A 17th-century coaching inn on the green, with low beams, four cask ales, a kitchen that cooks from the farms around us and a garden big enough for everyone's dog.
Four cask alesSunday roastsOpen firesDogs welcomeTuesday quizLive music FridaysThe Oak RoomSince 1658Four cask alesSunday roastsOpen firesDogs welcomeTuesday quizLive music FridaysThe Oak RoomSince 1658
Since 1658
The village's front room for nearly four hundred years.
The Royal Oak was a coaching inn when the road to Worcester still ran across the green. The beams are original, the inglenook still draws, and the bar has been in the same spot since before anyone can remember.
Sam and Ellie Whitcombe took it on in 2019. They kept the fires and the ale and changed the kitchen: Josh Pereira cooks with meat from Hill Farm, vegetables from the walled garden at Ashcombe Court and bread baked here every morning.
Four cask ales
Three from within twenty miles and one guest, kept properly and pulled by hand.
Local, seasonal food
Short menus that change with what the farms bring in. Everything made here.
Dogs welcome
In the bar, the snug and the garden, with water bowls and a biscuit jar on the bar.
Allergens, clearly
Every dish shows the 14 allergens, checked by the kitchen, on the menu and the board.
From the kitchen
Cooked here, every plate.
Meat from Hill Farm, vegetables from the walled garden at Ashcombe Court and bread baked here each morning. The menu changes with what comes in.
