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    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

     

     

  • our food

    We 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.

     

    sample menu

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    Dinner: 3 course - £55 | 6 course - £70

    Lunch: 3 course - £45 | 6 course - £60

    sunday lunch £55

     

    wholemeal loaf, farmhouse butter and pork dripping

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    partridge and pistachio roulade, bread sauce and elderberry

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    raviolo of pheasant, pear and Tewkesbury mustard

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    thornback ray roasted in brown butter, autumn squash, Scottish girolles and cockles

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    mallard, quince, turnip and liver crumble

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    blackberry ‘Eton Mess’

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    apple crumble soufflé, cinnamon ice cream

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    Hawaiian Queen Kona coffee and canelé £6

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    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.

     

     

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  • 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

  • Book a table

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  • 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

    FAQs

     

    The Royal Oak is an independent husband and wife run dining pub with a limited number of covers available and 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.

     

    dining room opening hours

    Thursday : 6pm - 8pm (last orders)

    Friday, Saturday and Sunday: 12pm - 1:30pm (last orders) & 6:30 - 8pm (last orders)

     

    bar opening hours

    Thursday 5:30pm - 10pm

    Friday, Saturday 12pm - 3pm & 5:30pm - 10pm

    Sunday 12pm - 3pm & 5:30pm - 10pm

     

    The Royal Oak at Whatcote is closed all day on Mondays, Tuesdays and Wednesdays (including bank holidays).

     

    travel

    We are 20 minutes from Stratford upon Avon. 25 minutes from junction 12 on the M40, Chipping Campden and Banbury.

    30 minutes from Chipping Norton, Stow on the Wold and Warwick.

     

    stay

    the old kiln house, shipston on stour 07850 435408 | the old manor house, halford 01789 740264

    peach cottage, whatcote (07890755208 - Carl/Dawn) | robbie's barn, fulready (airbnb - pet friendly - 1 night minimum)

    honeysuckle cottage, middle tysoe (airbnb - 1 night minimum)

     

    train stations

    Banbury Station: 25 minutes | Stratford upon Avon: 20 minutes | Moreton in Marsh: 20 minutes

     

    dietary restrictions

    Due to the size of our kitchen team and the style of our food, we do not 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.

       

    dress code

    don't be daft.

     

    Corkage: £45 (per 750ml bottle) | no corkage on Sunday Evenings*

    (*maximum one bottle every two guests, normal corkage fee apply after this quantity)

     

    Cake-age £15 (waived when having desserts)

     

    winter break

    21 December 2020 - 30 December 2020

     

    Join us

    We are looking for charismatic and enthusiastic people to join our warm, friendly and attentive team, where the kitchen and front of house work together to create a memorable, relaxed experience for each guest. Expect a focus on high quality wild and organic foods.

     

    We are currently looking for a full time front of house team member, part time weekend bar staff to join our existing team. Whilst experience would be useful, full training will be given to the right candidates.

     

    We welcome stages but ask for a minimum commitment of either a full week or a regular commitment of one or two days a week.

    if you are interested in joining us please email www.theteam@theroyaloakwhatcote.co.uk

     

    Photo credits @Nanna Dis

  • work with us

     

    We are looking for an assistant manager to be a part of our warm, friendly and attentive team, where the kitchen and front of house work together to create a memorable, relaxed experience for each guest. The ideal candidate passionate about their industry. Expect a focus on high quality wild and organic food. Everything is made fresh on site.

     

    You will have great wine knowledge, WSET 2/3 (or CMS equivalent). Must have a stable and progressive career path with three years experience working at a one Michelin Star, Three Rosette or Relais environment.

     

    We are committed to the training and personal development of all our staff and can offer genuine career progression with the potential of a restaurant manager or general manager position in the future. We offer a four day work week (Thursday to Sunday). The successful Assistant Manager must speak fluent English and be living and be eligible to live and work in the UK without restriction.

  • contact

    The Royal Oak | Whatcote | CV36 5EF

    www.theroyaloakwhatcote.co.uk

    email: theteam@theroyaloakwhatcote.co.uk

    01295 688100