Tyddyn Llan

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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Places to Stay & Visit in or near Corwen

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