To offer our guests a regularly changing menu, we keep things intentionally short. With a choice of five or six options per course, we focus on quality over quantity and each dish having been thoughtfully designed and presented. Working with our invariably short seasons, we can adapt our menus frequently to bring the finest British produce to the plate.
Our Style
To offer a regularly changing 3-course menu at £43 per person, we have kept the choices intentionally short with five or six options per course; we focus on quality over quantity. The restaurant can get busy, so if you have booked a breakfast-only plan and want to upgrade, it is essential to book 7 days before arrival, or we can't guarantee a table.
Seasonal simplicity
Our Approach
Here at the Royal Oak, our talented kitchen team focuses on delivering the highest quality dishes using the freshest ingredients, at an affordable price. To do this, our regularly changing menu is based around the seasons, highlights British produce, adopts simplicity, and seeks to minimise food waste.
Food Waste
Our chefs' considered approach to designing the menu means all elements of produce are put to good use, minimising food waste through skilful preparation. Each evening the chefs work with the front-of-house team to understand guest numbers for the following night to help design the menu.
Head Chef David Lee
At the helm of the Royal Oak kitchen, you will find Head Chef David Lee. He's got an extensive background in hospitality and after a career front of house his calling was to the kitchen. As an aspiring Chef, he trained at the prestigious Ashburton Chefs Academy in Devon, where he qualified with a distinction in Culinary Arts.
What inspires David?
He's passionate about brinigng the highest quality dishes, full of the freshest local Cumbrian sourced and cleverly combined ingredients to your plate at an affordable price. Each dish is thoughtfully designed and well presented to bring you a daily changing menu with seasonality being at the forefront of his menus.
He celebrates the four seasons with vibrant colours and produce, from Summer fragrances, refreshing dishes and desserts made from ripe fruits bursting from hedgerows to Autumn, with hearty winter warmers full of flavour, root veggies and braises, comfort food with a twist and the classics done well.
What's important at the Royal Oak?
Our restaurant full of eager diners, a non-fussy, relaxed atmosphere, staff who take pride in serving David’s award winning cuisine and where the food and service speak for themselves. Hopefully, our guests agree, it’s called real Cumbrian hospitality. We listen to customer feedback, customer satisfaction and retention mean a lot to us.