• our food


    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.


    Our milk comes from Aylesmore farm and is milked 'calf at foot' in pastures close to the pub and our flour is milled just down the road at Charlecote, Warwickshire's only working water mill.


    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.


    sample menu



    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


    Free corkage on Sunday evenings, maximum one bottle every two guests, normal corkage fees apply after this quantity
    (our normal wine list will still be available)



    raspberry, trout and basil


    raviolo of Honington rabbit

    heritage carrot and Tewkesbury mustard



    summer vegetables and scallop


    roe buck

    coco beans, girolles, ewes curd and blackcurrant



    selection of British cheese from Neal’s Yard

    (optional course £15)



    blackberry and rose

    rose parfait and blackberries



    dark chocolate and meadowsweet


    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.

  • work with us

    If you're in hospitality, a grower, supplier or maker and would like to work with us, then please get in touch. We'd love to talk about future partnerships.


    We are currently looking for:


    An assistant manager/sommelier 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 high quality food and intuitive service constantly seeking to exceed guests expectations. You will have great wine knowledge, WSET 3 (or CMS equivalent) have a stable and progressive career path and/or have three years experience working at a Michelin star, three/four rosette or equivalent 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 and offer a four day work week (Thursday to Sunday).


    The successful Assistant Manager or Sommelier must speak fluent English and be eligible to live and work in the UK without restrictions.



    We welcome stagiaires in the kitchen.


    Please get in touch with Richard or Solanche via email:



  • Faq's

    The Royal Oak is an independent dining pub ran by a husband and wife team. Our continued success relies on reservations being honoured by our guests or sufficient notice being given of any changes.
    All reservations require credit or debit card details to secure your booking, please be aware we cannot hold a table without this information and no charge is made to the card.
    In the event that a booking is not honoured in whole or in part, or is cancelled with less than 48 hours notice, a cancellation fee of £65 per person will be charged to the card provided. However if we can resell the table no charge will be made so please do give us as much notice as possible.
    Please note all cancellations must be made via email only, quoting both the date of your reservation as well as your booking reference code.
    dining room opening hours
    Thursday : 6pm - 9pm (last orders)
    Friday, Saturday and Sunday: 12pm - 1.30pm (last orders) & 6:00 - 9pm (last orders)
    bar opening hours
    Thursday 6pm - 11pm
    Friday, Saturday 12pm - 3pm & 6pm - 11pm
    Sunday 12pm - 3pm & 6pm - 10pm
    The Royal Oak at Whatcote is closed all day on Mondays, Tuesdays and Wednesdays (including bank holidays).
    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.
    If you require a taxi, we recommend booking incoming and out going journeys in advance as we are in a rural area.
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    honeysuckle cottage, middle tysoe (airbnb - 1 night minimum)
    bo'ok end cottage, tysoe (airbnb)
    train stations
    Banbury Station: 25 minutes | Stratford upon Avon: 20 minutes | Moreton in Marsh: 30 minutes
    dress code
    don't be daft.
    £45 (per 750ml bottle)
    Free corkage on Sunday Evenings*
    (our normal wine list will still be available)
    *maximum one bottle every two guests, normal corkage fees apply after this quantity
    spring break
    30 May 2022 - 9 June 2022
    Photo credits
    Nanna Dis