A recent refurbishment and the appointment of Rob Riley as Head Chef has made the Royal Oak in Bangor-On-Dee the place to dine in the local area.
Nestled in the heart of the picturesque village and overlooking stunning views of the River Dee, the Royal Oak offers a unique riverside setting. The interiors of the pub have recently been refurbished under the watchful eye of its multi award-winning owners, Alex and Andrew Smeaton.
“Rob is a fantastically creative chef and his appointment is indicative of the style of food patrons can expect at the Royal Oak,” says Alex. “As a pub located in the heart of a bustling community, we want to serve an exceptional menu that will pique diners’ interests time and again!”
Talented chef Rob trained at the prestigious Chester Grosvenor and worked for many years at Chester’s premier Italian restaurant, Convivio. Patrons will get to savour Rob’s exciting style of cooking when his new menu launches on this week. Rob is looking forward to working with the enthusiastic team at the Royal Oak.
He says: “Working in this area of North East Wales is very exciting and despite being a stone’s throw from Wrexham’s town centre and thriving industrial estate, the rurality of our surroundings makes this a very special pub indeed. I am thrilled to be able to source a vast amount of fresh produce from local suppliers so our patrons experience a true taste of the area. We have a fantastic front of house team here and I’m looking forward to supporting them with great quality food.”
The Royal Oak is known for its extensive gin collection and variety of cocktails. The pub also actively supports local microbreweries, including Wrexham’s Big Hand Brewing Company, Oswestry’s Stonehouse Brewery and Porthmadog’s Purple Moose Brewery. In addition to a delicious new menu, the Royal Oak is launching its unique Ploughman’s Pack-Up; a hearty takeaway packed lunch to be enjoyed during a day’s fishing or walking in the local area.