We are close to Bala Lake and Llangollen, 35 miles from Chester, just under one hour. 1½ hours from central Manchester and Liverpool and their airports.  Nearest train station is Wrexham or Chester.

There is a local bus service which is the X94 route from Wrexham to Barmouth, but it takes a while. Taxis can be arranged with good notice.  London can be done within 3½ hours if you take the M6 toll road and the traffic is kind to you.

Driving instructions…
Google will work out your route, if you enter your start address…


2018 Cooking score: 6

It’s been a decade and a half since Bryan and Susan Webb upped sticks from London and headed for the tranquillity of North Wales, but the move suited them to a T. At the heart of their opulent country hotel is a civilised dining room pleasantly adorned with greenery in both the colour scheme and table decorations.

Bryan’s cooking remains in touch with its mingled roots in Anglo-French classicism, and there are six and nine-course tasters for exploring the repertoire. Langoustine bisque has all the requisite richness and comes with rocking rouille, while red mullet is briefly grilled and paired with aubergine purée in chilli and garlic oil.

At main, there are approving notices for Label Anglais chicken leg with morels in luxurious tarragon cream, as well as confit duck with its faggot and morteau, sauced with cider and apple. Desserts are their best when simplest, perhaps mirabelles poached in brandy with vanilla ice cream, or prune frangipane tart.

Wines by the glass from £6.50, or half-litre carafe from £17, lead off a list that capably covers the major producing countries.



2018/9 Editor’s Choice

‘One comes for the food, and it doesn’t disappoint,’ reports a trusted Guide reader after a 2018 visit to Susan and Bryan Webb’s Michelin-starred restaurant-with-rooms in a ‘peaceful, rural location’. The ‘main event’ is served in dining rooms ‘where an air of quiet calm prevails’ with Bryan Webb’s menus exploiting seasonal Welsh produce, perhaps loin of venison with goat’s cheese gnocchi, port and elderberry sauce. ‘We had two excellent meals. Nothing complicated or pretentious. Turbot on leek risotto with red wine sauce was delicious and, at £55 for two courses, the meal was not overpriced.’ Service is ‘professional, friendly’.

The other part of Tyddyn Llan’s formula is its ‘tastefully decorated, well-furnished, comfortable rooms’ with ‘uplifting’ contemporary hues and a ‘decent bathroom’, slightly let down by ‘captive coat hangers’ and ‘poor bedside lights’. Small niggles, however. Tyddyn Llan is run with aplomb by Susan Webb. ‘Madame is constantly watchful, ensuring everything is as it should be while giving guests her undivided attention. This is the French model, and a very good one.’ Breakfast with ‘decent’ coffee and ‘everything freshly cooked’ is ‘fine’.

2019 Editor's Choice Restaurants-with-Rooms


Bryan Webb has spent 40 years at the stove. ‘Not Bad For A Taff’ tells his remarkable story. From peeling potatoes, picking spinach and washing up at The Crown, at Whitebrook, to creating his Michelin-starred Tyddyn Llan, with his beloved wife, Susan, he has enjoyed a remarkable career.

‘Not Bad For A Taff’ celebrates Bryan’s ruby anniversary in 2016. As his friend, the multi-award-winning Shaun Hill, from The Walnut Tree, at Abergavenny, says: “Bryan Webb has been at the top of his game as a chef and restaurateur for decades. It’s amazing that he has managed to avoid becoming a celebrity cook and TV star.”

‘Not Bad For A Taff’ is part autobiography, part rich collection of recipes. Bryan shares stories from his 40 years at the stove before sharing recipes from the 1970s to the present day. There are numerous classics, signature dishes and contemporary reinventions that showcase the best of seasonal ingredients.

Sumptuously photographed and featuring dishes that will excite both the home cook and the professional chef, ‘Not Bad For A Taff’ is a fitting tribute to one of the titans of Welsh gastronomy.

The book is published at £25. You can order copies from us, with FREE delivery. If you would like the book as a gift, we’re happy to send direct to the recipient, with a message from you. Bryan is happy to sign and dedicate books for you.

Phone us, 01490 440264, or contact us via if you’d like one of the first copies.


A wedding is a very personal and joyous occasion and a wonderful celebration of your new future, this event needs to be arranged with great care and attention to detail.

Who better to look after you than Tyddyn Llan? Especially if you are looking for really good food and wines.

We offer superior meeting facilities with all the usual services. The £180 24-hour rate offers accommodation, dinner, cooked breakfast, morning coffee, two-course lunch, afternoon tea and hire of a meeting room.

Or our £45 Day Delegate Rate includes morning coffee, two-course lunch, afternoon tea and hire of meeting room. Contact us for more info. (Prices per delegate plus VAT).



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.

Email us at: +44 (0) 1490 440264

2019 Editor's Choice Restaurants-with-Rooms

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  • You can book dinner B and B, or just a room, or a table.
    Go to RESERVATIONS or phone 01490 440264.