our team

Richard is the self-taught chef behind The Royal Oak, where his bold, seasonal cooking is rooted in wild food, thoughtful sourcing and a deep respect for local ingredients. Alongside his wife Solanche, he has shaped the pub into a nationally recognised dining destination, earning a Michelin star for its uncompromising approach to flavour and provenance.

Earlier in his career, Richard worked as Sous Chef at a World’s 50 Best restaurant in South Africa—then ranked the best in Africa and the Middle East—an experience that helped refine his technique and deepen his commitment to produce-led cooking.

Richard remains hands-on at The Royal Oak, leading the team day-to-day and continuously evolving the menu in step with the seasons and the land.

Solanche is co-owner of The Royal Oak and the driving force behind its warm, welcoming atmosphere. With a background spanning both front-of-house and business operations, she has helped shape every aspect of the pub’s identity—from service and wine to team culture and guest experience.

Solanche holds a WSET Diploma (DIPWSET) in wine, and began her hospitality training at a Relais & Châteaux property in South Africa—an experience that grounded her in high standards of service, attention to detail, and international hospitality.

Calm, intuitive and detail-focused, she ensures that every part of The Royal Oak runs smoothly and with heart. Her leadership is felt in the rhythm of the dining room, the warmth of the welcome, and the care taken in every guest’s visit.

Sam joined The Royal Oak in early 2024 as Junior Sous Chef and was quickly promoted to Sous Chef, becoming an integral part of the kitchen team.

He brings a wealth of experience from some of the UK’s most acclaimed restaurants, including four and a half years at 1 Michelin star Restaurant Adam in Birmingham. He followed this with two years at three-Michelin-starred Fat Duck, where he further refined his technique and creative thinking.

At The Royal Oak, Sam has embraced the rhythm of the countryside larder—applying his considerable skill to wild, seasonal ingredients. He plays a key role in driving the team’s evolving take on rural cuisine and terroir, helping to move the food forward with precision, care and depth.

Wendy leads all things sweet at The Royal Oak, overseeing the pastry section with creativity, precision and a refined touch. She trained at the prestigious Paul Bocuse Institute in Lyon and honed her craft in some of Europe’s most respected fine dining kitchens—including a formative placement at the three-Michelin-starred Maison Pic and five years at the celebrated Michelin Starred Restaurant Lasserre in Paris.

She later moved to London to join Hélène Darroze at The Connaught, where she rose to the position of Pastry Sous Chef spending over two years there before relocating to Warwickshire.

Wendy joined The Royal Oak in 2021 and has since become an integral part of the team, shaping considered desserts that are elegant and seasonal.