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Food is a big part of the Royal Oak – it’s where we started and where we’ll always be.
Classics and twists abound on the menu, bashed up with hints of far-flung places and the taste of Empire. From field to farm, hedgerow to forest, the sound of the sea and the thrill of the hunt, food is our passion. Edd, our talented Head Chef is highly skilled at what we like to call 'British Colonial' style food. He leads a hard working brigade including top Sous Chef, Martin.
They move with the seasons and the daily Specials on the chalkboard speak of a passion for freshness and invention. Embrace your rampant carnivore or channel your inner veggie – we bring both to the table. We are firm believers in using local produce wherever possible, ethically sourced, always fresh and handled with care. Food with a smile on its face!
We take care of the food miles, while you take care of the taste. Our local butcher in Henley delivers daily while chickens, duck and Dexter beef come from Dean Timpson’s organic smallholding in Stockenchurch. Even our leaves, orchard fruit and Spring greens, from Bucksum near Thame, have less miles to travel than the average lettuce.
Our kitchen delivers the kind of tucker you'd wish your mother had made. Old English faves rescued from their graves and brought to life with a twist or two. 'Modern', 'Contemporary', 'Eclectic' ... these are just terms. What our pubs bring to the table is fabulous food, constructed with care and packed with flavour.
Smaller plates for smaller people and great “roasts”
Please ask for our dairy and gluten free menus
Free WiFi and Newspapers
Open all day, every day with Lunch and Dinner served: