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 2016 Good Food Guide 6/10, Michelin Star, 2016 Good Hotel Guide ‘Editor’s Gourmet Choice’, 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 £60 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 £50. Two starters: £42.

DINNER MENU

Home cured bresaola of Welsh Black beef, rocket and Parmesan

Grilled half lobster with coriander, lime and ginger butter +£5

Salt baked beetroot with buffalo Mozzarella, balsamic dressing

Griddled scallops with cauliflower purée, caper and raisin dressing

Loch Fyne smoked salmon terrine, cucumber salad, horseradish cream

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

Parfait of foie gras and chicken livers, onion chutney

Leek risotto with summer truffles

Deep fried stuffed courgette flowers with tomato and basil sauce

Dressed langoustine with avocado salsa, fennel and radish salad

_

Fillet or ribeye of aged Welsh black beef au poivre
(served with a choice of chips, gratin dauphinois, green salad or season vegetables)

New season’s lamb cutlets with kofta, spiced aubergine, mint yogurt

Cefnllan Farm duck breast, confit potato, hispi cabbage, duck faggot, cider and apple sauce

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

Calves’ kidneys with pancetta, mustard sauce and sage

Roast new season’s young grouse with bread sauce and game chips

Wild bass with laverbread butter sauce

Roast turbot with leek risotto, red wine sauce

_

Selection of British farmhouse cheese from Neal’s Yard dairy
(or as a tasting of seven cheeses before or after pudding, £10.50 supplement, perfect for sharing)

Frozen zabaglione

Pannacotta with poached black figs in orange juice

Poached mirabelles in brandy with vanilla ice cream

Trio of chocolate (20 minutes)
St Émilion au chocolat, Pithiviers and chocolate ice cream

Pistachio nut crème brûlée

Poached peaches in Champagne with vanilla ice cream

Damson soup with cinnamon ice cream and blackberries

Lemon posset with blueberries and shortbread

Rum and raisin ice cream with honeycomb

Passion fruit, caramel, cinnamon, chocolate or vanilla ice creams

Crème fraîche, raspberry, grapefruit and Campari or summer fruits sorbets

-

Three courses: £60

Two Courses (including main course): £50

Two Starters: £42

-

 Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions
with petits fours  £4.75

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

Watercress soup

-

Parfait of foie gras and chicken livers, onion chutney

-

Langoustine with avocado salsa, fennel and radish salad

-

Wild Bass with laverbread sauce

-

Cefnllan Farm duck breast, confit potato, hispi cabbage, duck faggot, cider and apple sauce

New season’s Spring lamb with spiced aubergine

-

Poached peaches in Champagne with vanilla ice cream

Pistachio nut crème brûlée

Damson soup with cinnamon ice cream and blackberries

St Emilion au chocolat with rum and raisin ice cream

Selection of four British farmhouse cheese from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £10.50 supplement, perfect for sharing)

-

Coffee with petits fours

Optional service charge: 10%

NINE-COURSE TASTING MENU

Watercress soup

--

Langoustine with avocado salsa, fennel and radish salad

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Leek risotto with summer truffles

-

Wild bass with laverbread sauce

-

Cefnllan Farm duck breast, confit potato, hispi cabbage, duck faggot, cider and apple sauce

New season’s spring lamb with spiced aubergine

-

Selection of Neal’s Yard Dairy British farmhouse cheese

-

Poached peaches in Champagne with vanilla ice cream

Pistachio nut crème brûlée

Damson soup with cinnamon ice cream and blackberries

St Emilion au chocolat with rum and raisin ice cream

-

Coffee with petits fours

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

Broad bean soup

Langoustine bisque with rouille and croûtons

Parfait of chicken livers and foie gras with onion chutney

Salt baked beetroot with buffalo Mozzarella, balsamic dressing

Goujons of hake with Thai dip

Loch Fyne smoked salmon terrine, cucumber salad, horseradish cream

-

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

Duck confit with hispi cabbage, morteau sausage and faggot,

cider and apple sauce

Loin of pork, braised pork cheek, trotter fritter

New season’s lamb cutlets with kofta, spiced aubergine, mint yogurt

Roast plaice with laverbread butter sauce

-

St Emilion au chocolat with rum and raisin ice cream

Poached peach in Champagne, vanilla ice cream

Poached mirabelles in brandy with vanilla ice cream

Tiramisù

Ice creams and sorbets

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

-

Menu: £35   Upgrade to full menu: £25

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

 

We have regular wine dinners planned for the autumn. Join us first on Friday September 9th for one of our most popular dinners, 'Lobster and Grouse', this time with Simon Awdry of Bibendum wines. We will showcase two wines from the Rhone Valley that we discovered on our trip earlier this year. The menu is shown here.

We are also holding two dinners to launch my second book 'Not bad for a Taff', which is published in October. Each of these dinners will feature dishes from the book, which celebrates forty years of cooking at the stove. Each couple attending will receive a signed copy of the book.

Here are the wine dinner dates for 2016...

  • 9th September: Lobster and Grouse dinner, £110
  • 25th September: 'Not bad for a Taff' dinner, £85
  • 14th October: 'Not bad for a Taff' dinner, £95
  • 30th October: Louis Roederer Champagne dinner, £110
  • 26th November: Fourteenth Anniversary dinner, £100

Dinners include all wines. Each dinner is priced per person. So that you can enjoy the wines and not have to drive we will, as usual, be offering a reduced bed and breakfast rate for rooms. Call us for rates.

'LOBSTER & GROUSE' DINNER MENU

Canapés

-

Deep-fried courgette flower, tomato and basil sauce

LITTLE JAMES' BASKET PRESS VIOGNIER SAUVIGNON BLANC 2015
Château De Saint Cosme, Minervois, Western Languedoc, France

-

Grilled half Scottish lobster with coriander, lime and ginger butter

FINGER LAKES RIESLING 2013
Forge Cellars, Hector, New York

-

Roast young grouse with bread sauce and game chips

GIGONDAS 2014
Château de Saint Cosme, Gigondas, Rhône, France

-

Baron Bigod
Brie-style soft cheese from Suffolk. Made from unpasteurised milk.

CH. DE LUGAGNAC 2012
Bordeaux Supérieur, Bordeaux, France

-

Whimberry crème brûlée

-

Menu: £110

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £4.75

Optional service charge: 10%

LUNCH

Lunch, Friday, Saturday and Sunday (other days by arrangement), offers set menus with a wide choice from £27.00 for two courses, plus dessert if you wish for £6.00.

FRIDAY/SATURDAY LUNCH MENU

Sweetcorn soup with salsa freca

Langoustine bisque with croutons and rouille

Salt baked beetroot with buffalo Mozzarella, balsamic dressing

Loch Fyne smoked salmon terrine, horseradish cream, cucumber salad

Parfait of foie gras and chicken livers, onion chutney

Goujons of plaice with Thai dip

Risotto of leeks and summer truffles

Baked artichoke with girolles and mustard dressing

Dressed langoustine with avocado salsa, fennel and radish salad

-

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

New season’s lamb with spiced aubergine and mint yogurt

Label Anglais chicken with wild mushrooms, pommes sarladaise

Duck confit with hispi cabbage and morteau sausage, cider and apples

Calves’ kidneys mustard sauce, pancetta and sage

Hake with laverbread butter sauce

Half lobster, cold with mayonnaise or hot with beurre blanc +£7

Roast turbot leek risotto, red wine sauce +£7

-

Pistachio nut crème brûlée

Tiramisu

Pannacotta with poached black figs

Trio of chocolates (20 minutes)
St Emilion au chocolat, chocolate ice cream and Pithiviers

Lemon posset with blueberries and shortbread

Damson soup with blackcurrants, cinnamon ice cream

Poached peaches in Champagne with vanilla ice cream

Frozen zabaglione

Rum and raisin ice cream with honeycomb

Selection of ice creams and sorbets

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

Two courses: £27.00   Three courses: £34.00

 Nespresso: espresso, cappuccino or americano
Illy: Cafetière coffee
Teas and infusions
with petits fours  £4.75

Optional service charge: 10%

SUNDAY LUNCH MENU

Pumpkin soup

Broad bean soup

Langoustine bisque with rouille and croûtons

Parfait of chicken livers and foie gras with onion chutney

Goujons of hake with Thai dip

Baked artichoke with girolles and mustard dressing

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

Deep fried stuffed courgette flowers with tomato and basil sauce

Loch Fyne smoked salmon terrine, cucumber salad, horseradish cream

Dressed langoustine with avocado salsa, fennel and radish salad

-

Roast sirloin of Welsh black beef with Yorkshire pudding +£5

Roast loin of local pork with shallot and thyme puree

Label Anglais chicken with wild mushrooms and tarragon cream sauce

Duck confit with morteau sauce, duck faggot, cider and apples

Calves’ kidneys, mustard sauce, pancetta and sage

Roast plaice with leek risotto, red wine sauce

Roast monkfish with coco beans, dill and mustard

-

Poached peaches in Champagne, vanilla ice cream

Damson soup with blackberries and cinnamon ice cream

Lemon posset with blueberry compote and shortbread

Frozen zabaglione

Pistachio nut crème brûlée

Pannacotta with poached black figs

Poached mirabelles in brandy with vanilla ice cream

St Emilion au chocolat with rum and raisin ice cream

Passion fruit, caramel, cinnamon or vanilla ice creams

Raspberry, grapefruit and Campari or crème fraîche sorbets

Selection of four Neal’s Yard Dairy farmhouse cheeses

 -

Two courses: £27.00   Three courses: £34.00

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.

 

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 £30 per person for six courses, or £40 per person for our nine-course menu. We have regular 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

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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.