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
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 friends from the surrounding hills and estates. We source directly from Scotland to ensure we can make the most of our wild larder. We are proud to use the renowned Paddock Farm who farm in a regenerative manner and who provide all our eggs from their super free range flock who are housed less than a mile from the front door of the pub and no dig vegetables from their market garden and they produce incredible rare breed pork and Hereford cattle, which we use 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 in the local area. 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 - £65 | 6 course - £80 (no corkage on Sunday Evenings*)
tewkesbury mustard, turnip and cured fallow and hogweed
corra linn, preserved ramson and Wiltshire truffle
fresh borlotti beans, black trompettes and a Vin Jaune sauce
carrot and dandelion marmalade
selection of British cheese from Neal’s Yard
(optional course £15)
crab apple soufflé
stem ginger ice cream
pear, birch syrup and hazelnut
coffee/tea and petit four £7
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.
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
We are currently looking for a sous chef, front of house team member and a part time kitchen porter to join 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 candidates will be passionate about high quality food and intuitive service constantly seeking to exceed guests expectations. Expect a focus on high quality wild and organic food. Everything is made fresh on site. A love and interest of food, drink and eating out is a must.
We welcome stagaires in the kitchen, please get in touch with Richard or Solanche via email: email@example.com
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
The Royal Oak is an independent dining pub ran by a husband and wife team and has a limited number of covers. 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.