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 Scottish langoustine with avocado salsa, fennel salad and radish +£5

Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing +£5

Chicken liver, bacon and foie gras terrine with onion chutney and celeriac rémoulade

Risotto of leeks and wild mushrooms

Dressed Devon crab and Scottish langoustine with avocado salsa, fennel salad and radish

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

Parfait of duck livers and foie gras with onion chutney

Risotto of leeks and wild mushrooms

Loch Fyne smoked salmon terrine with horseradish cream, cucumber salad

Deep fried monkfish with tomato, ginger, and garlic

New season’s Wye valley asparagus with poached eggs and chervil

Calves’ sweetbread with morels, broad beans, tarragon cream sauce

Tagliatelle with broad beans, bacon, and mustard

Salad of salt-baked beetroot with buffalo Mozzarella, wilted radicchio, blood orange, pomegranate, and Parmesan

-

Fillet, sirloin or ribeye of aged Welsh Black beef ‘au poivre’
(choice of chips, gratin dauphinois, mash, Jersey Royals, mixed leaf salad or seasonal vegetables)

Free-range Merryfield Farm duck breast with duck faggot,  confit potato, cider, and apples

Calves’ kidneys with mustard sauce, bacon, and sage

Veal chop with rosemary and anchovy butter, sarladaise potato

Roast squab pigeon with peas à la française, green peppercorn sauce, wild garlic bubble and squeak

Rack of local lamb with vignole of artichokes, peas, broad beans, and mint

Roast turbot with pea mashed potato, shrimps, dill, and mustard sauce

New season’s Cornish wild bass with laverbread beurre blanc and Jersey Royals

Hake

-

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

Crème brûlée

Chocolate marquise with caramel ice cream

Yorkshire rhubarb and Champagne trifle

Steamed ginger pudding with custard

Gariguette strawberry sablé with lemon curd and wild strawberries

Basque cheesecake with blood orange salad and sorbet

Prune and almond tart with Mascarpone and prune ice cream

Rum and raisin ice cream with honeycomb

Selection of ice creams: vanilla, cinnamon, caramel. Blood orange, rhubarb sorbets

​-

Three courses: £95

Two courses (including main course): £80

Two starters: £65

Six-course tasting menu: £115 (for the whole table)

Eight-course tasting menu: £135 (for the whole table)

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions
with petits fours: £7.00

Optional service charge: 10%

TASTING MENUS

Wild garlic soup

-

Dressed crab and langoustine and crab mayonnaise with avocado salsa

-

Parfait of duck livers and foie gras with onion chutney

-

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

-

Wye Valley asparagus with balsamic dressing and shaved Parmesan

-

Wild bass with laverbread beurre blanc

-

Free-range Merryfield Farm duck breast with Morteau sausage, duck confit, lyonnaise potato, cider, and apples

or

Rump of local lamb with vignole of artichokes, peas, broad beans, and mint

-

Selection of British farmhouse cheese from Neal’s Yard Dairy

Crème brûlée

Tiramisù

Gariguette strawberry sablé with lemon curd and wild strawberries

Baked Basque cheesecake with blood orange salad and sorbet

Rhubarb and Champagne trifle

-

Six courses: £115 per person.

Eight courses: £135 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

Broad bean and bacon soup

Wild garlic soup

Langoustine bisque with aïoli and croûtons

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

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

Loch Fyne smoked salmon terrine, horseradish cream and cucumber salad

Tagliatelle with broad beans, bacon and mustard

Parfait of duck livers and foie gras with onion chutney

Risotto with leeks and wild mushrooms

New season’s Wye Valley asparagus with rosemary and anchovy butter

Calves’ sweetbreads with morels and broad beans +£5

Deep fried monkfish with tomato, ginger, and garlic

Salad of salt-baked beetroot with buffalo Mozzarella, wilted radicchio, blood orange, pomegranate, and Parmesan

-

Roast dry-aged sirloin of Welsh Black beef with Yorkshire pudding

Roast guinea fowl with wild mushrooms and tarragon

Confit and breast of free-range Merryfield Farm duck breast with duck faggot,
cider, and apples

Rump of local lamb with shallot and thyme purée

Calves’ kidneys with mustard sauce, bacon and sage

Baked hake with herb crust and laverbread butter sauce

Roast turbot with pea mash, dill and mustard sauce, shrimps, and monk’s beards +£7

-

Stracciatella affogato

Prune and almond tart with Mascarpone and prune ice cream

Basque cheese cake with blood orange salad and sorbet

Chocolate marquise with caramel ice cream

Rum and raisin ice cream and honeycomb

Gariguette strawberry shortbread with lemon curd and wild strawberries

Yorkshire rhubarb and Champagne trifle

Steamed ginger pudding with custard

Crème brûlée

Selection of ice creams: vanilla, cinnamon, caramel

Blood orange or rhubarb 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

Fresh fruit salad

Soft red fruit compôte

Pink grapefruit segments or orange segments or both

Compôte of prunes, apricots and figs

Fresh berries

Llaeth y Llan Welsh organic yoghurt

Special K, Corn Flakes, Weetabix or Muesli

Homemade granola

Full or skimmed Welsh milk

-

Croissants

Toasted homemade breads, white, wholemeal or sourdough

-

Grilled local dry cured Welsh back bacon, rare breed pork sausage, grilled vine tomatoes, sautéed Paris mushrooms, free-range farm eggs: fried, poached or scrambled

Boiled eggs with soldiers

Loch Fyne smoked salmon and scrambled eggs

Plain omelette

Avocado on sourdough toast with poached eggs

-

Full breakfast if bought separately: £30 

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.