DINING AT TYDDYN LLAN

The restaurant is the heart of Tyddyn Llan.

Price note. An optional 10% service charge will be added to all food and drink charges.

Tyddyn Llan is considered one of Wales’ finest restaurants with a high rating in the Good Food Guide, and Good Hotel Guide, a Michelin Star (since 2010),  and former ‘True Taste North Wales’ Restaurant of the Year. Susan Webb ensures the smooth running of the dining-room. Meanwhile husband Bryan, and his team ply their craft in the kitchen.

The restaurant is committed to fine seasonal produce, arriving daily. Like local meat and game via our vigilant butcher. And fish straight from the coast. It’s Welsh produce as much as possible, but the menu still demands more, be it diver-caught scallops from Scotland, Somerset smoked eel, Buffalo Mozzarella from Naples, Wyndham Farm chicken. The dishes on offer for lunch and dinner (see below for menus from this current week) are created daily to reflect what’s in season, and what’s really good to eat.

DINNER

Every night we offer a dinner menu at £70 per person for three courses. Start with canapés and a small appetiser, then a choice of with six or seven starters and main courses. Follow with a wide range of desserts or cheeses from Neal’s Yard Dairy. Two courses may be taken for £58. Two starters: £46.

DINNER MENU: £70

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

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

Severn and Wye smoked salmon terrine, horseradish cream and cucumber salad

Bresaola of Welsh black beef

Tagliatelle with broad beans, bacon and mustard

Gilled red mullet, aubergine purée, chilli and garlic oil

Smoked haddock fish cake with crab sauce and mussels

-

Fillet or ribeye 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 faggot with confit potato, hispi cabbage, cider and apple sauce

Loin of venison, braised haunch with port and juniper sauce, wild mushrooms, goats cheese, gnocchi and creamed parsley root

Roast Bresse pigeon with wild garlic bubble and squeak

Leg of rabbit with Parma ham, black pudding and mustard sauce

Roast turbot, leek risotto, and red wine sauce

-

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

Banana parfait with salted caramel and peanut brittle

Blood orange caramel cream

Prune and almond tart

Rum baba with Chantilly cream and vanilla ice cream

Poached pear in red wine with Stilton ice cream and candied walnuts

Stracciatella affogata

Caramel, cinnamon or vanilla ice creams

Blood orange, rhubarb or red berry sorbets

-

Three courses: £70

Two courses (including main course): £58

Two starters: £46

Six-course tasting menu £85
£15 supplement for residents - for the whole table only

Eight-course tasting menu £95
£25 supplement for residents - for the whole table only

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

Optional service charge: 10%

We also offer two tasting menus, of six or eight courses with coffee and petits fours. The six-course tasting menu is £85, and eight courses: £95.

SIX-COURSE TASTING MENU: £85

Broad bean soup

-

Dressed langoustine with avocado salsa, fennel salad and radish

-

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

-

Roast wild bass with laverbread butter sauce

-

Goosnargh duck breast and faggot with confit potato, hispi cabbage, cider and apple sauce

Loin of venison with port and juniper sauce, wild mushrooms, goat’s cheese, gnocchi and creamed parsley root

-

Chocolate Marquise

Caramel blood orange cream

Baked vanilla cheesecake with poached Yorkshire rhubarb

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

EIGHT-COURSE TASTING MENU: £95

Broad bean soup

-

Salad of salt baked beetroot with wilted radicchio, buffalo mozzarella and blood orange

-

Dressed langoustine with avocado salsa, fennel salad and radish

-

Bresaola of Welsh black beef

-

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

-

Roast wild bass with laverbread butter sauce

-

Goosnargh duck breast and faggot with confit potato, hispi cabbage, cider and apple sauce

Loin of venison with port and juniper sauce, wild mushrooms, goat’s cheese, gnocchi and creamed parsley root

-

Chocolate marquise

Caramel blood orange cream

Baked vanilla cheesecake with poached Yorkshire rhubarb

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)

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

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.

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.

BREAKFAST MENU

Bore da - Good morning!

Freshly squeezed orange or grapefruit juice

Boxford Farm apple juice

Frobisher’s natural fruit juices: tomato, pineapple and cranberry

Pink grapefruit segments

Orange segments

Compôte of prunes, apricots and figs

Melon in season

Seasonal fruits

Selection of cereals and muesli

Full or skimmed Welsh milk

Llaeth y Llan Welsh organic yoghurt

Porridge with cream (please order ahead)

* * * * *

Teas, infusions (please ask for our list)

Loose teas available on request

Nespresso: espresso, cappuccino or americano

Illy cafètiere coffee

Hot chocolate

Iced water

 * * * * *

 Bloody Mary £8

Bucks Fizz £7

Glass of Champagne £10

 

Welsh breakfast

Grilled local dry cured Welsh back bacon

Edwards of Conwy pork and leek sausage

Bury black pudding

Grilled vine tomatoes

Sautéed Paris mushrooms

Fried bread in bacon fat

Free range farm eggs: fried, boiled, poached or scrambled

Fried 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

Boiled Carmarthen ham with keen's Cheddar and Red Leicester

*****

Toasted homemade breads, white or wholemeal

Home made jams, honey and Ludlow Food Centre marmalade

As well as our regular dinner menu on Sunday evenings there is a three-course supper menu as part of our special Sunday package.

SUNDAY SUPPER MENU: £40

Wild garlic soup

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

Pea and broad bean risotto

Tagliatelle with braised rabbit and wild mushrooms

Goujons of plaice with Thai dip

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

  -

Rib eye of aged Welsh black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)

Label Anglais chicken with tarragon cream sauce

Rump of local lamb with shepherd’s pie

Calves’ sweetbreads with wild mushrooms and broad beans

Roast John Dory with laverbread beurre blanc, Jersey Royals

-

Chocolate marquise

Blood orange caramel cream

Baked vanilla cheesecake with poached Yorkshire rhubarb 

Rum baba with vanilla chantilly and ice cream

Caramel tart

Selection of four British farmhouse cheeses from Neal’s Yard Dairy

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

Optional service charge: 10%

VEGETARIANS

Vegetarians can be well taken care of, but a little notice will guarantee that little something extra special.

CHILDREN

A selection of dishes is available from our menu, adapted to appeal to children’s tastes and appetites, offered as a small children’s menu.

ALLERGENS

Menu descriptions do not list all ingredients. Please let us know if you have specific allergic or dietary needs. We can provide detailed information, and will do all we can to accommodate intolerances and allergies.

SERVICE CHARGE

Note. An optional 10% service charge will be added to ALL food and drink charges.

LUNCH

Lunch, Friday, Saturday and Sunday (other days by arrangement), offers set menus with a wide choice from £35.00 for two courses, plus dessert if you wish for £7.00.

FRIDAY/SATURDAY LUNCH MENU

Broad bean soup with buffalo Mozzarella and bacon

Smoked haddock fish cake with mussels and crab sauce

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

Pork rillettes with onion chutney and radish

New season Wye Valley asparagus with morels and crispy duck egg +£5

Grilled red mullet, creamed aubergine, chilli and garlic oil

Tagliatelle with new season’s broad beans, bacon and mustard

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

Dressed langoustine with fennel, avocado and radish salad +£7

  -

Ribeye steak of Welsh Black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)

Braised lamb Moroccan style with couscous and harissa

Duck confit with wild garlic bubble and squeak, cider and apple sauce

Leg of rabbit stuffed with black pudding, mustard sauce

Roast cod with pea mash, laverbread butter sauce

Roast turbot with leek risotto, red wine sauce +£7

-

Chocolate marquise

Baked vanilla cheesecake with poached Yorkshire rhubarb 

Rum baba with vanilla Chantilly and ice cream

Banana parfait with salted caramel and peanut brittle

Poached pear in red wine with Stilton ice cream and candied walnuts

Rum and raisin ice cream and honeycomb

Stracciatella affogata

Caramel, cinnamon or vanilla ice creams

Blood orange, rhubarb or red berry sorbets

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

Two courses: £35.00   Three courses: £42.00
Two starters: £26.00

 Nespresso: espresso, cappuccino or americano
Illy: Cafetière coffee
Teas and infusions
with petits fours  £6.00

Optional service charge: 10%

SUNDAY LUNCH MENU

Wild garlic soup

Smoked haddock fish cake with crab sauce and mussels

Salad of salt-baked beetroot with wilted radicchio, buffalo mozzarella and blood orange

Wye valley asparagus with balsamic dressing and Parmesan

Parfait of foie gras and chicken livers, onion chutney

Grilled red mullet, aubergine purée, chilli and garlic oil

Calves’ sweetbreads with broad beans and morels

Risotto of new season’s peas and broad beans with monks beards

Tagliatelle with braised rabbit and wild mushrooms

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

-

Roast Sirloin of Welsh Black beef with Yorkshire pudding

Roast loin of local pork, shallot and thyme purée

Braised lamb Moroccan style with couscous and harissa

Leg of rabbit with black pudding and Ibérico ham, wild garlic bubble and squeak

Duck confit with hispi cabbage, cider and apple sauce

Braised venison in port with blood oranges

Roast John Dory, pea mash, dill and mustard sauce  

-

Chocolate marquise

Baked vanilla cheesecake with poached Yorkshire rhubarb 

Rum baba with vanilla Chantilly and ice cream

Banana parfait with salted caramel and peanut brittle

Prune and almond tart

Blood orange caramel cream

Poached pear in red wine with Stilton ice cream and candied walnuts

Rum and raisin ice cream and honeycomb

Stracciatella affogata

Caramel, cinnamon or vanilla ice creams

Blood orange, rhubarb or grapefruit and Campari sorbets

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

Two courses: £35,  Three courses: £42

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions with petits fours: £6.00

Optional service charge: 10%

VEGETARIANS

Vegetarians can be well taken care of, but a little notice will guarantee that little something extra special.

CHILDREN

A selection of dishes is available from our menu, adapted to appeal to children’s tastes and appetites, offered as a small children’s menu.

ALLERGENS

Menu descriptions do not list all ingredients. Please let us know if you have specific allergic or dietary needs. We can provide detailed information, and will do all we can to accommodate intolerances and allergies.

SERVICE CHARGE

Note. An optional 10% service charge will be added to ALL food and drink charges.

 

THE WINE LIST

Previous ‘Good Food Guide Wine List of the Year’

Tyddyn Llan boasts an award-winning wine list featuring wines from most of the leading wine producing countries of the world. Many of these are sourced from little-known small wineries where the proprietor is actively involved in the wine making. Our wine list is constantly evolving as we continue tasting new wines and searching out the best balance between quality and cost, to keep the choice of about 250 wines alive and interesting.

A good variety of wines are served by the glass and carafe, and there’s a selection of half bottles. Food and wine matching is always fun and when you have our Tasting Menu we offer wines by-the-glass chosen for each course (with the exception of pudding) at £38 per person for six courses, or £48 per person for our nine-course menu. We have popular wine dinners during the year.

Our list is backed by a broad range of apéritifs and our digestif list featuring an excellent range of Cognacs, Armagnacs, Calvados and Whiskies as well as Ports, Eaux-de-vie, Marcs and Liqueurs. We try our very best to keep the prices down by keeping mark-ups reasonable on all our wines. We hope that you will agree that our wines are very fairly priced and include some bargains compared with many other restaurants.

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.ukTel: +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.