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 from which you can choose your own four course meal or enjoy all five dishes as a set menu.

Please note due to the nature of our menu, we are unable to accommodate allergies or vegan dietary requirements.

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 | 4 course - seventy pounds | 5 course - eighty five pounds}

_{dinner | 4 course - eighty pounds | 5 course - ninety five pounds}

_{snacks and our wholemeal loaf}

…………

pheasant tortelloni

Berkswell cheese, preserved wild garlic, Autumn truffle

…………

pollock steamed in sea water

lobster, Sauce Américaine

or

fallow buck

celeriac, elderberry and Voatsiperifery sauce

…………

aged Kirkham's Lancashire, Banbury cake, local honey £10

…………

quince and stem ginger

…………

dark chocolate, acorn and birch caramel tart

mock banana ice cream

…………

Pour-over coffee and petit fours £12

Only main ingredients are listed.

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