£200 Gift voucher

_{Solanche and Richard Craven 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. Using high quality, organic and importantly to us as a rural country pub, wild ingredients.}

_{We work closely with a small core of quality producers who are dedicated to their craft. Game is often from friends from the surrounding hills and estates. We source directly from Scotland to ensure we can make the most of our wild larder. We are proud to use the renowned Paddock Farm who farm in a regenerative manner and who provide all our eggs from their super free range flock who are housed less than a mile from the front door of the pub and no dig vegetables from their market garden and they produce incredible rare breed pork and Hereford cattle, which we use when our hunting friends can't get into the wild for us.}

_{Sustainable fresh fish is sent from day boats in Cornwall from Flying Fish of Cornwall. Vegetables are also carefully sourced, our favourites often coming from small scale growers in the local area. We supplement our own foraging with professionals from different regions to help us find interesting wild ingredients.}

_{We offer a concise seasonal menu Thursday to Saturday and Sunday night and on a Sunday lunch we offer roast venison with traditional accompaniments as part of an 3/3/3 À la carte menu.}

_{sample menu}

_{___________________________}

_{Thursday, Friday, Saturday and Sunday dinner: 3 course - £65 | 6 course - £85 (no corkage on Sunday Evenings*)}

_{Friday and Saturday lunch: 3 course - £55 | 6 course - £75}

_{Sunday lunch: 3 course - £65}

^{___________________________}

confit trout

peas, apple and elderflower

or

nettle raviolo of lamb sweetbreads

white asparagus, spring truffle and mint

___________________________

Plymouth pollock

Jersey Royals, Evesham asparagus and Vin Jaune

or

Hogget

turnip, wild garlic, ewes curd and morels

___________________________

selection of British cheese from Neal’s Yard

(optional course £15)

___________________________

lemon curd

lime and thyme

or

baked apple

honey and milk ice cream

Difference Hawaiian Kona coffee and sweets £10

^{We proudly use a lot of wild produce that may, of course, contain shot.}

^{Only main ingredients are listed, so please inform us of any dietary intolerances and allergies.}

^{Please note we require lunch tables to be vacated by 4pm.}

Due to the size of our kitchen team and the style of our food, regretfully, we cannot accommodate the following dietary restrictions: vegan, dairy, severe nut allergies and egg.

Please let us know of any other allergies and please do double-check with your guests.

We are currently looking for a full-time front of house team member to join our warm, friendly and attentive team.

We are open Thursday to Sunday with Monday, Tuesday, Wednesday off . We close on Christmas Day, Boxing Day and New Year's Day.

Experience not necessary as full training will be given to the right candidate (including WSET).

We welcome stagiaires in the kitchen, please get in touch with Richard or Solanche via email: theteam@theroyaloakwhatcote.co.uk