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. 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 £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

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

Parfait of foie gras and chicken livers, onion chutney

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

Pembroke lobster grilled with coriander, lime and ginger butter

Deep fried stuffed courgette flowers with tomato and basil sauce

Calves’ sweetbreads with borlotti beans, morels, tarragon and 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)

Rack of new season’s local lamb and kofta, classic ratatouille

Traditional roast grouse with bread sauce and game chips

Roast turbot with coco beans, Morteau sausage, grain mustard sauce

-

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 mousse, whisky caramel, hazelnut

‘Devils Bridge’ rum baba, crème chantilly, vanilla ice cream

Damson soup with blackberries and cinnamon ice cream

Peach and champagne sundae, raspberries

Pecan tart, crème fraiche

Whimberry crème brûlée

Poached mirabelles in brandy, vanilla ice cream

Rum and raisin ice cream with honeycomb

Selection of ice creams - cinnamon or vanilla

Whimberry or strawberry 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.

EIGHT-COURSE TASTING MENU: £95

Note, the latest order order time for this menu is 8.00pm.

Sweetcorn soup with salsa fresca

--

Dressed crab and langoustine with fennel, avocado and radish salad

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Deep fried stuffed courgette flowers with tomato and basil sauce

-

Wild bass with laverbread

-

Rack of new season’s local lamb and kofta, classic ratatouille

Goosnargh duck breast and duck faggot, confit potato, cassis sauce

-

Chocolate mousse, whisky caramel, hazelnut

Damson soup with blackberries and cinnamon ice cream

Pecan tart

Crème brûlèe with whimberry sorbet

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 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 £38.00 for two courses, plus dessert if you wish for £7.00. Or except on Sunday, a three-course menu with just two choices per course, for a bargain £25. Note, this menu will change frequently, and the one shown here may not be the exact one offered when you dine. If you wish to know the menu for the day, call  01490 440264 after 10.30am.

FRIDAY/SATURDAY LUNCH MENU: FROM £38

Watercress soup

Langoustine bisque with croûtons and rouille

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

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

Griddled scallops, cauliflower purée, pancetta, caper and raisin dressing +£9

Pembroke lobster grilled coriander, lime and ginger butter +£9

Parfait of foie gras and chicken livers, onion chutney

Deep fried stuffed courgette flowers with tomato and basil sauce

Calves’ sweetbreads with borlotti beans, morels, tarragon and cream +£7

Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream

-

 Fillet or ribeye of aged Welsh Black beef au poivre +£10
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)

Braised local lamb Moroccan style, couscous and harissa

Duck confit, duck faggot, confit potato, hispi cabbage, cassis sauce

Calves’ kidneys with bacon, pomme purée, rosemary and anchovy butter

Plaice with samphire and girolles, chive velouté 

Roast turbot with coco beans, Morteau sausage, grain mustard sauce +£9

Wild bass with laverbread beurre blanc, spinach and new potatoes +£9

-

Chocolate mousse, whisky caramel, hazelnut

Pecan tart

‘Devils Bridge’ rum baba, crème chantilly, vanilla ice cream

Damson soup with blackberries and cinnamon ice cream

Peach and champagne sundae, raspberries

 Crème brûlèe

Rum and raisin ice cream with honeycomb

Whimberry, strawberry or summer berries   

Selection of ice creams - vanilla, cinnamon

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

Two courses £38 three courses £45 two starters £26

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

THREE-COURSE 'LOCAL LUNCH' MENU: £25

Note, this menu changes daily. Call 01490 440264 after 10.30am on the day for the exact dishes.

Leek risotto

Thinly sliced Huntsham Court farm pork with tuna sauce

-

Smoked haddock fish cakes with langoustine sauce

Breast of chicken, potato pancake, morels and tarragon

-

New potatoes, chips, green salad, seasonal vegetables, gratin dauphinois £4

-

Summer fruit sorbet

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

Three courses £25

-

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

Optional service charge: 10%

SUNDAY LUNCH MENU: FROM £38

Watercress soup

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

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

Parfait of foie gras and chicken livers, onion chutney

Goujons of plaice with Thai dip

Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream

Calves’ sweetbreads with borlotti beans, morels, tarragon and cream

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

Pembroke lobster grilled with coriander, lime and ginger butter +£7

Leek risotto with girolles  

-

 Roast sirloin of Welsh Black beef with Yorkshire pudding

Free range chicken breast, potato pancake with morels and tarragon cream sauce

Roast shoulder of Huntsham Court farm pork with shallot and thyme purée, apple sauce

Duck confit with duck faggot, hispi cabbage and celeriac purée

Braised shoulder of local lamb Moroccan style, couscous and harissa

Calves’ kidneys with bacon, pomme purée, rosemary and anchovy butter

Plaice with laverbread beurre blanc

Roast turbot with coco beans and Morteau sausage, mustard sauce

-

Chocolate mousse, whisky caramel, hazelnut

‘Devils Bridge’ rum baba, crème chantilly, vanilla ice cream

Damson soup with blackberries and cinnamon ice cream

Peach and champagne sundae, raspberries

Pecan tart, crème fraiche

Whimberry crème brûlée

Poached mirabelles in brandy, vanilla ice cream

Rum and raisin ice cream with honeycomb

Selection of ice creams; cinnamon or vanilla

Whimberry, strawberry or summer berries sorbet 

Selection of four Neal’s Yard Dairy farmhouse cheeses
or a selection of seven cheeses +£5

-

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 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), £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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