LATE AVAILABILITY
Monday,
Summer deal. Rooms from £200 for two… six-course tasting menu, bed and breakfast.
Tuesday,
Summer deal. Rooms from £200 for two… six-course tasting menu, bed and breakfast.
Wednesday,
Summer deal. Rooms from £200 for two… six-course tasting menu, bed and breakfast.
Thursday,
Summer deal. Rooms from £200 for two… six-course tasting menu, bed and breakfast.
Friday,
Gourmet dinner package. Half-bottle champagne with canapés, six-course tasting menu, bed and breakfast. From £290 for two.
Saturday,
From £280 for two… dinner, bed and breakfast.
Sunday,
Sunday Supper Deal. £186 for two with special supper menu, bed and breakfast.
??day,
Closed.
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.*
- Child in room: up to 12: £50, up to 5: £30 / £10 cot per night.
- Doggie stay: £15 per night.
- Check in from: 4.00pm., 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 generally non-refundable but transferable. However, if you or us are under lockdown, or you personally are under imposed Covid restrictions, we will be happy to refund deposits paid.
We reserve the right to charge 100% of the accommodation rate if we judge the notice and nature of cancellation is unreasonable. We respectfully remind guests that a reservation constitutes a contract between themselves and Tyddyn Llan.
* The dinner element of 'Dinner, B&B', which is £90, is subject to an optional 10% service charge of £9.00 per person, per night. Likewise, a £36 optional charge will be added to the walking break (dinners are valued at £360).
DINNER MENU: £70
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
Salad of salt baked beetroot with buffalo Mozzarella with rocket and Parmesan
Dressed langoustine with fennel, avocado and radish salad
Grilled half lobster with coriander, lime and ginger butter
Calves' sweetbreads with potato and olive cake with tartar sauce
Home cured bresaola of Welsh black beef
Grilled red mullet with aubergine purée, chilli and garlic oil
Tagliatelle with autumn truffles, cream and Parmesan
Loch Fyne smoked salmon terrine, cucumber salad, and horseradish cream
Baked artichoke with wild mushrooms, bacon and mustard
-
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 kofta, crisp breast, piperade, courgette and basil purée
Goosnargh duck breast and faggot with confit potato, hispi cabbage, cider and apple sauce
Saddle of venison with goat’s cheese gnocchi, wild mushrooms
Veal chop with morels and tarragon cream sauce
Roast young grouse, bread sauce and game chips
Wild bass with laverbread butter sauce
Roast turbot, coco de Paimpol, Morteau sausage and mustard
-
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
Cappuccino crème brûlée
Prune and almond tart
Plum soup with cinnamon ice cream and blackberries
Apple parfait with blackcurrant sorbet and doughnuts
Poached figs in orange juice and brandy with vanilla ice cream
Stracciatella affogata
Rum and raisin ice cream with honeycomb
Caramel, cinnamon or vanilla ice creams
Melon, peach or red berry sorbet
-
Two courses (including main course): £58
Two starters: £48
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £5.00
Optional service charge: 10%
THREE-COURSE 'LOCAL LUNCH' MENU: £25
Note, this menu changes daily. Call 01490 440264 after 10.30am on the day for the exact dishes.
Cæsar salad with Mozzarella
Game terrine with pickled damsons
-
Smoked haddock fish cakes with langoustine sauce
Breast of chicken, potato pancake, wild mushrooms and tarragon
-
Ratte new potatoes, chips, green salad, seasonal vegetables, gratin dauphinois £4
-
Summer fruit sorbet
Pecan tart
Selection of four Neal’s Yard Dairy farmhouse cheeses
-
Three courses £25
-
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.50
Optional service charge: 10%
EIGHT-COURSE TASTING MENU: £110
Note, this menu is for the whole table and must be booked in advance. Latest order order time for this menu is 8.00pm.
Watercress soup
-
Wye Valley asparagus with St George mushrooms, tarragon butter and buffalo Mozzarella
-
Dressed crab and langoustine with fennel, avocado and radish salad
-
Robert Carrier’s herb terrine with onion chutney
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Wild bass with laverbread
-
New season’s rack of local lamb with vignole of peas, broad beans, artichoke and mint
or
Goosnargh duck breast and faggot, confit potato, cider and apples
-
Chocolate cheesecake
Yorkshire rhubarb and Champagne trifle
Pannacotta with strawberries
Raspberry and almond tart
Blood orange or rhubarb sorbet
Selection of ice creams: vanilla or caramel
Selection of four British farmhouse cheese from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £15 supplement, perfect for sharing)
-
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.50
Optional service charge: 10%
SPECIAL TASTING MENU
Canapés
-
Pumpkin soup
-
Salad of salt baked beetroot, pomegranate, wilted radicchio and buffalo Mozzarella
or
Dressed langoustine with fennel, avocado and radish salad +£7
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing +£7
or
Gratin of mussels with saffron, tomato and leeks
-
Hake with laverbread beurre blanc
-
Loin of venison, port and elderberry sauce, baked goat’s cheese gnocchi
or
Goosnargh duck breast and duck faggot, cider and apple sauce
or
Fillet of Welsh Black beef, braised ox cheek, shallot and thyme purée
-
Chocolate mousse, hazelnut praline and Whisky caramel
Pannacotta with pomegranates and grappa
Yorkshire rhubarb and Champagne trifle
Tiramisù
Orange cake with blood orange and rose 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 GOURMET MENU
Canapés and Champagne
-
Potato and cep soup
-
Dressed crab and langoustine with avocado, fennel and radish
-
Parfait of foie gras and duck livers, onion chutney
-
Griddled scallops with cauliflower purée, bacon, caper and raisin dressing
-
John Dory with dill and mustard sauce, pickled cucumber
-
Goosnargh duck breast and duck faggot, cider and apple sauce
or
Loin of venison, port and elderberry sauce, baked goat’s cheese gnocchi
-
Chocolate mousse, hazelnut praline and Whisky caramel
Orange cake, blood orange salad and rose ice cream
Tiramisù
Pannacotta with pomegranates and grappa
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
SUNDAY SUPPER MENU
Pumpkin soup
Smoked haddock fish cake with langoustine sauce and shrimps
Parfait of foie gras and chicken livers, onion chutney
Goujons of plaice with Thai dip
Short rib macaroni
Goujons of plaice with Thai dip
Salad of salt baked beetroot with buffalo Mozzarella and rocket and Parmesan
-
Rib eye of aged Welsh black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)
Goosnargh duck confit and faggot with confit potato, hispi cabbage, cider and apple sauce
Moroccan style lamb with couscous and harissa
Braised venison with port and orange, creamed polenta
Calves’ sweetbreads, potato and olive cake and tartare sauce
Fillet of Hake with laverbread beurre blanc
-
Plum soup with cinnamon ice cream
Apple parfait with blackcurrant sorbet
Cappuccino crème brûlée
Chocolate marquise
Rum baba with vanilla ice cream and crème chantilly
Selection of four British farmhouse cheeses from Neal’s Yard Dairy
-
Menu: £40 Upgrade to full menu: £35
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £5.00
Optional service charge: 10%
SUNDAY LUNCH CARTE
Home cured bresaola of Welsh Black beef, rocket and Parmesan 12.00
Griddled scallops, cauliflower purée, pancetta, caper and raisin dressing 17.00
Risotto of leek with truffles 17.00
Fillets of red mullet, aubergine purée, chilli and garlic oil 12.00
-
Roast sirloin of Welsh black beef with Yorkshire pudding 23.00
Saddle of venison with whimberry and port sauce, wild mushrooms, baked goat’s cheese gnocchi 27.00
Calves’ kidneys with mustard sauce and sage 24.00
Wild bass with laverbread butter sauce 29.0
-
Selection of British farmhouse cheese from Neal’s Yard Dairy 10.50
Desserts from the set menu 6.00
-
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £4.75
Optional service charge: 10%
SUNDAY LUNCH MENU: FROM £45
Asparagus soup
Langoustine bisque with rouille and croûtons
Dressed crab and langoustine mayonnaise, avocado salsa, fennel salad +£9
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing +£9
Calves’ liver, bacon and foie gras terrine with onion chutney and celeriac rémoulade
Loch Fyne smoked salmon terrine with cucumber salad, horseradish cream
Wye Valley asparagus with balsamic dressing and Parmesan
Piedmontese pepper with buffalo Mozzarella, rocket and Parmesan
Tagliatelle with broad beans, mustard and bacon
Lambs’ sweetbreads with white asparagus, peas and mint
Spinach and Westcombe ricotta pancakes
-
Roast sirloin of dry-aged Welsh Black beef with Yorkshire pudding
Goosnargh duck confit with zampone and hispi cabbage, parsley root purée
Roast middle white pork from Huntsham farm
with apple sauce and shallot and thyme purée
Rack and slow cooked breast of new season’s local lamb with aubergine and pesto
Roast halibut with pea mash, dill and mustard sauce
Grilled wild bass with Jersey Royals, monk’s beards and laverbread butter sauce +£9
-
Rhubarb and blood orange crumble with custard
Stracciatella affogato
Rum and raisin ice cream with honey combe
Pannacotta with British new seasons strawberries
Poached peaches in Champagne with vanilla ice cream
Chocolate cheesecake with caramel ice cream
Raspberry and almond tart with raspberry sorbet
Platinum Jubilee trifle
Vanilla or caramel ice creams
Blood orange, strawberry or rhubarb sorbet
Selection of four Neal’s Yard Dairy farmhouse cheeses
-
Two courses: £45, Three courses: £50
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions with petits fours: £6.50
Optional service charge: 10%
FRIDAY/SATURDAY LUNCH CARTE
Dressed langoustine with avocado salsa, fennel and pea shoot salad 16.00
Griddled scallops, cauliflower purée, pancetta, caper and raisin dressing 16.00
Leek risotto with Perigord truffles 17.00
Roast quail with wild rice and grapes 12.00
Bresaola of Welsh black beef with rocket and Parmesan 14.00
-
Fillet steak of aged Welsh Black beef, au poivre 29.00
(served with gratin dauphinois, chips, green salad or seasonal vegetables)
Saddle of venison with whimberry and port sauce, wild mushrooms, baked goat’s cheese gnocchi 28.00
Cefnllan farm duck breast, duck faggot, confit potato,
cider and apple sauce, creamed celeriac 26.00
Veal chop with artichokes, ceps and polenta 32.00
Roast turbot, leek risotto, red wine sauce 30.00
-
Selection of British Farmhouse cheese from Neal’s Yard Dairy 10.50
Desserts from the set menu 5.00
-
Nespresso: espresso, cappuccino or americano
Illy: Cafetière coffee
Teas and infusions
with petits fours £4.75
Optional service charge: 10%
FRIDAY/SATURDAY LUNCH MENU: FROM £38
Watercress soup
Langoustine bisque with rouille and croûtons
Salad of salt baked beetroot, buffalo Mozzarella, wilted radicchio and pomegranate
Dressed langoustine with avocado salsa, fennel and radish salad +£9
Griddled scallops, cauliflower purée, pancetta, caper and raisin dressing +£9
Pembroke lobster grilled coriander, lime and ginger butter +£9
Parfait of duck livers and foie gras with onion chutney
Smoked haddock fish cake with langoustine sauce
Deep fried stuffed courgette flowers with tomato and basil sauce
Risotto of leeks and autumn truffles
Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream
-
Fillet or ribeye of aged Welsh Black beef au poivre +£10
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)
Braised local lamb Moroccan style, couscous and harissa
Duck confit, duck faggot, confit potato, hispi cabbage, cider and apple sauce
Calves’ kidneys with mustard sauce, bacon and sage
Braised venison with port and orange, creamed polenta
Wild bass with laverbread butter sauce
Roast plaice with coco beans, Morteau sausage, grain mustard sauce
-
Chocolate mousse, whisky caramel, hazelnut, milk ice cream
Pecan tart with crème fraiche and honeycomb ice cream
‘Devils Bridge’ rum baba, crème Chantilly, vanilla ice cream
Plum soup with blackberries and cinnamon ice cream
Whimberry crème brûlèe
Lime and chocolate cheesecake, chocolate sorbet
Rum and raisin ice cream with honeycomb
Whimberry, strawberry or summer berries
Selection of ice creams - vanilla, cinnamon, honeycomb or Earl Grey
Selection of four Neal’s Yard Dairy farmhouse cheeses
-
Two courses £38 three courses £45 two starters £26
Nespresso: espresso, cappuccino or Americano
Illy: cafetière coffee
Teas and infusions
with petits fours: £6.50
CHEESE MENU
From Neal’s Yard Dairy
CHEDDAR, KEEN’S
Classic traditional West Country Cheddar made by the Keen family at Moorhays near Wincanton in Somerset. Unpasteurised cow’s milk, traditional rennet.
DURRUS
Smooth, silky, earthy washed-rind cheese made by Jeffa Gill in the Sheep’s Head peninsula in County Cork, Ireland. Unpasteurised cow’s milk, traditional rennet.
CORWYDD CAERPHILLY
Distinct flavours run through this cheese. Its springy, citric, lactic center is oozy, mushroomy under the rind, with musty earthiness in the rind itself. Made by Todd Trethowan near Lampeter in Mid Wales. Unpasteurised cow’s milk, traditional rennet.
STICHELTON
Cool and buttery with underling nutty toasty notes with a spicy element in the blue mould. Made by Joe Schneider at Collingthwaite Farm, Welbeck Estate, Nottinghamshire. Unpasteurised organic cow’s milk, traditional rennet.
BARON BIGOD
A raw milk cheese made with traditional rennet by Johnie and Dulcie Crickmore in Bungay, Suffolk. The milk comes from their own herd of Montbelliard cows and the cheese is inspired by Brie de Meaux.
SINODUN HILL
A lactic goat’s pyramid with a light, almost-whipped texture. It is made by a young couple, Rachel Yarrow and Fraser Norton, at the Nettlebed Estate in Oxfordshire. Unpasteurised goat’s milk, vegetarian coagulant.
WIGMORE
Succulent, soft cheese with a pleasant musty flavour made by Anne and Andy Wigmore at Riseley, Berkshire. Unpasteurised sheep’s milk, vegetarian rennet.
FULL BREAKFAST MENU
Freshly squeezed orange or grapefruit juice
Boxford Farm apple juice
Pink grapefruit segments or orange segments or both
Compôte of prunes, apricots and figs with Llaeth y Llan Welsh organic yoghurt
A mix of strawberries, blueberries and raspberries
Melon
Special K, Corn Flakes, Weetabix, Muesli or homemade granola
Full or skimmed Welsh milk
Porridge with cream
Croissants
Toasted homemade breads, white, wholemeal or sourdough
-
Grilled local dry cured Welsh back bacon, rare breed pork sausage, black pudding, leek and laverbread cake, grilled vine tomatoes, sautéed Paris mushrooms, free-range farm eggs: fried, boiled, poached or scrambled
-
Loch Fyne smoked salmon and scrambled eggs
Smoked haddock with poached eggs
Laverbread in an overcoat with smoked salmon or streaky bacon
Plain omelette
Avocado on sourdough toast and poached eggs
Buttermilk pancakes with blueberries and yogurt
-
Please be understanding if certain items are not available
SPECIAL SUMMER 2015 BREAK

Tyddyn Llan is the place for a break in the beautiful country side of Wales, on the edge of Snowdonia with lots of interesting places to visit, good honest cooking and fine wines.
Summer is here, and so is lots of new season produce… asparagus, peas, broad beans and lovely fresh morels. Sewin and wild salmon from the rivers of south Wales are starting to arrive. And amazing crabs and lobsters from the south coast which come live and kicking! Plus strawberries and all the other fruits. Sample the fantastic produce we are offering, as part of a six-course tasting menu.
Six-course tasting menu with an overnight stay in one of our comfortable rooms and a full breakfast the next morning. £200 in a standard room, £230 in a large room and £260 in one of our best rooms. Sunday through to Thursday.
We also offer a tasting of five wines by the glass (125ml) available at £25 per person to accompany your tasting menu. And if one night is not enough, stay a second night from only £95 per couple for bed and breakfast and choose from our full dinner menu, from £47.
SPECIAL TASTING MENU
Canapés
-
Pumpkin soup
-
Salad of salt baked beetroot, pomegranate, wilted radicchio and buffalo Mozzarella
or
Dressed langoustine with fennel, avocado and radish salad +£7
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing +£7
or
Gratin of mussels with saffron, tomato and leeks
-
Hake with laverbread beurre blanc
-
Loin of venison, port and elderberry sauce, baked goat’s cheese gnocchi
or
Goosnargh duck breast and duck faggot, cider and apple sauce
or
Fillet of Welsh Black beef, braised ox cheek, shallot and thyme purée
-
Chocolate mousse, hazelnut praline and Whisky caramel
Pannacotta with pomegranates and grappa
Yorkshire rhubarb and Champagne trifle
Tiramisù
Orange cake with blood orange and rose 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%
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.*
- Child in room: up to 12: £50, up to 5: £30 / £10 cot per night.
- Doggie stay: £15 per night.
- Check in from: 4.00pm., 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 generally non-refundable but transferable. However, if you or us are under lockdown, or you personally are under imposed Covid restrictions, we will be happy to refund deposits paid.
We reserve the right to charge 100% of the accommodation rate if we judge the notice and nature of cancellation is unreasonable. We respectfully remind guests that a reservation constitutes a contract between themselves and Tyddyn Llan.
* The dinner element of 'Dinner, B&B', which is £90, is subject to an optional 10% service charge of £9.00 per person, per night. Likewise, a £36 optional charge will be added to the walking break (dinners are valued at £360).
2015 SPECIAL WINE DINNERS
We currently have five wine dinners planned. Full details with wines and menus here soon, but for now, here are the dates for your diary…
Wednesday September 5th will be an evening with the legendary Australian wine maker John Duval, who as Chief Winemaker at Penfold’s oversaw one of the most dynamic periods of change in the Australian wine industry. He started his own wine label in 2003 and the dinner will feature some of John’s stunning wines.
On Friday October 9th we will have our popular dinner featuring two of my favourite dishes: lobster and grouse. This will be hosted and have wines chosen by Simon Awdry of Bibendum wines.
On Sunday October 25th there will be a charity dinner with all proceeds going to Carers UK. My hero, friend and Radio 2 DJ Johnnie Walker, who with his wife Tiggy are joint patrons of the charity, will host this special event.
Sunday November 1st is going to be our annual Champagne dinner hosted by Guy Cliffe of Louis Roederer.
Sunday November 15th brings a double anniversary wine dinner to celebrate our 14 years at Tyddyn Llan and Bentley’s wine merchants of Ludlow, 10 year anniversary. Bentley’s supply us with most of our top-end wines. Will Bentley will host the dinner and has promised to make this evening very special for all lovers of fine wines.
Dinner includes all wines. Each dinner is priced individually, starting from £69.00 per person. So that you can enjoy the wines and not have to drive I am offering a reduced bed and breakfast rate of £120 for a standard, £150 for a large room and £180 for the best rooms; Garden Suite: £200. If you fancy a second night on the Saturday I am offering rooms with dinner and breakfast from £250 per couple. Or if work does not get in the way, stay the night before on Thursday from £200.

SUNDAY SUPPER PACKAGE

If you can get away on a Sunday night we are offering a supper menu of canapés, three courses; with bed and breakfast – for only £185 per couple, per room.
SUNDAY SUPPER MENU
Pumpkin soup
Smoked haddock fish cake with langoustine sauce and shrimps
Parfait of foie gras and chicken livers, onion chutney
Goujons of plaice with Thai dip
Short rib macaroni
Goujons of plaice with Thai dip
Salad of salt baked beetroot with buffalo Mozzarella and rocket and Parmesan
-
Rib eye of aged Welsh black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)
Goosnargh duck confit and faggot with confit potato, hispi cabbage, cider and apple sauce
Moroccan style lamb with couscous and harissa
Braised venison with port and orange, creamed polenta
Calves’ sweetbreads, potato and olive cake and tartare sauce
Fillet of Hake with laverbread beurre blanc
-
Plum soup with cinnamon ice cream
Apple parfait with blackcurrant sorbet
Cappuccino crème brûlée
Chocolate marquise
Rum baba with vanilla ice cream and crème chantilly
Selection of four British farmhouse cheeses from Neal’s Yard Dairy
-
Menu: £40 Upgrade to full menu: £35
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £5.00
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.*
- Child in room: up to 12: £50, up to 5: £30 / £10 cot per night.
- Doggie stay: £15 per night.
- Check in from: 4.00pm., 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 generally non-refundable but transferable. However, if you or us are under lockdown, or you personally are under imposed Covid restrictions, we will be happy to refund deposits paid.
We reserve the right to charge 100% of the accommodation rate if we judge the notice and nature of cancellation is unreasonable. We respectfully remind guests that a reservation constitutes a contract between themselves and Tyddyn Llan.
* The dinner element of 'Dinner, B&B', which is £90, is subject to an optional 10% service charge of £9.00 per person, per night. Likewise, a £36 optional charge will be added to the walking break (dinners are valued at £360).
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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