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 are 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
December 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, 13 December

Gourmet overnight package - 1 large double room @ £340 for two inc. glass of champagne with canapés, six-course tasting menu with coffee and petits fours, bed and breakfast.

Saturday, 14 December

Rooms available from £320 for 2 inc. dinner, bed and breakfast.

Sunday, 15 December

Sunday Supper deal - rooms from £195 for 2 inc. dinner (limited menu), bed and breakfast.

Monday, 16 December

Closed

Tuesday, 17 December.

Closed.

Wednesday, 18 December

Closed

Thursday, 14 December

Seasonal Deal - rooms available from £240 for 2 inc. tea and biscuits on arrival, 6 course tasting menu, bed and light breakfast.

Friday, 19 December

Gourmet overnight package -  double rooms available from £340 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

Parfait of foie gras and chicken livers, onion chutney

Tagliatelle with braised rabbit, chorizo and mustard

Calves’ sweetbreads with morels and creamed coco beans

Grilled red mullet, aubergine purée, chilli and garlic oil

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

Dressed crab and 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

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

Rump of local lamb with shepherd’s pie

John Dory, crab sauce, salt cod croquette

Roast turbot, leek risotto, red wine sauce

Wild bass with laverbread beurre blanc

-

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

Chocolate marquise

 Rum and raisin ice cream and honeycomb

Poached mirabelles in brandy, vanilla ice cream

Whimberry crème brûlée

Baked vanilla cheesecake with poached fig

Steamed ginger pudding and custard

Paris Brest, praline, Stracciatella ice cream

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, apple, grapefruit and Campari or charentais melon 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

-

Parfait of chicken livers and foie gras, onion chutney

 -

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

-

John Dory 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

-

Chocolate marquise

Whimberry crème brûlée

Prune and almond tart

Baked vanilla cheesecake with poached fig

Plum soup with cinnamon ice cream and blackberries

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

-

Parfait of chicken livers and foie gras, onion chutney

-

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

-

Leek risotto with wild mushrooms

-

Grilled red mullet, aubergine purée, chilli and garlic oil 

-

John Dory 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

-

Chocolate marquise

Whimberry crème brûlée

Prune and almond tart

Baked vanilla cheesecake with poached fig

Plum soup with cinnamon ice cream and blackberries

​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

-

Jerusalem artichoke soup with toasted hazelnuts

-

Dressed crab and langoustine with avocado, fennel and radish

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Roast 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

-

Chocolate marquise

Baked vanilla cheesecake with poached black figs

Plum soup with blackberries with cinnamon ice cream

Prune and almond tart, prune and Mascarpone ice cream 

Whimberry 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 crab and langoustine with avocado salsa, fennel and radish +£7

-

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

-

Roast wild bass with laverbread 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

-

Prune and almond tart

Chocolate marquise

Whimberry crème brûlée

Plum soup with blackberries with cinnamon ice cream

Baked vanilla cheesecake, black figs

Selection of sorbets

Selection of four British farmhouse cheeses 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)

-

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

Jerusalem artichoke soup with toasted hazelnuts

Leek and bacon soup au gratin

Fish soup with croûtons and rouille

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

Parfait of chicken livers and foie gras, onion chutney

Tagliatelle with braised rabbit, chorizo and mustard

Gratin of mussels and with tomato and saffron

Salt cod fish cake with crab sauce

Loch Fyne smoked salmon terrine, cucumber salad and horseradish cream

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

Dressed crab and 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)

Braised venison with elderberry and juniper, creamed polenta  

Rump of local lamb with shepherd’s pie

Calves’ kidneys with mustard sauce, bacon and sage

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

Partridge with lentils, chestnut and apricot stuffing

Cassoulet of winter vegetables and borlotti beans

Roast cod with herb crust, chive beurre blanc

-

Chocolate marquise

Plum soup with blackberries with cinnamon ice cream

Prune and almond tart, prune and Mascarpone ice cream 

Poached mirabelles in brandy, vanilla ice cream

Whimberry crème brûlée

Steamed ginger pudding and custard

Paris Brest, praline Stracciatella ice cream

Baked vanilla cheesecake with poached fig

Poached pear with Stilton ice cream and candied walnuts

Caramel, cinnamon, passionfruit or vanilla ice creams

Mixed berry, strawberry, apple or charentais melon 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

Pumpkin soup with toasted hazelnuts and pumpkin seeds

Leek and bacon soup au gratin

Fish soup with croûtons and rouille

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

Salt cod fish cake with crab sauce

Parfait of chicken livers and foie gras, onion chutney

Grilled red mullet, aubergine purée, chilli and garlic oil 

Tagliatelle with braised rabbit, chorizo and mustard

Gratin of mussels and leeks with saffron

Loch Fyne smoked salmon terrine, cucumber salad and horseradish cream

 Dressed crab and langoustine with avocado salsa, fennel and radish

-

Roast sirloin of Welsh Black beef with Yorkshire pudding

Braised venison with elderberry and juniper, creamed polenta

Roast loin of pork with shallot and thyme purée

Label Anglais chicken breast with calves’ sweetbreads, morels, tarragon cream sauce   

Rump of local lamb with shepherd’s pie

Partridge with lentils, chestnut and apricot stuffing

Cassoulet of winter vegetables and borlotti beans

Baked cod with herb crust, chive beurre blanc

-

Chocolate marquise

 Rum and raisin ice cream with honeycomb

Ginger pudding and custard

Paris Brest with praline and Stracciatella ice cream

Whimberry crème brûlée with whimberry sorbet  

Plum soup with blackberries with cinnamon ice cream

Grilled pineapple with chilli and coconut sorbet

Baked vanilla cheesecake with poached figs

Poached mirabelles in brandy with vanilla ice cream

Poached pear with Stilton ice cream and candied walnuts

Caramel, chocolate, passionfruit or vanilla ice creams

Apple, red berry or Charentais melon sorbets

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

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

-

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

-

Roast wild bass with laverbread 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

-

Prune and almond tart

Chocolate marquise

Whimberry crème brûlée

Plum soup with blackberries with cinnamon ice cream

Baked vanilla cheesecake, black figs

Selection of sorbets

Selection of four British farmhouse cheeses 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)

-

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.

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

-

Jerusalem artichoke soup with toasted hazelnuts

-

Dressed crab and langoustine with avocado, fennel and radish

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Roast 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

-

Chocolate marquise

Baked vanilla cheesecake with poached black figs

Plum soup with blackberries with cinnamon ice cream

Prune and almond tart, prune and Mascarpone ice cream 

Whimberry 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

Pumpkin soup with toasted hazelnuts and pumpkin seeds

Leek and bacon soup au gratin

Fish soup with croûtons and rouille

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

Salt cod fish cake with crab sauce

Parfait of chicken livers and foie gras, onion chutney

Grilled red mullet, aubergine purée, chilli and garlic oil 

Tagliatelle with braised rabbit, chorizo and mustard

Gratin of mussels and leeks with saffron

Loch Fyne smoked salmon terrine, cucumber salad and horseradish cream

 Dressed crab and langoustine with avocado salsa, fennel and radish

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Roast sirloin of Welsh Black beef with Yorkshire pudding

Braised venison with elderberry and juniper, creamed polenta

Roast loin of pork with shallot and thyme purée

Label Anglais chicken breast with calves’ sweetbreads, morels, tarragon cream sauce   

Rump of local lamb with shepherd’s pie

Partridge with lentils, chestnut and apricot stuffing

Cassoulet of winter vegetables and borlotti beans

Baked cod with herb crust, chive beurre blanc

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Chocolate marquise

 Rum and raisin ice cream with honeycomb

Ginger pudding and custard

Paris Brest with praline and Stracciatella ice cream

Whimberry crème brûlée with whimberry sorbet  

Plum soup with blackberries with cinnamon ice cream

Grilled pineapple with chilli and coconut sorbet

Baked vanilla cheesecake with poached figs

Poached mirabelles in brandy with vanilla ice cream

Poached pear with Stilton ice cream and candied walnuts

Caramel, chocolate, passionfruit or vanilla ice creams

Apple, red berry or Charentais melon sorbets

Selection of four Neal’s Yard Dairy farmhouse cheeses

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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.