Invisible to most of our customers, chef Liz Franklin tries to make the best of everything the farm drops down the back steps - treats like organic calves' liver one week, allotment salad arriving mid service, Mrs G's wonderful produce at any time. Fish is fresh here Friday to Sunday usually. Menu changes every day. Loved by Michelin, Good Food Guide, New York Times! Booking is best but we always try to look after 'walk-ins'.
10 reasons why pigs prefer The Royal Oak:
Warm fires, great newspapers, interesting magazines (Hello, The News of The World, Sun, OK!, The Daily Mail all now officially banned from the premises, and the Telegraph is close to being banned)): interesting events; and of course Wifi, whatever this means; and a free and
uncomfortable land rover take home service; and Liz Franklin's food continues to astonish.
We've made it into Sawday's book of special places again for 2010
Also selected as one of their best 44 slow places in the UK for this year; where time is taken to offer the best food and hospitality, not just because it sometimes takes 20 minutes to get your starters! What's the rush, eh?
10 reasons why pigs prefer The Royal Oak: 
