A New Chef & A New Owner for Iconic Welsh Gastro Bolthole:
Tyddyn Llan Restaurant with Rooms
After 22 years at the helm, Chef Patron Bryan Webb and wife Susan, the co-owners of Tyddyn Llan Restaurant with Rooms in Llandrillo, in North Wales, have sold the business and handed over the apron to renowned chef Gareth Stevenson, who will be running the hotel and restaurant for the new owner.
Gareth, who began the new era in July, will be bringing his own vision of Welsh gastronomy to the kitchen. Comments Gareth:“Having lived in the village for eight years, I have often dreamed about having the opportunity to run a restaurant such as Tyddyn Llan. “It is housed in a beautiful Georgian building – once the private shooting lodge of the Duke of Westminster – and the opportunity to lead it into its new chapter is both a massive honour and tremendously exciting.”
Plans for a soft relaunch of the 13-bedroom property are also afoot, with expectations of some interior remodelling and phased developments over time. Gareth added:“We would like the guest rooms to reflect more of our surroundings, led by nature and the beautiful landscape that is the Edeirnion valley.”
Tyddyn Llan: An Iconic North Wales Restaurant
In February of this year, Tyddyn Llan was sold by Bryan and Susan Webb after 22 years running the restaurant and accommodation.The restaurant had held a coveted Michelin star for over 10 years and been a popular destination for foodies from across the world – not forgetting its local regulars. BryanWebb comments.“With Gareth as the new Chef Patron and Maria the face of the front of house, together with their highly talented team, they will keep Tyddyn Llan at the top of the restaurant business and ensure that it continues as one of the finest restaurants in Wales, and the wider UK.We wish them every success.”
The new owner has gone into the business with the aim of building a team capable of challenging for the honour of being one of best restaurants in the UK. The new concept will be Chef-led and include an interior promising to reflect a contemporary twist on the warmth and charm of the idyllic rural setting, amongst the beauty of the Berwyn Mountains.
Gareth Stevenson: The Groundbreaking Chef Who Achieved the First Michelin Green Star in Wales
Raised in Leicestershire, with a Welsh father, Gareth first achieved acclaim at Palé Hall hotel in North Wales, where he opened the restaurant with Michael Caines after an extensive refurbishment of the property. With a desire to support local producers and using quality ingredients, growing food in the kitchen gardens was also something that Gareth initiated to help with sustainability. By transforming these ingredients into fine dining cuisine, Gareth was awarded three AA Rosettes for the seven years he was there.
At the heart of the transformation is a commitment to sustainability.The restaurant will prioritise sourcing locally where they can, featuring the finest high- end products from growers and artisans throughout Wales.
Comments Gareth:“We are aiming to use the Green Star ethos for sustainable gastronomy, on a wider scale to help increase our sustainable practices throughout the restaurant and guest rooms. Reducing waste, food miles and energy use, with no compromise on quality, are targets for the kitchen, with a focus on flavour-driven, seasonal cooking in our tasting menus; we have a clear focus right from the start.”
However, it is not just the food that the restaurant is aiming to keep local – the renovation philosophy has been guided by a goal to keep things as local as possible, in order to build the most exceptional modern Welsh dining experience. The restaurant will also feature local art, decor, cutlery, and crockery, showcasing the best of Welsh talent.
To be one of the first to experience the new era at Tyddyn Llan, call 01490 440 264 or
visit www.tyddynllan.co.uk
for both room and table bookings.
