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.
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
3 course - £55
wholemeal brioche, Tamworth back fat and farmhouse butter
tartare of Honington muntjac
apple, celeriac and wild horseradish
nettle raviolo of lamb sweetbread
Wye Valley asparagus and mint
slow cooked Gigha halibut
leek and pepper dulse fondue, langoustine bisque
free range duck
heritage beetroot and preserved wild cherry
selection of British cheese from Neal’s Yard
preserved medlar and oat cakes
(optional course £15)
soft baked meringue and custard of Paddock Farm eggs
Wye Valley strawberries
hay Crème Diplomat and elderflower
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.