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.
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
raspberry, trout and basil
raviolo of Honington rabbit
heritage carrot and Tewkesbury mustard
summer vegetables and scallop
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.
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:
Solanche and Richard Craven
The Royal Oak | Whatcote | CV36 5EF