_{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}

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_{Thursday, Friday, Saturday and Sunday dinner: 3 course - £65 | 6 course - £80 (no corkage on Sunday Evenings*)}

_{Friday and Saturday lunch: 3 course - £55 | 6 course - £70}

_{Sunday lunch: 3 course - £65}

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fallow buck tartare

tewkesbury mustard, turnip and cured fallow and hogweed

or

pheasant agnolotti

corra linn, preserved ramson and Wiltshire truffle

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Cornish cod

fresh borlotti beans, black trompettes and a Vin Jaune sauce

or

mallard

carrot and dandelion marmalade

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selection of British cheese from Neal’s Yard

(optional course £15)

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crab apple soufflé

stem ginger ice cream

or

dark chocolate

pear, birch syrup and hazelnut

coffee/tea and petit four £7

^{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 sous chef, front of house team member and a part time kitchen porter to join our warm, friendly and attentive team, where the kitchen and front of house work together to create a memorable, relaxed experience for each guest.

The ideal candidates will be passionate about high quality food and intuitive service constantly seeking to exceed guests expectations. Expect a focus on high quality wild and organic food. Everything is made fresh on site. A love and interest of food, drink and eating out is a must.

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