•  

     

     

     

     

     

    our food

  •  

     

    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.

     

    We offer our signature concise seasonal menu Thursday to Sunday.

     

    Please note due to the nature of our menu, we are unable to accommodate allergies or vegan dietary requirements. We can offer a vegetarian or pescitarian alternatives, but please give us 48 hours notice. We request that if you keep this in mind when booking for others, as we are unable to to make last minute substitutions to our offering.

     

     

    sample menu

    ________________________

    lunch:

    four course £75 | five course £85

    dinner:

    five course £99

    _____________________

    snacks from the kitchen

    …………

    our wholemeal loaf, farmhouse butter, Tamworth pork dripping
    …………
    three-cornered leek raviolo
    St George's mushrooms and ewes curd
    …………
    John Dory with wild morels
    Wye Valley asparagus and Vin Jaune
    …………
    Honington fallow
    kohlrabi and rosemary from the garden
    …………
    Yoredale from Curlew Dairy
    Banbury cake, local honey
    £10
    …………
    preserved baby pine cone
    cultured cream
    …………
    Wye Valley rhubarb
    caramelised white chocolate and sweet cicely

    …………

    Pour-over coffee and petit fours £12

     

    Only main ingredients are listed.

    We politely request that lunch tables are vacated by 4pm.