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


    lunch 3 course - £45pp | 6 course £60pp

    dinner 3 course - £55pp | 6 course £70pp

    sunday lunch £55



    wholemeal loaf, farmhouse butter and Tamworth pork dripping



    tartare of muntjac, celeriac, sheep's sorrel and wild horseradish


    rabbit tortelloni, sweet cicely, summer truffle and rabbit broth




    Cornish turbot, fresh peas, chervil and crayfish


    pigeon, a ragout of organic spelt, turnip and Tewkesbury mustard



    Neals Yard Dairy Cheese (optional course £15)



    blackcurrant leaf junket, blackcurrants and Voatsiperifery pepper


    wild strawberries, hay crème diplomat and elderflower




    Rwanda Champion Cup of Excellence Difference coffee and canelé £6


    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.























  • 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






















  • 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 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 - 9pm (last orders)

    Friday, Saturday and Sunday: 12pm - 1:30pm (last orders) & 6:30 - 9pm (last orders)


    bar opening hours

    Thursday 5:30pm - 11pm

    Friday, Saturday 12pm - 3pm & 5:30pm - 11pm

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



    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

    to be confirmed


    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

  • contact

    The Royal Oak | Whatcote | CV36 5EF


    email: theteam@theroyaloakwhatcote.co.uk

    01295 688100

  • re-opening

    We are delighted to announce that our reservation diary is now open and you can book online for dates from 30th July onwards when we feel we can open our doors and offer the safest possible experience for both our team and guests.


    We are so excited to share with you our new dishes and ideas that we have been working on during this enforced time away. We will return with a four day week operating Thursday to Sunday but will be open Sunday evenings as well, when we will offer free corkage* for those who wish to bring a bottle (check FAQS for details). Please email for reservations on Sunday nights as our diary hasn't caught up with the new hours yet.


    We feel incredibly lucky to be part of such a caring & thoughtful community. Thank you so much for continued kindness and messages of support - it really has helped guide us through this and we are looking forward to welcoming you all back.



    Be kind. Be safe. See you soon!



    Richard, Solanche and the team at the Royal Oak Whatcote.