Join us at The Royal Oak for a special evening celebrating the best of British meat, in collaboration with HG Walter.

HG Walter has been sourcing and butchering meat from their Barons Court shop in Hammersmith since 1972 — an independent, family-run business built on relationships with small, native-breed farms across the country. For this one-off supper, we’ll be showcasing some of that produce through a seasonal four-course menu from our kitchen.

A member of the HG Walter team will join us on the night to talk through the sourcing behind the menu — from native-breed farms to the dry-ageing room — offering a look at the journey from farm to fork.

Our sommelier, Emma Robinson, has selected a range of wines to complement the menu. Guests can enjoy a full wine pairing with a different wine for each course, or choose wines individually on the night.

The menu

Snack: Braised Suffolk Texel lamb doughnut, black garlic ketchup
Paired wine: Trebium Spoleto Trebbiano Spoletino, Antonelli San Marco, 2024

Pork pâté en croûte (Large White, Hampshire-cross Duroc & Blythburgh), spiced apple ketchup, winter leaves
Paired wine: Cappuccetto Rosa, Podere Le Ripi, 2024

Red-leg partridge, smoked bacon, parmesan, celeriac remoulade, BBQ sauce
Paired wine: Lease Block Pinot Noir, Nga Waka, 2024

Ex-dairy cow fillet, boulangère potato, shallot, chives
Paired wine: The Mint Cabernet Sauvignon, Thelema, 2022
 
Black Forest tart
Paired wine: Elysium Black Muscat, Quady, 2023

Please note: this is a supper club rather than a traditional restaurant service — guests will be seated at communal tables and served at the same time.

Tables are limited – book early to secure your spot.

Thursday 22nd October, 7pm
£75 – 4-course supper
£30 – optional wine pairing