“When you arrive you will be offered complimentary high tea. This is a welcoming place and, like a cruise liner, Pen-y-Dyffryn produces a daily news sheet (for example, ‘Good Morning, it’s Thursday’) with a weather forecast, suggestions for local activities and a ‘walk of the day’. The owner (a retired academic) circulates among the breakfast tables with helpful advice. You feel strongly that she and her husband want you to enjoy yourself. The rooms are not cutting-edge modern, but they are clean, comfortable and have fine views. Some baths have spas that tickle you with bubbles. The astonishing value is underlined by the good four-course dinner and hearty breakfast that are included in the room price.”
Written by George Pownall
“Why do people love staying in your hotel? The peace and quiet, good walking, good food, en-suite spa baths and jacuzzis, good views of the surrounding hills, proximity to four major Nataionl Trust properties including Powis Castle, pets are welcome, spa treatments available in the privacy of your own room (massage, reflexology etc)
What is there to do in the area? Medieval towns of Shrewsbury and Chester close by, Powis Castle, Erddig House, Chirk Castle, Attingham Hall (all National Trust), Lake Vyrnwy, Llangollen, Oswestry, Hill walking
What kind of breakfast do you offer? Fully cooked and healthy options of Fresh Fruit etc
Do you offer other meals? And can you recommend good places to eat out locally? We have a two Rosette Food Award from the AA, menu changes every day of the year. 99% of our guests choose to eat with us
Which are your most popular room types, and why? Master rooms with spa baths or jacuzzis, some with private patios, king size beds, great views all around.
What message would you like to give Hotel Guru readers? A place where stress melts away as soon as you cross the threshold. The view is entrancing and peace descends like a thick blanket. Chef Dave Morris has been here for 15 years and his cooking is perfect for the hotel. Pen-y-Dyffryn is authentic. Fiona Duncan, Sunday Telegraph 2013”