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    "Staff are refreshingly natural and the deal is sealed by Richard Craven's ambitious and ingenious cooking, in which foraged ingredients and game feature heavily."

    Good Food Guide 2019

     

     

     

     

     

  • our pub

    Welcome to The Royal Oak, a site that started life in 1168 when "a small shelter was built to provide drinks for the workmen labouring to build the church. This grew in time to become the Royal Oak inn, which must be one of the oldest pubs in the country still in use." (Britain Express)

    After an extensive refurbishment undertaken between 2016 and 2017 by local builder, Henry Jervis, Richard and Solanche Craven (formerly of The Chef's Dozen) became custodians. Our pub offers a traditional drinking space as well as a beautiful, light dining room. We offer traditional ales alongside a modern wine list and our bar is the essence of The Royal Oak. We carefully source our beers and ales from around the British Isles and our current on tap are:

    Atom's Schrodinger's Cat US Amber | Gypsy Hill Hepcat IPA | Freedom Four British Lager | Sandford Orchard's Devon Mist Cider | Guinness

    Timothy Taylor Landlord | Wye Valley Bitter

     

    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, they also source excellent beef from farms around the pub which they then dry age for us. 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. For cheese we use Neal's Yard in London who have fantastic contacts with small scale producers from across the UK.

  • '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

     

  • our food

     

    sample menus

    (we offer both a set and a la carte menu Wednesday through to Saturday. On a Sunday, our menu includes roast venison with traditional trimmings)

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    a la carte menu 

     

    bread

    our wholemeal loaf - butter and pork dripping £4 (included when having starters & mains)

     

    starters

    roe deer tartare, turnip, cobnut and sheep sorrel £9

    pigs head and black pudding lasagna, cider reduction and toasted hazelnuts £8½

    river trout, pickled cucumber and watercress £8

    Scottish langoustine and scallop raviolo and preserved lemon £14

     

    mains

    heritage pumpkin risotto, cows curd and toasted pumpkin seeds £20

    Honington pheasant, Dorset snails, chanterelles, buckwheat and walnut £22

    wild halibut, fresh white beans, clementine, fennel, mussel sauce and sea truffle £22

    roast Red Stag, hay-baked celeriac, farmhouse cabbage and quince £26

     

    cheese - oat biscuits and dad’s crab apple preserve - £12

    Innes brick - Sparkenhoe Blue - Riseley - Pitchfork Cheddar

     

    desserts

    wild plum bakewell tart, crème fraîche ice cream £8½

    quince tatin, cinnamon ice cream £8½ (6 per service)

    chocolate, coffee and mock banana ice cream £8½

     

     

     

     

    set menu - £55

    (to be taken by the whole table)

     

    roe deer tartare

    turnip, cobnut and sheep sorrel

     

     

    Scottish langoustine and scallop raviolo

    preserved lemon

     

    Red Stag

    hay-baked celeriac, farmhouse cabbage and quince

     

     

    Rollright and honeycomb

     

     

    chocolate

    coffee and mock banana ice cream

     

     

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    sample bar snack menu

    pork pie and pickle £4 | rarebit on toast, honey £9 | | British cheese board £12 | meat and cheese board £18

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    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

     

     

     

     

     

     

     

     

     

     

     

     

  • events

     

    Live Music

    Monday 10 December - Big Boy Bloater and guests open from 6:00

    Friday 14 December - Adam Sweet from 8:30

    Friday 21 December - Oliver Darling from 8:30

     

    Quiz : 3rd Wednesday of the month from 7pm (or thereabouts)

     

  • 'Ten of the best pubs for winter dining'

    Town and Country | November 2017

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

  • book a table

     

    We take online bookings for parties up to 6, which is the maximum number of guests we can accommodate on a single table.

     

    theteam@theroyaloakwhatcote.co.uk

    01295 688100

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  • FAQs

     

    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.

     

    travel

    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.

     

     

     

    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, severe nut allergies and egg. Please let us know of any other allergies and please do double-check with your guests.

     

    dining room opening hours

    Wednesday : 6:30 - 9pm (last orders)

    Thursday: 12pm - 1:30 (last orders) & 6:30 - 9pm (last orders)

    Friday: 12pm - 1:30 (last orders) & 6:30 - 9pm (last orders)

    Saturday: 12pm - 1:30 (last orders) & 6:30 - 9pm (last orders)

    Sunday: 12pm - 2:30 (last orders)

     

    bar opening hours

    Wednesday 4.30pm - 11pm

    Thursday & 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).

       

    dress code

    don't be daft.

     

    Corkage: £25 (for one 750ml only) | Cake-age £15 (waived when having desserts)

     

    holidays 2017

    christmas and boxing day

     

    Photo credits @Nanna Dis