a pub, and more than half of its trading space is for drinkers and snackers.
In the kitchen, the chef takes the field-to-fork mantra quite seriously, and happily, the gastropub's location means ingredients don't have far to travel before they make it on a plate.
The self-titled country bumpkin has a pig farm at his disposal and often gets game shot to order - almost all of the meat served at TRO is wild - sourcing organic vegetables locally "where possible," and getting fish in daily from Cornwall or Gloucestershire. Foraged ingredients feature heavily, and these are often
Diners are given two options: a five-course tasting menu for £55 or a set menu (two courses for £24, three for £29).
Specialities include pig's head & black pudding lasagna with hazelnuts and cider reduction; red deer with venison suet pudding, carrot, elderberry and purple sprouting broccoli; Yorkshire rhubarb with caramelised white chocolate and fennel.
Meanwhile, the short-but-sweet wine list shows off Solange's homeland of South Africa, with bottles almost twice as good in value compared to their French counterparts.
The Mail on Sunday critic Tom Parker-Bowles included The Royal Oak in his Christmas 2018 round-up of top pubs, calling it “a cut above the norm”, with a stripped-back room that’s always bathed in natural light.
He said: “Richard… is a chef of true talent. Forget pub grub. This is cooking to dazzle and delight.”
