A champion of Welsh produce, that’s what you get when you dine at Tyddyn Llan. Chef Bryan Webb has chosen to use all the best quality ingredients that Wales has to offer, and works wonders with them. However Tyddyn Llan is a Restaurant with rooms and an overnight stay is recommended when you can enjoy food and wine of this incredibly high standard.

The drive through the Denbighshire countryside is fantastic; nowhere else in the world boasts scenery like this and the Welsh are truly blessed. The hotel is itself is delightful, draped in greenery and set in the most wonderful grounds. There are a number of lounges to choose from as you relax with afternoon tea or coffee and get to chat with Susan Webb, the front of house part of the team. The rooms are very comfortable, all with garden views. When it’s not raining (this is Wales after all!) you can wander around and take a pre dinner drink on the patio.

Pre-dinner Canapés are served and go well with a chilled glass of champagne. When it’s time to be seated you’ll be shown to the large and airy dining room with fresh flowers in abundance and the friendly and attentive staff will take care of you every need.

I had chosen a dressed crab and fennel salad with fresh pea sprouts for starters, delicious and very fresh. My wife had the crisp breaded belly pork with black pudding which I had to admit looked amazing and I was told, tasted as good as it looked.

The very noticeable thing about Tyddyn Llan is the wine list, very affordable bins and a decent selection of half bottles.

On to the main course, a very tender pigeon cooked to perfection with pancetta and a meaty portion of Turbot with a pea mash. There is definitely one thing about the portions from the kitchen - they are Welsh size, no skimping here. If you prefer you can have two starters instead of a main course, a genius idea if you can’t manage the portion sizes!

We settled back in anticipation of dessert - always my favourite part of the meal - and they didn’t disappoint. Champagne jelly with summer fruits and crème fraiche and accompanied by delicate Madeline’s. Absolutely fabulous! Nougat glace was my wife’s choice and she enjoyed every scrumptious mouthful.

We finished with coffees and petit fours in the lounge before heading to bed. Incredibly peaceful, we slept right through till unbelievably breakfast was calling. How could we be hungry after the feast we ate last night?

Again breakfast is Welsh size; take your pick from cereals, fresh fruits, yoghurt and from the hot menu as much as you would like to put on your plate. Dry cured local bacon, fresh farm eggs, black pudding and of course laver bread. Not to everyone’s taste, but a truer taste of Wales you would be hard pressed to find.

Upon leaving Tyddyn Llan you realise that there is so much to miss, Bryan's amazing cooking, Susan's warm welcome, the surroundings. So don’t say goodbye, as that is too final. Rather, leave with the intention to return and a fond farewell.

P.s - we enjoyed Bryan's cooking so much we bought his book!

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