

Grilled half lobster with coriander, lime and ginger butter +£7

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

-

Roast Sirloin of Welsh Black beef with Yorkshire pudding

Goosnargh duck confit, hispi cabbage and Morteau sausage, blackcurrant sauce

Navarin of local lamb with summer beans

Calves kidneys with rosemary and anchovy butter

Label Anglais chicken with girolles, tarragon cream sauce

Wild sea trout (sewin) with sorrel sauce

Roast plaice with leek risotto, red wine sauce

Griddled scallops with vegetable relish and rocket

Half lobster mayonnaise, Jersey royals and green salad

-

Cherry soup with cinnamon ice cream

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

Poached peach in Champagne, vanilla ice cream

Whimberry crème brûlée

Summer pudding

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

Stracciatella affogata

Prune and mascarpone ice cream

Caramel, cinnamon, chocolate or vanilla ice creams

Summer berry, whimberry or melon sorbet

Selection of four Neal’s Yard Dairy farmhouse cheeses

Selection of seven cheeses +£5

-

Two courses: £32,  Three courses: £39.00

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.