The Royal Oak is a pub with personality, dating back over 300 years to the 17th century. The pub is at the heart of the conservation, ironstone village of Eydon in Northamptonshire. Legend has it that cock fights used to regularly take place inside the pub and that a plot to murder the then Lord of the Manor was overheard! With stone interior, secret alcoves and four separate dining areas, it makes a cosy place to have a delicious meal or, a pint or two of local ale. The Oak keeps a rotating local guest beer and has a cracking wine list.
The Royal Oak at Eydon is setting its sights on raising the culinary bar as new Head Chef, Christian Ringsby-Burges joins. Christian is a local Northamptonshire lad living close by to Eydon in Byfield. He trained at Northampton College and has a wealth of culinary experience gained as the 2nd Chef at the renowned Fawsley Hall. Christian also previously worked at Michelin starred Whatley Manor & The New French Partridge.
The emphasis is on showcasing quality, seasonal, local produce. Christian intends to work with as many local producers as possible who can fulfil his quality requirements. Such as Moreton Mushrooms (Moreton Pinkney), Wykham Park asparagus (Banbury), Windmill Orchards fruits & juices (Sulgrave) to name but a few. The Oak also run a locally grown fruit and vegetable exchange for beer tokens. Christian commented, “Today, I’ve received a bunch of locally grown flat leaf parsley & rhubarb from Sue – all fantastic quality and plucked straight from the garden.” Sue’s rhubarb went straight on the menu as: “Chicken Liver Parfait with Sue’s Poached Rhubarb, Brioche & Pistachio”
I was lucky enough to have been invited to Christian’s “new menu” launch night, where we enjoyed:
Aperitif: Fleur Fields Champs D’amour Sparkling Wine 2010
*****
Wykham Park asparagus with poached free range egg, hollandaise & crispy ham
*****
Seafood Risotto of shellfish, tiger prawns & crayfish with cucumber & fennel salad
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Braised pork belly & roast tenderloin with sage & onion bon bon, savoy cabbage, & Garden of Eydon cider jus
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White chocolate pannacotta with local berries (exchanged for beer tokens!)
*****
Coffee or Tea
The meal was excellent, combining great local produce with adept cooking skills to provide great complimentary flavours and textures. The highlight for me was the braised pork belly & roast tenderloin which was a swineherd’s delight, all washed down with an excellent locally made “Garden of Eydon” cider. Keeping to the local drinks theme, we enjoyed Northamptonshire Fleur Fields Champs D’amour sparkling wine as an aperitif and sampled Warwickshire Welcombe Hills Vineyard Pinot Noir 2009 with the braised pork belly.
The Royal Oak @ Eydon is definitely worth a visit and Christian is sure to make his mark on the culinary landscape. Let us know what you thought on our Facebook page.
