The Cravens are committed to retaining the local pub ethos in the bar....while the menu might be posher than your average pub, this is expert classical cooking of fine flavours. A real treat for their new neighbours'Laura Rowe | Olive magazine | 26/30 | January 2018
Solanche and Richard Craven 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. Using high quality, organic and importantly to us as a rural country pub, wild ingredients.
We work closely with a small core of quality producers who are dedicated to their craft. Game is often from local gamekeeper friends from the surrounding hills and estates. We source directly from Scotland to ensure we can make the most of our wild larder. We use the renowned Norfolk Quail as well as our neighbours Paddock Farm, who produce incredible rare breed pork, when our hunting friends can't get into the wild for us.
Sustainable fresh fish is sent from day boats in Cornwall from Flying Fish of Cornwall. Vegetables are also carefully sourced, our favourites often coming from small scale growers. We supplement our own foraging with professionals from different regions to help us find interesting wild ingredients.
We offer a concise seasonal menu Thursday to Saturday and Sunday night and on a Sunday lunch we offer roast Venison with traditional accompaniments as part of an 3/3/3 À la carte menu.
Thursday, Friday, Saturday and Sunday Dinner:
3 course - £65 | 6 course - £80
(no corkage on Sunday Evenings*)
Friday and Saturday Lunch:
3 course - £55 | 6 course - £70
3 course - £65
cucumber, apple and curry
ramson, Crookwheel and Wiltshire truffle
autumn squash, hedgehog mushrooms and sea truffle
heritage beetroot and Voatsiperifery pepper sauce
selection of British cheese from Neal’s Yard
(optional course £15)
stem ginger ice cream
pear, birch syrup and hazelnut
coffee/tea and petit four £6
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.
Please note we require lunch tables to be vacated by 4pm.
Due to the size of our kitchen team and the style of our food, regretfully, we cannot accommodate the following dietary restrictions: vegan, dairy, severe nut allergies and egg.
Please let us know of any other allergies and please do double-check with your guests.
a sublime starter of pig’s head “lasagne”: sheets of homemade dough sandwiching a squelch of ripe, fatty pork and discs of black pudding that crumble like fudge, the whole thing given a limpid cider glaze and crunch from toasted hazelnut — satisfying, giddily hedonistic, stopping just the right side of death by richness.
Marina O'Loughlin | March 2018
Very much a local pub, albeit a rather smart one. But chef owner Richard Craven is one hell of a chef. Expect game in season, from roe deer tartare to pheasant with snails. Home-made bread comes with dripping butter, and there’s excellent fish too.
Tom Parker Bowles | The 100 cosiest pubs in Britain | December 2018
The Royal Oak is an independent dining pub ran by husband and wife team; Solanche and Richard Craven and has a limited number of covers. Our continued success relies on reservations being honoured by our guests or sufficient notice being given of any change, so please do give us a call if you're running late.