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

  Salad of salt baked beetroot with buffalo Mozzarella with rocket and Parmesan     

Dressed langoustine with fennel, avocado and radish salad

Grilled half lobster with coriander, lime and ginger butter

Calves' sweetbreads with potato and olive cake with tartar sauce

Home cured bresaola of Welsh black beef

Grilled red mullet with aubergine purée, chilli and garlic oil 

Tagliatelle with autumn truffles, cream and Parmesan

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

Baked artichoke with wild mushrooms, bacon and mustard   

-

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 with kofta, crisp breast, piperade, courgette and basil purée

Goosnargh duck breast and faggot with confit potato, hispi cabbage, cider and apple sauce

Saddle of venison with goat’s cheese gnocchi, wild mushrooms

Veal chop with morels and tarragon cream sauce

Roast young grouse, bread sauce and game chips

Wild bass with laverbread butter sauce

Roast turbot, coco de Paimpol, Morteau sausage and mustard

-

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

Cappuccino crème brûlée

Prune and almond tart

Plum soup with cinnamon ice cream and blackberries  

  Apple parfait with blackcurrant sorbet and doughnuts

Poached figs in orange juice and brandy with vanilla ice cream

Stracciatella affogata

Rum and raisin ice cream with honeycomb

Caramel, cinnamon or vanilla ice creams

  Melon, peach or red berry 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

Pumpkin soup

-

Langoustine with avocado, fennel and radish salad

-

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

-

Roast turbot, coco de Paimpol, Morteau sausage and mustard

-

Goosnargh duck breast and faggot with confit potato, hispi cabbage, cider and apple sauce

Roast young grouse, bread sauce and game chips

New season’s lamb cutlets with kofta, crisp breast, piperade, courgette and basil purée

-

Chocolate marquise

  Plum soup with cinnamon ice cream and blackberries

Cappuccino 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: £95

Pumpkin soup

-

   Salad of salt baked beetroot with buffalo Mozzarella with rocket and Parmesan    

 

Langoustine with avocado, fennel and radish salad

--

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

-

Calves sweetbreads with potato and olive cake, tartar sauce

-

Roast turbot, coco de Paimpol, Morteau sausage and mustard

-

Goosnargh duck breast and faggot with confit potato, hispi cabbage, cider and apple sauce

Roast young grouse, bread sauce and game chips

New season’s lamb cutlets with kofta, crisp breast, piperade, courgette and basil purée

-

Grilled Crotin de Chavignol with tapenade

-

Chocolate marquise

Plum soup with cinnamon ice cream and blackberries

Cappuccino crème brûlée

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

Pumpkin soup

Smoked haddock fish cake with langoustine sauce and shrimps

Parfait of foie gras and chicken livers, onion chutney

Goujons of plaice with Thai dip

Short rib macaroni

Goujons of plaice with Thai dip

  Salad of salt baked beetroot with buffalo Mozzarella and rocket and Parmesan

-

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

Goosnargh duck confit and faggot with confit potato, hispi cabbage, cider and apple sauce

Moroccan style lamb with couscous and harissa

Braised venison with port and orange, creamed polenta  

Calves’ sweetbreads, potato and olive cake and tartare sauce

Fillet of Hake with laverbread beurre blanc

-

Plum soup with cinnamon ice cream

Apple parfait with blackcurrant sorbet

Cappuccino crème brûlée

Chocolate marquise

Rum baba with vanilla ice cream and crème chantilly

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

BURGUNDY WITH ALUN GRIFFITHS MW

On Sunday November the 4th we are holding a very special wine dinner hosted by Alun Griffiths, Master of Wine. The wines have been chosen for us by Alun with the help of Will Bentley, who supplies most of our fine wines from his shop, Bentley’s of Ludlow.

The menu including wines is priced at £170, and we are offering rooms with breakfast from £130 in a standard, £160 in a large room and £190 in a best room. 

BTW The picture is of Alun taken from the Masters of Wine website. It’s in black and white as I think it may have been taken before the invention of colour photography!

BURGUNDY DINNER MENU

Canapés

Pierre Péters Cuvée de Réserve Blanc de Blancs Grand CRU N.V., Le Mesnil-sur-Oger, France

***

Salad of baked beetroot with buffalo Mozzarella, balsamic dressing and rocket

Saint Aubin 1er Cru 'Les Champlots' 2014, Domaine Jean-Claude Bachelet et Fils, Saint-Aubin, Burgundy, France

 ***

Grilled Red Mullet with chilli garlic oil and aubergine purée

Puligny-Montrachet, 1er Cru ‘Les Referts’ 2011, Domaine Bachelet-Monnot, Puligny-Montrachet, Burgundy, Franc (Magnums)

***

Vincisgrassi (18th century pasta dish of ceps, Parma ham and truffles)

Nuits-St-Georges 1er Cru 'Clos des Porrets St-Georges' 2011, Domaine Henri Gouges, Nuits-St-Georges, Burgundy, France

***

Roast ribeye of aged Welsh Black beef ‘au poivre’, Shallot purée, blackened Brussel sprouts and short rib macaroni

Corton Bressandes Grand Cru 2008, Domaine Follin-Arbelet, Aloxe Corton, Burgundy, France (Magnums)

***

Baron Bigod

Rully ‘Maizieres’ 2014, Dureuil-Janthial, Rully, Burgundy, France

***

Crème renversée à l’orange

The small print
  • Rates include tax (VAT). There is no service charge on room and breakfast charges. An optional 10% service charge will be added to ALL food and drink charges. For guests on standard 'dinner, B & B', and walking break the dinner element is £65.00 per person per dinner. We will add £6.50 per person to cover this. Also, any drinks and menu upgrade charges will have 10% added. For guests on a seasonal tasting menu deal we allow £75 for dinner. Friday gourmet menu: £85. For Sunday Supper package rates, we set the dinner element at £35.00 per person. 
  • Child in room: £30 / £10 cot per night, doggie stay: £10 per night.
  • Check in from: 3.00pm., check out by: 12.00 noon. In exceptional circumstances, we may need to change the room you booked. In which case we will upgrade whenever possible.

All reservations must be confirmed with a valid credit/debit card. A deposit of £50 per person is required as guarantee against the booking. Please be advised that this payment is strictly non refundable. We reserve the right to charge 100% of the accommodation rate if cancellation is made within SEVEN DAYS prior to the arrival date. We respectfully remind guests that a reservation constitutes a contract between themselves and Tyddyn Llan. For your own peace of mind, we recommend that you take out travel insurance to indemnify you for any unforeseen circumstances.

ANNIVERSARY DINNER

In November Susan and I will have been at Tyddyn Llan for sixteen years, that’s two years longer than we spent at Hilaire, our restaurant in London which we had during the eighties and nineties.

During these sixteen years we have been grateful for all the support we have had from our customers and have also been honoured to have maintained a high cooking score in the Good Food Guide as well as retaining a Michelin star.

Every year we have celebrated our anniversary of being at Tyddyn Llan with a special wine dinner. This year it will be on Sunday, 11 November and we have asked Deiniol ap Dafydd (pictured here) from the delicatessen and wine merchant Blas ar Fwyd to choose the wines and be host for the night. Deniol is a good friend and has being supplying us from our first day here.

The menu I am serving for this dinner will be a collection of dishes that have regularly been on the menu during our time at Tyddyn Llan. Please come and join us to celebrate this occasion and let’s hope we can manage a few more years yet!

The menu including wines is priced at £115, and we are offering rooms with breakfast from £130 in a standard, £160 in a large room and £190 in a best room. 

ANNIVERSARY DINNER MENU

Dressed crab and langoustine with fennel, radish and avocado
Durello Spumante Brut ‘Palladiano’ NV, Adria Vini, Veneto, Italy    

-

Terrine of label Anglais chicken, ham hock and foie gras, artichoke and French bean salad
Pinot Blanc ‘Terres de Granit’ 2016, Cave de Turckheim, Colmar, Alsace, France

-

Grilled scallop with cauliflower purée, pancetta, caper and raisin dressing
Lugana DOC ‘San Benedetto’ 2017, Peschiera del Garda, Verona, Italy

-

Vincisgrassi ‘Franco Taruschio’ - cep and Parma ham pasta dish with truffles
Rubi Montepulciano d'Abruzzo DOP ‘Colle Secco’ 2015, Cantina Tollo, Abruzzo, Italy

-

Wild bass with laverbread
Rioja Blanco ‘Vetiver’ 2014, Bodegas Ontañón, Rioja, Spain

-

Goosnargh duck, confit potato, duck faggot, cider and apple sauce
Pinot Noir, ‘Monopole 777’ 2016, Kovács Nimród Winery, Eger, Hungary

-

Grilled Crottin de Chavignol with tapenade and chicory salad
Terroir Hunter Rarities Pais-Cinsault 2015, Viña Undurraga, Cachapoal Valley, Chile

-

St Emilion au chocolat, rum and raisin ice cream, honeycomb
Elysium Black Muscat 2016, Quady, California, U.S.A.

 

The small print
  • Rates include tax (VAT). There is no service charge on room and breakfast charges. An optional 10% service charge will be added to ALL food and drink charges. For guests on standard 'dinner, B & B', and walking break the dinner element is £65.00 per person per dinner. We will add £6.50 per person to cover this. Also, any drinks and menu upgrade charges will have 10% added. For guests on a seasonal tasting menu deal we allow £75 for dinner. Friday gourmet menu: £85. For Sunday Supper package rates, we set the dinner element at £35.00 per person. 
  • Child in room: £30 / £10 cot per night, doggie stay: £10 per night.
  • Check in from: 3.00pm., check out by: 12.00 noon. In exceptional circumstances, we may need to change the room you booked. In which case we will upgrade whenever possible.

All reservations must be confirmed with a valid credit/debit card. A deposit of £50 per person is required as guarantee against the booking. Please be advised that this payment is strictly non refundable. We reserve the right to charge 100% of the accommodation rate if cancellation is made within SEVEN DAYS prior to the arrival date. We respectfully remind guests that a reservation constitutes a contract between themselves and Tyddyn Llan. For your own peace of mind, we recommend that you take out travel insurance to indemnify you for any unforeseen circumstances.

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

Pumpkin soup

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

Parfait of foie gras and chicken livers, onion chutney

Goujons of plaice with Thai dip

Salad of salt baked beetroot with buffalo Mozzarella with rocket and Parmesan    

Grilled red mullet with aubergine purée, chilli and garlic oil , short rib macaroni

Tagliatelle with autumn truffles, cream and Parmesan

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

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

Grilled half lobster with coriander, lime and ginger butter +£9

-

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

Moroccan style lamb with couscous and harissa sauce

Calves’ liver with bacon and sage, lime sauce   

Braised venison in port and orange

Label Anglais chicken with wild mushrooms and tarragon cream sauce

Roast grouse with bread sauce and game chips+£7

Hake with laverbread butter sauce

Roast turbot with coco de Paimpol, Morteau sausage and mustard+£7

- 

Chocolate marquise

Cappuccino crème brûlée

Rum baba with vanilla ice cream and crème Chantilly

Plum soup with cinnamon ice cream and blackberries

Poached pear in red wine, vanilla ice cream

Apple parfait

Stracciatella affogata

Rum and raisin ice cream with honey combe  

Caramel, cinnamon or vanilla ice creams

Melon, peach or red berry 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

Pumpkin soup

Langoustine bisque with rouille and croutons

Parfait of foie gras and chicken livers, onion chutney

  Salad of salt baked beetroot with buffalo Mozzarella and rocket and Parmesan

Tagliatelle with autumn truffle, cream and Parmesan

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

Grilled red mullet with aubergine purée, chilli and garlic oil 

Short rib macaroni

Goujons of plaice with Thai dip

Warm salad of grouse with blackberries and bacon

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

Dressed langoustine with fennel, avocado and radish +£7

Grilled lobster with coriander, lime and ginger butter +£9

-

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

  Moroccan style lamb with couscous and harissa

Roast loin of local pork with shallot and thyme purée

Braised venison with port and orange, creamed polenta

Calves’ liver with bacon and sage, lime sauce   

Label Anglais chicken with wild mushrooms and tarragon cream sauce

Hake with langoustine sauce with shrimps

Wild bass with laverbread beurre blanc +£7

Roast turbot with coco de Paimpol, Morteau sausage and mustard +£7

-

Plum soup with cinnamon ice cream

Apple parfait with blackcurrant sorbet

Rum baba with vanilla ice cream and crème Chantilly

Cappuccino crème brûlée

Poached pear in red wine with vanilla ice cream

Chocolate marquise

Stracciatella affogata

Caramel, cinnamon or vanilla ice creams

  Whimberry, melon or peach 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

Previous ‘Good Food Guide Wine List of the Year’

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.