Tyddyn Llan
Restaurant …
… with rooms
in scenic North Wales.
Tyddyn Llan
THE RESTAURANT
sits in rural North Wales, near Chester, Llangollen and Wrexham. We’re serious about our cooking… a Michelin star since 2010; well-rated in the ‘Good Food Guide’; 36th in the ‘Sunday Times’ Top 100 restaurants.
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. And Bryan cooks your breakfast!
Bryan and Susan Webb remain as an impressive double act when it comes to warm-hearted hospitality.
Good Food Guide 2019
Tastefully decorated, well-furnished, comfortable rooms with uplifting contemporary hues.
Good Hotel Guide 2019
OPENING DATES
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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
UPCOMING AVAILABILITY
Friday, 11 October
Saturday, 12 October
Sunday, 6 October
Monday, 14 October
Tuesday, 15 October
Wednesday, 16 October
Thursday, 17 October
Friday, 18 October
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
Deep fried stuffed courgette flowers with tomato and basil sauce
Loch Fyne smoked salmon terrine, cucumber salad and horseradish cream
Tagliatelle with girolles and autumn truffles
Grilled half lobster with coriander, lime and ginger butter
Dressed langoustine and lobster mayonnaise, fennel and radish
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
Parfait of foie gras and chicken livers, onion chutney
Calves’ sweetbreads, potato and olive cake, tartare sauce
Baked artichoke with wild mushrooms, mustard and bacon
-
Fillet or ribeye of aged Welsh Black beef au poivre
(served with a choice of chips or gratin dauphinois; green salad or seasonal vegetables)
New season’s lamb cutlets with slow cooked breast and ratatouille
Goosnargh duck breast and duck faggot with confit potato, cider and apple sauce
Traditional roast young grouse with bread sauce and game chips
Label Anglais chicken breast and ballotine with morels, girolles and sarladaise potato
Calves’ kidneys with mustard sauce, bacon and sage
Roast turbot with coco beans, Morteau sausage and Pommery mustard
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)
St Émilion au chocolat with rum and raisin ice cream and honeycomb
Poached mirabelles in brandy with vanilla ice cream
Paris Brest with praline and Stracciatella ice cream
Damson soup with blackberries with cinnamon ice cream
Prune and almond tart, prune and mascarpone ice cream
Baked vanilla cheesecake with poached black figs
Poached pear with Stilton ice cream and candied walnuts
Caramel, cinnamon, passionfruit or vanilla ice creams
Whimberry, strawberry, peach 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
-
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
-
Dressed langoustine and lobster mayonnaise, fennel and radish
-
Parfait of foie gras and duck livers, onion chutney
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Deep fried stuffed courgette with tomato and basil sauce
-
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, 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 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
-
Ajo blanco
-
Dressed 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
-
Wild bass with laverbread
-
New season’s lamb cutlet with slow cooked breast, ratatouille
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
Damson 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 langoustine and lobster mayonnaise, fennel and radish + £7
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Roast plaice with laverbread butter sauce
-
New season’s lamb cutlets with slow cooked breast and ratatouille
or
Goosnargh duck breast and duck faggot with confit potato, cider and apple sauce
or
Traditional roast young 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
Damson soup with blackberries with cinnamon ice cream
Prune and almond tart, prune and mascarpone ice cream
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
Pumpkin soup
Fish soup with croûtons and rouille
Salad of salt baked beetroot, pomegranate, wilted radicchio and buffalo Mozzarella
Parfait of foie gras and chicken livers, onion chutney
Smoked haddock fish cake with crab sauce
Maiale tonnato; thinly sliced of loin of pork with tuna sauce and anchovies
Tagliatelle with girolles, summer truffle and Parmesan
Braised ox cheek macaroni
Deep fried stuffed courgette flowers, tomato and basil sauce
Potato gnocchi with braised rabbit, chorizo and mustard
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)
Braised lamb Moroccan style and kofta, couscous and harissa
Local pork 4 ways; roast fillet, braised cheek, belly with black pudding,
shallot and thyme purée, sarladaise potato
Label Anglais chicken breast with girolles, tarragon sauce and potato pancake
Calves’ kidneys with mustard, bacon and sage
Roast plaice with laverbread butter sauce
Roast turbot with coco beans, Morteau sausage and Pommery mustard
-
St Émilion au chocolat with rum and raisin ice cream and honeycomb
Poached mirabelles in brandy with vanilla ice cream
Plum soup with blackberries with cinnamon ice cream
Prune and almond tart, prune and mascarpone ice cream
Whimberry crème brûlée
Paris breast with praline and Stracciatella ice cream
Baked vanilla cheesecake with poached black figs
Poached pear with Stilton ice cream and candied walnuts
Caramel, cinnamon, passionfruit or vanilla ice creams
Whimberry, strawberry, peach 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
Langoustine bisque with croûtons and rouille
Parfait of foie gras and chicken livers, onion chutney
Maiale tonnato; thinly sliced of loin of pork with tuna sauce and anchovies
Salad of salt baked beetroot, pomegranates, wilted radicchio and buffalo Mozzarella
Tagliatelle with girolles, Parmesan and autumn truffles
Deep fried stuffed courgette flowers, tomato and basil sauce
Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream
Calves’ sweetbreads with potato and olive cake, tartare sauce
Dressed langoustine and lobster mayonnaise, fennel, radish and pea shoots +£7
-
Roast sirloin of Welsh Black beef with Yorkshire pudding
Braised lamb Moroccan style and kofta, couscous and harissa
Roast loin of pork with shallot and thyme purée
Label Anglais chicken with wild mushrooms and tarragon cream sauce
Plaice with langoustine sauce
Roast turbot with coco beans, Morteau sausage and Pommery mustard
Grilled half lobster with coriander, lime and ginger butter +£7
-
St Émilion au chocolat with rum and raisin ice cream and honeycomb
Poached mirabelles in brandy with vanilla ice cream
Paris Brest with praline and Stracciatella ice cream
Damson soup with blackberries with cinnamon ice cream
Baked vanilla cheesecake with poached black figs
Poached pear with Stilton ice cream and candied walnuts
Caramel, cinnamon, passionfruit or vanilla ice creams
Whimberry, strawberry, peach 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
Fish soup with croûtons and rouille
Parfait of foie gras and chicken livers, onion chutney
Salad of salt baked beetroot, pickled cherries, wilted radicchio and buffalo Mozzarella
Deep fried stuffed courgette flowers, tomato and basil sauce
Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream
-
Rib eye steak of aged Welsh black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)
Braised lamb Moroccan style and kofta, couscous and harissa
Label Anglais chicken with wild mushrooms and tarragon cream sauce
Plaice with langoustine sauce
Roast turbot with coco beans, Morteau sausage and Pommery mustard
Grilled half lobster with coriander, lime and ginger butter +£7
-
St Émilion au chocolat with rum and raisin ice cream and honeycomb
Poached mirabelles in brandy with vanilla ice cream
Paris Brest with praline and Stracciatella ice cream
Damson soup with blackberries with cinnamon ice cream
Baked vanilla cheesecake with poached black figs
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 and Sunday. But note, this deal is NOT available on Saturdays.
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 and lobster mayonnaise, fennel and radish + £7
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Roast plaice with laverbread butter sauce
-
New season’s lamb cutlets with slow cooked breast and ratatouille
or
Goosnargh duck breast and duck faggot with confit potato, cider and apple sauce
or
Traditional roast young 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
Damson soup with blackberries with cinnamon ice cream
Prune and almond tart, prune and mascarpone ice cream
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
CHAMPAGNE DINNER 27 OCTOBER
The nights draw in and on the last Sunday in October we are hosting a Champagne dinner with Colin Palmer of Billecart-Salmon Champagne. This family-run estate is one of Champagne's finest. Colin will talk you through the different styles, giving an insight into the house of Billecart-Salmon. The dinner is £110 per person including five different Champagnes and a personally selected red. This will accompany the main course of beef fillet cooked en chevreuil, marinated and cooked in the style of venison.
We still have some rooms available if you wish to indulge in the Champagnes. Standard: £140, large: £160 and best £190, to include a full cooked breakfast the following morning. When, coincidentally, as the clocks go back that night, you will have had a leisurely extra hour in bed.
So, phone us now on 01490 440264 (event bookings are telephone only)
Susan and I hope you can join us for this fun evening.
CHAMPAGNE DINNER MENU: £110
Canapés
Champagne Billecart-Salmon Brut NV
-
Parmesan custard with anchovy toast
Billecart-Salmon Brut Rosé NV
-
Dressed langoustine and crab with fennel, avocado and radish salad
Billecart-Salmon Vintage Extra Brut 2008
-
Poached turbot with scallops, mussels and Champagne sauce
Billecart-Salmon Brut Sous Bois NV
-
Chateaubriand of Welsh Black beef 'en chevreuil'
Chinon l’Arpenty 2016
-
Pink grapefruit, orange and Champagne jelly, passionfruit sauce
Billecart-Salmon Demi-Sec NV
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.
We also have more wine dinners planned. next month, there is our 17th anniversary dinner at Tyddyn Llan, 24 November. Please put the dates in your dairy.
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
-
Ajo blanco
-
Dressed 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
-
Wild bass with laverbread
-
New season’s lamb cutlet with slow cooked breast, ratatouille
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
Damson 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)
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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
Fish soup with croûtons and rouille
Parfait of foie gras and chicken livers, onion chutney
Salad of salt baked beetroot, pickled cherries, wilted radicchio and buffalo Mozzarella
Deep fried stuffed courgette flowers, tomato and basil sauce
Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream
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Rib eye steak of aged Welsh black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)
Braised lamb Moroccan style and kofta, couscous and harissa
Label Anglais chicken with wild mushrooms and tarragon cream sauce
Plaice with langoustine sauce
Roast turbot with coco beans, Morteau sausage and Pommery mustard
Grilled half lobster with coriander, lime and ginger butter +£7
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St Émilion au chocolat with rum and raisin ice cream and honeycomb
Poached mirabelles in brandy with vanilla ice cream
Paris Brest with praline and Stracciatella ice cream
Damson soup with blackberries with cinnamon ice cream
Baked vanilla cheesecake with poached black figs
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
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