Food & Drink at the Royal Oak, East Lavant

Food is at the heart of what we do. Our menu reflects our own love of seasonal, contemporary British food; every dish is crafted with its own unique twists that allow natural flavours to sing. If you’d like to know where we source our ingredients simply ask and we’ll be happy to tell you. We endeavour to use local ingredients in all our dishes wherever possible – scroll down for more details on our ‘field to fork’ philosophy.

Field to Fork

We make the most of an abundant supply of local fresh produce in all our dishes, however we’re not limited by the behaviour of the weather as we believe that taste should come first, and so source produce internationally where required. We use fresh fish caught and delivered daily from the South Coast, as well as locally-smoked salmon and Selsey crab, and venison and pheasant managed by our local herdsman . Our ice cream is made locally, as is as much of our cheese as possible. Even our ale is locally brewed near Arundel. By using local and seasonal produce whilst also recognising that we live in a global community and sourcing further afield, we ensure that our menus feature the best flavours from West Sussex and beyond.

What's On

Lazy Sundays

Muddy Paws