Sunday Lunch that never disappoints. Another fabulous Sunday Lunch . We have been visiting Tyddyn Llan for 15 yrs and it never disappoints.
Since Maria and Gareth have taken over they have tastefully modernised the interior and the menu . But still respecting the need for classic dishes too.
There is now a more relaxed , friendly , professional atmosphere which makes visiting a pleasure . The staff are all so helpful and the food never disappoints.
We look forward to our next visit . - 15/02/26 

Better than ever Tyddyn LLan has been a favourite for a night away not too far from home. We have just been for our first visit since Brian and Susan Webb retired. We were so impressed by the total refurbishment with only two more bedrooms to do at the time of our visit. It is all very tasteful and in keeping with the house, the style adds a fresh and welcoming ambience. The main interest has always been the food and the new Chef didn't disappoint. We enjoyed lovely canapes before choosing from a simple but well balanced menu. The Welsh Black Beef was superb and a very tasty main course. This is what I would describe as substantial fine dining, we certainly felt sufficiently satisfied and although we didn't choose coffee and petite fours they did look appetising. There are also two tasting menus to choose from. We usually go with friends for a Christmas night away and look forward to receiving details for Christmas 2026. - 09/02/26 

Try the 10 course menu with wine pairing Had the 10 course taster menu with wine pairing and loved every course and the variety of wines which were perfectly paired by the very knowledgeable wine waiter. Great staff and fabulous building. - 25/01/26 

Last year we - 11/01/26 

Wine Dinner We have been known to enjoy a wine pairing when dining out, so were intrigued to discover that Tyddyn Llan was holding a wine night with all the wines coming from the same Italian vineyard run by the Tibaldi sisters. Each course was introduced by Head Chef Gareth Stevenson, with the perfectly matched wine accompaniment explained by Nico Acciai from Tanners Wines.
After canapés and fizz in the lounge, a wonderful first course of roasted scallop with celeriac and chive beurre blanc began the menu followed by a flavourful spinach and parmesan raviolo. An inventive hot and sour soup with seared tuna, red shrimp and shiso sauce with complex flavouring must have been a challenge to match, but a Langhe Nebbiolo fit the bill. The main course was an unctuous dish of duck, preserved cherry, hazelnut and pomme paillason – delectable. To finish, was a cheese course with a difference: Welsh cake layered with Perl Wen, topped with a pickled walnut purée and drizzled with truffled honey. It was an absolute revelation!
With a full restaurant and friendly, professional service there was a lovely atmosphere all adding to make a wonderful evening. Furthermore, it was excellent value for such standard of food, including wine with each course, and concluding with coffee and petit fours. When is the next one? - 28/12/25 

First time at Tyddyn Llan and it won't be the last. So this is my first time at Tyddyn Llan! I've heard and know of this restaurant! Now it is run by a chef called Gareth Stevenson! When Gareth was the head chef at Pelé Hall It was in my plans to visit that place to try out his food ! Then obviously he left there, but his did a small skint at Docket, then he headed here..
So I was glad that he wasn't that far away to travel, to try out his food.
Tyddyn is literally out in the sticks 'countryside.. sadly, we came in October, so when we got there, we couldn't see what the scenery was like turning up..
But the plan is to come back in the 6
So as we entered the building, we sat next to a nice roaring fire! We ordered a drink, chilled for a bit, and some canapés came to us, which was a Potato Hash Brown and Liver Parfait Tart! The Hash Brown was banging good ! That one was the best one, tho the Liver Parfait was good as well ...
So next we were taken to our table to start the taster menu!
So first to come out was Crackers & Guacamole!
Crackers to So good ! And I'm not really a fan of Guacamole..
But I did like this with the Crackers.
Next was the bread! Brilliant bake and bread! We had two types of butter! Cultured Butter & Bake potato butter! The bake potato one was so special ! Well done for that one!!
Next was a hand Dived scallop with Thai Green Curry.
The Scallop was literally lovely cooked to perfection! And it was a massive one as well! The Thai Green Curry was just right that didn't overpower the flavour of the sweet Scallop.
Next was Seared Duck Liver!
Now I like Liver Parfait! But I'm not a fan of liver on its own!
So I was looking forward to seeing what was going to be put in front..
So on the plate with it was apple, black pudding & Hazelnut..
All I can say is !! Ho my God! That liver is absolutely delicious ! If the liver tasted like that all the time, I would eat it every day & night! It was like butter! and with all the other elements, it elevated the whole dish! This was one of my favourite dishes of the year!!
Next was tuna with Crisps! Tuna was soft, and all the other element's was good with it.. tho I do think that it was too much tuna!! And wasn't enough Crisps with it.. you could definitely take away some of the tuna !
Next up was tortellini stuffed with my favourite squash, the crown prince! Pasta was cooked to perfection! With dots of black garlic for a bit of bitterness, delicious all round..
Next was this fish course, and that was John Dory! Now, with all the restaurants I visit, I've never had John Dory before. I'm so glad this was on the menu! This fish was cooked just right. It came with sand carrot, which was sweet as hell! The sauce was perfect for this fish... 👌
So, for the main was Welsh Black Beef Fillet and Celeriac with Maitake Mushroom..
The beef was literally like eating butter! So soft and so cooked spot-on! Celeriac was delicious, and there was a potato terrine, which was crispy! The sauce had powerful flavours and made you lick your lips! Brilliant main..
Of after the main was a cheese course! Not one of them boring and bog standard ones you get in most restaurant's! This one was
Isle of Wight Blue, port baked fig, and a fig roll...
Now this is my type of cheese course I love! The fig roll is great. Take on one ! The cheese itself was amazing!
Now for the Pre-dessert!
Which amazed me that those flavours worked together! Blackcurrant Leaf and Celery! Now, it might sound strange, but it literally works in harmony together! And it was light and refreshing! Definitely cleaned the palate ! I'm definitely going to try and make this myself sometime next year!!
And for the main dessert was
64% Manjari chocolate tart with Lemon Condiment & crème fraîche...
Great way to finish off the night!! So decadent and rich! With the delicious condiments that all worked with the tart!
Then, not forgetting the petit Fours, which was a grand and fine selection of treats..
So want is my thought of Tyddyn Llan?
Was it worth the travel to ? 100% YES.. the food was spot-on, and every dish was perfect! Flavours made you want to come back again ! And that is what I'll be doing sometime in the summer!
All the staff was friendly and the wine paring was good !!
Tyddyn Llan had a bright future with cooking like that !
Get yourselves a visit. won't be disappointed... - 21/12/25 

Amazing - 20/12/25 

At Tyddyn Llan we paused the years,
To mark five-and-twenty, warm and true,
With Annette, me, and Loki too,
A perfect weekend, shared by few.

The first night’s feast, à la carte,
Each dish a joy, refined, complete,
Then ten bright courses the next eve,
A tasting tale both bold and sweet.

The kitchen sang in measured grace,
No note astray, no hurried art,
Each plate arrived with quiet pride
And left a smile upon the heart.

The staff were kindness finely tuned,
Attentive, gracious, never near,
They read the room as poets do,
And served with warmth both calm and clear.

Our room was space and comfort crowned,
With all one needs and nothing more,
Save that grand shower pure delight
A rushing close we still adore. - 16/12/25 

A rarity in these times Why have I not been here before now??? Loved every second of our all too brief stay here this wet and miserable December weekend. Cosy, welcoming, well styled country boutique hotel, serving well executed, extremely good food.
The cocktails deserve their own mention - all infused on site by the extremely talented Maria - all perfectly balanced.
I was impressed by the coffee (Wrexham bean coffee) available in the bedrooms - a really nice “local” touch (as well as a good cup of coffee)
Dinner was served with great service, each course was just wonderful.
The breakfast was in a league of its own, offering a tasting menu with dishes made up of locally sourced ingredients. Just wow. We were the last to leave the dining room… - 07/12/25 

Christmas gift from our son & his family. One night - b&b with 6 course taster menu, November 2nd 2025.
Country location- Luxury bed room- lounge & dinning room tastefully decorated & furnished ,warm & cosy with a log fire.
6 course taster menu, paired with wines - expertly explained- each course, eye catching, delicious, with flavours that made every course, not wanting them to end.
Highly recommended 👌 .Couldn't fault our stay.
Osian & Rob, waited on us " pleasant, professional and knowledgeable " making our experience very special.
Food - 100%..compliments to the chefs for each delicious course.
Communication with management via email - faultless. - 03/11/25