The Royal Oak Paley Street
The Royal Oak Paley Street
The Royal Oak Paley Street
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SquareMeal Review of The Royal Oak Paley Street

Silver Award

This unassuming, whitewashed pub (not too far from the foodie mecca of Bray) belies a serious restaurant within. Warm and stylish, the space is dotted with elements of traditionalism via beamed ceilings and wooden floors.

The black-beamed bar, with its high-spec art and comfy sofas, is now more of a lounge for pre-dinner drinks, upstaged somewhat in summer by the herb beds of a leafy terrace garden where we’d suggest enjoying a pick from the generous wine list, which is crammed with both bargains and rare vintages.

The restaurant deals in a best-of-British menu, led by simple ingredients which are cooked to perfection and then artily arranged on the plate. Canapés are reimagined as 'snacks' to match the pubby aesthetic, but the likes of devilled whitebait with squid ink mayonnaise, rabbit rillettes on toast or a geometrically precise (and runny centred) scotched quail egg are both a delicate league away from pub grub.

Start off with cured mackerel with caviar, dill vinegar and daikon, perhaps, for a fresh and luxe Scandinavian treat, or go a step further with the pig’s head and foie gras fritter with herb mayo and pickled vegetables.

Mains include the likes of Cornish cod with pea ketchup, cockles and lemongrass, while carnivorous diners can indulge with an 8oz Berkshire sirloin steak, served alongside spinach, mushrooms, thick-cut chips and béarnaise sauce. For veggies, the tahini-roasted cauliflower, spring onion and chive yoghurt is prima. Pimp it all up with some indulgent sides of chips with truffle mayonnaise or hispi cabbage with bacon and almonds.

For pudding, tempting options see dark chocolate mousse with brownie, honeycomb and yoghurt glacé, or an intriguingly tropical passionfruit soufflé with mango sorbet. Staff are smartly suited, but in keeping with The Royal Oak’s mix of the casual and the luxe, manage to remain warm and friendly.

Good to know

Average Price
££££ - £50 - £79
Cosy, Fun, Traditional
Other Awards
One Michelin star
Food Occasions
Sunday roast
Child friendly, Dates, Group dining [8+], Romantic, Special occasions
Food Hygiene Rating

The Royal Oak Paley Street is featured in

UK's Top 100 Restaurants

This venue also offers

The Royal Oak Paley Street
Private Group Dining

Location for The Royal Oak Paley Street

Paley Street, Littlefield Green, Maidenhead, Berkshire, SL6 3JN

01628 620541


Opening Times

Mon Closed
Tue 12:00-14:30
Wed 12:00-14:30
Thu 12:00-14:30
Fri 12:00-14:30
Sat 12:00-14:30
Sun 12:00-15:30
Mon Closed
Tue 18:30-21:30
Wed 18:30-21:30
Thu 18:30-21:30
Fri 18:30-22:00
Sat 18:30-22:00
Sun Closed
Mon 18:00-23:00
Tue 18:00-23:00
Wed 18:00-23:00
Thu 18:00-23:00
Fri 18:00-23:00
Sat 18:00-23:00
Sun 12:00-16:00

Reviews of The Royal Oak Paley Street

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3 Reviews 

Russ L

The Royal Oak at Paley Street never disappoints.
12 March 2019  

Absolutely love this place. Wonderful and inventive food with flavour packed into every mouthful. The staff are attentive and very knowledgable about the food and the wine. It’s comfortable, stylish, and we’ll definitely be back.

Food & Drink


Never disappoints
08 March 2019  

I have eaten here twice already this year and it was equally as good as my previous visits over the last year or so. It may look like an ordinary pub from the outside but the decor (and the art) set it apart from other gastro pubs. It has a charming light conservatory overlooking a very attractive garden. The food is all seasonal and it is as good to eat as it is on the eye but without the cheffy foams and garnishes to distract. Try the Scotch Eggs made famous by Michael Winner. Desserts are light and delicious so save some room. I don't eat cheese but my friends said they have a very good cheese board. Service is excellent, it gets the right balance of top restaurant professionalism but without the stuffiness. I look forward to my next visit which won't be too long.

Food & Drink

Paul A

Difficult to judge
26 February 2018  
It is, of course, unfair to judge a restaurant on the basis of a special evening devoted to dishes served by the winner of Professional Masterchef as part of his successful participation on that programme as they are not usually on his employer’s menu. However, punters could expect the evening to demonstrate the overall level of quality and professionalism normal for the venue. We can begin with the waiting time before the activities started; our booking was for 19:30 and we were sitting there with no explanation of how things were to proceed until the owner appeared with a microphone to announce that he would briefly interview Craig Johnston and then the meal would commence. So, 45 minutes after arriving we saw some food appearing, having had no canapés, just bread to go with our fizz. Bookings were limited to 30 covers but serving everyone at the same time was clearly a problem for the front-of-house staff who gave every sign of being quite unsure of how to proceed. They did raise a bit of a smile, though, as they attempted to pour 30 glasses of the wines in the pairing to equal levels - using a measure to pour the first and then squatting down to try to judge the level in the rest of the glasses and failing miserably in some cases. The starter was mackerel, good taste and texture, served cold, excellent mackerel tartare, horseradish gel with a definite kick, very good salt baked beetroot and beetroot tartare. This was followed by not terribly tender squid with creamed roasted cauliflower, sea purslane, chorizo and a nice octopus broth, which should have been a good mix of ingredients but which failed to convince. The main came in the form of a generous portion of very tasty duck breast, cooked just the right side of rare, excellent duck hearts, perfect beetroot tarte fine, a large distinctly unpleasant chunk of red cabbage which needed far more intense cooking, and a passable (roast?) celeriac purée. The best effort of the evening by far was the dessert, accompanied by a very good Sauternes, which we believed to be a 1998 Chateau Coutet, the intense sweetness of the yoghurt mousse contrasting with the nitrogen cooled verbena rocks, and the beautiful bergamot curd and basil marshmallow making for a mix of textures, temperatures and flavours little short of genius. Nonetheless, the rather amateurish attempt at show-business presentation followed by service difficulties made one wonder whether dishes conceived for competition purposes are necessarily right for a much larger number of covers, and also whether it was doing the chef any favours to adopt this canteen fashion of service. The final negative for us was to be charged for tea which came without any petits fours when the cost of the meal was already twice that of the standard menu, so unfortunately for us the experience was not up to expectations.
Food & Drink

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