The one guest room at Tair ar Ddeg is a cozy, private third floor room tucked under the eaves of the house. This room is the top floor of Tair ar Ddeg, so the ceiling reflects the sloping of the roof. The guest room and its bathroom are the only rooms on the third floor, so it is extremely private and quiet. The cast iron bathtub in the adjacent bathroom is part of the original fixtures of Tair ar Ddeg. The room is $95 per night, which includes breakfast. Gift certificates are available! Please email tairarddeg@comcast.net or call 410.323.5279 for reservations. How do I make a reservation? Please send an email to or call 410.323.5279 to check availability. Then, please print out the. PDF reservation form. fill it out and send it to 13 Elmwood Rd., Baltimore, MD 21210 with a $50 deposit. Why is the Bed Breakfast named Tair ar Ddeg? The word Tair ar Ddeg is Welsh for thirteen, which is the street number of the BB. Tair ar Ddeg is pronounced, phonetically, TIRE ARE THEG. Where is Tair ar Ddeg? Tair ar Ddeg, built in 1922, is located in Roland Park, a neighborhood in the northern part of Baltimore City which is on the National Register of Historic Places. It is an English Arts and Crafts style cottage located in one of Baltimore's finest residential neighborhoods. How far is Tair ar Ddeg from areas of interest around Maryland? Tair ar Ddeg is just minutes from downtown Baltimore. It is convenient to most everything in Baltimore and vicinity, including Towson, Loyola, Notre Dame, and Johns Hopkins Universities. Washington, D.C. is only an hour away. The mountains of Western Maryland are only 1 1/2 hours away. A map of the area can be found on our. What can I expect from the guest room at Tair ar Ddeg? The room in which guests at Tair ar Ddeg are accommodated is a large third floor room which has a sloping ceiling, alcove window and private bath, featuring a large claw-foot tub. There is a color television with VCR, refrigerator and a small desk in the room, along with a comfortable chair for reading with good light. Tair ar Ddeg is a homestay bed breakfast. What's for breakfast? All of the breakfasts at Tair ar Ddeg are homemade by Richard or Kathleen. On weekdays breakfast is Continental, but on weekends a full breakfast is served.Typically, fresh bread or pastries, French toast or another favorite is on the menu. Vegetarians are cheerfully accommodated - just let us know in advance. Five-Day weather forecast for Tair ar Ddeg. Click here for PDF Files of: Tair ar Ddeg does not permit smoking on the premises Tair ar Ddeg is not wheelchair accessible, and some guests with health problems may not be able to negotiate the stairs to the guest room. Please be aware that 2 small and friendly dogs make their home at Tair ar Ddeg.

At Tair ar Ddeg, not only do you get to stay in a lovely room, you are also served a wonderful homemade breakfast in the morning! Both Richard and Kathleen are excellent cooks and the menu typically features fresh baked goods. This page features some of the best recipes from the Tair ar Ddeg recipe files. Leek and Potato Soup. Chocolate Gingerbread Cookies. Polly's Dad's Tomatoes. 1 Navel Orange 1 tsp. orange zest 1 cup white flour 3/4 cup whole wheat flour 1 tsp. baking soda ¼ tsp. salt 3 tbsp. butter +1 tbsp. honey, melted together 1 ½ cup buttermilk 1 egg ½ cup chopped, pitted dates. Section the orange, cut the sections into small pieces and put orange and the resulting juice in a small bowl and set aside. Sift together the flours, baking soda and salt into a medium bowl. Make a well in the middle. Beat together the buttermilk and egg. Add the butter and honey mixture. Beat well. Stir in the orange, orange zest and dates. Add the wet ingredients to the dry and stir until mixed. Spoon batter into buttered muffin tins and bake in a preheated 375º oven for 20-25 minutes. While not served at Tair ar Ddeg for breakfast, this is one of our favorite (and most easy!) recipes, and perfect for summer. 6 cups half half 2 cups sugar 3/4 cup fresh lime juice + zest from all those limes ¼ tsp. salt. Combine above ingredients freeze in ice cream freezer according to manufacturer's directions. Makes 2 quarts! 6-8 slices of French bread 3/4 thick.4 eggs1 cup milk 2 TBSP. Grand Marnier or other orange liqueur 1 tsp. granulated sugar ½ tsp. vanilla extract ¼ tsp. salt. Arrange bread in a single layer in a baking dish. Whisk together eggs, milk, Grand Marnier, sugar, vanilla and salt. Pour this mixture over bread, turning slices to coat evenly. Refrigerate overnight, then slowly saute slices in butter until golden and cooked through; about 4 minutes per side. Serve with maple syrup, cinnamon sugar or jam. 2 ripe pears, peeled and diced (Bosc are best, but Bartlett will do) 2 cups all purpose flour 1 tsp. baking soda ½ tsp. salt 1 tsp. ground ginger 1 tsp. cinnamon 1/8 tsp. ground nutmeg 1/8 tsp. ground cloves ½ cup firmly packed brown sugar 1 egg 1 - 8oz. carton sour cream ½ cup vegetable oil 3 tbsp. molasses ½ cup chopped pecans ½ cup finely chopped crystallized ginger. Combine the flour, soda, salt, ginger, cinnamon, nutmeg, cloves and brown sugar in a mixing bowl. Make a well in the center. Combine egg, sour cream, oil and molasses and add to dry ingredients, stirring until just moistened. Combine diced pears, pecans and ginger. Gently stir into batter. Spoon into greased muffin pans, filling 2/3 full. Bake at 350° for 25 minutes. Makes 16 muffins. Our first recipe of they New Year features the leek, a vegetable present in many Welsh dishes. 2 large leeks 1 medium onion, finely chopped 3 tbsp. butter 2 medium potatoes, peeled and cut into ½-inch cubes 3 cups chicken stock 1 cup heavy cream Salt and freshly ground black pepper Chopped chives (optional). Trim the root end of the leeks, then cut off and discard approximately half of the green stems. Slit the leeks several times lengthwise from the stem and rinse well under cold water. Some leeks are rather sandy. Chop the leeks and cook them with the onion in the butter. Cook three minutes, stirring. Add the potatoes and stock and bring to a boil. Simmer about fifteen minutes, or until the potatoes are tender. Add the cream and bring just to a boil. Season with salt and pepper to taste and serve hot, sprinkled with chopped chives, if desired. 1 lb self-rising flour 8oz. margarine 6 oz. sugar 3 oz. currants or sultanas 2 eggs a little milk pinch of salt. Sift flour and salt into a mixing bowl. Cut up margarine and rub in with fingertips until the mixture resembles fine breadcrumbs. Add sugar and fruit and stir in beaten eggs, mix to a stiff dough, add a drop of milk if necessary. Place on a floured surface, knead lightly and roll out to ¼ inch thickness. Cut with a fluted 2 inch pastry cutter. Cook on a pre-heated, lightly greased griddle over a slow heat until golden brown on both sides. Cool on a wire rack, serve fresh. 4 oz. finely chopped country ham ¾ cup grits (NOT INSTANT) Milk Chicken Broth 2 eggs, beaten 1 cup shredded cheddar cheese ¼ tsp. garlic powder ¼ tsp. pepper 10 oz. package frozen chopped spinach, thawed wrung out. Saute the country ham for 2 minutes or until lightly browned in a large saucepan which has had cooking spray applied. Remove ham and set aside. In the same pan, cook the grits according to package directions, using half milk and half chicken broth in place of water for the cooking liquid. Meanwhile, combine the eggs, cheese, garlic powder, pepper and spinach. Add cooked grits and reserved ham. Place mixture into a lightly greased souffle dish and sprinkle with a tad more cheese. Bake at 375° for 40 minutes or until set and lightly browned. 12 sprigs young waldmeister (sweet woodruff) 1 ¼ cups powdered sugar 1 bottle Moselle or similar white wine (1 cup brandy). Cover this mixture and let it rest for 30 minutes. Remove the woodruff. Stir thoroughly and pour over a block of ice in a punch bowl. Add 3 bottles of Moselle or similar white wine and 1 liter of club soda or champagne. Garnish with strawberries, thinly sliced oranges, and sprigs of sweet woodruff, especially the blossoms. 2 eggs, beaten 1 tsp water 1 dash Worcestershire sauce ¼ - 1/3 cup grated Cheddar cheese, preferably basil/sundried tomato. Mix ingredients and scramble in butter. 3 large ripe tomatoes, diced 4 green onions, thinly sliced 1 clove garlic, pressed or finely minced 1/2 teaspoon tomato paste juice of 2 limes (3 if they're small) 3 tablespoons chopped fresh mint 2 tablespoons olive oil salt and black pepper to taste. Combine all ingredients and marinate for several hours at room temperature.

Located in historic Roland Park, one of Baltimore's finest neighborhoods, Tair ar Ddeg Bed and Breakfast combines charm and ambiance with a cozy room and modern conveniences in a historic setting and is convenient to both downtown Baltimore and outlying areas. Email: tairarddeg@comcast.net. Tair ar Ddeg 13 Elmwood Rd. Baltimore, MD 21210 410.323.5279. Tair ar Ddeg does not permit smoking on the premises Tair ar Ddeg is not wheelchair accessible, and some guests with health problems may not be able to negotiate the stairs to the guest room. Please be aware that Archie, our West Highland White Terrier, is a permanent resident at Tair ar Ddeg.

Directions from I-95. From I-95, take I-695 (Baltimore Beltway) toward Towson. Once on I-695, exit onto I-83, the Jones Falls Expressway. From I-83, exit at Northern Parkway, which is the first exit and go left on the exit ramp, heading East. Turn right at the first intersection, which is Falls Road. Continue about 1/2 mile to the first traffic light. About 100 yards beyond the first traffic light, turn left onto Elmwood Road, which is very narrow and goes up a steep hill. Tair ar Ddeg is near the top of the hill on the right. The house is stucco and stone with window boxes. There is a sign at the end of the driveway with the house number, 13, on it. For a personalized map and directions, please visit. MapQuest's Interactive Atlas

 Luggage storage
 Smoke-free guest rooms
 Parking lot
 Private park, garden, courtyard
 Quiet surroundings
 Private/Ensuite bathroom
 Tea and coffee making facilities
 TV sets in rooms
 Patio, summer terrace