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 / £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: £90
Parfait of foie gras and chicken livers with onion chutney
Dressed langoustine and crab mayonnaise, avocado salsa, fennel and radish salad
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
Wye Valley asparagus with morels and St George mushrooms, tarragon butter and poached egg
Tagliatelle with broad beans, mustard and bacon
Calves’ sweetbreads with almond crumb, sorrel and wild garlic oil
Salad of salt baked beetroot, buffalo Mozzarella, wilted radicchio and pomegranate
Seven and Wye smoked eel, Jersey Royals and bacon salad, horseradish cream
-
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, confit potato, cider and apples
Veal chop with morels, asparagus, truffle mash
Roast guinea fowl, peas à la française, sarlaldaise potato
New season’s rack and slow cooked breast of local lamb
with vignole of peas, broad beans, artichoke and mint
Grilled wild bass with Jersey Royals, monk’s beard and laverbread butter sauce
Roast turbot with coco beans, Morteau sausage, mustard sauce
John Dory with leek mash, crab sauce
-
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
Basque cheesecake with rum and raisin ice cream and honeycomb
Pavlova with Gariguette strawberries
Treacle tart with cinnamon ice cream
Blackcurrant delice and sorbet
Yorkshire rhubarb and Champagne trifle
Pannacotta with blood oranges and grappa
Chocolate marquise with caramel ice cream
Selection of ice creams: cinnamon, vanilla or caramel
Blood orange or rhubarb sorbet
Three courses: £90
Two courses (including main course): £80
Two starters: £60
Eight-course tasting menu £110 (for the whole table)
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.
Pea and mint soup
-
Wye Valley asparagus with morels and St George mushrooms, tarragon butter and buffalo Mozzarella
-
Dressed crab and langoustine with fennel, avocado and radish salad
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Leek risotto with truffles
Wild bass with laverbread and monk’s beards
-
New season’s rack of local lamb with vignole of peas, broad beans, artichoke and mint
-
Pannacotta with blood oranges and Grappa
Chocolate marquise with caramel ice cream
Yorkshire rhubarb and Champagne trifle
Custard tart
Blackcurrant delice
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%
SUNDAY LUNCH MENU: FROM £45
Asparagus and tarragon soup
Crab bisque with croûtons and rouille
Dressed langoustine and crab mayonnaise, avocado salsa, fennel salad +£9
Salad of salt baked beetroot, buffalo Mozzarella, wilted radicchio and pomegranate
Parfait of foie gras and chicken livers with onion chutney
Seven and Wye smoked salmon terrine, cucumber salad and horseradish cream
Wye valley asparagus with wild mushrooms, tarragon butter and quail eggs
Leek risotto with truffles
Goujons of John Dory with Thai dip
Tagliatelle with broad beans, mustard and bacon
-
Roast sirloin of dry-aged Welsh Black beef with Yorkshire pudding
Goosnargh duck confit with zampone and hispi cabbage, parsley root purée
Roast guinea fowl with morels and broad beans
Roast leg of new season’s local lamb with baked aubergine and pesto
Calves’ sweetbreads with white asparagus and wild garlic bubble and squeak
Roast turbot with leek mash, langoustine sauce
-
Stracciatella affogato
Basque cheesecake with rum and raisin ice cream and honeycomb
Pavlova with Gariguette strawberries
Treacle tart with cinnamon ice cream
Blackcurrant delice and sorbet
Yorkshire rhubarb and Champagne trifle
Pannacotta with blood oranges and grappa
Chocolate marquise with caramel ice cream
Selection of ice creams: cinnamon, vanilla or caramel
Blood orange 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%
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
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).