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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. Martin, our talented new Head Chef, has been with us for 7 years and is highly skilled at what we like to call 'British Colonial' style food. He leads a hard working brigade including top Sous Chef, Mark.
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 butcher, Dean Timpson of Saunderton, supplies us with local meat and poultry from small suppliers around Bucks and Berks and our beautifully fresh fish is delivered daily, direct from Cornwall. Greg from Little Marlow, is the man in the know for fabulous, seasonal game, whilst Chris Webb supplies weekly surprises from his allotment in Cookham Dean.
We bake quite a bit of bread ourselves, but award-winnng Rex Bakery in Little Chalfont fill in the gaps, our free range eggs come from across the border in Berkshire and of course, honey and herbs straight from our very own garden. Even our leaves, orchard fruit, roots and greens, from Bucksum near Thame, have less miles to travel than the average lettuce.
Finally, there's quite a bit of foraging going on in and around our beautiful Chiltern Beech woods: think wild garlic and jack by the hedge in Spring right through to hedgerow fruits and nuts come Autumn, plus some cheeky bartering with our local gardeners and allotment holders.
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: