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 morels and St George mushrooms, tarragon butter and poached egg

Tagliatelle with broad beans, mustard and bacon

Calves’ sweetbreads with almond crumb, sorrel and wild garlic oil

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

Seven and Wye smoked eel, Jersey Royals and bacon salad, horseradish cream

-

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

Veal chop with morels, asparagus, truffle mash

Roast guinea fowl, peas à la française, sarlaldaise potato

New season’s rack and slow cooked breast of local lamb

with vignole of peas, broad beans, artichoke and mint

Grilled wild bass with Jersey Royals, monk’s beard and laverbread butter sauce

Roast turbot with coco beans, Morteau sausage, mustard sauce

John Dory with leek mash, crab 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

Basque cheesecake with rum and raisin ice cream and honeycomb

Pavlova with Gariguette strawberries

Treacle tart with cinnamon ice cream

Blackcurrant delice and sorbet

Yorkshire rhubarb and Champagne trifle

Pannacotta with blood oranges and grappa

Chocolate marquise with caramel ice cream

Selection of ice creams: cinnamon, 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.

Pea and mint soup

-

Wye Valley asparagus with morels and St George mushrooms, tarragon butter and buffalo Mozzarella  

-

Dressed crab and langoustine with fennel, avocado and radish salad

-

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

-

Leek risotto with truffles

Wild bass with laverbread and monk’s beards

-

New season’s rack of local lamb with vignole of peas, broad beans, artichoke and mint

-

Pannacotta with blood oranges and Grappa

Chocolate marquise with caramel ice cream

Yorkshire rhubarb and Champagne trifle

Custard tart

Blackcurrant delice

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.

8 MAY WINE DINNER

DINNER SUNDAY 8 MAY

Our first wine dinner of 2022 will be hosted by Igor Andronov our wine consultant. Igor will give a short talk about each wine between courses. The dinner theme is Springtime which is my favourite time of year for ingredients - asparagus, peas, broad beans, new season Welsh lamb.

Hopefully Susan will be in the restaurant with a night off from her kitchen duties.

We do have rooms available from £190 for bed and breakfast. The wine dinner is £160 per person.

 

WINE DINNER MENU: £160 INCLUDING WINES

Vignole of artichokes, peas, broad beans with Iberico ham
LA MOTTE SAUVIGNON BLANC 2021
La Motte Wine Estate, Franschhoek, Western Cape, South Africa
-
Griddled scallops with salt cod brandade, watercress sauce
CÔTES DE GASCOGNE UGNI BLANC COLOMBARD 2020
Domaine de Millet, Eauze, Midi-Pyrenées, France
-
Roast turbot with Wye Valley asparagus and morels
LUGANA 'I FRATI' 2017
Ca' dei Frati, Lugana, Lombardia, Italy
-
Roast saddle of new season's lamb with parsley and pine nut stuffing, spring vegetables
HEAD HIGH PINOT NOIR 2018
Three Sticks, Sonoma, California, USA
-
Baron Bigod with Waldorf salad
LUZÓN 'COLECCIÓN' MONASTRELL 2020
Bodegas Luzón, Jumilla, Murcia, Spain
-
Pannacotta with Gariguette strawberries

The small print
  • Rates include tax (VAT). There is no service charge on room and breakfast charges. An optional 10% service charge will be added to ALL food and drink charges. For guests on standard 'dinner, B & B', and walking break the dinner element is £65.00 per person per dinner. We will add £6.50 per person to cover this. Also, any drinks and menu upgrade charges will have 10% added. For guests on a seasonal tasting menu deal we allow £75 for dinner. Friday gourmet menu: £85. For Sunday Supper package rates, we set the dinner element at £35.00 per person. 
  • Child in room: £30 / £10 cot per night, doggie stay: £10 per night.
  • Check in from: 3.00pm., check out by: 12.00 noon. In exceptional circumstances, we may need to change the room you booked. In which case we will upgrade whenever possible.

All reservations must be confirmed with a valid credit/debit card. A deposit of £50 per person is required as guarantee against the booking. Please be advised that this payment is strictly non refundable. We reserve the right to charge 100% of the accommodation rate if cancellation is made within SEVEN DAYS prior to the arrival date. We respectfully remind guests that a reservation constitutes a contract between themselves and Tyddyn Llan. For your own peace of mind, we recommend that you take out travel insurance to indemnify you for any unforeseen circumstances.

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 and tarragon soup

Crab bisque with croûtons and rouille

Dressed langoustine and crab mayonnaise, avocado salsa, fennel salad +£9

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

Parfait of foie gras and chicken livers with onion chutney

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

Wye valley asparagus with wild mushrooms, tarragon butter and quail eggs

Leek risotto with truffles

Goujons of John Dory with Thai dip

Tagliatelle with broad beans, mustard and bacon

-

Roast sirloin of dry-aged Welsh Black beef with Yorkshire pudding

Goosnargh duck confit with zampone and hispi cabbage, parsley root purée

Roast guinea fowl with morels and broad beans

Roast leg of new season’s local lamb with baked aubergine and pesto

Calves’ sweetbreads with white asparagus and wild garlic bubble and squeak

Roast turbot with leek mash, langoustine sauce

-

Stracciatella affogato

Basque cheesecake with rum and raisin ice cream and honeycomb

Pavlova with Gariguette strawberries

Treacle tart with cinnamon ice cream

Blackcurrant delice and sorbet

Yorkshire rhubarb and Champagne trifle

Pannacotta with blood oranges and grappa

Chocolate marquise with caramel ice cream

Selection of ice creams: cinnamon, vanilla or caramel

Blood orange 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

2019 Editor's Choice Restaurants-with-Rooms

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