A new owner and chef is stepping up to the helm of an iconic, Michelin star Welsh restaurant as the previous owners have sold the business.

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, sold the business in February 2024.

Having stepped away, the pair have handed over the apron to renowned chef Gareth Stevenson, who will be running the hotel and restaurant for the new owner and bringing his own spin to the establishment this summer.

Commenting on his new role, Mr Stevenson said: “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.

“We would like the guest rooms to reflect more of our surroundings, led by nature and the beautiful landscape that is the Edeirnion valley.”

Even though he doesn’t officially take over until July 18, plans for a soft re-launch of the business are already underway.

The restaurant, which has held a coveted Michelin star for more than 10 years, been a popular destination for foodies from across the world as well as its local regulars.

Former owner Bryan Webb said: “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.”

Having worked at the Palé Hall hotel in north Wales, Mr Stevenson garnered acclaim for his work at the business and was awarded three AA Rosettes for the seven years he was there.

On some of his initial plans for Tyddyn Llan, he added: “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.”