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

Tagliatelle with broad beans, bacon and mustard

John Dory with potato rasam

Claremont Farm asparagus with buffalo Mozzarella, peas, broad beans and Ibérico ham

Parfait of foie gras and duck livers, onion chutney

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

Bresaola of Welsh Black beef with rocket and Parmesan

Crubeens: stuffed pigs trotter with piccalilli and Wirral watercress

Grilled red mullet, aubergine purée, chili and garlic oil

Sautéed lambs’ sweetbreads with peas, cipollino onions and mint

Dressed crab and 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, deep fried garlic, vignole of artichokes, peas and broad beans

Goosnargh duck breast, Morteau sausage, confit potato, cherry sauce, celeriac purée

Roast Bresse pigeon, peas à la française

Local pork: roast fillet, braised cheek, belly with black pudding

breaded trotter, shallot and thyme purée, sarladaise potato

Grilled loin and braised shin of veal with morels, girolles, wild garlic bubble and squeak

Calves’ kidneys, mustard sauce, pancetta and sage

Wild bass, laverbread beurre blanc

Roast turbot with asparagus, morels, girolles and Jersey Royals   

-

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

Prune and almond tart

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

Pannacotta with blood orange and grappa

Cherry soup with cinnamon ice cream

Rhubarb and champagne trifle

Millefeuille of raspberries and strawberries

Stracciatella affogata

Caramel, cinnamon or vanilla ice creams

Blood orange, Gariguette strawberry, pineapple or rhubarb 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

Asparagus soup

 -

Dressed crab and langoustine, avocado salsa, fennel and radish salad

-

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

-

Wild bass with laverbread

-

New season’s lamb cutlets, slow cooked breast and deep-fried garlic

Vignole of peas, broad beans and artichokes

Goosnargh duck breast, Morteau sausage, confit potato, cherry sauce, celeriac purée

-

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

  Prune and almond tart

Rhubarb and Champagne trifle

Pannacotta with blood orange and grappa

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

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

Asparagus soup

-

Dressed crab and langoustine, avocado salsa, fennel and radish salad

-

Parfait of duck livers and foie gras, onion chutney

-

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

-

Wye Valley asparagus with balsamic dressing and Parmesan

-

Wild bass with laverbread

-

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

Goosnargh duck breast, Morteau sausage, confit potato, cherry sauce, celeriac purée

-

Selection of Neal’s Yard Dairy British farmhouse cheeses

-

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

Prune and almond tart

Rhubarb and Champagne trifle

Pannacotta with blood orange and grappa

-

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

Minestrone of summer vegetables

Goujons of plaice, Thai dip

Tagliatelle with broad beans, bacon and mustard

Red mullet with aubergine purée, chilli and garlic oil

Parfait of foie gras and duck livers, onion chutney

 Wye Valley new season’s asparagus with buffalo Mozzarella, peas, and Ibérico ham

-

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

Duck confit, hispi cabbage, Morteau sausage, cherry sauce

Braised shin of veal with creamed polenta and gremolata 

  Roast plaice with langoustine sauce

Grilled half lobster, beurre blanc, Jersey royals and green salad +£7

-

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

Caramel tart

  Yorkshire rhubarb and champagne trifle

Pannacotta with blood orange and grappa

Blood orange, Gariguette strawberry, pineapple or rhubarb 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

Watercress soup

Langoustine bisque with rouille and croutons

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

Parfait of foie gras and chicken livers, onion chutney

Crubeens: stuffed pigs trotter with piccalilli and Wirral watercress

Tagliatelle with broad beans, bacon and mustard

John Dory with potato rasam

Grilled red mullet with aubergine purée, chilli and garlic oil

Sautéed lambs’ sweetbreads with peas, grelot onions and mint

Claremont farm asparagus with buffalo mozzarella and Ibérico ham   

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

Dressed crab and langoustine with avocado salsa, 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)

Duck confit with Morteau sausage and hispi cabbage

Navarin of new season’s lamb with spring vegetables

Calves’ kidneys, mustard sauce, bacon and sage

Loin and shin of veal with wild garlic bubble and squeak

Label Anglais chicken with morels, girolles, asparagus and sarladaise potato

Roast hake with laverbread beurre blanc, Jersey royals

Escalope of trout with sorrel sauce  

-

 

 

 

 

 

 

 

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

Prune and almond tart, mascarpone ice cream

  Yorkshire rhubarb and Champagne trifle

Millefeuille of raspberries and strawberries

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

Pannacotta with blood orange and grappa

Cherry soup with cinnamon ice cream

Stracciatella affogata

Caramel, cinnamon or vanilla ice creams

Blood orange, strawberry, pineapple or rhubarb sorbet

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

Watercress soup

Langoustine bisque with croûtons and rouille

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

Salad of Wye valley asparagus with buffalo mozzarella, peas, broad beans and Ibérico Ham   

Parfait of foie gras and chicken livers, onion chutney

Goujons of hake with Thai dip

Crubeens: stuffed pigs trotter with piccalilli and Wirral watercress

Sautéed lambs’ sweetbreads with peas, grelot onions and mint

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

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

-

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

Goosnargh duck confit, hispi cabbage, Morteau sausage, wild garlic bubble and squeak  

Navarin of new seasons lamb with spring vegetables  

Label Anglais chicken with morels and girolles, tarragon cream sauce

Calves’ kidneys with bacon and sage

Roast turbot with asparagus butter sauce

John dory with pea mash, dill and mustard sauce    

-

Cherry soup with cinnamon ice cream

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

Prune and almond tart

Wye Valley rhubarb and Champagne trifle

Pannacotta with blood oranges and grappa

Millefeuille of raspberries and strawberries

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

Stracciatella affogata

Caramel, cinnamon, chocolate or vanilla ice creams

Blood orange, Gariguette strawberry or rhubarb sorbet

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

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.