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

Home cured bresaola of Welsh black beef

Terrine of calves’ liver, bacon and foie gras, onion chutney

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

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

Risotto of leeks and Perigord truffles

Dressed langoustine, fennel, radish and avocado salsa

Grilled red mullet, aubergine purée, chilli and garlic oil

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)

Roast Bresse pigeon with grilled calçots, wild rice, brandy and grapes

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

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

Loin of venison, port sauce, baked goat’s cheese gnocchi

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

Calves’ sweetbreads with almonds and truffle

Roast turbot, leek risotto, red wine sauce

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 and Lime mousse

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

Rhubarb and Champagne trifle

Prune and almond tart with mascarpone ice cream

Millefeuille of lemon and blueberries

Stracciatella affogata

Rum and raisin ice cream with honeycomb

Caramel or vanilla ice creams

Blood orange, rhubarb or Granny Smith sorbets

-

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 cheesecake

Steamed ginger pudding

Rhubarb and Champagne trifle

Prune and almond tart with mascarpone ice cream

Pear shortbread, Poire William sabayon, blueberry sauce

Stracciatella affogata

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

Watercress soup

-

Dressed langoustine with fennel, avocado and radish

-

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

-

Wild bass with laverbread sauce

-

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

Loin of venison, port sauce, baked goat’s cheese gnocchi

-

Pannacotta with blood oranges and grappa

Chocolate and lime mousse

Rhubarb and Champagne trifle

Prune and almond tart

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

Watercress soup

-

Dressed langoustine with fennel, avocado and radish

-

Terrine of calves’ liver, bacon and foie gras, onion chutney

-

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

-

Risotto of leeks with black Perigord truffles

-

Wild bass with laverbread sauce

-

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

Loin of venison, port sauce, baked goat’s cheese gnocchi

-

Selection of Neal’s Yard Dairy British farmhouse cheese

-

Pannacotta with blood oranges and grappa

Chocolate and Lime mousse

Rhubarb and Champagne trifle

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

Ribollita
Tuscan style vegetable broth

Imam Bayildi spiced aubergine salad

Loch Fyne smoked salmon terrine, horseradish cream, cucumber salad

Artichokes barigoule

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

Terrine of calves’ liver, bacon and foie gras, onion chutney

-

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

Label Anglais chicken with wild mushrooms, tarragon cream sauce

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

Braised venison in port and orange

Sautéed scallops with beurre blanc +£7

Smoked haddock fish cakes with wild garlic sauce

-

Pannacotta with blood oranges and Grappa

Rhubarb and Champagne trifle

Chocolate marquise

Prune and almond tart

Steamed ginger pudding and custard

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 (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. This Sunday, Mother’s Day lunch is £45 for three courses.

FRIDAY/SATURDAY LUNCH MENU

Wild garlic 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

Terrine of calves’ liver, bacon and foie gras, onion chutney

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

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)

Label Anglais chicken with wild mushrooms

Braised ox cheek in red wine

Navarin of lamb with spring vegetables and Jersey Royals

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

Hake with laverbread butter sauce

Roast turbot, leek risotto, red wine sauce +£6

-

Pannacotta with blood oranges and Grappa

Chocolate and lime mousse

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

Steamed ginger pudding with custard

Prune and almond tart

Rhubarb and Champagne trifle

Millefeuille of lemon and blueberries

Prune and almond tart, prune and mascarpone ice cream

Stracciatella affogata

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

Wild garlic soup

Ribollita

Langoustine bisque with croûtons and rouille

Loch Fyne smoked salmon terrine, horseradish cream, cucumber salad

Goujons of hake with Thai dip

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

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

Terrine of calves’ liver, bacon and foie gras, onion chutney

New season’s Wye valley asparagus, balsamic dressing and Parmesan +£5

Grilled red mullet, aubergine purée, chilli and garlic oil +£4

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 loin of local pork with shallot and thyme purée

Label Anglais chicken, breast, ballotine and wing, broad beans, peas and morels, tarragon cream sauce

Navarin of lamb with spring vegetables

Duck confit and faggot, Morteau sausage and hispi cabbage

Roast monkfish with crushed Jersey Royals, dill and mustard sauce

Turbot with leek risotto, red wine sauce +£7

-

Pannacotta with blood oranges and Grappa

Chocolate cheesecake

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

Rum and raisin cream with honeycomb

Steamed ginger pudding and custard

Rhubarb and Champagne trifle

Millefeuille of lemon and blueberries

Prune and almond tart, prune and mascarpone ice cream

Stracciatella affogata

   Caramel or vanilla ice creams

Blood orange, apple or rhubarb sorbets

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

Three courses: £45.00

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

Aware of EU cookie legislation, note we use cookies for social media, site analytics, etc. Nothing devious! But if you need more info, click the link above for the details.

Toggle This
  • You can book dinner B and B, or just a room, or a table.
    Go to RESERVATIONS or phone 01490 440264.