Saturday, 9 February
Sunday, 10 February
Sunday Supper Deal. £186 for two with special supper menu, bed and breakfast.
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.
Saturday,
From £280 for two… dinner, bed and breakfast.
Sunday,
Sunday Supper Deal. £186 for two with special supper menu, bed and breakfast.
Friday,
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.
??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 / £15 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 £95, is subject to an optional 10% service charge of £9.50 per person, per night. Likewise, a £38 optional charge will be added to the walking break (dinners are valued at £380). The wine dinner attracts a £13 charge.
DINNER MENU
Dressed Devon crab and Scottish langoustine mayonnaise with avocado salsa
Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing
Roast calves’ sweetbreads with morels and tarragon
Parfait of foie gras and chicken livers, onion chutney
Risotto of leeks with truffles
Pheasant pudding with Maderia and sage
Vincisgrassi ‘Franco Taruschio’ - 18th century pasta dish of ceps, Parma ham and truffles
Tagliatelle with braised rabbit, chorizo and mustard
Puntarelle insalata alla Romana with buffalo Mozzarella and Parmesan
-
Fillet or ribeye of aged Welsh Black beef au poivre
(choice of chips, gratin dauphinois, mash, new potatoes, mixed leaf salad or seasonal vegetables)Â
Free-range Merryfield Farm duck breast with duck faggot, confit potato, cider and apples  Â
Roast young grouse breasts, leg pithivier, bread sauce, liver croûton and game chips
New season’s local lamb with tapenade, spiced aubergine, gratin dauphinois Â
Roast turbot with potato gnocchi, Morteau sausage, mustard sauce
Grilled 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, £15 supplement, perfect for sharing)
Stracciatella affogato
Nougat glacé with raspberries
Pannacotta with pomegranate and Grappa
Poached figs in brandy and orange juice with vanilla ice cream
Pear sablé with sabayon and whimberries
Chocolate marquise with caramel ice cream
Steamed ginger pudding with custard
Rum and raisin ice cream with honeycomb
Prune and almond tart with mascarpone and prune ice cream
Plum soup with cinnamon ice cream and poached blackberries
Selection of ice creams: vanilla, cinnamon, caramel. Mixed berry sorbet
​-
Three courses: £95
Two courses (including main course): £80
Two starters: £65
Eight-course tasting menu: £125 (for the whole table)
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £7.00
Optional service charge: 10%
EIGHT-COURSE TASTING MENU
Note, this menu is for the whole table and must be booked in advance. Latest order order time for this menu is 8.00pm.
RibollitaÂ
-
Dressed langoustine and crab mayonnaise with avocado salsa,
-
Pheasant pudding with Madeira and sage
-
Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing
-
Vincisgrassi ‘Franco Taruschio’
-
Wild bass with laverbread beurre blanc
-
Loin of venison, venison sausage, baked goat’s cheese gnocchi, sauce grand veneur
or
Ossobuco with saffron risotto and gremolataÂ
-
Selection of British farmhouse cheese from Neal’s Yard Dairy
Nougat glacé with raspberries
Pannacotta with grappa and pomegranate
Pear sablé with sabayon and whimberries
Tiramisù
Chocolate marquise with caramel ice cream
Prune and almond tart with mascarpone and prune ice cream
Plum soup with cinnamon ice cream
-
£125 per person.
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £7.00
Optional service charge: 10%
SUNDAY LUNCH MENU
Ribolita - Tuscan vegetable and bean soup with extra virgin olive oil
Langoustine bisque with rouille and croûtons
Dressed Devon crab, mayonnaise, avocado salsa, fennel salad +£7
Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing +£7
Vincisgrassi ‘Franco Taruschio’ - 18th century pasta dish of ceps, Parma ham and truffles
Pheasant pudding, Maderia sauce, bacon and sage
Tagliatelle with braised rabbit, chorizo and mustard
Goujons of plaice with Thai dip
Risotto of leeks with truffles
Salmon and salt cod fish cake with crab sauce
Puntarelle insalata alla Romana with buffalo Mozzarella and Parmesan
-
Roast dry-aged sirloin of Welsh Black beef with Yorkshire pudding
Duck confit with and Morteau sausage, green peppercorn sauce
Braised venison with port and oranges, creamed polenta
Traditional cassoulet of pork, duck confit, smoked sausage and beans
Slow roasted Huntsham farm pork belly with apple sauce and shallot and thyme purée
Roast turbot, potato gnocchi, dill and mustard sauce +£7
Grilled wild bass with laverbread butter sauce
Baked cod with herb crust, chive beurre blanc
-
Stracciatella affogato
Nougat glacé with raspberries
Pear sablé with sabayon and whimberries
Prune and almond tart with Mascarpone and prune ice cream
Pannacotta with blood oranges, pommegranatte and grappa
Poached figs in brandy and orange juice with vanilla ice cream
Chocolate marquise with caramel ice cream
Steamed ginger pudding with custard
Tiramisù
Plum soup with cinnamon ice cream and poached blackberries
Selection of ice creams: vanilla, cinnamon, caramel. Mixed berry sorbet
Selection of four Neal’s Yard Dairy farmhouse cheeses
-
Two courses: £48, Three courses: £55
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions with petits fours: £7.00
Optional service charge: 10%
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
Seasonal soft fruits with Llaeth y Llan Welsh organic yoghurt
Charentais melon
Special K, Corn Flakes, Weetabix or Muesli
Homemade granola
Full or skimmed Welsh milk
Porridge with cream
Teas and infusions
Nespresso espresso, cappuccino or americano
Illy cafetière coffee
Hot chocolate
Croissants
Toasted homemade breads - white, wholemeal or sourdough
-
Grilled local dry cured Welsh back bacon, rare breed pork sausage, Joe’s black pudding, 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 with poached eggs
-
Full breakfast if bought separately: £30Â
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 / £15 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 £95, is subject to an optional 10% service charge of £9.50 per person, per night. Likewise, a £38 optional charge will be added to the walking break (dinners are valued at £380). The wine dinner attracts a £13 charge.