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

Salad of salt baked beetroot, pickled cherries, wilted radicchio and buffalo Mozzarella

Dressed langoustine with avocado salsa, fennel and radish salad

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

Tagliatelle with bacon, broad beans and mustard

Parfait of foie gras and chicken livers, onion chutney

Calves’ sweetbread with morels and peas

Sewin (wild sea trout) with sorrel sauce and samphire

Deep fried stuffed courgette flowers with tomato and basil sauce

Crubeens; stuffed pig’s trotter with piccalilli, watercress and dandelion salad

Grilled half lobster with coriander, lime and ginger butter or cold with mayonnaise

-

Fillet or ribeye of aged Welsh Black beef au poivre
(served with a choice of chips or gratin dauphinois; green salad or seasonal vegetables)

Rack of new season’s lamb with slow cooked breast and vignole of artichokes, broad beans, peas and mint

Goosnargh duck breast and faggot with confit potato, Port and blackcurrant sauce

Calves’ kidneys with mustard, bacon and sage

Bresse pigeon with peas à la française

Veal chop with borlotti beans, girolles and tarragon cream sauce

Roast turbot, braised coco beans with Morteau sausage, mustard sauce

Wild bass with laverbread beurre blanc, Jersey Royals and samphire

-

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 and lime cheesecake

Cherry soup

Rum baba with Chantilly cream and vanilla ice cream  

Gooseberry and elderflower trifle

Poached peaches in Champagne, vanilla ice cream

Claremont Farm strawberry mille-feuille

Apricot and almond tart

Whimberry crème brulee

Gateaux Cardinal, chocolate and raspberries

Stracciatella affogata

Rum and raisin ice cream with honeycomb

Caramel, cinnamon, passionfruit or vanilla ice creams

Whimberry, pineapple or Charentais melon 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

Ajo Blanco

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Dressed langoustine with avocado salsa, fennel salad and radish

-

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

-

Wild bass with laverbread butter sauce

-

Goosnargh duck breast and faggot with confit potato, hispi cabbage, port and blackcurrant sauce

Rack of new season’s lamb with slow cooked breast and vignole of artichokes, broad beans, peas and mint

-

Chocolate and lime cheesecake

Apricot and almond tart

Cherry soup

Gateau Cardinal, chocolate and raspberries

Poached peach in Champagne, vanilla 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

EIGHT-COURSE TASTING MENU: £95

Ajo Blanco

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Dressed langoustine with avocado salsa, fennel salad and radish

-

Parfait of foie gras and chicken liver, onion chutney

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

-

Deep fried courgette flowers with tomato and basil sauce

-

Wild bass with laverbread butter sauce

-

Goosnargh duck breast and faggot with confit potato, hispi cabbage, port and blackcurrant sauce

Rack of new season’s lamb with slow cooked breast and vignole of artichokes, broad beans, peas and mint

-

Chocolate and lime cheesecake

Cherry soup

Apricot and almond tart

Gateau Cardinal, chocolate and raspberries

Poached peach in Champagne, vanilla ice cream

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

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)

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Teas, infusions (please ask for our list)

Nespresso espresso, cappuccino or americano

Illy cafetière coffee

Hot chocolate

Bottled Llanllyr still and sparking water

 

Toasted homemade breads, white or wholemeal

Homemade jams, lavender honey, lemon curd and Ludlow Food Centre marmalade

-

Welsh cooked breakfast add £9.50

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

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

 Watercress soup

Fish soup with croûtons and rouille

 Deep fried stuffed courgette flowers with tomato and basil sauce

Goujons of plaice with Thai dip

Smoked haddock and salmon fish cake with crab sauce

Crispy oriental duck salad

Grilled red mullet with sauce vierge

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

  -

Aged Welsh black beef au poivre Fillet+£10 ribeye +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)

Osso Bucco; braised shin of veal with saffron risotto and gremolata

Grilled organic pork chop with braised cheek and black pudding

New season’s lamb, slow cooked breast, kofta and cutlet

Label Anglais chicken leg, potato pancake, morel and girolle mushrooms

Roast hake pea mash, dill and mustard sauce

Grilled half lobster with coriander, lime and ginger butter

or cold with mayonnaise, Jersey Royals and green salad +£7

-

St Émilion au chocolat with rum and raisin ice cream

Prune and almond tart

Rum baba with vanilla Chantilly and ice cream

Passion fruit bavarois

Lemon posset, macerated berries and mint

Vanilla cheesecake with Claremont Farm strawberries

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 and bacon soup

Fish soup with croûtons and rouille

Salad of salt baked beetroot, pickled cherries, wilted radicchio and buffalo mozzarella

Goujons of hake with Thai dip

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

Maile tonnato; thinly slice loin of pork with tuna sauce, anchovies and capers

Parfait of foie gras and chicken livers, onion chutney

Tagliatelle with bacon, broad beans and mustard

Deep fried stuffed courgette flowers, tomato and basil sauce

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

Dressed crab and 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)

Navarin of new season’s lamb with summer vegetables

Duck confit with hispi cabbage, port and blackcurrants

Label Anglais chicken leg, potato pancake, girolles and morel mushrooms

Calves’ kidneys with potato and olive cake, rosemary and anchovy butter

Sewin (wild sea trout) with sorrel sauce, Jersey Royals and samphire

Roast turbot, pea mash, dill and mustard sauce

Grilled half lobster with coriander, lime and ginger butter, or cold with mayonnaise, Jersey Royals and green salad +£7

-

Chocolate and lime cheese cake

Cherry soup with cinnamon ice cream

Rum baba with vanilla Chantilly and ice cream

Apricot and almond tart

Gateau Cardinal, raspberries and mint

Whimberry crème brûlée

Poached peaches in Champagne with vanilla ice cream

Strawberry mille-feuille

Stracciatella affogata

Caramel, cinnamon or vanilla ice creams

Elderflower, grapefruit and campari or strawberry 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

Watercress soup

Fish soup with croûtons and rouille

Salad of asparagus with buffalo Mozzarella, Ibérico ham and rocket

Parfait of foie gras and chicken livers, onion chutney

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

Goujons of plaice with Thai dip

Crispy oriental duck salad

Sautéed lamb’s sweetbreads with peas and morels

Deep fried stuffed courgette flowers, tomato and basil sauce

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

-

Roast Sirloin of Welsh Black beef with Yorkshire pudding

Roast loin of local pork with shallot and thyme purée

Label Anglais chicken leg, potato pancake, wild mushrooms and tarragon cream sauce

Calves’ kidneys with mustard, bacon and sage

Duck confit with creamed cannellini beans and Morteau sausage, cider sauce

Roast hake, pea mash with dill and mustard sauce

Grilled half lobster with coriander, lime and ginger butter, or cold with mayonnaise, Jersey Royals and green salad +£7

-

St Émillion au chocolat with rum and raisin ice cream and honeycomb

Rum baba with Chantilly cream and vanilla ice cream

Baked vanilla cheesecake with strawberries

Cherry soup with cinnamon ice cream

Prune and almond tart

Passion fruit bavarois

Poached peaches in Champagne with vanilla ice cream

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

Stracciatella affogata

Caramel, cinnamon, chocolate or vanilla ice creams

Elderflower, grapefruit and Campari or rhubarb 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.uk
Tel: +44 (0) 1490 440264

2019 Editor's Choice Restaurants-with-Rooms

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    Go to RESERVATIONS or phone 01490 440264.