August 2011 Newsletter

Good news and a couple of reminders……….

The Good Food Guide 2012 has recently been released.  The Royal Oak now holds a rating of 6/10 and we’re listed in their Top 50 restaurants in the UK, which is a fantastic achievement.   All credit to Dom, Mo and all the team at the Oak; very well deserved.

As you may remember we increased our AA Rosette rating earlier this year.  Our new Good Food Guide rating is further confirmation of the standard of food and service we are now offering; which makes me very proud.

I’d just like to remind you that to celebrate our 10 Year Anniversary we are now serving a Set Sunday Lunch Menu offering 2 courses for £25 or 3 courses for £30 per person.  This offer is running until the end of September, so hopefully everyone will have a chance to take advantage of it.  Our full à la carte Sunday menu is also available during this period.

As mentioned in our June and July newsletter we are closed for a kitchen refurbishment from Monday 5th September, reopening on the evening of Wednesday 14th September.   To make a reservation during this period please email and we will get back to you on our return.

This is stage one of a two stage plan to extend The Royal Oak into an 80 seater restaurant.  Stage 2 is planned for April 2012.

WHAT’S UP IN THE KITCHEN by Head Chef Dominic Chapman

The Glorious Twelfth

The glorious twelfth is an important date in the culinary calendar and this year has been no exception.  The game season has officially started and grouse is now on our menu.  The birds are extremely expensive during the early part of the season but I always enjoy marking the beginning of the season by having that first Roast Grouse.

Autumn is now just around the corner and this year the new season brings a new kitchen for team Royal Oak.  It’s not only exciting ingredients in September, but exciting times.

Dominic Chapman – August 2011

THE ROYAL OAK WINE by Sommelier, Michael Trenga

Merlot : An Internationally Fashionable Red

Known since ancient times in Bordeaux, where it is prized as a primary blending partner with Cabernet Sauvignon, and respected on its own in the rest of the world.

Its reputation is mixed, from fine and expensive to popular and good value.

In Bordeaux, in Napa and Sonoma in California, and in the Columbia Valley in Washington State, the wines can be sleek, elegant, and rich in plum and berry fruitiness.

In southern France, the rest of California, Chile, and Italy, it’s basically just decent, smooth red wine.

Fresh fruit flavour, reminiscent of plums, comes through strongly.  The wines are medium bodied with moderate acidity, so they’re somewhat soft, but the flavour doesn’t fade, making them good all purpose wines, as welcome at a party as at dinner.

The expensive versions go well with moderately rich meats, such as grilled steak or lamb chops, and roast lamb or duck.  The bargain wines are fine with tomato sauced pasta, burgers, and barbecued chicken.

Michael Trenga – August 2011

Back to Nick…………..

The Royal Oak Wine Club’s next tasting is taking place this Thursday, 25th August.  If you are interested in becoming a member of the wine club, please ask at reception or email  BTW, the wine of the month is Fabina Prosecco Rosé, which has been going down a storm despite the lack of sunshine this August.

That’s all from us.  As always, on behalf of everyone at The Royal Oak I’d like to thank you very much for your continued support and look forward to seeing you soon.

Warm regards,

To make a reservation and/or for further information please:

Telephone:   01628 620541
Book Online

About The Royal Oak Paley Street

Welcome to The Royal Oak. Behind the smart black and white frontage lies a warm and stylish 17th century pub. Once inside the beamed ceilings, wooden floors and friendly welcome soon confirm you’re in the right place. The Royal Oak is a restaurant styled pub serving great British food cooked to perfection. Our extensive wine list boasts some impressive titles and offers something to suit all palates and purses – and rest assured; we haven’t forgotten how to pull a good pint!
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