Harden's survey result
Bryan Webb’s “always brilliant” cuisine is “simple yet elegant” in style, and a good match for its “beautiful setting” – a comfortable Victorian former hunting lodge “tucked away in rural Wales”. There’s also an “eclectic wine list with some gems and real bargains”. “You’re looked after from the moment you arrive” at this “fabulous romantic destination” by his wife Susan and her team.
“Bryan Webb continues to excel, producing outstanding cuisine” at his and wife Susan’s “comfortable country hotel” – a former hunting lodge of the Duke of Westminster in a “tranquil location” near Bala. “Staff take the time to chat”, and “it’s laid back style, lack of fuss, relaxing nature and extensive grounds” make it “a great place for a foodie date!” The “interesting but not over priced wine list” is also a major gastronomic highlight.
“To recharge your batteries” or “let your loved one know you care”, Susan and Bryan Webb’s ever-popular country house hotel “in the former hunting lodge of the Duke of Westminster” is just the job. The “excellent” level of cuisine is matched by a “well-chosen” wine list “with something for everyone, and some real bargains”.
“For a special treat” (particularly a romantic one), Bryan & Susan Webb’s country house hotel – regularly one of Wales’s highest-rated destinations in the survey – remains “on top form”. The cuisine is “superb”, “the cellar is a match to anywhere”, service is “unobtrusive”, and the “cosy” ambience “fabulous”. Top Menu Tip – “beautifully prepared Welsh lamb”.
Tyddyn Llan is considered one of Wales’ finest restaurants with a high rating in the Good Food Guide, and Good Hotel Guide, a Michelin Star (since 2010), and former ‘True Taste North Wales’ Restaurant of the Year. 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.
Llandrillo, LL21 0ST
|Number of Diners:|
|Monday||7 pm-9 pm|
|Tuesday||7 pm-9 pm|
|Wednesday||7 pm-9 pm|
|Thursday||7 pm-9 pm|
|Friday||12:30 pm-2 pm, 7 pm-9 pm|
|Saturday||12:30 pm-2 pm, 7 pm-9 pm|
|Sunday||12:30 pm-2 pm, 7 pm-9 pm|