THE RESTAURANT

The heart of Tyddyn Llan. This North Wales restaurant is considered one of the finest.
See the menus here or scroll down for more detail.

Dinner is served Thursday to Sunday, from 6.30 – 8.45pm (last orders, Sunday 8.30pm). Sunday lunch orders: 12.30 – 2.00pm.

Tyddyn Llan has a new Head Chef Gareth Stevenson, He takes over the kitchen from Bryan Webb. Gareth, who lives locally, has won culinary acclaim at nearby Palé Hall Hotel. He opened the restaurant there with Michael Caines, seven years ago.

TEN-COURSE DINNER MENU: £125.00

Canapés

Oat groat sourdough
our cultured butter, whipped beurre noisette

Chalk Stream trout
ponzu, lime, roe

Carmarthenshire cock crab
Isle of Wight tomatoes, ginger, vanilla

Green gazpacho
cucumber, green pepper, smoked almond

Braised local rabbit
hand rolled cavatelli, peas, girolles

Olive oil poached turbot
coconut, courgette, basil

Your choice of…

Welsh lamb
sheep’s curd, black olive, corona bean

or

Retired dairy cow Sirloin
ramson, maitake, beef fat potato

Selection of British Cheeses (£12 supplement)
apple membrillo, plum chutney, our crackers

Herefordshire cherries
Gewürztraminer, tonka bean cream

Your choice of

Wye Valley strawberries
voatsiperifery pepper, olive oil

or

68% Nyangbo chocolate
cardamom, cacao

Coffee and petits fours

£125.00 (Drinks pairing: £65)

SIX-COURSE DINNER MENU: £105.00

Canapés

Oat groat sourdough
our cultured butter, whipped beurre noisette

Chalk Stream trout
ponzu, lime, roe

Braised local rabbit
hand rolled cavatelli, peas, girolles

Welsh lamb
sheep’s curd, black olive, corona bean

Selection of British Cheeses (£12 supplement)
apple membrillo, plum chutney, our crackers

Wye Valley strawberries
voatsiperifery pepper, olive oil

Coffee and petits fours

£105.00 (Drinks pairing: £65)

BREAKFAST MENU

Wrexham Roastery coffee and selection of teas

Fresh orange juice or pressed apple juice

Set Llaeth y Llan yoghurt, our granola, fruit compôte

Toasted sourdough, Tyddyn Llan conserves, local honey, lemon and blueberry muffin

Tyddyn Llan smoked trout, sour cream and crumpet

Trealy Farm salami

Middle white pork sausage, smoked back bacon, Bala black pudding, Cae Pant egg, cooked to your liking.

SAMPLE SUNDAY LUNCH MENU: from £39.00

Chicken and duck liver parfait
Red onion marmalade, brioche, endive

Chalk stream trout mi cuit
Avocado, grapefruit, daikon

Candied beetroot
Watercress, Parmesan, walnut

Roasted courgette soup
Mint, urfa pepper, goats curd

Roast sirloin of Welsh Black beef
Roast potatoes, Yorkshire pudding, cauliflower cheese

Roast rump of Welsh Lamb
Roast potatoes, cauliflower cheese, glazed carrot

Pan fried Sea bream
Crème fraîche, Jersey royals, fennel cream sauce

Vine tomato orzo
Parmesan, heirloom tomato, basil

Sticky date sponge, caramel sauce, vanilla ice cream.

Tarte au citron meringue

Baba au Rhum, vanilla chantilly

Chocolate and hazelnut fondant

Two courses: £39.00 
Three courses: £50.00

NEW TEAM, NEW ETHOS

Gareth Stevenson brings to this North Wales restaurant his desire to support local producers and source quality ingredients, and growing food in the kitchen garden. At Palé Hall this led to a Michelin Green Star, and three AA rosettes. This ethos will dictate the new cooking style at Tyddyn Llan. Sustainability is the focus in creating an exceptional and truly Welsh dining experience.

Chef Joshua Morris is second-in command. And Robin Evans completes the senior kitchen team as specialist pastry chef.

Finally, Maria Ganova, Gareth’s partner, joins our current restaurant manager Torin, as front-of-house manager.

These four are well used to working together. They bring expertise and experience from working at some of the UK’s very finest starred establishments. It’s a new vibrant crew for Tyddyn Llan.

Bryan, retiring head chef, says,

“With Gareth as the new Chef Patron and Maria the new face front-of-house, together with their highly talented team, they will keep Tyddyn Llan at the top of the restaurant business. And ensure that it continues as one of the finest restaurants in Wales, and the wider UK. We wish them every success.”

DINNER

Each night Gareth offers a dinner taster menu at £105 per person for six courses, or £125 for ten courses. Start with canapés. Note that coffee and petits fours are now included in the dinner pricing.

TEN-COURSE DINNER MENU: £125.00

Canapés

Oat groat sourdough
our cultured butter, whipped beurre noisette

Chalk Stream trout
ponzu, lime, roe

Carmarthenshire cock crab
Isle of Wight tomatoes, ginger, vanilla

Green gazpacho
cucumber, green pepper, smoked almond

Braised local rabbit
hand rolled cavatelli, peas, girolles

Olive oil poached turbot
coconut, courgette, basil

Your choice of…

Welsh lamb
sheep’s curd, black olive, corona bean

or

Retired dairy cow Sirloin
ramson, maitake, beef fat potato

Selection of British Cheeses (£12 supplement)
apple membrillo, plum chutney, our crackers

Herefordshire cherries
Gewürztraminer, tonka bean cream

Your choice of

Wye Valley strawberries
voatsiperifery pepper, olive oil

or

68% Nyangbo chocolate
cardamom, cacao

Coffee and petits fours

£125.00 (Drinks pairing: £65)

SIX-COURSE DINNER MENU: £105.00

Canapés

Oat groat sourdough
our cultured butter, whipped beurre noisette

Chalk Stream trout
ponzu, lime, roe

Braised local rabbit
hand rolled cavatelli, peas, girolles

Welsh lamb
sheep’s curd, black olive, corona bean

Selection of British Cheeses (£12 supplement)
apple membrillo, plum chutney, our crackers

Wye Valley strawberries
voatsiperifery pepper, olive oil

Coffee and petits fours

£105.00 (Drinks pairing: £65)

LUNCH

Lunch is currently just on Sunday. We offer a menu with a choice from £39.00 for two courses, or three courses for £50.

SAMPLE SUNDAY LUNCH MENU: from £39.00

Chicken and duck liver parfait
Red onion marmalade, brioche, endive

Chalk stream trout mi cuit
Avocado, grapefruit, daikon

Candied beetroot
Watercress, Parmesan, walnut

Roasted courgette soup
Mint, urfa pepper, goats curd

Roast sirloin of Welsh Black beef
Roast potatoes, Yorkshire pudding, cauliflower cheese

Roast rump of Welsh Lamb
Roast potatoes, cauliflower cheese, glazed carrot

Pan fried Sea bream
Crème fraîche, Jersey royals, fennel cream sauce

Vine tomato orzo
Parmesan, heirloom tomato, basil

Sticky date sponge, caramel sauce, vanilla ice cream.

Tarte au citron meringue

Baba au Rhum, vanilla chantilly

Chocolate & hazelnut fondant

Two courses: £39.00 
Three courses: £50.00

BREAKFAST MENU

Wrexham Roastery coffee and selection of teas

Fresh orange juice or pressed apple juice

Set Llaeth y Llan yoghurt, our granola, fruit compôte

Toasted sourdough, Tyddyn Llan conserves, local honey, lemon and blueberry muffin

Tyddyn Llan smoked trout, sour cream and crumpet

Trealy Farm salami

Middle white pork sausage, smoked back bacon, Bala black pudding, Cae Pant egg, cooked to your liking.

BREAKFAST

Served between 8.30am and 10.00am, earlier only if you insist and with prior arrangement. We also offer a light breakfast served in your room which has to be ordered the night before.

CREAM TEA

Scones, jam and cream or Bara brith with selection of teas or coffees.

SERVICE CHARGE

Note. An optional 12.5% service charge will be added to ALL food and drink charges. This is shared equally between the whole team.

VEGETARIANS

Vegetarians can be well taken care of, but we do not automatically offer a vegetarian menu. Please give us a little notice and we’ll prepare a custom menu for you.

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. Whilst we will do all we can to accommodate diners’ needs, we are unable to guarantee that dishes will be completely allergen-free.

THE WINE LIST

Previous ‘Good Food Guide Wine List of the Year’

This North Wales restaurant boasts an award-winning wine list featuring wines from most of the leading wine producing countries. Many are sourced from little-known small wineries where the proprietor is actively involved in the wine making. Our list evolves as we taste new wines and searching out the best balance between interest, quality and cost.

The list is in your room for you to peruse. If you you’d like to order your wines in advance of dinner, this helps us, thank you. Please call 215 from your room.

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 with our tasting menu we offer wines chosen for each course, for a supplement.

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 to keep the mark-ups reasonable.