Solanche, Richard and the rest of The Royal Oak team are extremely proud to offer Michelin starred dining on the edge of the Cotswolds with a seasonally driven menu.
We work closely with a small core of quality producers. Game is often from the surrounding hills and estates. We supplement our own foraging with professionals from different regions to help us find interesting wild ingredients.
We are proud to use the renowned Paddock Farm. They farm in a regenerative manner and provide all our eggs from their super-free range flock that are housed less than a mile from the front door of the pub. We also use their market garden no-dig vegetables and incredible rare breed pork and Hereford cattle.
We offer a concise seasonal menu Thursday to Saturday and Sunday night and for Sunday lunch we offer roast venison with Yorkshire pudding and roast potatoes.
Thursday, Friday, Saturday and Sunday dinner: 3 course - £65 | 6 course - £85
Friday and Saturday lunch: 3 course - £55 | 6 course - £75
Sunday lunch: 3 course - £65
peas, apple and elderflower
nettle raviolo of lamb sweetbreads
white asparagus, spring truffle and mint
Wye Valley asparagus, Jersey Royals and Vin Jaune
hen of the woods, ewes curd and garlic scapes
selection of British cheese from Neal’s Yard
(optional course £15)
rhubarb and sweet vernal custard
hay crème diplomat and elderflower
Difference Hawaiian Kona coffee and sweets £10
We proudly use a lot of wild produce that may, of course, contain shot.
Only main ingredients are listed, so please inform us of any dietary intolerances and allergies and please do check with your guests.
Please note we require lunch tables to be vacated by 4pm.
We cannot accommodate the following dietary restrictions: vegan, dairy (lactose), egg and severe nut allergies.
We are currently looking for a full-time front of house team member to join our warm, friendly and attentive team. We are open Thursday to Sunday with Monday, Tuesday, Wednesday off.
We close on Christmas Day, Boxing Day and New Year's Day.
Experience not necessary as full training will be given to the right candidates
(including WSET qualifications).
We welcome stagiaires in the kitchen.
Please get in touch with Richard or Solanche via email:
Solanche and Richard Craven
The Royal Oak | Whatcote | CV36 5EF