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. Bryan and Susan Webb are now together in the kitchen, and ply their craft with their team.

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 £75 per person for three courses. Start with canapés and a small appetiser, then a choice of starters and main courses. Follow with a wide range of desserts or cheeses from Neal’s Yard Dairy. Two courses may be taken for £65. Two starters: £50.

DINNER MENU: £75

Salad of salt baked beetroot, buffalo Mozzarella, wilted radicchio and pomegranate

Risotto of leeks and wild mushrooms

Game terrine, pickled damsons, onion chutney

Dressed crab and langoustine, avocado salsa, fennel and radish salad

Loch Fyne smoked salmon terrine, horseradish cream and cucumber salad

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

-

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 duck faggot, confit potato, cider and apples

Fillet of venison with goat’s cheese gnocchi, port and juniper sauce, wild mushrooms

Partridge with zampone, lentils and hispi cabbage, sarladaise potato

Roast turbot, Coco de Paimpol, Morteau sausage and grain mustard sauce

Wild bass with laverbread beurre blanc

-

Selection of seven British farmhouse cheese from Neal’s Yard dairy
(or as a tasting of seven cheeses before or after pudding,
£15 supplement, perfect for sharing)

Chocolate marquise, caramel ice cream

Poached pear in red wine, stilton ice cream and candied walnuts

Plum soup with blackberries and cinnamon ice cream

Stracciatella affogato

Black figs poached in brandy, with Earl Grey ice cream

Pannacotta with blood oranges and grappa

Tiramisù

Rum and raisin ice cream with honeycomb

Selection of ice creams: cinnamon, vanilla, caramel or honeycomb

Whimberry or apple sorbet 

-

Three courses: £75

Two courses (including main course): £65

Two starters: £50

Eight-course tasting menu £95 (for the whole table)

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.50

Optional service charge: 10%

We also offer a tasting menu of eight courses with coffee and petits fours. £95. This is for the whole table, and must be booked in advance.

EIGHT-COURSE TASTING MENU: £95

Note, this menu is for the whole table and must be booked in advance. Latest order order time for this menu is 8.00pm.

Watercress soup

-

Dressed crab and langoustine with fennel, avocado and radish salad

-

Game terrine with pickled damsons

-

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

-

Risotto of leeks and wild mushrooms

-

Wild bass with laverbread beurre blanc

-

Fillet of venison with parsley root purée, port and juniper sauce

-

Chocolate marquise, caramel ice cream

Plum soup with blackberries and cinnamon ice cream

 Pannacotta with blood oranges and grappa

Black figs poached in brandy with Earl Grey ice cream

Selection of four British farmhouse cheese from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £15 supplement, perfect for sharing)

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.50

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.

DURRUS
Smooth, silky, earthy washed-rind cheese made by Jeffa Gill in the Sheep’s Head peninsula in County Cork, Ireland. Unpasteurised cow’s milk, traditional rennet.

CORWYDD CAERPHILLY
Distinct flavours run through this cheese. Its springy, citric, lactic center is oozy, mushroomy under the rind, with musty earthiness in the rind itself. Made by Todd Trethowan near Lampeter in Mid Wales. Unpasteurised cow’s milk, traditional rennet.

STICHELTON
Cool and buttery with underling nutty toasty notes with a spicy element in the blue mould. Made by Joe Schneider at Collingthwaite Farm, Welbeck Estate, Nottinghamshire. Unpasteurised organic cow’s milk, traditional rennet.

BARON BIGOD
A raw milk cheese made with traditional rennet by Johnie and Dulcie Crickmore in Bungay, Suffolk. The milk comes from their own herd of Montbelliard cows and the cheese is inspired by Brie de Meaux.

SINODUN HILL
A lactic goat’s pyramid with a light, almost-whipped texture. It is made by a young couple, Rachel Yarrow and Fraser Norton, at the Nettlebed Estate in Oxfordshire. Unpasteurised goat’s milk, vegetarian coagulant.

WIGMORE
Succulent, soft cheese with a pleasant musty flavour made by Anne and Andy Wigmore at Riseley, Berkshire. Unpasteurised sheep’s milk, vegetarian rennet.

VEGETARIANS

Vegetarians can be well taken care of, but we no longer automatically offer a vegetarian menu. But please give us a little notice and we’ll prepare a custom menu for you.

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 for the winter of 2021/2 is just on Sunday. We offer a menu with a wide choice from £38.00 for two courses, plus dessert if you wish for £7.00.

SUNDAY LUNCH MENU: FROM £38

Pumpkin soup

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

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

Salad of salt baked beetroot, buffalo Mozzarella, wilted radicchio and pomegranate

Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream

Baked artichoke with goat’s cheese and tapenade

Game terrine with pickled damsons and onion chutney

 Puntarelle alla Romana

Risotto of leeks and wild mushrooms

-

 Roast sirloin of dry aged Welsh Black beef with Yorkshire pudding

Duck confit and duck faggot, parsley root purée, cider and apple sauce

Rump of local lamb with shallot and thyme purée

Honey baked ham with parsley sauce

Calves’ kidneys, mustard sauce, bacon and sage

Wild bass with laverbread butter sauce +£9

John Dory with leek mash, crab sauce +£9

Roast turbot, Coco de Paimpol, Morteau sausage and grain mustard sauce +£9

-

Chocolate marquise with caramel ice cream

Tiramisù

Pecan tart, crème fraiche and honeycomb ice cream

Plum soup with blackberries and cinnamon ice cream

Poached black figs in brandy with Earl Grey ice cream

 Pannacotta with blood oranges and grappa

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

Rum and raisin ice cream with honeycomb

Stracciatella affogato

Selection of ice creams: cinnamon, vanilla, earl grey or honeycomb

Whimberry or apple sorbet 

-

Two courses: £38,  Three courses: £45

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions with petits fours: £6.50

Optional service charge: 10%

VEGETARIANS

Vegetarians can be well taken care of, but we no longer automatically offer a vegetarian menu. But please give us a little notice and we’ll prepare a custom menu for you.

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), £50 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.

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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