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.
UPCOMING AVAILABILITY
Friday, 17 May
Fully booked.
Saturday, 18 May
Rooms available from £320 for 2 dinner, bed and breakfast
Sunday, 19 May
Wine Dinner with Igor Andronov - rooms available from £140 BB plus £95 per person for the dinner & wines
OR
Sunday Supper deal - rooms from £195 for 2 inc. dinner (limited menu), bed and breakfast.
Monday, 20 May
CLOSED.
Tuesday, 21 May
CLOSED.
Wednesday, 22 May
Seasonal Deal - 6 course tasting dinner menu, bed and continental breakfast from £240 for 2
Thursday, 23 May
Seasonal Deal - 6 course tasting dinner menu, bed and continental breakfast from £240 for 2
Friday, 25 May
Gourmet overnight stay - rooms available from £340 for 2 inc. glass of champagne with canapes, 6 course tasting menu with coffee and petits fours, bed and full 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
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
Salad of salt-baked beetroot with buffalo Mozzarella, wilted radicchio and blood orange
Severn and Wye smoked salmon terrine, horseradish cream, and cucumber salad
Dressed crab and langoustine with avocado salsa, fennel and radish salad
New season’s Wye Valley asparagus with morels and poached egg
Bresaola of Welsh black beef with rocket and Parmesan
Grilled red mullet, aubergine purée, chilli and garlic oil
Sautéed lamb sweetbreads, onions, peas and mint
Tagliatelle with bacon, broad beans and mustard
Parfait of foie gras and chicken livers, onion chutney
-
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 faggot with confit potato, hispi cabbage, cider and apple sauce
Rack of new season’s lamb with slow cooked breast and vignole of artichokes, broad beans, peas and mint
Bresse pigeon with peas à la française
Calves’ kidneys with mustard sauce, bacon and sage
Roast turbot, leek risotto, red wine sauce
Wild bass with laverbread beurre blanc, Jersey Royals
-
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)
Chocolate marquise
Rum baba with chantilly cream and vanilla ice cream
Strawberry shortbread with lemon cream
Cherry soup with cinnamon ice cream
Blood orange caramel cream
Prune and almond tart, mascarpone ice cream
Stracciatella affogata
Baked vanilla cheesecake with Champagne rhubarb and rhubarb sorbet
Poached pear in red wine with Stilton ice cream and candied walnuts
Rum and raisin ice cream with honeycomb
Caramel, cinnamon, banana or vanilla ice creams
Blood orange, grapefruit and Campari or rhubarb 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
Watercress soup
-
Dressed crab and langoustine with avocado salsa, fennel salad and radish
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Roast wild bass with laverbread butter sauce
-
Goosnargh duck breast and faggot with confit potato, hispi cabbage, cider and apple sauce
Rack of new season’s lamb with slow cooked breast and vignole of artichokes, broad beans, peas and mint
-
Chocolate marquise
Blood orange caramel cream
Cherry soup
Baked vanilla cheesecake with Champagne rhubarb and rhubarb sorbet
Rum baba with chantilly cream and vanilla 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
EIGHT-COURSE TASTING MENU: £95
Watercress soup
-
Dressed crab and langoustine with avocado salsa, fennel salad and radish
-
Parfait of foie gras and chicken livers
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Wye Valley asparagus with morels and poached egg
-
Roast wild bass with laverbread butter sauce
-
Goosnargh duck breast and faggot with confit potato, hispi cabbage, cider and apple sauce
Rack of new season’s lamb with slow cooked breast and vignole of artichokes, broad beans, peas and mint
-
Chocolate marquise
Blood orange caramel cream
Cherry soup
Baked vanilla cheesecake with Champagne rhubarb and rhubarb sorbet
Rum baba with chantilly cream and vanilla ice cream
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
-
Wild garlic soup
-
Salad of Wye valley asparagus, buffalo Mozzarella and Ibérico ham
-
Dressed langoustine with avocado, fennel and radish salad
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Roast wild bass with laverbread beurre blanc
-
Goosnargh duck breast, duck faggot, confit potato, cider and apple sauce, parsley root purée
or
Rack of new season’s lamb with slow cooked breast and vignole of artichokes, broad beans, peas and mint
-
Chocolate marquise
Caramel blood orange cream
Cherry soup
Rum baba
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
-
Watercress soup
-
Salad of asparagus, Ibérico ham, buffalo Mozzarella and rocket
Or
Dressed crab and langoustine with avocado salsa, fennel salad and radish +£7
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Hake with laverbread beurre blanc
-
Rack of new season’s lamb with slow cooked breast and vignole of artichokes, broad beans, peas and mint, deep fried garlic
Or
Goosnargh duck breast and faggot with confit potato, hispi cabbage, cider and apple sauce
-
Chocolate marquise
Prune and almond tart
Blood orange caramel cream
Baked vanilla cheesecake with Champagne rhubarb and rhubarb sorbet
Cherry soup
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%
SUNDAY SUPPER MENU: £40
Asparagus soup
Langoustine bisque with rouille and croutons
Rillettes of pork with radish salad and onion chutney
Tagliatelle with broad beans, bacon and
Goujons of hake with Thai dip
Dressed langoustine with fennel salad, avocado salsa and radish +£7
-
Rib eye of aged Welsh black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)
Leg of label Anglais chicken, potato pancake, tarragon and morels
Calves’ kidneys, mustard sauce, bacon and sage
Navarin of new season’s lamb with spring vegetables
Roast turbot, leek risotto, red wine sauce +£7
-
Chocolate marquise
Blood orange caramel cream
Baked vanilla cheesecake with poached Yorkshire rhubarb
Caramel tart
Rum and raisin ice cream with honeycomb
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%
BREAKFAST MENU
Bore da - Good morning!
Freshly squeezed orange or grapefruit juice
Boxford Farm apple juice
Frobisher’s natural fruit juices: tomato, pineapple and cranberry
Pink grapefruit segments
Orange segments
Compôte of prunes, apricots and figs
Melon in season
Seasonal fruits
Selection of cereals and muesli
Full or skimmed Welsh milk
Llaeth y Llan Welsh organic yoghurt
Porridge with cream (please order ahead)
* * * * *
Teas, infusions (please ask for our list)
Loose teas available on request
Nespresso: espresso, cappuccino or americano
Illy cafètiere coffee
Hot chocolate
Iced water
* * * * *
Bloody Mary £8
Bucks Fizz £7
Glass of Champagne £10
Welsh breakfast
Grilled local dry cured Welsh back bacon
Edwards of Conwy pork and leek sausage
Bury black pudding
Grilled vine tomatoes
Sautéed Paris mushrooms
Fried bread in bacon fat
Free range farm eggs: fried, boiled, poached or scrambled
Fried laverbread cake
*****
Loch Fyne smoked salmon and scrambled eggs
Smoked haddock with poached eggs (or without)
Laverbread in an overcoat with smoked salmon or streaky bacon
Plain omelette
Boiled Carmarthen ham with keen's Cheddar and Red Leicester
*****
Toasted homemade breads, white or wholemeal
Home made jams, honey and Ludlow Food Centre marmalade
SPRING/SUMMER BREAKS
Now that spring moves into summer, plenty of exciting foodstuffs arrive in our kitchen – peas, broad beans and artichokes from Italy, Spain and then locally, wonderful English asparagus, peppery watercress and rocket from the Wirral. And of course Welsh spring lamb from the fields around Tyddyn Llan. We plan to 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 continental 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 generally 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
-
Watercress soup
-
Salad of asparagus, Ibérico ham, buffalo Mozzarella and rocket
Or
Dressed crab and langoustine with avocado salsa, fennel salad and radish +£7
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Hake with laverbread beurre blanc
-
Rack of new season’s lamb with slow cooked breast and vignole of artichokes, broad beans, peas and mint, deep fried garlic
Or
Goosnargh duck breast and faggot with confit potato, hispi cabbage, cider and apple sauce
-
Chocolate marquise
Prune and almond tart
Blood orange caramel cream
Baked vanilla cheesecake with Champagne rhubarb and rhubarb sorbet
Cherry soup
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%
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
MAY WINE DINNER
We are pleased to announce that our next wine dinner will be held on Sunday 19th May when we will be serving a seasonal menu with wines to match chosen by Igor Andronov. I have spent many an hour with Igor at wine tastings in search of new wines for our list. Importantly, Igor knows what I will like and what I should try, thus sparing me the prospect of being overwhelmed by the sheer number of wines in front of me (not to mention the massive headache afterwards). It will, therefore, be no surprise that he can be relied on to choose nice wines for the evening.
The dinner with all wines is £95 per person and we are offering overnight accommodation from £140 in a standard room, £170 in a large room and £190 for a best room.
MAY WINE DINNER MENU: £95
Canapés
-
Wye Valley asparagus with Ibérico ham and buffalo Mozzarella
Quincy 2017, Jerôme de la Chaise, Loire, France
-
Robert Carrier’s herb terrine with piccalilli and spring salad
Bandol ‘Mas de la Rouvière’ Blanc 2014, Domaines Bunan, La Cadière-d'Azur, Provence, France
-
Escalope of wild sewin with sorrel sauce
Columbia Valley Semillon 2014, L'Ecole No. 41, Lowden, Washington State, USA
-
New season’s local lamb three ways, roast cutlet, slow cooked breast and kofta, vignole of peas, broad beans and mint
The Mixed Thing 2016, Magpie Estate, Barossa Valley, South Australia
-
Baked Keen’s Cheddar soufflé with tapenade, watercress and chicory salad
Saint Nicolas de Bourgueil 'L'Expression' 2016, Taluau and Foltzenlogel, Loire Valley, France
-
Strawberry and lemon curd sablé
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
-
Wild garlic soup
-
Salad of Wye valley asparagus, buffalo Mozzarella and Ibérico ham
-
Dressed langoustine with avocado, fennel and radish salad
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Roast wild bass with laverbread beurre blanc
-
Goosnargh duck breast, duck faggot, confit potato, cider and apple sauce, parsley root purée
or
Rack of new season’s lamb with slow cooked breast and vignole of artichokes, broad beans, peas and mint
-
Chocolate marquise
Caramel blood orange cream
Cherry soup
Rum baba
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
Asparagus soup
Langoustine bisque with rouille and croutons
Rillettes of pork with radish salad and onion chutney
Tagliatelle with broad beans, bacon and
Goujons of hake with Thai dip
Dressed langoustine with fennel salad, avocado salsa and radish +£7
-
Rib eye of aged Welsh black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)
Leg of label Anglais chicken, potato pancake, tarragon and morels
Calves’ kidneys, mustard sauce, bacon and sage
Navarin of new season’s lamb with spring vegetables
Roast turbot, leek risotto, red wine sauce +£7
-
Chocolate marquise
Blood orange caramel cream
Baked vanilla cheesecake with poached Yorkshire rhubarb
Caramel tart
Rum and raisin ice cream with honeycomb
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.ukTel: +44 (0) 1490 440264
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