We serve fresh food all day every day (12 noon - 10pm), using seasonal & ethical ingredients from trusted local suppliers.
Eatery: Full Menu & Daily Specials (Every day, 12noon-10pm).
Bar: Full Menu, Daily Specials, Bar Snacks (Every day, 12noon-10pm). Sandwiches (Mon-Sat 12-6pm).
We're more than happy to change our dishes to cater for any allergies, please talk to the team & we can discuss dishes with you.
We are proud to use royal warranted Warwickshire butcher Aubrey Allen for all our Steaks, 28 day dry-aged Aberdeenshire Beef for tenderness & an intensified flavour, and we don't stop there, we use that same top quality beef in our homemade Royal Oak Cheeseburgers. Our pork is sourced from free-range pig farmer Jimmy Butler down in Suffolk, & you can be assured we always use the best Cotswold Chicken, free-range eggs, & bread from Lawrence’s, our local bakers. We use native, responsibly caught fish, fruit and vegetables from Rob Bowers, Evesham's local greengrocer, & our Free-range Eggs come from a lady just down the road.
Here's a bit about our brilliant pig farmer…Jimmy Butler
Jimmy Butler is our free-range pig farmer, based on the coast in Suffolk. He supplies our Sunday Roast Pork, Sausages, Belly Pork, Pork T-Bones, Bacon for breakfast and sausage meat for our sausage rolls (basically all our Pork!) All of Jimmy’s pigs are born outside, spending their entire life outdoors, with fresh air in large paddocks and sandy Suffolk soil to root around in with their peers! As the pigs have all this extra space and activity levels, compared to pigs enclosed in a concrete pen, they burn more calories and therefore grow at a slower rate. This means the pork acquires a traditional flavour and succulence that has been long forgotten in mass produced pork. Jimmy’s pigs also benefit from the cool coastal breeze, giving the pork a fantastic taste and perfect for crackling - the sea salt in the air is as natural a seasoning as you can get! The pigs that we serve you are all female gilts, with just the right fat cover and shape. Jimmy’s lucky pigs are also fed the left over apples that are used to make Aspalls Cyder (which we serve on our Bar!).