THE WOODSMAN IS A TRULY BRITISH RESTAURANTWe use the best British ingredients, all sourced as sustainably as possible.We love using Wild food, and harvest much of it ourselves. All the meat on our menus is “nose to tail” so the menu is ever changing, and we waste nothing. We even employ our own head ranger to keep the deer herds on the land we manage under control, and have our own deer larder in the Cotswolds where this amazing product is processed.Our fish comes from day boats in Cornwall.We work with the seasons, ensuring the very best truly local veg is with us the day after its picked. Our food is cooked over wood from local plantations, and charcoal coppiced less than 20 miles away.We know the story of everything on the menu.Our lovely staff are extremely well informed, so, do ask questions on anything you’re not sure of.We hope you love this restaurant as much as we do and keep coming back.
Here at Carluccio's, we’ve always been true to our Italian heritage and what food really means to us. The best ingredients, from the best regions, cooked with love. We are situated on the waterside in Stratford upon Avon, conveniently located near all the famous sights with stunning views across the River Avon. Therefore customers are only a few minute’s walk from Shakespeare’s birthplace and both the Swan Theatre and The Royal Shakespeare Company.Why not come and grab a pre-theatre meal or sit down after a day of sight seeing? We’re open for breakfast, lunch, and dinner Monday to Sunday. Our menu caters to vegetarians/vegans and those who are following a gluten-free diet.
Solanche, Richard, and the team at The Royal Oak are proud to offer Michelin-starred dining at our village pub, between Shipston on Stour and Stratford upon Avon, on the edge of the Cotswolds. Since 2019, we’ve been dedicated to exceptional food in a community-focused setting.Alongside our Michelin-starred dining room, we have a relaxed bar with a pool table and darts, creating a space for everyone. Our menu celebrates terroir-driven, ‘proper country food,’ focusing on wild, seasonal ingredients. Our aim is simple: to tell the story of our community and the local producers we work with.The menu changes with the seasons, with some dishes lasting six weeks to highlight the peak of their season, while others may be available for just a week or even a single service—a fleeting, micro-seasonal snapshot. This approach supports sustainable land and woodland management, honours the natural balance of the land, and reflects our commitment to preserving it for future generations.
