blank200blank200Tyddyn Llan

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blank200blank200Restaurant …

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 blank200blank200… with rooms

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blank100in  scenic North Wales.

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blank200blank200Tyddyn Llan

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THE RESTAURANT

sits in rural North Wales, near Chester, Llangollen and Wrexham. We’re serious about our cooking, being well-rated in the ‘Good Food Guide’.

OUR ROOMS

offer you the relaxed comforts of a quality hotel, but with an essential family friendliness. We’re not a hotel, but a restaurant-with-rooms… thirteen delightful rooms, looking out over the hills. Bryan cooks your breakfast!

In an atmosphere of comforting refinement… is thoroughbred Welsh produce. … Everything is defined by precision and clarity.

Good Food Guide 2020

Away from the epicurean delights, the ‘sympathetically extended’ Georgian property has ‘tastefully decorated’ guest rooms.

Good Hotel Guide 2020

OPENING DATES

Open lunch and dinner
Closed
Dinner only, not lunch
Lunch only, not dinner
November 2019
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Price note. An optional 10% service charge is added to ALL food and drink charges. For guests on dinner, B & B, and package rates, we set the full dinner element at £70.00 per person. We will thus add £7.00 per person. Also, any drinks and menu upgrade charges will have 10% added.

ENJOY A RELAXED SEASONAL BREAK AT TYDDYN LLAN

SEE OUR SPECIAL OFFERS

 UPCOMING AVAILABILITY

Friday, 8 November

Gourmet overnight package - 1 large double room @ £380 for two inc. glass of champagne with canapés, six-course tasting menu with coffee and petits fours, bed and breakfast.

Saturday, 9 November

1 large double room available at £360 for two, dinner, bed and breakfast.

Sunday, 10 November

Ground floor Suite available - please ring for details

Monday, 11 November

Closed

Tuesday, 12 November.
CLOSED.
Wednesday, 13 November

Closed

Thursday, 14 November

Seasonal Deal - 1 standard double room available at £240 for two inc. tea and biscuits on arrival, six-course tasting menu, bed and light breakfast.

Friday, 15 November

Gourmet overnight package from £380 for two inc. glass of champagne with canapés, six-course tasting menu with coffee and petits fours, bed and breakfast.

Offers shown are per room, for one night, two person occupancy. Late deals can only be booked by telephone, no email or online system. Rooms already booked may not be changed to late deal rates, sorry. Room upgrades may be possible with a supplement. There is no service charge and VAT is included.

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 £70.00 per person per dinner. We will add £7.00 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: 11.00am. In exceptional circumstances, we may need to change the room you booked.

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.

DINNER MENU: £70

Salad of salt baked beetroot, pomegranate, wilted radicchio and buffalo Mozzarella

Loch Fyne smoked salmon terrine, cucumber salad and horseradish cream

Tagliatelle with crab, chilli and lemon

Calves’ sweetbreads with bubble and squeak, tartar sauce

Potato gnocchi with braised rabbit, chorizo and mustard

Crubeens; pig's trotter with piccalilli, watercress and dandelion

Game terrine with onion chutney

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

Dressed langoustine with avocado salsa, fennel and radish

-

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 and duck faggot with confit potato, cider and apple sauce

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

Saddle of venison with goat’s cheese gnocchi, port and elderberry sauce

Roast grouse with bread sauce and game chips

Veal chop with morels, tarragon cream sauce

Wild bass with laverbread beurre blanc

John dory with lentils and salsa verde

-

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)

Prune and almond tart, Mascarpone ice cream

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

Crème brûlée with berry sorbet

Poached mirabelles in brandy, vanilla ice cream

Baked cheesecake with poached black figs

Plum soup with cinnamon ice cream and blackberries

Poached pear with Stilton ice cream and candied walnuts

Caramel, cinnamon, passionfruit or vanilla ice creams

Mixed berry, strawberry or charentais sorbets

-

Three courses: £70

Two courses (including main course): £58

Two starters: £46

Six-course tasting menu £85
£15 supplement for residents - for the whole table only

Eight-course tasting menu £95
£25 supplement for residents - for the whole table only

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

Optional service charge: 10%

SIX-COURSE TASTING MENU: £85

Pumpkin soup

-

Dressed langoustine and lobster mayonnaise, fennel and radish

-

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

-

Roast wild bass with laverbread butter sauce

-

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

New season’s lamb cutlets with slow cooked breast and ratatouille  

Traditional roast young grouse with bread sauce

-

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

Damson soup with blackberries with cinnamon ice cream

Prune and almond tart, prune and mascarpone ice cream 

Baked vanilla cheesecake with poached black figs

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)

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

EIGHT-COURSE TASTING MENU: £95

Pumpkin soup

-

Salad of salt baked beetroot, pomegranate, wilted radicchio and buffalo Mozzarella

-

Dressed langoustine with avocado salsa, fennel and radish

-

Game terrine, onion chutney

-

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

-

Roast wild bass with laverbread butter sauce

-

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

Saddle of venison with goat’s cheese gnocchi, port and elderberry sauce

Roast grouse with bread sauce and game chips

-

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

Baked vanilla cheesecake with poached figs

Crème brûlée with whimberry sorbet

Plum soup with cinnamon ice cream and blackberries

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

​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)

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

Optional service charge: 10%

FRIDAY GOURMET MENU

Canapés and Champagne

-

Pumpkin soup

-

Dressed langoustine with avocado, fennel and radish

-

Game terrine, onion chutney

-

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

-

Wild bass with laverbread

-

Saddle of venison with goat’s cheese gnocchi, port and elderberry sauce

or

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

or

Traditional roast grouse with bread sauce and game chips

-

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

Baked vanilla cheesecake with poached black figs

Plum soup with blackberries with cinnamon ice cream

Prune and almond tart, prune and Mascarpone ice cream 

Crème brûlée

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)

-

Coffee, teas and infusions with petits fours

SPECIAL TASTING MENU

Canapés

-

Pumpkin soup

-

Salad of salt baked beetroot, pomegranate, wilted radicchio and buffalo Mozzarella

or

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

-

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

-

Roast hake with laverbread butter sauce

-

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

or

Saddle of venison with goat’s cheese gnocchi, port and elderberry sauce

or

Roast grouse with bread sauce and game chips

-

Prune and almond tart

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

Baked vanilla cheesecake with poached figs

Plum soup with blackberries with cinnamon ice cream

Crème brûlée with berry sorbet

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)

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

Optional service charge: 10%

FRIDAY/SATURDAY LUNCH MENU: FROM £35

Watercress soup

Fish soup with croûtons and rouille

Salad of salt baked beetroot, pomegranate, wilted radicchio and buffalo Mozzarella

Game terrine, onion chutney

Potato gnocchi with braised rabbit, chorizo and mustard

Tagliatelle with crab, chilli and lemon

Goujons of hake with Thai dip

John Dory with Romesco sauce and crispy mussels  

Loch Fyne smoked salmon terrine, cucumber salad and horseradish cream

Crubeens; pig’s trotter with piccalilli, watercress and dandelion salad  

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

Dressed langoustine with avocado salsa, 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)

Rump and breast of lamb with spiced aubergine

Partridge with lentils, Morteau sauce and bubble and squeak

Label Anglais chicken breast, morels, tarragon sauce and potato pancake

Fillets of plaice with langoustine sauce

Baked cod with parsley crust, chive butter sauce  

-

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

Plum soup with blackberries with cinnamon ice cream

Prune and almond tart, prune and Mascarpone ice cream 

Crème brûlée with whimberry sorbet

Paris brest with praline and Stracciatella ice cream

Baked vanilla cheesecake with poached figs

Poached pear with Stilton ice cream and candied walnuts

Caramel, cinnamon, passionfruit or vanilla ice creams

Red fruits, strawberry or peach sorbets  

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

Two courses £35 three courses £42 two starters £26

Nespresso: espresso, cappuccino or Americano
Illy: cafetière coffee
Teas and infusions
with petits fours: £6

SUNDAY LUNCH MENU: FROM £35

Watercress soup

Fish soup with croûtons and rouille

Parfait of foie gras and chicken livers, onion chutney

Salad of salt baked beetroot, pomegranates, wilted radicchio and buffalo Mozzarella

Braised ox cheek macaroni

Goujons of plaice with Thai dip

Potato gnocchi with braised rabbit, chorizo and mustard

Smoked haddock fish cake with mussels and langoustine sauce

Tagliatelle with crab, chilli and lemon +£7

Dressed langoustine avocado salsa, fennel, radish and pea shoots +£7

Griddled scallops with cauliflower purée, pancetta,

caper and raisin dressing +£7

-

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

Rump of lamb with spiced aubergine and mint yogurt

Roast loin of local pork with shallot and thyme purée

Duck confit with hispi cabbage, cider and apples

Label Anglais chicken leg, potato pancake, wild mushrooms and tarragon cream sauce

Risotto of leeks and autumn truffles

Roast wild bass with lentils and salsa verde +£5

-

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

Paris Brest with praline and Stracciatella ice cream

Prune and almond tart

Crème brûlée with whimberry sorbet  

Plum soup with blackberries with cinnamon ice cream

Baked vanilla cheesecake with poached mirabelles

Poached pear with Stilton ice cream and candied walnuts

Caramel, cinnamon, passionfruit or vanilla ice creams

Whimberry, strawberry or Charentais melon sorbets

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

Two courses: £35,  Three courses: £42

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions with petits fours: £6.00

Optional service charge: 10%

SUNDAY SUPPER MENU: £40

Watercress soup

Smoked haddock fish cake with mussels and langoustine sauce

Salad of salt baked beetroot, pomegranates, wilted radicchio and buffalo Mozzarella

Macaroni with braised ox cheek

Parfait of foie gras and chicken livers, onion chutney

  -

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

Label Anglais chicken leg, potato pancake, wild mushrooms and tarragon cream sauce

Risotto of leeks and autumn truffles

Local pork four ways; roast fillet, braised cheek, belly with black pudding,

breaded trotter and shallot and thyme purée

Roast wild bass with laverbread butter sauce +£7

-

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

Prune and almond tart

Crème brûlée 

Plum soup with blackberries with cinnamon ice cream

Baked vanilla cheesecake with poached mirabelles

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

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

Optional service charge: 10%

FULL BREAKFAST MENU

Freshly squeezed orange or grapefruit juice

Boxford Farm apple juice

Orange and pink grapefruit segments

Compôte of prunes, apricots and figs

Melon and pineapple in season

Seasonal fruits

Selection of cereals, granola and muesli

Llaeth y Llan Welsh organic yoghurt

Porridge with cream (please order)

Toasted homemade breads, white or wholemeal

Homemade jams, lavender honey, lemon curd and Ludlow Food Centre marmalade

-

Teas, infusions (please ask for our list)

Nespresso espresso, cappuccino or americano

Illy cafetière coffee

Hot chocolate

Bottled Llanllyr still and sparking water

-

COOKED DISHES

Grilled local dry cured Welsh back bacon, Edwards of Conwy pork sausage, black pudding, grilled vine tomatoes, sautéed Paris mushrooms, fried bread in bacon fat. free-range farm eggs: fried, boiled, poached or scrambled, fried leek and 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

LIGHT BREAKFAST MENU

Freshly squeezed orange or grapefruit juice

Boxford Farm apple juice

Orange and pink grapefruit segments

Compôte of prunes, apricots and figs

Melon and pineapple in season

Seasonal fruits

Selection of cereals, granola and muesli

Llaeth y Llan Welsh organic yoghurt

Porridge with cream (please order)

Toasted homemade breads, white or wholemeal

Homemade jams, lavender honey, lemon curd and Ludlow Food Centre marmalade

-

Teas, infusions (please ask for our list)

Nespresso espresso, cappuccino or americano

Illy cafetière coffee

Hot chocolate

Bottled Llanllyr still and sparking water

-

COOKED DISHES: add £9.50

Grilled local dry cured Welsh back bacon, Edwards of Conwy pork sausage, black pudding, grilled vine tomatoes, sautéed Paris mushrooms, fried bread in bacon fat. free-range farm eggs: fried, boiled, poached or scrambled, fried leek and 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

Omelette

WINTER BREAKS

Now as we move into winter, exciting foodstuffs abound: all sorts of beans and squashes and locally grown fruits, peppery watercress and rocket from the Wirral. There’s Welsh lamb from the fields around Tyddyn Llan and the first game birds arrive. We continue with our special offer of a tasting menu of the finest ingredients possible, with an overnight stay in one of our comfortable rooms and breakfast, plus tea with bara brith and shortbread on arrival.

We are offering this deal of a six-course tasting menu with a ‘light breakfast’ from £240 per couple staying in a standard room, £280 in a large room or £320 for one of our best rooms. See our opening days.

This is on Wednesday, Thursday, Friday, Saturday and Sunday. 

Stay a second night for £240 per couple and choose two courses from our main menu, regardless which room you are staying in.

‘LOCAL DEAL’

If you are within a reasonable distance of Tyddyn Llan you may not want to stay over. We offer you our this six-course tasting menu for £60 per diner. This price includes an optional 10% service charge, though service will be added to any drinks and extras you purchase. To take advantage of this offer, you MUST mention this menu when you book.

SPECIAL TASTING MENU

Canapés

-

Pumpkin soup

-

Salad of salt baked beetroot, pomegranate, wilted radicchio and buffalo Mozzarella

or

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

-

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

-

Roast hake with laverbread butter sauce

-

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

or

Saddle of venison with goat’s cheese gnocchi, port and elderberry sauce

or

Roast grouse with bread sauce and game chips

-

Prune and almond tart

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

Baked vanilla cheesecake with poached figs

Plum soup with blackberries with cinnamon ice cream

Crème brûlée with berry sorbet

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)

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

Optional service charge: 10%

LIGHT BREAKFAST MENU

Freshly squeezed orange or grapefruit juice

Boxford Farm apple juice

Orange and pink grapefruit segments

Compôte of prunes, apricots and figs

Melon and pineapple in season

Seasonal fruits

Selection of cereals, granola and muesli

Llaeth y Llan Welsh organic yoghurt

Porridge with cream (please order)

Toasted homemade breads, white or wholemeal

Homemade jams, lavender honey, lemon curd and Ludlow Food Centre marmalade

-

Teas, infusions (please ask for our list)

Nespresso espresso, cappuccino or americano

Illy cafetière coffee

Hot chocolate

Bottled Llanllyr still and sparking water

-

COOKED DISHES: add £9.50

Grilled local dry cured Welsh back bacon, Edwards of Conwy pork sausage, black pudding, grilled vine tomatoes, sautéed Paris mushrooms, fried bread in bacon fat. free-range farm eggs: fried, boiled, poached or scrambled, fried leek and 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

Omelette

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 £70.00 per person per dinner. We will add £7.00 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: 11.00am. In exceptional circumstances, we may need to change the room you booked.

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.

WALKING PACKAGE

Stay with us for a ‘get away from it all’ break and enjoy walking the beautiful mountain range of the Berwyns. A two night break includes two nights dinner, bed and breakfast, one packed lunch, and one afternoon: tea/coffee, shortbread, bara brith; to revive you from your walking day. Plus six walking guides to map your days with easy, moderate and strenuous walks to choose from, including my favourite one to the Stone Circle. For the more adventurous walkers we can arrange transport to Pistyll Rhaeadr waterfalls from where you can make the glorious eight mile walk over the top of the Berwyn Mountain back to Tyddyn Llan building up a great appetite for dinner. A two-day break in a standard room is £580, a large room £680, and in a best room £740, Wednesday to Sunday. Rates are per room for two persons sharing.

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 £70.00 per person per dinner. We will add £7.00 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: 11.00am. In exceptional circumstances, we may need to change the room you booked.

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.

SPECIAL DINNERS

ANNIVERSARY DINNER 24 NOVEMBER

In November, Susan and I will have been at Tyddyn Llan for 17 years, some achievement in this industry, especially working as a husband and wife team. We would love you to join us to celebrate this occasion at our 2019 Anniversary wine dinner. The evening will be hosted by Deiniol ap Dafydd from Blas ar Fwyd who supplies around 50 of the wines on our list. The dinner with wines is £110 per person, and we have rooms available from £130 per couple with full breakfast.

If you cannot make the 24th we are offering the same menu this coming Saturday, November 2nd and Saturday, November 30th. Accommodation and full breakfast is only £250 per couple with an extra £35 per person if you fancy the wines to match. Rooms on this deal will be first booked gets the best rooms. (Only available on new bookings).

So, phone us now on 01490 440264

Susan and I hope you can join us in November. And if not possible, hopefully in the New Year to make it 18 years.

ANNIVERSARY DINNER MENU: £110

Canapés

-

Pheasant pudding with sage
San Felice Chianti Classico 2017. Italy.

-

Wild bass with laverbread beurre blanc
Chablis 2016 (Domaine Seguinot). Burgundy, France.

-

Loin of venison with goat’s cheese gnocchi and wild mushrooms
Coyam 2016 (Emiliana). Colchagua Valley, Chile.

-

Baron Bigod with chicory, pear and walnut salad
Waterkloof Seriously Cool Cinsault 2018. South Africa.

-

Chocolate marquise with caramel ice cream
Rivesaltes Ambré 2004 (Domaine Cazes). Rivesaltes, France.

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.

FRIDAY GOURMET PACKAGE

A deal specially for Fridays. A glass each of Louis Roederer Champagne, seven-course tasting menu, coffee and petits fours, with accommodation and breakfast. Priced only £340 per couple in a standard room, £380 per couple for a large room, or £420 per couple in a best room.

FRIDAY GOURMET MENU

Canapés and Champagne

-

Pumpkin soup

-

Dressed langoustine with avocado, fennel and radish

-

Game terrine, onion chutney

-

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

-

Wild bass with laverbread

-

Saddle of venison with goat’s cheese gnocchi, port and elderberry sauce

or

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

or

Traditional roast grouse with bread sauce and game chips

-

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

Baked vanilla cheesecake with poached black figs

Plum soup with blackberries with cinnamon ice cream

Prune and almond tart, prune and Mascarpone ice cream 

Crème brûlée

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)

-

Coffee, teas and infusions with petits fours

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 £70.00 per person per dinner. We will add £7.00 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: 11.00am. In exceptional circumstances, we may need to change the room you booked.

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.

SUNDAY SUPPER PACKAGE

If you can get away on a Sunday night we are offering a supper menu of canapés and three courses; with bed and breakfast – for only £195 per couple, per room. Or just come for supper, £40 per person.

SUNDAY SUPPER MENU: £40

Watercress soup

Smoked haddock fish cake with mussels and langoustine sauce

Salad of salt baked beetroot, pomegranates, wilted radicchio and buffalo Mozzarella

Macaroni with braised ox cheek

Parfait of foie gras and chicken livers, onion chutney

  -

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

Label Anglais chicken leg, potato pancake, wild mushrooms and tarragon cream sauce

Risotto of leeks and autumn truffles

Local pork four ways; roast fillet, braised cheek, belly with black pudding,

breaded trotter and shallot and thyme purée

Roast wild bass with laverbread butter sauce +£7

-

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

Prune and almond tart

Crème brûlée 

Plum soup with blackberries with cinnamon ice cream

Baked vanilla cheesecake with poached mirabelles

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

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

Optional service charge: 10%

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 £70.00 per person per dinner. We will add £7.00 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: 11.00am. In exceptional circumstances, we may need to change the room you booked.

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.

We are proud members of the Welsh Rarebits association.

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

2019 Editor's Choice Restaurants-with-Rooms

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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.