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: £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 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 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: £75
Salt baked beetroot with Westcombe Ricotta, pomegranate and wilted radicchio
Dressed langoustine and crab with avocado salsa, fennel and radish salad
Parfait of foie gras and chicken livers, onion chutney
Calves’ sweetbreads with bubble and squeak, tartare sauce, dandelion salad
Leek and autumn truffle risotto
Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream
Griddled scallops, cauliflower purèe, pancetta, caper and raisin dressing
-
Fillet or rib eye 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 duck faggot, confit potato, cider and apple sauce
Loin of local lamb with spiced aubergine, kofta and black olives
Roast grouse with bread sauce and game chips
Calves’ kidneys with bacon, pomme purèe, rosemary and anchovy butter
Roast turbot with coco beans and Morteau sausage, grain mustard sauce
Wild bass with laverbread beurre blanc, spinach, ratte potatoes
-
Selection of seven British farmhouse cheese from Neal’s Yard dairy
(or as a tasting of seven cheeses before or after pudding, £15 supplement, perfect for sharing)
Chocolate marquise, caramel ice cream
Rum baba, Ivy House crème Chantilly, vanilla ice cream
Prune and almond tart
Pear and praline Paris Brest
Pannacotta with pomegranate and grappa
Marinated mirabelles in brandy with vanilla ice cream
Plum soup with blackberries and cinnamon ice cream
Rum and raisin ice cream
Peach or blackberry sorbet
-
Three courses: £75
Two courses (including main course): £65
Two starters: £50
Eight-course tasting menu £95
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.50
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.
Zampone with lentils
Smoked haddock fish cake, langoustine sauce
-
Breast of chicken, potato pancake, morels and tarragon
Fillet of plaice with champ, chive beurre blanc
-
Chips, ratte potatoes, seasonal vegetables, green salad £4
-
Prune and almond 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
Pumpkin soup
-
Salt baked beetroot with Westcombe Ricotta, pomegranate and wilted radicchio
-
Dressed langoustine with fennel, avocado and radish salad
-
Parfait of foie gras and chicken livers, onion chutney
-
Griddled scallop with cauliflower purée, caper and raisin dressing
-
Wild bass with laverbread
-
Goosnargh duck breast and duck faggot, Cider and apple sauce
Rack of local lamb with spiced aubergine and black olives
-
Chocolate marquise
Plum soup with cinnamon ice cream
Pannacotta with pomegranate and grappa
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%
THURSDAY/FRIDAY/SATURDAY LUNCH MENU: FROM £38
Pumpkin soup
Langoustine bisque with croûtons and rouille
Salt baked beetroot with Westcombe Ricotta, pomegranate and wilted radicchio
Dressed langoustine and crab with avocado salsa, fennel and radish salad +£7
Parfait of foie gras and chicken livers, onion chutney
Calves’ sweetbreads with bubble and squeak, tartare sauce, dandelion salad
Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream
Griddled scallops, cauliflower purèe, pancetta, caper and raisin dressing +£7
-
Ribeye steak of Welsh Black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)
Calves’ kidneys with bacon, pomme purèe, rosemary and anchovy butter
Duck confit, duck faggot with hispi cabbage, cider and apple sauce
Braised shoulder of local lamb Moroccan Style with couscous and harissa sauce
Roast turbot with coco beans, Morteau sausage, mustard sauce
Wild bass with laverbread butter sauce +£7
-
Chocolate marquise, caramel ice cream
Rum baba, Ivy House crème Chantilly, vanilla ice cream
Prune and almond tart
Pear and praline Paris Brest
Pannacotta with pomegranate and grappa
Marinated mirabelles in brandy with vanilla ice cream
Plum soup with blackberries and cinnamon ice cream
Rum and raisin ice cream
Peach, blackberry or strawberry and elderflower 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
SUNDAY LUNCH MENU: FROM £38
Pumpkin soup
Bisque of langoustine with croûtons and rouille
Salt baked beetroot with Westcombe Ricotta, wilted radicchio and pomegranates
Parfait of foie gras and chicken livers, onion chutney
Loch Fyne smoked salmon terrine, cucumber salad and horseradish cream
Dressed langoustine and crab, avocado salsa, fennel and radish salad
Calves’ sweetbreads with bubble and squeak, tartare sauce
-
Roast sirloin of Welsh Black beef with Yorkshire pudding
Slow roast of Huntsham middle white pork shoulder, shallot purée, apple sauce
Duck confit with duck faggot, zampone and lentils
Braised shoulder of local lamb Moroccan style, kofta, couscous and harissa sauce
Roast turbot with coco beans and Morteau sausage, grain mustard sauce
-
Chocolate marquise, caramel ice cream
Rum baba, Ivy house crème Chantilly, vanilla ice cream
Prune and almond tart
Pear and praline Paris Brest
Pannacotta with pomegranate and grappa
Marinated mirabelles in brandy with vanilla ice cream
Plum soup with blackberries and cinnamon ice cream
Peach, strawberry or blackberry 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%
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
Pink grapefruit segments or orange segments or both
Compôte of prunes, apricots and figs
Seasonal fruits, soft fruits with Llaeth y Llan Welsh organic yoghurt
Charentais melon
Special K, Corn Flakes, Wheetabix or Muesli
Homemade granola
Full or skimmed Welsh milk
Porridge with cream
Teas, infusions (please ask for our list)
Nespresso espresso, cappuccino or americano
Illy cafetière coffee
Hot chocolate
Bottled Llanllyr still and sparking water
Croissants
Toasted homemade breads, white or wholemeal
Homemade jams, lavender honey, lemon curd and Ludlow Food Centre marmalade
-
Grilled local dry cured Welsh back bacon, rare breed pork sausage, black pudding, 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
-
Please be understanding if certain items are not available
LIGHT BREAKFAST MENU: £14.50
Freshly squeezed orange or grapefruit juice
Pink grapefruit segments or orange segments or both
Compôte of prunes, apricots and figs
Seasonal fruits, soft fruits, with Llaeth y Llan Welsh organic yoghurt
Charentais melon
Special K, Corn Flakes, Wheetabix or Muesli
Homemade granola
Full or skimmed Welsh milk
Porridge with cream
Teas, infusions (please ask for our list)
Nespresso espresso, cappuccino or americano
Illy cafetière coffee
Hot chocolate
Bottled Llanllyr still and sparking water
Croissants
Toasted homemade breads, white or wholemeal
Homemade jams, lavender honey, lemon curd, and Ludlow Food Centre marmalade
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 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 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).