• 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

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  • our food

    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.

     

    sample menu

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    Thursday, Friday, Saturday and Sunday dinner: 3 course - £65 | 6 course - £80 (no corkage on Sunday Evenings*)

    Friday and Saturday lunch: 3 course - £55 | 6 course - £70

    Sunday lunch: 3 course - £65

     

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    fallow buck tartare

    tewkesbury mustard, turnip and cured fallow and hogweed

    or

    pheasant agnolotti

    corra linn, preserved ramson and Wiltshire truffle

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    Cornish cod

    fresh borlotti beans, black trompettes and a Vin Jaune sauce

    or

    mallard

    carrot and dandelion marmalade

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    selection of British cheese from Neal’s Yard

    (optional course £15)

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    crab apple soufflé

    stem ginger ice cream

    or

    dark chocolate

    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.

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  • 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

  • Book a table

     

    Please note that currently the maximum sized table we offer in the dining room is a table of four.

    We do have larger tables available for drinkers

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  • join us

     

    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: theteam@theroyaloakwhatcote.co.uk

     

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  • 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

    FAQs

     

    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.

     

    dining room opening hours

    Thursday : 6pm - 9pm (last orders)

    Friday, Saturday and Sunday: 12pm - 1.30pm (last orders) & 6:00 - 9pm (last orders)

     

    bar opening hours

    Thursday 5:30pm - 11pm

    Friday, Saturday 12pm - 3pm & 6pm - 11pm

    Sunday 12pm - 3pm & 6pm - 10pm

     

    The Royal Oak at Whatcote is closed all day on Mondays, Tuesdays and Wednesdays (including bank holidays).

     

    Please note that currently the maximum sized table we offer in the dining room is a table of four.

    We do have larger tables available for drinkers

     

    travel

    We are 20 minutes from Stratford upon Avon. 25 minutes from junction 12 on the M40, Chipping Campden and Banbury.

    30 minutes from Chipping Norton, Stow on the Wold and Warwick.

     

    stay

    the old kiln house, shipston on stour 07850 435408 | the old manor house, halford 01789 740264

    peach cottage, whatcote (07890755208 - Carl/Dawn) | robbie's barn, fulready (airbnb - pet friendly - 1 night minimum)

    honeysuckle cottage, middle tysoe (airbnb - 1 night minimum)

     

    train stations

    Banbury Station: 25 minutes | Stratford upon Avon: 20 minutes | Moreton in Marsh: 20 minutes

     

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

       

    dress code

    don't be daft.

     

    Corkage

    £45 (per 750ml bottle)

    no corkage on Sunday Evenings*

    *maximum one bottle every two guests, normal corkage fee apply after this quantity

     

    Cake-age

    £15 - waived when having dessert

     

    autumn break

    1 November 2021 - 10 November 2021

     

    Photo credits @Nanna Dis

  • contact

    Solanche and Richard Craven

    The Royal Oak | Whatcote | CV36 5EF

    www.theroyaloakwhatcote.co.uk

    email: theteam@theroyaloakwhatcote.co.uk

    01295 688100