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

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

Tagliatelle with girolles, summer truffle and Parmesan

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

Deep fried stuffed courgette flowers, tomato and basil sauce

Parfait of foie gras and duck livers, onion chutney

Calves’ sweetbreads with peas and morels

-

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, baked aubergine and pesto, broad bean hummus and deep fried garlic

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

Bresse pigeon with peas à la  française

Calves’ kidneys with rosemary and anchovy butter, sarladaise potato

John Dory with shrimps and samphire

Roast turbot, braised coco de Paimpol with Morteau sausage, mustard sauce

Wild bass with laverbread beurre blanc

-

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

Strawberry Romanoff

Cherry soup

Summer pudding

Whimberry crème brûlée

Gooseberry and elderflower trifle

Poached peaches in champagne with vanilla ice cream

Paris Brest with praline and Stracciatella ice cream

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

Gazpacho

-

Dressed langoustine and lobster 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, port and blackcurrant sauce

Rack of new season’s lamb with slow cooked breast, baked aubergine and pesto, broad bean hummus

-

Chocolate and lime cheesecake

Cherry soup

Summer pudding

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

Gazpacho

-

Dressed langoustine and lobster with avocado salsa, fennel salad and radish

-

Parfait of foie gras and duck livers, onion chutney

-

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

-

Deep fried courgette flowers with tomato and basil sauce

-

Roast 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, baked aubergine and pesto, broad bean hummus

-

Chocolate and lime cheesecake

Cherry soup

Summer pudding

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.

FULL 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)

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

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

Pea and mint soup

Langoustine bisque with croûtons and rouille

Tagliatelle with girolles, Parmesan and summer truffles

Parfait of foie gras and chicken livers, onion chutney

Goujons of plaice with Thai dip

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

Classic ratatouille

  -

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

Rump of new season’s lamb, kofta, aubergine and pesto with broad bean hummus

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

Duck confit with hispi cabbage, port and blackcurrants

Plaice with coco beans, Morteau sausage and mustard sauce

 Half lobster mayonnaise, new potatoes and green salad +£9

 -

Strawberry Romanoff

Cherry soup with cinnamon ice cream

Summer pudding

Prune and almond tart

Poached peaches in champagne with vanilla ice cream

 Paris Brest with praline and Stracciatella ice cream

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 bacon

Gazpacho

Watercress soup

Gazpacho

Fish soup with croûtons and rouille

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

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

Parfait of foie gras and chicken livers, onion chutney

Goujons of plaice with Thai dip

Deep fried stuffed courgette flowers, tomato and basil sauce

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

-

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

New season’s lamb rump with kofta, baked aubergine and pesto

Duck confit with hispi cabbage, port and blackcurrants

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

Calves’ kidneys with rosemary and anchovy butter, sarladaise potato

Plaice with coco beans, Morteau sausage and mustard sauce

Half lobster mayonnaise, new potatoes and green salad +£5

-

Chocolate and lime cheesecake

Strawberry Romanoff

Cherry soup with cinnamon ice cream

Summer pudding

Poached peach in Champagne with vanilla ice cream

Whimberry crème brûlée

Prune and almond tart

Rum and raisin ice cream with honeycomb

Caramel, cinnamon, passionfruit or vanilla ice creams

Whimberry, pineapple or Charentais melon 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

Sweetcorn soup with salsa fresca  

Fish soup with croûtons and rouille

Gazpacho

Parfait of foie gras and chicken livers, onion chutney

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

Tagliatelle with girolles, Parmesan and summer truffles

Goujons of plaice with Thai dip

Deep fried stuffed courgette flowers, tomato and basil sauce

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

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

Lambs’ sweetbreads with peas and morels

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

-

Roast Sirloin of Welsh Black beef with Yorkshire pudding

Roast loin of local pork with shallot and thyme purée

Rump new season’s lamb with kofta and broad bean hummus

Duck confit with hispi cabbage, port and blackcurrant sauce

Calves’ kidneys with rosemary and anchovy butter

Roast hake, pea mash, dill and mustard sauce  

-

Chocolate and lime cheesecake

Rum baba with Chantilly cream and vanilla ice cream

Cherry soup

Gooseberry and elderflower trifle

Whimberry crème brûlée

Strawberry Romanoff

Summer pudding

Poached peaches in champagne with vanilla ice cream

Paris Brest with praline and Stracciatella ice cream

Caramel, cinnamon, chocolate or vanilla ice creams

Strawberry, pineapple or Charentais melon 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 eight-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.