The pub reopened in May 2024 following a significant refurbishment, led by independent operators Bex Wilkins and Sarah Robinson in partnership with Star Pubs. The investment has transformed the site into a destination dining pub while retaining its rural character.
The kitchen is led by head chef Peter Jackson, formerly of Michelin starred Carters of Moseley. His produce led approach balances confident technique with a clear understanding of what works best in a pub setting.
Menus change with the seasons and mix modern, thoughtful dishes with well-judged classics. Starters range from tempura cod with tamari and ginger teriyaki dip to beef short rib crumpet with poached egg and hollandaise.
Mains blend familiar pub cooking with a more refined touch, from battered haddock with chips and curry sauce and free-range chicken schnitzel with peppercorn sauce, to seabass with lobster bisque, lamb Barnsley chop with redcurrant jus and a 28-day dry aged sirloin on the bone.
Desserts are a highlight, with the peanut butter parfait with salted caramel and chocolate ice cream a standout, alongside sticky toffee pudding and a selection of British cheeses.
With its outdoor setting by a stream, cosy interior and a menu that delivers both comfort and finesse, The Wildmoor Oak has quickly established itself as a destination pub rooted firmly in its rural surroundings.
