The Royal Oak has served as a coaching inn and public house for almost a quarter of a century
2020 saw the Grade II-listed pub restored and refreshed, retaining the essence of a traditional, local alongside the addition of a spacious dining area, snugs for more intimate gatherings, extensive outdoor space and five boutique bedrooms.
It has retained its long-standing tradition of exceptional pub fare and close links with local suppliers and in recent years, Mariella Frostrup called the pub 'a blueprint for the perfect low-key bolthole'.
The energetic kitchen team at the Royal Oak focus on local where possible and seasonal ingredients to produce creative specials alongside old favourites.
You could start your meal with a Bloody Mary cured salmon, served with wasabi aioli and crispy capers before moving on to maple-roast pumpkin, peanut satay sauce, pickled ginger, chargrilled bok choi, toasted sesame and coriander oil for main before diving into the delectable puddings such as dark and seedy sticky toffee with bourbon butterscotch, candied pecan and vanilla ice cream or vanilla and honey basque cheesecake with walnut granola and rum & raisin ice cream.
