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

Calves’ liver, bacon and foie gras terrine, onion chutney

Risotto of leeks and autumn truffles

Calves’ sweetbreads with corned beef hash, tartare sauce

Crubeens - stuffed pig’s trotter with piccalilli, chicory salad

Salt baked beetroot, buffalo Mozzarella, balsamic dressing

Baked artichoke with wild mushrooms, mustard sauce and bacon

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

Tagliatelle with crab, chilli and lemon

-

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

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

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

Loin of Welsh lamb with tapenade, spiced aubergine and kofta

Local pork four ways: belly with black pudding, roast fillet, braised cheek, breaded trotter, shallot and thyme purée

Calves’ kidneys with bacon, sage and mustard  

Braised shin of veal with gremolata and creamed polenta

Roast grouse with bread sauce and game chips

Roast turbot, leek risotto, and red wine sauce

Wild bass with laverbread beurre blanc

-

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, rum and raisin ice cream, honeycomb

Blueberry crème brûlée

Plum soup with cinnamon ice cream

Baked cheesecake with poached figs and lavender honey

Chocolate Pithivier

Apple parfait, caramelised apples, blackberries and doughnuts

Chocolate salted caramel and peanut bar

Quince and sherry trifle

Stracciatella affogata

Caramel or vanilla ice creams

Pineapple, chocolate or passionfruit 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

Pumpkin soup

 -

Salad of beetroot, buffalo Mozzarella, balsamic dressing

-

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

-

Bass with laverbread sauce

-

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

Loin of venison with goat cheese gnocchi, wild mushrooms, Port and elderberry sauce

-

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

Plum soup

Blueberry crème brûlée

Prune 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: £90

Pumpkin soup

-

Salad of beetroot, buffalo Mozzarella, balsamic dressing

-

Calves’ liver, bacon and foie gras terrine, onion chutney

-

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

-

Risotto of leeks and truffles

-

Bass with laverbread sauce

-

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

Loin of venison with goat cheese gnocchi, wild mushrooms, Port and elderberry sauce

-

Selection of Neal’s Yard Dairy British farmhouse cheese

-

St Emilion au chocolat, rum and raisin ice cream

Blueberry crème brûlée

Plum soup

Prune and almond 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

Watercress soup

Grilled mackerel with potato rasam

Spiced aubergine salad with mint yogurt

Salad of buffalo Mozzarella and salt baked beetroot, balsamic dressing

Parfait of foie gras and chicken liver, onion chutney

Dressed langoustine with avocado, fennel and radish salad +£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 and oranges

Duck confit with bubble and squeak, hispi cabbage, cider and apples

   Braised pork cheeks with gremolata and creamed polenta

Local lamb braised Moroccan style with couscous and harissa

Fillet of plaice with laverbread beurre blanc

-

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

Blueberry crème brûlée

Baked cheesecake with poached figs  

Quince and sherry trifle

Damson soup with cinnamon ice cream

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

Two dates for the diary for next year, a winter warmer wine dinner on Saturday, January 13th with Meirion Williams of Yapp Wines, and an evening with the radio legend Johnnie Walker and his famous ‘Pop the Question’ quiz night on Sunday, March 4th.

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

Pumpkin soup

Loch Fyne smoked salmon terrine, horseradish cream, cucumber salad

Salt baked beetroot, buffalo Mozzarella, balsamic dressing

Calves’ liver, bacon and foie gras terrine, onion chutney

Baked artichoke with wild mushrooms and mustard sauce

Risotto of leeks and truffles

Spiced aubergine with mint yogurt

Tagliatelle with crab, chilli and lemon

Crubeens - stuffed pig’s trotter with piccalilli, chicory salad

Griddled scallops with cauliflower purée, pancetta

caper and raisin dressing +£7

Dressed langoustine 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)

Goosnargh duck, confit potato, hispi cabbage, cider and apples

  Label anglais chicken leg with wild mushrooms and tarragon

Loin of Welsh lamb with tapenade, spiced aubergine, mint yogurt

Local pork four ways; belly with black pudding, roast fillet, braised cheek, breaded trotter, shallot and thyme purée

Calves’ kidneys with bacon, sage and mustard 

Braised shin of veal with gremolata and creamed polenta

Roast grouse with bread sauce and game chips

Roast turbot, leek risotto, and red wine sauce

Wild bass with laverbread butter

-

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

Almond and prune tart

Baked vanilla cheesecake with poached figs

Plum soup with poached blackberries and cinnamon ice cream

Stracciatella affogata

Chocolate Pithivier

Salted caramel and peanut bar with vanilla ice cream

Cherry, caramel or vanilla ice creams

    Passionfruit or pineapple 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

Watercress soup

Fish soup with rouille and croûtons

Goujons of hake with Thai dip

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

Baked artichoke with wild mushrooms, mustard and bacon

Calves’ liver, bacon and foie gras terrine onion chutney

Spiced aubergine with mint yogurt  

Tagliatelle with crab, chilli and lemon

Salad of baked beetroot, buffalo Mozzarella and balsamic dressing

Dressed langoustine with avocado, fennel and radish +£7

-

Roast sirloin of Welsh Black beef with Yorkshire pudding

Duck confit, hispi cabbage, faggot, cider and apples

Moroccan style braised Welsh lamb with couscous and harissa

Braised pork cheeks with gremolata and creamed polenta

 Braised Label anglais chicken leg with wild mushrooms and tarragon

Braised venison in port and orange

Baked hake with herb crust, mussels and smoked haddock croquette  

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

-

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

Blueberry crème brûlée

Salted caramel and peanut bar with vanilla ice cream

Plum soup with cinnamon ice cream

Prune and almond tart

Chocolate Pithivier

Baked cheesecake with poached figs

Quince and sherry trifle

Steamed ginger pudding with custard

Stracciatella affogata

Caramel or vanilla ice creams

Pineapple or passionfruit 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 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.