Food - The Royal Oak
Friday lunchtime, and a trip to the Royal Oak, the best place
for lunch in town if you fancy something new and surprising.
Two of my companions, much to Sian the imaginative chef’s
disgust, go for scampi with chips. One of them asks for cheesy
chips. This, in my opinion, is like drinking a pint of bitter
in a champagne festival. We’re sat in the beer garden,
a sun- trap. The weather’s good, there’s hardly
a cloud in the sky. It feels like summer again. When I’m
ordering food at the Royal Oak, I find it hard to look past
the nachos, which they make with real chunks of steak and
a dollop of cream.
I wander up towards the specials board, and meet Sian on the
way. “Go for the cheese and onion pie,” she says.
“It’s got three types of cheese in it." I
haven’t had cheese and onion pie in years, so I say
I will. It arrives ten minutes later, and everyone on the
table - even the guy with cheesy chips - has food envy. The
pie sits on the top of a bed of mash which is carpeted by
bright green mushy peas. The mash has a moat of gravy. It’s
a bit of a carb fest, but there you go.
I dig in. What is it about cheese and onion that go so well
together? Talk about complementary tastes. The mushy peas
are great, too: not tinned, freshly mushed and all the greener
for it. Top marks. I wonder what’s on the specials board
this Friday? AL