INFORMATION

HOW TO FIND US

TYDDYN LLAN

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… https://www.google.co.uk/maps/dir//Tyddyn+Llan

THE GOOD FOOD GUIDE

2020 Cooking score: 6

To a converted shooter’s lodge in the rolling tranquillity of the Dee Valley is where Bryan and Susan Webb lit out when they left London a generation ago, and the roots they have put down here are deep and extensive. In an atmosphere of comforting refinement, with swagged curtains, oak furniture and windows all around a dining room in cornflower blue, the heart of the operation is thoroughbred Welsh produce.

Tasting menu options of six or eight courses supplement a broadly based carte which might open with Welsh black bresaola with rocket and Parmesan, or a grill half lobster doused in a spicy butter of ginger, lime and coriander. Mains might look to local lamb, the rib and breast, with a light stew of artichokes, broad beans, peas and mint.

Everything is defined by precision and clarity, with no overly forceful statements, nowhere more typically than in sea bass with laverbread beurre blanc and Jersey Royals. Desserts run the classical rule over prune and almond tart, or poach a pear in red wine and match it with Stilton ice cream and candied walnuts (a sweet spin on a classic salad) and the cheeses themselves are top Neal’s Yard merchandise.

A classy wine list opens with a selection by the glass or half-litre carafe, from £7.50 and £19 respectively.

 

GOOD HOTEL GUIDE

2020 (2019 Editor’s Choice)

‘Not quite the back of beyond’, but this restaurant-with-rooms ‘in a very pleasant. quiet, rurual location’ is well worth the trek, according to trusted Guide readers. ‘Food is the main event’ at Susan and Bryan Webb’s Michelin-starred retreat, ‘and the menu makes you want to stay longer to try more of his cooking’. Backed by ‘spot-on’ service from ‘professional,  friendly’ staff, the chef marries crab and langoustine with avocado salsa, calves’ sweetbreads with bubble and squeak, panna cotta with blood orange and grappa, taking advantage or seasonal Welsh produce.

Away from the epicurean delights, the ‘sympathetically extended’ Georgian property has ‘tastefully decorated’ guest rooms. ‘There is plenty of storage, two armchairs, a very comfortable bed. Our bathroom had great towels, a walk-in shower and free standing bath, but no shaving mirror or soap dish in the shower. Minor irritations.’

Overseeing everything is Susan Webb, who is ‘very much in evidence’, ensuring that events run like clockwork. Breakfast brings ‘good coffee’, several ‘freshly cooked’ options. Perhaps, mused one guest, the excellent bread served at dinner could be used for morning toast.

2019 Editor's Choice Restaurants-with-Rooms

BUY BRYAN WEBB’S LATEST BOOK

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 mail@tyddynllan.co.uk if you’d like one of the first copies.

WEDDINGS AND MEETINGS

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).

SEE OUR SPECIAL OFFERS

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.

Email us at: mail@tyddynllan.co.uk
Tel: +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.