Sam Reynolds named head chef at The Royal Oak
The Royal Oak in Whatcote has announced the appointment of Sam Reynolds as head chef, marking the next chapter for the Michelin-starred pub.
Sam, who previously worked at The Fat Duck and Restaurant Adam’s in Birmingham, has been part of The Royal Oak team for the past 18 months as sous chef.
During that time, he worked closely with chef-owner Richard Craven, group pastry chef Wendy Gilardini (formerly pastry sous chef at Hélène Darroze at The Connaught), and Solanche Craven to shape menus that champion the best of seasonal and local produce.
Read more: 1 Michelin Star Chefs: Richard Craven, chef owner, The Royal Oak
The Royal Oak
In its original days, The Royal Oak was a drinks shelter, catering for workmen who were building the local church. Rumour has it that Oliver Cromwell stayed there during the Battle of Edgehill in 1642.
When they took over the 800 year-old country pub in the Cotswolds village of Whatcote, Richard and Solange decided it would remain 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.
From The Fat Duck to Whatcote
Sam’s early career included four years at Restaurant Adam’s and two years at Heston Blumenthal’s The Fat Duck in Bray. Both kitchens sharpened his technical skill and precision.
Since joining The Royal Oak, he has immersed himself in the pub’s ethos of whole-beast butchery, wild and seasonal foods, and sustainability. Within that framework, he has developed a creative voice that is now central to the restaurant’s evolving story.
Leadership transition
Sam succeeds John Broughton, who left The Royal Oak two years ago but has since returned to the business to head up its new site, Bastardo’s Trattoria. In the intervening period, chef-patron Richard Craven personally manned the stoves as acting head chef, supported by Sam as sous chef.
This arrangement allowed Sam to take on greater responsibility within the kitchen, preparing him for his new leadership role.
Richard said: “This appointment recognises not only Sam’s talent, but also the collaborative ethos that has guided The Royal Oak from the beginning. Our food is rooted in the landscape around us, crafted with care, and brought to the table with warmth - and Sam embodies that completely.”
Supper clubs to mark the appointment
To celebrate Sam’s new role, The Royal Oak will host a series of Sunday Supper Clubs in early 2026. Each evening will feature four courses plus snacks, with Sam inviting some of his former mentors from both The Fat Duck and Restaurant Adam’s to cook alongside him. Dates and guest chef names will be confirmed soon, with early booking priority offered to hospitality professionals.
Continuing the story of The Royal Oak
The Royal Oak, which has built its reputation on ingredient-led cooking and a strong sense of place, continues to push forward while maintaining its roots in British seasonality.
Sam’s appointment ensures that the restaurant’s ethos will be carried forward with new energy and ideas, reinforcing its standing as one of the Midlands’ leading dining destinations.
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