The Royal Oak

An open fireplace, exposed brick and beams and simple wooden tables makes for a traditional and cosy setting for a menu of Modern European and English classics “with a twist”. Awarded 2 AA Rosettes in 2015. The finest, freshest local produce is transformed into seasonal dishes such as pan roast breast of wood pigeon with individual apple tart tatin, celeriac and truffle purée, lardons and a rich red wine dressing. This serious, grown up cooking employing loads of classic French technique to produce the likes of roast Breast of guinea-fowl with confit guinea-fowl and prune terrine but you can get a steak or fish and chips too. A selection of lighter dishes are served throughout the day and are available at the bar. The delightful garden is just the spot for a drink on a sunny day.