Henllan, Denbighshire. LL16 5BH

01745 815112

info@llindirinn.com

 

About The Llindir Inn

 

The Llindir Inn is a 13th century thatched building and is believed to be one of the oldest in Wales. The facilities available include a restaurant able to cater for 50 people, "Top" bar with leather sofas for that home from home feeling, "Bottom bar" with tables and chairs arranged around a roaring fire, games room where you can play pool and darts, TV Lounge for you to catch up with the "soaps" over a bar meal and a drink.

 

It is reported that The Llindir Inn has a Ghost. In his book, The Old Villages of Denbighshire and Flintshire, Dewi Roberts wrote about how pub goers having seen an attractive woman in white. The new owners have yet to make her acquaintance.

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Hello,

 

We would like to introduce ourselves, We are Richard & Caroline Treble and we will be the new proprietors of the Llindir Inn from the end of November 2007.

 

Caroline, originally from Yorkshire, arrived in Bangor in 1997 to study English Literature at the university, this was after spending several years in Greece (you may see some Greek influences on the menus !). After Caroline had completed her degree in English she felt her passion was to work with the mentally ill so took up a career in mental health nursing.

 

I was born in a place called Ormskirk, Lancashire. I spent several years at college studying to be a chef. I have cooked in several hotels the most well known being "Le Manoir aux Quat Saisons" with Raymond Blanc. For the past seven years I have been lecturing in cookery and hotel management at a college in Bangor. I have run a public house before but decided to move into teaching when my two daughters came along (better hours), I always promised myself that when they were old enough I would run a pub again. 

Don't let the fact that I have worked in very expensive restaurants put anyone off as we intend doing food that is simple and excellent value, we also aim to use food that has been locally produced.

We would love to hear from local butchers, fishmongers, dairies, bakers and fruit and vegetable suppliers. We are hoping to eventually have a picture with a few details about each local supplier we use on the walls of the restaurant

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