• 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

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  • our food

    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.

     

    sample menu

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    Thursday, Friday, Saturday and Sunday Dinner:

    3 course - £55 | 6 course - £70

     

    (no corkage on Sunday Evenings*)

     

    Friday and Saturday Lunch:

    3 course - £45 | 6 course - £60

     

    Sunday lunch:

    3 course - £55

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    wholemeal brioche, Tamworth back fat and farmhouse butter

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    tartare of Honington muntjac

    apple, celeriac and wild horseradish

    or

    nettle raviolo of lamb sweetbread

    Wye Valley asparagus and mint

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    slow cooked Gigha halibut

    leek and pepper dulse fondue, langoustine bisque

    or

    free range duck

    heritage beetroot and preserved wild cherry

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    selection of British cheese from Neal’s Yard

    preserved medlar and oat cakes

    (optional course £15)

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    Whatcote rhubarb

    soft baked meringue and custard of Paddock Farm eggs

    or

    Wye Valley strawberries

    hay Crème Diplomat and elderflower

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    Rwanda Champion Cup of Excellence Difference espresso or

    Monmouth finca las Alasitas ‘pour over’ and canelé £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.

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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 dining pub ran by husband and wife team; Solanche and Richard Craven and has a limited number of covers available. 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) & 6:00 - 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).

     

    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 dessert

     

    winter break

    21 December 2020 - 30 December 2020

     

    Photo credits @Nanna Dis

  • contact

    Solanche and Richard Craven

    The Royal Oak | Whatcote | CV36 5EF

    www.theroyaloakwhatcote.co.uk

    email: theteam@theroyaloakwhatcote.co.uk

    01295 688100