After fourteen years in the big smoke running South Kensington’s acclaimed Hilare, husband and wife team Bryan and Susan Webb moved to rural Wales in 2002 to take over this converted shooting lodge. Pale blue painted tongue and groove walls and French windows with a view of the gardens give the dining room a light, airy feel. There’s a Welsh accent to some of the dishes on the short daily changing a la carte menu; terrine of foie gras and duck confit comes with Carmarthen ham while roast wild bass from the Welsh coast comes with a laverbread butter sauce. But often it’s the Mediterranean that wins out in dishes such as grilled red mullet, aubergine puree, chilli and garlic oil.
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Tyddyn Llan is part of the following Editors' Picks:
"Bryan Webb and his wife Susan opened Tyddyn Llan in Bryan’s native rural north Wales in 2002 after running the well-regarded Hilaire in Kensington. His cooking is classical, with dishes such as local asparagus with duck egg and morel mushrooms, or fillet of beef with fondant potatoes. Local touches can be seen in a dish of wild sea bass with laverbread sauce. On Sunday you can enjoy a three-course lunch for just £26. Susan Webb runs the friendly front-of-house service, and there are a few rooms to stay if you are journeying from afar and would like to take advantage of the very fairly priced wine list."
Information on Tyddyn Llan , Llandrillo , Corwen
|Average Cost:||£90.00 (three course dinner for two including 1 bottle of house wine, 1 bottle of mineral water and coffee)|
Open: Fri & Sat 12:30-14:00, Sun 12:45-14:30, Daily 19:00-21:30
Last Orders for Dinner: 21:30
Closed: last 2wks in Jan
Seating Capacity: 40
Accommodation: Number of Rooms: 13
Room Prices from: £140
Wheel Chair Access: Yes
Accreditation: Good Food Guide 7/10
|Local Directions:||Leave Corwen on the A5, turn left onto the B4401 for 5 miles. The Hotel can be found on the right hand side.|
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