The Royal Oak Paley Street – March 2013 Newsletter

Nick’s Monthly Round-Up

Less than four weeks to go before the clocks change and we’re looking forward to watching spring unfold in the new garden. Here’s hoping for a good summer this year, we have to be due one!

Last month I announced that The Manchester United Legends Dinner is back.  The date is Tuesday 14th May.  Sir Michael Parkinson is hosting the event and former United manager Ron Atkinson is the guest speaker.  Please see the summary of events list below for more details or email Roz.

The Good Food Guide Restaurant of the Year survey is still running, please see details below.

The Good Food Guide Restaurant of the Year
Every year The Good Food Guide invites members of the public to nominate their favourite independent dining establishment in their local area. Voting is now open and will close on Sunday 14th April.  If you think we deserve your vote, please complete one of the voting postcards when you are next in the restaurant or click here to place your vote online.

Outfront by Restaurant Manager, Mo Gherras and the Team

There is a spring in everyone’s stride at The Royal Oak. The longer evenings and the thought of warmer weather always puts a smile on my face.

I am very pleased to let you know that we have a date for the next wine dinner.  All you Champagne lovers will be pleased to know the producer is Raoul Collett.  The date is Wednesday 8th May.  The evening will include 4 selected vintages and a matching four course dinner, coffee/tea and petit fours.  The price per person is £100.

Easter Sunday – 31st March 2013
Easter is early this year.  It’s always busy so please book early to avoid disappointment.  Choose 3 courses from our à la carte menu, plus coffee/tea and petit fours and a box of Royal Oak chocolates for £60 per person.


I’m really excited about introducing a new addition to the Royal Oak cheese board from Shepherds Purse Cheeses in Yorkshire.  Buffalo Blue is made by hand from locally sourced & pasteurised water Buffalo milk. 
The cheese is soft and creamy in texture with a luxuriously smooth, tangy flavour that is surprisingly light on the palate. Buffalo milk is lower in cholesterol than cows’ milk and is also suitable for those who are lactose intolerant.

I would highly recommend this cheese to anyone who fancies an indulgent treat, you won’t be disappointed!

Mo Gherras and The Team – March 2013

What’s Up in the Kitchen by Head Chef, Dominic Chapman

Spring is in the Air…….

March is the beginning of spring; it brings with it hope of warmer days and some sunshine. This winter has been particularly cold, dark and for me depressing.  March marks the start of my year.  My crutches have gone and I can focus on my kitchen.

My creative juices have been on overdrive and I’m looking forward to producing some beautiful dishes with all the delicious ingredients on offer.

European Morels have arrived, they are probably my favourite mushroom and delicious gently cooked in chicken broth flavoured with Madeira. I like to serve morels with lemon sole, scallops or perhaps roast chicken.

White asparagus will soon be with us; delicious served with hollandaise or with blood oranges. In April we should see the first English asparagus, always delicious with a poached eggs or soft boiled gull egg.

The first Gariguette strawberries are coming out of France; these are sweet and truly a delicious ingredient. Perfect for jellies, Eton mess or a buttermilk pudding with shortbread.

We will soon be seeing the first spring lamb.  Lamb is a true favourite for me; sweet, tender and moist with a crisp skin.  A roast leg is always perfect for any Sunday lunch. We buy the whole animal; this produces a great selection of dishes, navarins, liver and bacon, kidneys with scrambled eggs or Lancashire hot pot.

When the spring lamb is ready it has to be on any great British menu.

Dominic Chapman – March 2013

All About Wine by Sommelier, Simon Beneteau

A new comer this month by the glass is an American white wine; the Chateau St Michelle Riesling from Columbia Valley in Oregon.

Riesling has been my favourite grape variety for a long time, and I am very pleased to be able to introduce this particular American title to you.

Situated in 105 acres of woodland, in Woodinville, 15 miles south of Seattle; this beautiful chateau has shown excellent consistency over the year.

The Riesling grape originated in Germany where they produce the most amazing, and therefore most expensive, sweet Rieslings in the world.

However, this one is dry.  It shows some elegance and purity, followed by some delicious lemon peel, mandarin orange, and an off dry peachy finish. An absolute winner.

Its long refreshing finish calls you for a second glass.  It’s a perfect match for Dom’s lemon sole, served with cucumber and brown shrimps.

Simon Beneteau – March 2013

Back to Nick…………..

Once again we draw to the end of our newsletter.  A summary of up and coming events and other things we have on offer can below.

Can I take this opportunity to thank you on behalf of everyone at The Royal Oak for your continued support. We look forward to seeing you soon.

Warm regards,

Summary of Events and other services & activities

Set Menu
Choose 2 courses for £25.00 or 3 for £30.00 from our table d’hôte menu plus petit fours, coffee or tea. Available:-
Lunch:  Monday – Saturday
Dinner: Monday – Thursday

Mother’s Day – Sunday 10th March 2013
Treat your Mum to lunch at The Oak this Mother’s Day.  Choose 3 courses from our à la carte menu, plus coffee/tea, petit fours and a little Mother’s Day gift for all the Mum’s to take home.  The price per person is £60.

Easter Sunday – 31st March 2013
Easter is early this year.  It’s always busy so please book early to avoid disappointment.  Once again you can choose 3 courses from our à la carte menu, plus coffee/tea and petit fours and a box of Royal Oak chocolates for £60 per person.

Raoul Collett Champagne Dinner – Wednesday 8th May 2013
The evening will include four selected vintages and a matching 4 course dinner, coffee/tea and petit fours. The price per person is £100.

The Manchester United Legends DinnerTuesday 14th May 2013
The Manchester United dinner is back.  It’s taking place at The Oakley Court Hotel.  ex-manager, Wilf McGuiness is Master of Ceremonies.  Sir Michael Parkinson is hosting the event and former manager, Ron Atkinson is the guest speaker.  After dinner, comic Sean Styles will entertain you and they’ll be a small auction in aid of our local charity Alexander Devine Children’s Hospice Service.  Each table will host a former player.  The evening includes all of the above and a 3 course dinner.  Tables of 10 are £2,500 each, individual tickets are also available at £250 per head.  To find out more and to book your table email Roz.

Meeting Facilities, Parties and Functions
If you are planning a company off-site or customer meeting we offer meeting facilities and high end hospitality in a non-corporate but professional environment.  So why not combine a little business with pleasure?  We can also provide facilities for private and business functions. Visit our website and/or call Kelly on 01628 620541 or email for more information.

Royal Oak Gift Vouchers
Our gilt edged gift vouchers make the ideal gift for any occasion. Ask at reception or call or email for more information.

The Royal Oak Wine Club
Is for those who enjoy wine and are keen to learn more about it.  Wine club members have the opportunity to attend wine tastings and purchase wine and special events at discounted prices.

For more information contact Roz.

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

Email: Reservations
Email: Info
Visit our website to make book online
Telephone:   01628 620541

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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