Richard, Solanche 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, game-focussed 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 beef.

We offer our signature, concise seasonal menu Thursday to Sunday.

This is complemented by our small, lovingly curated wine list which is influenced by Solanche and Richard's time in South Africa.

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

**We politely request 48 hours notice for vegetarian or pescatarian alternatives.

We request that you keep this in mind when booking for others, as we are unable to to make last minute substitutions to our offering.

_{sample menu}

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_{Thursday dinner, Friday and Saturday lunch:}

_{four course £85 - five course £100}

_{Sunday lunch, Friday and Saturday dinner:}

_{five course £110}

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_{snacks from the kitchen}

our wholemeal loaf

courgette

cow's curd, sorrel hollandaise, slow cooked ox tongue

day boat Cornish pollock

lobster, new season tomato and sweet cicely

roe buck

kohlrabi and rosemary from the garden

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Yoredale from Curlew Dairy

Banbury cake, local honey £10

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preserved baby pine cone

cultured cream

Wye Valley gooseberries

meadowsweet and honey

Pour-over coffee and petit fours £12

Only main ingredients are listed.