Dining

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?

His passion is brinigng the hightest 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.

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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 delectable dishes 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.

 

To offer a daily changing menu, at £38 per person, we have kept the choices intentionally short with a choice of 3 options on each 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, we need to know 7 days before arrival.