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 £90 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 £80. Two starters: £60.
DINNER MENU: £90
Parfait of foie gras and chicken livers with onion chutney
Dressed langoustine and crab mayonnaise, avocado salsa, fennel and radish salad
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
Wye Valley asparagus with buffalo Mozzarella and rocket
Calves’ sweetbreads with coco beans, morels and tarragon
Tagliatelle with broad beans, mustard and bacon
Seven and Wye smoked salmon terrine, cucumber salad, horseradish cream
Spinach and ricotta pancake
-
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, confit potato, cider and apples
New season’s rack and slow cooked breast of local lamb
with vignole of peas, broad beans, artichoke and mint
Guinea fowl with peas à la française, sarladaise potato
Grilled wild bass with Jersey Royals and laverbread butter sauce
Roast turbot with pea mash, dill and mustard sauce
-
Selection of British farmhouse cheese from Neal’s Yard dairy
(or as a tasting of seven cheeses before or after pudding,
£15 supplement, perfect for sharing)
Stracciatella affogato
Pannacotta with strawberries
Crème brûlée
Chocolate cheesecake with caramel ice cream
Raspberry and almond tart with vanilla ice cream
Yorkshire rhubarb and blood orange Champagne trifle
Selection of ice creams: Rum and Raisin, vanilla or caramel
Blood orange or rhubarb sorbet
Three courses: £90
Two courses (including main course): £80
Two starters: £60
Eight-course tasting menu £110 (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. £110. This is for the whole table, and must be booked in advance.
EIGHT-COURSE TASTING MENU: £110
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
-
Wye Valley asparagus with St George mushrooms, tarragon butter and buffalo Mozzarella
-
Dressed crab and langoustine with fennel, avocado and radish salad
-
Robert Carrier’s herb terrine with onion chutney
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Wild bass with laverbread
-
New season’s rack of local lamb with vignole of peas, broad beans, artichoke and mint
or
Goosnargh duck breast and faggot, confit potato, cider and apples
-
Chocolate cheesecake
Yorkshire rhubarb and Champagne trifle
Pannacotta with strawberries
Raspberry and almond tart
Blood orange or rhubarb sorbet
Selection of ice creams: vanilla or caramel
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 is just on Sunday. We offer a menu with a wide choice from £45.00 for two courses, plus dessert if you wish for £5.00.
SUNDAY LUNCH MENU: FROM £45
Asparagus soup
Langoustine bisque with rouille and croûtons
Dressed crab and langoustine mayonnaise, avocado salsa, fennel salad +£9
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing +£9
Calves’ liver, bacon and foie gras terrine with onion chutney and celeriac rémoulade
Loch Fyne smoked salmon terrine with cucumber salad, horseradish cream
Wye Valley asparagus with balsamic dressing and Parmesan
Piedmontese pepper with buffalo Mozzarella, rocket and Parmesan
Tagliatelle with broad beans, mustard and bacon
Lambs’ sweetbreads with white asparagus, peas and mint
Spinach and Westcombe ricotta pancakes
-
Roast sirloin of dry-aged Welsh Black beef with Yorkshire pudding
Goosnargh duck confit with zampone and hispi cabbage, parsley root purée
Roast middle white pork from Huntsham farm
with apple sauce and shallot and thyme purée
Rack and slow cooked breast of new season’s local lamb with aubergine and pesto
Roast halibut with pea mash, dill and mustard sauce
Grilled wild bass with Jersey Royals, monk’s beards and laverbread butter sauce +£9
-
Rhubarb and blood orange crumble with custard
Stracciatella affogato
Rum and raisin ice cream with honey combe
Pannacotta with British new seasons strawberries
Poached peaches in Champagne with vanilla ice cream
Chocolate cheesecake with caramel ice cream
Raspberry and almond tart with raspberry sorbet
Platinum Jubilee trifle
Vanilla or caramel ice creams
Blood orange, strawberry or rhubarb sorbet
Selection of four Neal’s Yard Dairy farmhouse cheeses
-
Two courses: £45, Three courses: £50
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
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