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: £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 refundable if you need to cancel. 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. For your own peace of mind, we recommend that you take out travel insurance to indemnify you for any unforeseen circumstances.

* The dinner element Dinner, B&B, which is £75, is subject to an optional 10% service charge of £7.50 per person, per night. Likewise, a £30 optional charge will be added to the walking break (dinners are valued at £300).

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.

Gazpacho

Loch Fyn smoked salmon terrine with cucumber salad and horseradish cream

-

Navarin of local lamb with summer vegetables

Baked cod with herb crust, chive beurre blanc

-

Blackcurrant tart

Rum and raisin ice cream with honeycomb

-

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: £95

Gazpacho

-

Dressed langoustine with fennel, avocado and radish salad

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Risotto of leeks and summer truffles

-

Wild bass with laverbread beurre blanc

-

Goosnargh duck breast and duck faggot, Port and blackcurrant sauce

Rack of local lamb with Provencal vegetables

-

Summer pudding with crème fraiche

Chocolate marquise with caramel ice cream

Whimberry crème brûlée

Cherry soup with cinnamon ice cream

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)

-

Wine match £48

-

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 £38

Langoustine bisque with croûtons and rouille

Salad of salt baked beetroot, wilted radicchio and buffalo Mozzarella

Calves’ sweetbreads with bubble and squeak, tartar sauce

Grilled red mullet with aubergine purée, chilli and garlic oil

Risotto of leeks with summer truffles

Parfait of foie gras and chicken livers, onion chutney

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

Dressed langoustine and crab with avocado, fennel and radish salad +£7

-

Roast sirloin of Welsh black beef with Yorkshire pudding

Roast loin of pork with shallot and thyme purée

Navarin of local lamb with spring vegetables and Jersey Royals

Calves’ kidneys with mustard, bacon and sage

Duck confit with hispi cabbage, Morteau sausage, Port and blackcurrants

Roast turbot with coco beans, dill and mustard sauce

Wild bass with laverbread beurre blanc

-

Summer pudding with crème fraiche

Chocolate marquise with caramel ice cream

Whimberry crème brûlée

Cherry soup with cinnamon ice cream

Stracciatella affogata

Poached pear in red wine with stilton ice cream and walnuts

Caramel, cinnamon or vanilla ice creams

Summer fruit sorbet

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

Two courses: £38,  Three courses: £45

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%

 

THURSDAY/FRIDAY/SATURDAY LUNCH MENU: FROM £38

Langoustine bisque with croûtons and rouille

Salad of salt baked beetroot, wilted radicchio and buffalo Mozzarella

Bresaola of Welsh black beef with rocket and Parmesan

Calves’ sweetbreads with bubble and squeak, tartar sauce

Grilled red mullet with aubergine purée, chilli and garlic oil

Risotto of leeks with summer truffles

Parfait of foie gras and chicken livers, onion chutney

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

Dressed langoustine and crab with avocado, fennel and radish salad+£7

-

Ribeye steak of Welsh Black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)

Veal chop with morels and tarragon +£7

Duck confit with hispi cabbage and Morteau sausage, Port and blackcurrants

Rack and slow cooked breast of local lamb with Provencal vegetables

Roast young grouse with bread sauce and game chips

Calves’ kidney with mustard sauce, pancetta and sage

Roast turbot with coco beans, dill and mustard sauce

Wild bass with laverbread beurre blanc

-

Summer pudding with crème fraiche

Chocolate marquise with caramel ice cream

Whimberry crème brûlée

Cherry soup with cinnamon ice cream

Stracciatella affogata

Poached pear in red wine with stilton ice cream and walnuts

Caramel, cinnamon or vanilla ice creams

Summer fruit sorbet

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.

SPARKENHOE RED LEICESTER
The flavours are rich, nutty, sweet, wholesome and milky. Complex and intriguing flavour but at the same time smooth and balanced. The texture is moist but chewy and firm. Made by David and Jo Clarke at Sparkenhoe Farm near Upton Leicestershire. Unpasteurised cows milk, Traditional animal rennet.

WATERLOO
Rich, soft cheese made from the Guernsey cows by Anne and Andy Wigmore at Riseley, Buckinghamshire. Unpasteurised Cow’s milk, Vegetable Renne.

WIGMORE
Succulent, soft cheese with a pleasant musty flavour made by Anne and Andy Wigmore at Risely, Buckinghamshire. Unpasteurised Sheep’s Milk, Vegetarian Rennet.

ST JAMES
Salty and meaty-sometimes even reminiscent of smoked ham. Crumbly with a moist breakdown. Made by Martin Gott at Holker Farm dairy, Cumbria. Unparssteurised sheeps milk, Traditional Rennet

ST JUDE
Made by Julie Cheyney in Alton Hampshire. Soft and milky and gentle, with a silky texture. Upasteurised cow’s milk with traditional animal rennet.

STAWLEY
Dense and smooth texture with a nutty, creamy breakdown and floral, honeyed and lactic. Made by Caroline and Will Atkinson at Stawley, near Wellington, Somerset. Unpasteurised goats milk with Traditional Animal Rennet.

CORWYDD CAERPHILLY
Three distinct flavours run through this cheese-its springy, citric, latctic center,oozy, mushroomy cream under the rind, and musty, earthiness of the rind itself. Made by Todd Trethowan near Lampeter in Mid Wales. Unpasteurised Cows Milk, Traditional Animal Rennet.

BEENLEIGH BLUE
A slightly crumbly blue sheeps cheese made by Robin Congdon at Sharpham Barton, Ashprington, Devon.  Unpasteurised Sheep’s Milk, Vegetarian Rennet.

FULL BREAKFAST MENU: £25

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

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: £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 refundable if you need to cancel. 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. For your own peace of mind, we recommend that you take out travel insurance to indemnify you for any unforeseen circumstances.

* The dinner element Dinner, B&B, which is £75, is subject to an optional 10% service charge of £7.50 per person, per night. Likewise, a £30 optional charge will be added to the walking break (dinners are valued at £300).

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: £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 refundable if you need to cancel. 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. For your own peace of mind, we recommend that you take out travel insurance to indemnify you for any unforeseen circumstances.

* The dinner element Dinner, B&B, which is £75, is subject to an optional 10% service charge of £7.50 per person, per night. Likewise, a £30 optional charge will be added to the walking break (dinners are valued at £300).

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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  • You can book online, a room, or a table.
    Go to RESERVATIONS or phone 01490 440264.