Book a table
We take online bookings for parties up to 6, for larger tables please call.
We are extremely proud to offer a personal distinctive menu that changes as the seasons and our producers dictate. Using high quality local (when possible), 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 amazing produce, the hills surrounding the pub and the fantastic produce found within them, inform what we cook.
Game is often 'shot to order' by local gamekeeper friends from the surrounding hills and estates, as well as from the exceptional David Moore game butchers in Mickleton. We also source directly from Scotland to ensure we can make the most of our wild larder. At the excellent Paddock Farm, brothers Nick and Jon rear rare breed Tamworth pigs, producing incredible pork that is extremely well thought of both locally and nationally. We also source beautifully tasty English Quail from the renowned Norfolk Quail 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 as well as New Wave Seafood based in Gloucestershire. Vegetables are also carefully sourced, our favourites often coming from small scale growers. We use the excellent and locally based Daylesford Organic Farm and Vegetable Matters in Ebrington, we change our menu as often as their crops dictate, we supplement our own foraging with professionals from different regions to help us find interesting wild ingredients.
we offer an a la carte menu and a tasting menu Wednesday through to Saturday.
We also have a set menu available Wednesday, Thursday evenings and Friday and Saturday lunch (2 courses £24 3 courses £29)
On a Sunday, we offer 2 courses for £29 or three courses for £35 the menu includes roast venison with traditional trimmings or our tasting menu.
wholemeal bread - farmhouse butter & pork dripping £4
(included when having starters & mains)
rainbow trout, smoked roe, cucumber and curry sauce £9
roe deer tartare, pear, onion and horseradish £10
linguine with a ragout of Cornish sardines £9
rabbit raviolo, rabbit consommé £10
loin of red stag, celeriac, apple and walnut £27
rabbit, tenderstem broccoli, carrot and black truffle sauce £26
grouse, sweetcorn, elderberry, hazelnut and smoked bacon £30
halibut, courgette, basil, ricotta and preserved lemon £25
lemon curd soufflé, honey and thyme ice cream £9
dark chocolate, shortbread, birch caramel and hazelnut ice cream £9
raspberries, caramelised white chocolate and fennel £9
Little Rollright, honeycomb and sourdough crackers £10
5 course tasting - £55pp
(to be taken by the whole table)
roe deer tartare
onion, pear and horseradish
sweetcorn, hazelnut, blackberry and smoked bacon
honeycomb and sourdough crackers
caramelised white chocolate and fennel
2 course - £24 | 3 course - £29
(Wednesday & Thursday dinner | Friday and Saturday lunch)
bobby bean summer salad
cod roe and hazelnut
ricotta, tenderstem broccoli and basil
haricot beans and summer vegetables
milk chocolate mousse
'Rachel' goats cheese
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
dining room opening hours
Wednesday and Thursday : 6pm - 9pm (last orders)
Friday and Saturday: 12pm - 1:30pm (last orders) & 6:30 - 9pm (last orders)
Sunday: 12pm - 2:00pm (last orders)
bar opening hours
Wednesday & Thursday 4.30pm - 11pm
Friday 12pm - 3pm & 4.30pm - 11pm
Saturday 12pm - 11pm
Sunday 12pm - 4pm
The Royal Oak at Whatcote is closed all day on Mondays and Tuesdays (including bank holidays).
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
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. If you do not arrive within 30 minutes of your booking time and we have not been informed of any delay the table will have to be released, so please do give us a call if you're running late.
We are 20 minutes from Stratford upon Avon.
We are 25 minutes from junction 12 on the M40, Chipping Campden and Banbury.
We are 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
robbie's barn, fulready (airbnb - pet friendly - 1 night minimum)
honeysuckle cottage, middle tysoe (airbnb - 1 night minimum)
peach cottage, whatcote (airbnb - 3 night minimum)
as well as a few more in the surrounding villages of Oxhill, Brailles and Shipston on Stour
Banbury Station: 25 minutes
Stratford upon Avon: 25 minutes
Moreton in Marsh: 20 minutes
Due to the size of our kitchen team and the style of our food, we do not accommodate the following dietary restrictions:
vegan, severe nut allergies and egg. Please let us know of any other allergies and please do double-check with your guests.
don't be daft.
Corkage: £25 (for one 750ml only) | Cake-age £15 (waived when having desserts)
christmas and boxing day
Photo credits @Nanna Dis
'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 | The Sunday Times | March 2018
We are looking for a charismatic and enthusiastic people to be a part of a 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, a chef and part time weekend bar staff to join our existing team.