The Royal Oak is a true dining destination. Proud holders of 2 AA Rosettes, the menus change with the seasons and reflect the love of contemporary British food. The Royal Oak Inn is passionate about produce and sourced locally and from the countryside surroundings wherever possible, if you'd ever like to know the origin of one of the ingredients simply ask a member of the friendly team. Fancy extending your visit? Explore more of the stunning South Downs and savour more of the delicious cuisine by staying the night in one of the cosy en-suite rooms.
Where is The Royal Oak Inn located?
Situated at the foot of the South Downs in East Lavant, The Royal Oak has been offering the weary travellers and their four-legged companions much-needed sustenance for more than 200 years. This is the ideal base for walkers, race-goers and motorsport enthusiasts, situated next to Goodwood Estate.
What cuisine is on offer at The Royal Oak Inn?
Their menus express a love of the British seasonal cuisine. Every dish is made with its own unique twists that make it possible for natural flavours to pop. Just ask and wthe staff will happily tell you if you'd like to know where they source their ingredients. The Royal Oak aspire to use local ingredients on every dish they can. The love of local extends to the bar, where you'll find a choice of local ales as well as an extensive wine list and selection of spirits.
What makes a meal at The Royal Oak Inn unique?
The Royal Oak makes the most of the abundant supply of local fresh produce in every one of their dishes, but they will not limit themselves to the behaviour of the weather as they believe that the taste should come first, so will source produce internationally where necessary. They use fresh fish from the south shore, caught and delivered daily as well as locally-smoked salmon and Selsey crab. When using Venison and Pheasant they will source these from the local herdsman. The Royal Oak's Ice cream is even made locally, as is their cheese. Making sure their menus have the best flavours from West Sussex and elsewhere by using local and seasonal items, while acknowledging that they live in a global world and sourcing further away is their aim.
