More accolades Befall Tyddyn Llan
Tyddyn Llan Restaurant with Rooms near Corwen in North Wales was this week recognised with an ‘Editors Choice’ award in the 2015 edition of The Good Hotel Guide, in the Gourmet Hotel category.
The restaurant has also recently retained its Michelin star for the sixth year in succession.
Comments Bryan Webb, Head Chef and Co-owner of Tyddyn Llan, with wife Susan who looks after front of house: “It is great to receive recognition from such a prestigious publication as The Good Hotel Guide.
“Some restaurants and chefs deliberately seek out awards but that has never been my approach; I just love what I do and the accolades that have come our way are just a by-product – but they are very welcome all the same!”
Tyddyn Llan is locate in the village of Llandrillo near Corwen on the edge of the Berwyn Mountains and Snowdonia.
There are just 13 individually designed bedrooms – including a ‘dog friendly’ ground floor suite with direct access to the hotel’s grounds.
There is currently a special autumn & winter offer available from Sunday to Thursday including Bryan’s six course tasting menu and overnight accommodation (with cooked breakfast by Bryan!) for just £100 pp (two sharing a room).
Background information on Bryan Webb:
Bryan’s culinary career began at Whitebrook near Monmouth and a small restaurant with rooms called The Crown, run by a strong French lady called Sonia Blech and her accountant husband Neville.
After three years he moved on to Swansea where Colin Pressdee taught him everything there is to know about fish and, after winning the William Heptinstall award, Bryan travelled working and eating his way through France at the tender age of 20.
Four years later, Bryan was asked to head up a kitchen in London and within three months the restaurant was rated 13/20 in the Good Food Guide.
Two years later Bryan was asked to take over the stoves at Hilaire in Old Brompton Road, London after the much acclaimed chef Simon Hopkinson left for Bibendum.
It was here that he found the direction and style of food that he still serves at Tyddyn Llan; Bryan affirms that it was the fourteen years that he worked and owned Hilaire that developed him into the Michelin Starred chef he is today.
Bryan’s style is deliberately simple; honest food with lots of flavour using the finest ingredients with scallops, langoustine, wild and smoked salmon from Scotland, lobster and crabs from Cornwall, fish from Devon and Label Anglais chicken from a farm in Essex.
Mozzarella is flown in once a week from Naples via London to the door of Tyddyn Llan and all meat is from local farms butchered at award-winning T.J Roberts in Bala (some of the cows and lambs even graze in the surrounding fields of Tyddyn Llan).
Bryan shies away from the media spotlight, preferring to be in his kitchen however he has revealed over 100 recipes he serves at Tyddyn Llan including his signature dishes in his book Bryan Webb’s Kitchen, £15 (Amazon).
For more information, visit tyddynllan.co.uk.
