sits in rural North Wales, near Chester, Llangollen and Wrexham. We’re serious about our cooking… a Michelin star since 2010; well-rated in the ‘Good Food Guide’; 36th in the ‘Sunday Times’ Top 100 restaurants.
offer you the relaxed comforts of a quality hotel, but with an essential family friendliness. We’re not a hotel, but a restaurant-with-rooms… thirteen delightful rooms, looking out over the hills. And Bryan cooks your breakfast!
Bryan’s ever-skilful cooking. Seasonal clarity is his touchstone.
Good Food Guide 2015
Bryan and Susan Webb’s restaurant with rooms is ‘a truly lovely place’.
Good Hotel Guide 2015
LATE AVAILABILITY
Offers shown are per room, for one night, two person occupancy.
Late deals can only be booked by telephone, no email or online system. Rooms already booked may not be changed to late deal rates, sorry. Room upgrades may be possible with a supplement. There is no service charge and VAT is included.
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 non-refundable but is transferable. 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.
Pea and mint soup
Loch Fyne smoked salmon terrine
-
Beef stroganoff with rice pilaff
Fillet of plaice with dill, mustard and shrimps
--
Chips, new potatoes, seasonal vegetables, green salad £4
-
Cherry soup with cinnamon ice cream
Strawberry and elderflower sorbet
Baron Bigod
-
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
Summer bean minestrone
-
Dressed langoustine and crab 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
-
Deep fried stuffed courgette flower, tomato and basil sauce
-
Wild bass with laverbread
-
Goosnargh duck breast and duck faggot, Port and blackcurrant sauce
Rack of local lamb with Provençal vegetables
-
Summer pudding with crème fraîche
Chocolate marquise with caramel ice cream
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%
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 non-refundable but is transferable. 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).
WALKING PACKAGE
Stay with us for a ‘get away from it all’ break and enjoy walking the beautiful mountain range of the Berwyns.
A two night break includes two nights dinner, bed and breakfast, one packed lunch, and one afternoon tea to revive you from your walking day. Plus six walking guides to map your days with easy, moderate and strenuous walks to choose from, including my favourite one to the Stone Circle.
For the more adventurous walkers we can arrange transport to Pistyll Rhaeadr waterfalls from where you can make the glorious eight mile walk over the top of the Berwyn Mountain back to Tyddyn Llan building up a great appetite for dinner.
A two-day break in a standard room is £260; a large room £290, and in a best room £320, seven days a week. Rates are per person, two sharing.
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.
FRIDAY GOURMET PACKAGE
A deal specially for Fridays. Half-bottle of Louis Roederer Champagne per couple, seven-course tasting menu, coffee and petits fours, with accommodation and breakfast. Priced only £290 per couple in a standard room, £320 per couple for a large room, or £340 per couple in a best room.
RECENT GOURMET MENU
Canapés with Louis Roederer Champagne
*****
Asparagus Soup
*****
Dressed Langoustine and Crab, Avocado Salsa, Fennel and Pea Shoots
*****
Claremont Farm Asparagus with Morels and Jersey Royals
*****
Griddled Scallops with Cauliflower Puree, Pancetta, Caper and Raisin Dressing
*****
Wild Bass with Laverbread
*****
New Season’s Lamb Cutlets, Cooked Breast with Vignole of Artichokes, Peas and Broad Beans
Cefnllan Farm Duck Breast, Confit Potato, Duck Faggot, Cider and Apples
*****
Pannacotta with Gariguette Strawberries
Chocolate Cheesecake
Champagne Rhubarb Trifle
Selection of British Farmhouse Cheese from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £10.50 supplement, perfect for sharing)
*****
Coffee, Teas and Infusions with Petits Fours
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 non-refundable but is transferable. 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).
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 non-refundable but is transferable. 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).
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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.
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