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:

_{four course £75 | five course £85}

_dinner:

_{five course £99}

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_{snacks from the kitchen}

…………

our wholemeal loaf, farmhouse butter, Tamworth pork dripping

…………

three-cornered leek raviolo of Westcombe ricotta

turnip and mint

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Cornish pollock with wild morels

Wye Valley asparagus, Jersey Royale velouté

…………

hay-smoked Pettifield's Farm hogget

wild garlic, kohlrabi and ewe's curd

…………

Yoredale from Curlew Dairy

Banbury cake, local honey

£10

…………

Wye Valley rhubarb

caramelised white chocolate and fennel

…………

Medlar Soufflè

birch caramel ice cream

…………

Pour-over coffee and petit fours £12

Only main ingredients are listed.

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