£50 Gift voucher

_{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 a concise seasonal menu Thursday to Saturday and Sunday night and for Sunday lunch we offer roast venison with Yorkshire pudding and roast potatoes.}

_{sample menu}

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_{Thursday, Friday, Saturday and Sunday dinner: 3 course - £65 | 6 course - £85}

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

_{Sunday lunch: 3 course - £65}

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Pete's trout

peas, apple and elderflower

or

nettle raviolo of lamb sweetbreads

white asparagus, spring truffle and mint

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pollock

Wye Valley asparagus, Jersey Royals and Vin Jaune

or

hogget

hen of the woods, ewes curd and garlic scapes

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selection of British cheese from Neal’s Yard

(optional course £15)

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floating Island

rhubarb and sweet vernal custard

or

strawberry

hay crème diplomat and elderflower

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 and please do check with your guests.}

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

We cannot accommodate the following dietary restrictions: vegan, dairy (lactose), egg and severe nut allergies.

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 candidates

(including WSET qualifications).

We welcome stagiaires in the kitchen.

Please get in touch with Richard or Solanche via email:

theteam@theroyaloakwhatcote.co.uk

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 candidates

(including WSET qualifications).

We welcome stagiaires in the kitchen.

Please get in touch with Richard or Solanche via email:

theteam@theroyaloakwhatcote.co.uk