Don't forget that the fantastic Twang Dragons are appearing live at the Royal Oak on Sunday September 28th. If you like your music “a little bit country, a little bit fire-breathin' serpintine grooving rocker” then you just can't afford to miss The Twang Dragons!
The band hail from the USA and visit the UK each year - and the highlight of the tour is always the Royal Oak gig.
The music starts at 4 but why not book early, make a day of it and enjoy a pre-gig Sunday lunch?
Oh - and and don't forget your Cowboy Hat and spurs!
The Royal Oak, Rye Foreign
Peasmarsh Road,
Rye Foreign,
Near Rye,
East Sussex,
TN31 7SY
Tel. 01797 230494
e-mail - royaloakryeforeign@yahoo.co.uk
Rye Foreign,
Near Rye,
East Sussex,
TN31 7SY
Tel. 01797 230494
e-mail - royaloakryeforeign@yahoo.co.uk
Friday, September 19, 2008
A Taxing Time
Come along and spend a winter’s evening exercising your brain.
Our Fun Quizzes are free to enter and there’s plenty of chocolate up for grabs as well as prizes for the winning teams.
Winter 2008 Dates:
Tuesday 14th October
Tuesday 18th November
Special Christmas Quiz Tuesday 9th December
Tuesday 13th January
Special Valentine Quiz Tuesday 10th February
Why not make a night of it - and enjoy a meal before the Quiz?
call us today on 01797 230494 to book.
Our Fun Quizzes are free to enter and there’s plenty of chocolate up for grabs as well as prizes for the winning teams.
Winter 2008 Dates:
Tuesday 14th October
Tuesday 18th November
Special Christmas Quiz Tuesday 9th December
Tuesday 13th January
Special Valentine Quiz Tuesday 10th February
Why not make a night of it - and enjoy a meal before the Quiz?
call us today on 01797 230494 to book.
The Return of the Twangs!!
One of the highlights of the local live music scene sees the return of the Twang Dragons this month. The band are flying in from the USA for their annual British tour – with the highlight a special Sunday afternoon gig here at the Oak.
The award-winning band has been described as “a little bit country, a little bit fire-breathin' serpentine grooving rock”. Whatever you call their music though, it's performed by top rate musicians — you really don’t want to miss them!
It's going to be a great afternoon - and we want plenty of cowboy hats and western dress please!
If you've not heard or seen the Twang Dragons, check out their website www.twangdragons.com or check them out on My Space or You Tube.
The award-winning band has been described as “a little bit country, a little bit fire-breathin' serpentine grooving rock”. Whatever you call their music though, it's performed by top rate musicians — you really don’t want to miss them!
It's going to be a great afternoon - and we want plenty of cowboy hats and western dress please!
If you've not heard or seen the Twang Dragons, check out their website www.twangdragons.com or check them out on My Space or You Tube.
Christmas is coming
It'll soon be here!!
Pip has ironed out his beard and the Christmas Bells have been through the washing machine!
More to the point, we’re already taking bookings for Christmas parties. The Oak can take groups of up to 40 and as well as great food; we can also provide any entertainment you need to make your party go down a storm.
Your Christmas Party at the Oak includes a great three course meal; a party pack of Christmas crackers and other Festive goodies.
We’re really proud of our food too with our menu cooked fresh and to order — no boil in the bag food at the Oak!
You'll find us a great choice to hold a civilised party lunch with colleagues or a festive feast with friends. We’re currently taking bookings for family groups, office and work parties of 8 or more — but, of course, you’re still more than welcome to join us for a cosy table for two, four or more!
So, why not celebrate Christmas in style this year?
Reserve your booking today 01797 230494
Pip has ironed out his beard and the Christmas Bells have been through the washing machine!
More to the point, we’re already taking bookings for Christmas parties. The Oak can take groups of up to 40 and as well as great food; we can also provide any entertainment you need to make your party go down a storm.
Your Christmas Party at the Oak includes a great three course meal; a party pack of Christmas crackers and other Festive goodies.
We’re really proud of our food too with our menu cooked fresh and to order — no boil in the bag food at the Oak!
You'll find us a great choice to hold a civilised party lunch with colleagues or a festive feast with friends. We’re currently taking bookings for family groups, office and work parties of 8 or more — but, of course, you’re still more than welcome to join us for a cosy table for two, four or more!
So, why not celebrate Christmas in style this year?
Reserve your booking today 01797 230494
Wednesday, June 11, 2008
Come and celebrate Father's Day at the Oak
The first known celebration of Father's Day was on July 5, 1908 in Fairmont, West Virginia, where it was commemorated at William Memorial Methodist Episcopal Church South – now known as Central United Methodist Church. Grace Golden Clayton is believed to have suggested it to her pastor after a deadly explosion in nearby Monongah in December, killing 361 men.
It was also during a sermon in 1909 that Sonora Smart Dodd became inspired by Mother's Day. After the death of her mother, Sonora and her siblings were raised by their father William Jackson Smart, a Civil War veteran. Sonora wanted to show how thankful she was to her father and, because William was born in June, she worked to have the first Father's Day celebrated on June 19, 1910.
In 1924, President Coolidge recommended that Father's Day become a national holiday. President Johnson designated the third Sunday of June to be Father's Day in 1966. It was not until 1972 that President Nixon instituted Father's Day as a national observance.
Pip is looking forward to this Sunday - he remembers the fuss made about Dads when he was a youngster. All the old boys coming back from the front used to have their powdered egg Sunday brunches. He still hankers back to that time of austerity and ArthurAskey. Sentimental old fool!!
We're looking forward to a great Father's Day on Sunday - but be warned it could be busy. So, if you want to treat Dad, why not bring him along to the Oak this Sunday?
Lunchtime or evenings - we're not proud!
It was also during a sermon in 1909 that Sonora Smart Dodd became inspired by Mother's Day. After the death of her mother, Sonora and her siblings were raised by their father William Jackson Smart, a Civil War veteran. Sonora wanted to show how thankful she was to her father and, because William was born in June, she worked to have the first Father's Day celebrated on June 19, 1910.
In 1924, President Coolidge recommended that Father's Day become a national holiday. President Johnson designated the third Sunday of June to be Father's Day in 1966. It was not until 1972 that President Nixon instituted Father's Day as a national observance.
Pip is looking forward to this Sunday - he remembers the fuss made about Dads when he was a youngster. All the old boys coming back from the front used to have their powdered egg Sunday brunches. He still hankers back to that time of austerity and ArthurAskey. Sentimental old fool!!
We're looking forward to a great Father's Day on Sunday - but be warned it could be busy. So, if you want to treat Dad, why not bring him along to the Oak this Sunday?
Lunchtime or evenings - we're not proud!
Tuesday, June 3, 2008
At last! Pip has his very own club!!
Disgruntled drinkers have been invited to band together in a revolutionary organisation that could change politics forever: The National Association of Grumpy Clubs.
The very British revolt is being organised by Stephen Potten, the president of the UK’s first official Grumpy Club. Grumpy HQ is the 300-year-old Bishop Blaize pub in Romsey, Hampshire.
Mr Potten, 57, wants pubs all over Britain to form their own grumpy clubs, and liaise with him by writing to the Bishop Blaize in Winchester Road. He said: “There is a plot in this country to stop people talking. Pubs, post offices, corner shops – all places where people talk, all going. Pubs are closing every day, post offices vanishing in their thousands, corner shops disappearing because of supermarkets.
“It’s to ensure people have nowhere to communicate, so they can brainwash you into doing whatever you are told.” He added: “Pubs should have grumpy hours. Well, they’re banning happy hours. We’re all middle class binge drinkers now, apparently.
“And another thing, people have smoked in pubs for centuries. Now they ban it…”
“And another thing” is, naturally, the official Grumpy Club motto.
The Bishop Blaize Grumpy Club, meeting every Tuesday, was formed when regulars realised just how grumpy they were. Mr Potten explained: “Not so long ago, if you asked someone for their view, they wouldn’t have one.
“After the last disastrous ten years, though, everybody voices opinions. They are so fed up with being the butt of everything and having to pay for it through their taxes.”
Occasionally assisted by (brave) guest speakers, the club has tackled big issues: Gordon Brown, the death penalty, Gordon Brown (“sadly not during the death penalty debate,”), beer prices, Gordon Brown (“well, he’s disastrous isn’t he?”). And grated cheese.
The press found Mr Potten on his Grumpy Box, railing against the evils of improperly served dairy produce. El Presidente – as he is known in the pub – stood on a soap box bearing a picture of one of the few men he truly admires: Grumpy, out of Snow White and the Seven Dwarfs.
Mournfully surveying his audience - Big Ray, the brewery technician, Dapper Don, the marketing director, and 20 other regulars – he warned: “And another thing: grated cheese. I asked for a cheese sandwich this lunchtime. It came with grated cheese. More went on the floor than in my bleedin’ mouth…”
His cheery greeting over, he signaled the start of the debate, on the topic: The Trouble with the Media. Taking turns to hold the sacred 'poisoned chalice’ - actually a key fob inscribed "Everyone’s entitled to my opinion" – the regulars mounted the Grumpy Box and fulminated.
With the assistance of Messrs Ringwood Best and Adnams Explorer, there was little hesitation, much deviation. “Everyone harps on about fuel prices,” Neil Sheppard, 32, a tree surgeon, declared. “What about the price of beer?” “He doesn’t know whether to drink or drive,” observed Stuart 'Macca McCormick, 45.
Eventually, it was sort of concluded that the media destroys winners, makes the nation dumber, and “You’re all talking bloody nonsense.” (Mr Sheppard again.)
For a Grumpy Club, there seemed a lot of laughter.
Mr Potten’s sunken eyes suggested a life dedicated to genial cantankerousness. He tried insisting he doesn’t delight in being grumpy, but confessed: “I love this country. Abroad, you know it’s going to be sunny every day. Here, you can open the window and think: 'Jesus, there’s frost on the car - in May.’”
Mr Potten, an ex-teacher who started an export business when 'modern’ thinking diverged from his robust approach to classroom discipline, would have liked the wealth to form his own political party: “The Majority Party, for the 90 per cent who pay for everything through taxes.” Instead, he hopes the National Association of Grumpy Clubs can build on, but change, British tradition.
“We have a tradition of moaning, but fixing nothing. If we were French, we would be marching in the streets.”
When the formal debate ended in the Bishop Blaize, informal discussion continued. The whole pub was soon deep in conversation, managing directors bantering with delivery drivers. Mr Potten would have smiled at all he surveyed – but he had to stomp outside to smoke. He muttered: “And another thing: why are they so determined to stop us smoking or drinking?”
Grumble noted, cigarette lit, he added: “There’s a complete mix in there. All talking. By moaning, you create a community. They offer advice: 'Don’t use him, he charges a fortune. See the bloke down the road.’ People help each other. It’s great.” The corners of Mr Potten’s mouth engaged in curious upwards twitching. The President of the Grumpy Club remembered who he was. The mouth drooped to its default position.
“And another thing…”
So that's it - so we just need to sort out what time The Royal Oak's Grumpy Hour is going to be - hosted, naturally, by Pip.
We'll let you know!
The very British revolt is being organised by Stephen Potten, the president of the UK’s first official Grumpy Club. Grumpy HQ is the 300-year-old Bishop Blaize pub in Romsey, Hampshire.
Mr Potten, 57, wants pubs all over Britain to form their own grumpy clubs, and liaise with him by writing to the Bishop Blaize in Winchester Road. He said: “There is a plot in this country to stop people talking. Pubs, post offices, corner shops – all places where people talk, all going. Pubs are closing every day, post offices vanishing in their thousands, corner shops disappearing because of supermarkets.
“It’s to ensure people have nowhere to communicate, so they can brainwash you into doing whatever you are told.” He added: “Pubs should have grumpy hours. Well, they’re banning happy hours. We’re all middle class binge drinkers now, apparently.
“And another thing, people have smoked in pubs for centuries. Now they ban it…”
“And another thing” is, naturally, the official Grumpy Club motto.
The Bishop Blaize Grumpy Club, meeting every Tuesday, was formed when regulars realised just how grumpy they were. Mr Potten explained: “Not so long ago, if you asked someone for their view, they wouldn’t have one.
“After the last disastrous ten years, though, everybody voices opinions. They are so fed up with being the butt of everything and having to pay for it through their taxes.”
Occasionally assisted by (brave) guest speakers, the club has tackled big issues: Gordon Brown, the death penalty, Gordon Brown (“sadly not during the death penalty debate,”), beer prices, Gordon Brown (“well, he’s disastrous isn’t he?”). And grated cheese.
The press found Mr Potten on his Grumpy Box, railing against the evils of improperly served dairy produce. El Presidente – as he is known in the pub – stood on a soap box bearing a picture of one of the few men he truly admires: Grumpy, out of Snow White and the Seven Dwarfs.
Mournfully surveying his audience - Big Ray, the brewery technician, Dapper Don, the marketing director, and 20 other regulars – he warned: “And another thing: grated cheese. I asked for a cheese sandwich this lunchtime. It came with grated cheese. More went on the floor than in my bleedin’ mouth…”
His cheery greeting over, he signaled the start of the debate, on the topic: The Trouble with the Media. Taking turns to hold the sacred 'poisoned chalice’ - actually a key fob inscribed "Everyone’s entitled to my opinion" – the regulars mounted the Grumpy Box and fulminated.
With the assistance of Messrs Ringwood Best and Adnams Explorer, there was little hesitation, much deviation. “Everyone harps on about fuel prices,” Neil Sheppard, 32, a tree surgeon, declared. “What about the price of beer?” “He doesn’t know whether to drink or drive,” observed Stuart 'Macca McCormick, 45.
Eventually, it was sort of concluded that the media destroys winners, makes the nation dumber, and “You’re all talking bloody nonsense.” (Mr Sheppard again.)
For a Grumpy Club, there seemed a lot of laughter.
Mr Potten’s sunken eyes suggested a life dedicated to genial cantankerousness. He tried insisting he doesn’t delight in being grumpy, but confessed: “I love this country. Abroad, you know it’s going to be sunny every day. Here, you can open the window and think: 'Jesus, there’s frost on the car - in May.’”
Mr Potten, an ex-teacher who started an export business when 'modern’ thinking diverged from his robust approach to classroom discipline, would have liked the wealth to form his own political party: “The Majority Party, for the 90 per cent who pay for everything through taxes.” Instead, he hopes the National Association of Grumpy Clubs can build on, but change, British tradition.
“We have a tradition of moaning, but fixing nothing. If we were French, we would be marching in the streets.”
When the formal debate ended in the Bishop Blaize, informal discussion continued. The whole pub was soon deep in conversation, managing directors bantering with delivery drivers. Mr Potten would have smiled at all he surveyed – but he had to stomp outside to smoke. He muttered: “And another thing: why are they so determined to stop us smoking or drinking?”
Grumble noted, cigarette lit, he added: “There’s a complete mix in there. All talking. By moaning, you create a community. They offer advice: 'Don’t use him, he charges a fortune. See the bloke down the road.’ People help each other. It’s great.” The corners of Mr Potten’s mouth engaged in curious upwards twitching. The President of the Grumpy Club remembered who he was. The mouth drooped to its default position.
“And another thing…”
So that's it - so we just need to sort out what time The Royal Oak's Grumpy Hour is going to be - hosted, naturally, by Pip.
We'll let you know!
Get ready for the Midsummer Hash!
Just a reminder that our 2nd Midsummer Hash from Peasmarsh takes place on Thursday 19th June. Once again we'll be looking to attrcat local runners and social joggers and the event will feature a run, a free children's run, a barbecue and live music. The race starts at 7pm with sign on from 6.30.
Not strictly speaking a Hash, but a fairly easy timed 4/5 mile route through the quiet country lanes around the Oak in Peasmarsh and Iden, we ask for a suggested donation of £5 to cover food and some prizes. Afterwards, as well as the barbecue, we'll have a prize giving, with awards to individuals and teams.
Last year was great evening and this year we're looking for a healthy turnout from local runners - and, of course, non running friends and family are welcome.
You can get more information on the run from us here at the Oak or by emailing martin@nice-work.org.uk
Just down the road in Rye, Pip and I will be taking part in the Rye Summer Series which begins its 3rd year next month at the Rye Harbour Nature Reserve. The series of three Friday night races begins on Friday July 18th at 7.00 pm with a 10K race. Two further races over 5K take place on Friday August 22nd and Friday 12th September. You can enter each race individually or save money by obtaining a series entry.
More information from our friends at Nice Work.
Not strictly speaking a Hash, but a fairly easy timed 4/5 mile route through the quiet country lanes around the Oak in Peasmarsh and Iden, we ask for a suggested donation of £5 to cover food and some prizes. Afterwards, as well as the barbecue, we'll have a prize giving, with awards to individuals and teams.
Last year was great evening and this year we're looking for a healthy turnout from local runners - and, of course, non running friends and family are welcome.
You can get more information on the run from us here at the Oak or by emailing martin@nice-work.org.uk
Just down the road in Rye, Pip and I will be taking part in the Rye Summer Series which begins its 3rd year next month at the Rye Harbour Nature Reserve. The series of three Friday night races begins on Friday July 18th at 7.00 pm with a 10K race. Two further races over 5K take place on Friday August 22nd and Friday 12th September. You can enter each race individually or save money by obtaining a series entry.
More information from our friends at Nice Work.
Friday, May 9, 2008
Always something happening at the Oak .....
Pip has been hard at work in the Oak - and you must come and see our new seating areas. The pub is now really taking on a cosy country opub feel.
As well as his carpentry and building skills though, Pip is also a wizard with the computer and his new invention to help our wine drinkers has gone down a storm.
The sun is most definitely shining today - so our outdoor drinking areas are proving popular - don't forget you can eat as well as drink in both of our oatio areas.
Entertianment-wise, we've a couple of special events on the horizon. On the Bank Holiday Weekend we welcome the Morris Men from east Surrey once again. They'll be waving their hankies around, hitting each other with sticks and combing their beards for as long as you can manage.
On June 19th its our populat Midsummer Run - for those who are looking for a social run of around 5 miles, followed by a barbecue or spit roast and live music. then, two days later, we welcome back The dawgs for a gig.
Why not come along and join us?
As well as his carpentry and building skills though, Pip is also a wizard with the computer and his new invention to help our wine drinkers has gone down a storm.
The sun is most definitely shining today - so our outdoor drinking areas are proving popular - don't forget you can eat as well as drink in both of our oatio areas.
Entertianment-wise, we've a couple of special events on the horizon. On the Bank Holiday Weekend we welcome the Morris Men from east Surrey once again. They'll be waving their hankies around, hitting each other with sticks and combing their beards for as long as you can manage.
On June 19th its our populat Midsummer Run - for those who are looking for a social run of around 5 miles, followed by a barbecue or spit roast and live music. then, two days later, we welcome back The dawgs for a gig.
Why not come along and join us?
Monday, April 14, 2008
The sun is out - so summer's here!
That nasty winter is out of the way - so we're getting into Summer mode here at the Oak.
The fire is not being lit - it helps psychologically to remove all traces of winter - and we've got some lovely spring-like additions to our menu. Our Lamb is really good at the moment - and our scallops continue to be popular. Indeed, if fish is your bag we've usually got some fresh salmon in stock too.
Remember that everything is freshly prepared at the Oak - no bought-in boil in the bag stuff here! We're also a little light on the chicken and chips, scampi and chips-type menus too. But if you like well prepared, good home cooking, you'll find our menu right up your street.
So, do please pay us a visit.
Entertainment-wise we've still got our monthly Bluegrass sessions plus we've also a couple of special live music nights. Our monthly winter quiz season wraps up on Tuesday night as well - its been great fun and we'll aim to do it again once next winter comes around.
So keep an eye on our What's On board for news on forthcoming events - and we'll see you soon hopefully.
The fire is not being lit - it helps psychologically to remove all traces of winter - and we've got some lovely spring-like additions to our menu. Our Lamb is really good at the moment - and our scallops continue to be popular. Indeed, if fish is your bag we've usually got some fresh salmon in stock too.
Remember that everything is freshly prepared at the Oak - no bought-in boil in the bag stuff here! We're also a little light on the chicken and chips, scampi and chips-type menus too. But if you like well prepared, good home cooking, you'll find our menu right up your street.
So, do please pay us a visit.
Entertainment-wise we've still got our monthly Bluegrass sessions plus we've also a couple of special live music nights. Our monthly winter quiz season wraps up on Tuesday night as well - its been great fun and we'll aim to do it again once next winter comes around.
So keep an eye on our What's On board for news on forthcoming events - and we'll see you soon hopefully.
Friday, March 28, 2008
Those damn roadworks!!
After being plagued by the roadworks outside for almost two weeks, only for them to be removed rapidly once they were featured on TV, we've enjoyed a few days of uninterupted traffic.
Until now.
Yep - they're back and, we hear, the road is likley to be closed for another two or three days next week. Please remember that even though the road may be closed, you can still reach the Royal Oak and we will be open as normal throughout the period of road closures.
So do please continue to visit us - otherwise we'll be lonely!
Maybe we should ask our friends from Heineken to do our roadworks?
Until now.
Yep - they're back and, we hear, the road is likley to be closed for another two or three days next week. Please remember that even though the road may be closed, you can still reach the Royal Oak and we will be open as normal throughout the period of road closures.
So do please continue to visit us - otherwise we'll be lonely!
Maybe we should ask our friends from Heineken to do our roadworks?
Monday, March 24, 2008
Pub ban for Chancellor?
A campaign to ban the Chancellor of the Exchequer from the nation's pubs appears to gathering pace.
Following an Edinburgh landlord's decision to ban the Chancellor of the Exchequer from his premises after a budget that was punitive for drinkers, A Tory MSP, Alex Johnstone, is urging pubs across the country to follow suit and demonstrate their condemnation of the tax hikes on alcohol.
Mr Johnstone said "The Chancellor has raised the duty on alcohol under the pretext that it is in a bid to combat binge drinking. But by even the simplest calculations, his tax hike will do nothing more than raise money for the treasury. For example, if an individual went out and drank ten pints of cider in an evening, then Mr Darling's efforts in beating the booze culture will in fact have cost the drinker just thirty pence more. That’s hardly going to make someone think twice is it?"
"No-one underestimates the need for action in tackling the country's booze culture, it is something that needs urgent attention and a holistic attitute. This budget does nothing to address this and I'm not alone in being disappointed that the government has come up with such a simplistic response."
Mr Johnstone concluded "Barring Mr Darling from licensed premises will send a clear message, that ordinary, responsible drinkers should not be seen as a soft touch for raising money to pay for previous fiscal incompetence."
We couldn't possibly comment!!
Following an Edinburgh landlord's decision to ban the Chancellor of the Exchequer from his premises after a budget that was punitive for drinkers, A Tory MSP, Alex Johnstone, is urging pubs across the country to follow suit and demonstrate their condemnation of the tax hikes on alcohol.
Mr Johnstone said "The Chancellor has raised the duty on alcohol under the pretext that it is in a bid to combat binge drinking. But by even the simplest calculations, his tax hike will do nothing more than raise money for the treasury. For example, if an individual went out and drank ten pints of cider in an evening, then Mr Darling's efforts in beating the booze culture will in fact have cost the drinker just thirty pence more. That’s hardly going to make someone think twice is it?"
"No-one underestimates the need for action in tackling the country's booze culture, it is something that needs urgent attention and a holistic attitute. This budget does nothing to address this and I'm not alone in being disappointed that the government has come up with such a simplistic response."
Mr Johnstone concluded "Barring Mr Darling from licensed premises will send a clear message, that ordinary, responsible drinkers should not be seen as a soft touch for raising money to pay for previous fiscal incompetence."
We couldn't possibly comment!!
Tuesday, March 18, 2008
A great day to be sure!
We had a fabulous Sunday.
A number of our prize athletic specimens amongst the regulars joined Carmen in running Sunday's Hastings Half Marathon. After the race we entertained a healthy crowd of runners and supporters to lunch followed by a St Patrick's Day session with live music.
It was great to see the pub packed – a miserable day outside brightened considerably by a roaring fire, some great music and plenty of Guinness and Irish Stew consumed!
We hope to make the event an annual one – so if running is your game keep in touch. A reminder too that we also have our own Midsummer Run from the pub around Iden – a distance of about 5 miles. The run takes place on Thursday June 19th and your entry fee includes food and live music. More information on that soon.
A number of our prize athletic specimens amongst the regulars joined Carmen in running Sunday's Hastings Half Marathon. After the race we entertained a healthy crowd of runners and supporters to lunch followed by a St Patrick's Day session with live music.
It was great to see the pub packed – a miserable day outside brightened considerably by a roaring fire, some great music and plenty of Guinness and Irish Stew consumed!
We hope to make the event an annual one – so if running is your game keep in touch. A reminder too that we also have our own Midsummer Run from the pub around Iden – a distance of about 5 miles. The run takes place on Thursday June 19th and your entry fee includes food and live music. More information on that soon.
A question of brain power
The monthly series of Royal Oak quizzes are proving more and more popular. Our March event was well attended – despite those damned road works.
Our quiet, reserved quiz master once again handed out well-earned chocolate prizes to all participants – and, to the winning team, the notorious team prize – a vegetable! It is the tradition that each month's winning team brings a prize vegetable to present to the next winning team. To date we've had some great leeks, rhubarb, celeriac, sweet potatoes and very rude parsnip!
Join us at the next event on April 15th.
Our quiet, reserved quiz master once again handed out well-earned chocolate prizes to all participants – and, to the winning team, the notorious team prize – a vegetable! It is the tradition that each month's winning team brings a prize vegetable to present to the next winning team. To date we've had some great leeks, rhubarb, celeriac, sweet potatoes and very rude parsnip!
Join us at the next event on April 15th.
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Monday, March 3, 2008
British Pie Week declared
Now this is right up one or two of our customer's street!
March 1st to 7th has now officially designated as British Pie Week.
What a great idea we thought – till we saw it was sponsored by Jus-Rol! Anyway, the experts that design these marketing initiatives have also discovered that steak pie is consistently the best-selling pub dish.
The chap from the artificial pastry company said “The pie is justifiably one of the great British favourites. Being the UK’s most popular pastry dish, we felt it truly deserved its own national week and are delighted to be associated with its launch."
That's all well and good Mr Pastry but we can assure regulars here at the Oak that all our dishes our entirely home made – which means pastry properly (and lovingly) prepared by Marc or Carmen. And if you'd like to try our favourite pie-ish dish why not come here and try our notorious Steak and Mushroom Pudding?
But we're taken by the idea of a Pie Week – so we'll have a look at what our customers say in our new Poll. That's right, vote for your favourite Pie in the Royal Oak PieQuest – and perhaps we'll celebrate the winner in true Royal Oak style!
March 1st to 7th has now officially designated as British Pie Week.
What a great idea we thought – till we saw it was sponsored by Jus-Rol! Anyway, the experts that design these marketing initiatives have also discovered that steak pie is consistently the best-selling pub dish.
The chap from the artificial pastry company said “The pie is justifiably one of the great British favourites. Being the UK’s most popular pastry dish, we felt it truly deserved its own national week and are delighted to be associated with its launch."
That's all well and good Mr Pastry but we can assure regulars here at the Oak that all our dishes our entirely home made – which means pastry properly (and lovingly) prepared by Marc or Carmen. And if you'd like to try our favourite pie-ish dish why not come here and try our notorious Steak and Mushroom Pudding?
But we're taken by the idea of a Pie Week – so we'll have a look at what our customers say in our new Poll. That's right, vote for your favourite Pie in the Royal Oak PieQuest – and perhaps we'll celebrate the winner in true Royal Oak style!
Monday, February 18, 2008
Wetherspoons introduces drink limit for parents
The J.D. Wetherspoons pub chain has introduced a limit on the number of drinks parents can buy when taking their children to the pub. A 2-drink limit has been introduced to prevent children from becoming bored and disruptive.
A spokesman for the chain said, "We don't want a situation - and nor do many of our other customers who don't have children - where children are either sitting there or running around or maybe causing problems."
Well would you believe it?
We don't impose limits on the number of drinks that children can allow their mummy and daddy – but we do insist that they drive them home and tuck them up nicely in bed when they've finished their dinner.
And if they don't finish all their dinner, they get no puddings.
What is the world coming to!!
A spokesman for the chain said, "We don't want a situation - and nor do many of our other customers who don't have children - where children are either sitting there or running around or maybe causing problems."
Well would you believe it?
We don't impose limits on the number of drinks that children can allow their mummy and daddy – but we do insist that they drive them home and tuck them up nicely in bed when they've finished their dinner.
And if they don't finish all their dinner, they get no puddings.
What is the world coming to!!
Tuesday, January 29, 2008
Scallop scallops and more scallops
The Rye Bay Scallop Festival which starts on Friday February 15th is looking to be a great success this year. The town does get a number of visitors who come to some of the special events planned for the the week-long festival.
Rye scallops are prized by foodies and top restaurants and the idea of the festival is to promote the local harvest of the sea. A number of establishments around the town will be offering dishes featuring the shellfish and there will be a number of special events, including cookery demonstrations and a quay-side tasting session, where local fishermen will show how to prepare scallops.
We like to serve scallops when they're in season – we like them served with shredded bacon and cream – and we'll be looking to become part of the Festival programme next year. In the meantime, its always worth giving us a call to see if we have the cheeky molluscs on our specials board!
Rye scallops are prized by foodies and top restaurants and the idea of the festival is to promote the local harvest of the sea. A number of establishments around the town will be offering dishes featuring the shellfish and there will be a number of special events, including cookery demonstrations and a quay-side tasting session, where local fishermen will show how to prepare scallops.
We like to serve scallops when they're in season – we like them served with shredded bacon and cream – and we'll be looking to become part of the Festival programme next year. In the meantime, its always worth giving us a call to see if we have the cheeky molluscs on our specials board!
Thursday, January 24, 2008
Burns Night – an evening of culture
We enjoyed a great night last night. Celebrating our first Burns Night at the Oak with an evening of incomprehensible ramblings! After the haggis was formally blessed by our friendly Scottish friend (complete with Scotland the Brave blaring!) we settled down to an evening of fun poetry from some of our regulars.
Carmen also joined in the spirit with a little ditty about her poor deceased car!
Goodbye little car, I'll miss you so
Parked in the drive there waiting to go
Pretty, blue, never failing to start
You have a special place here in my heart
Then you started breaking and you cost me quite a lot
New pads, new brakes - it never bloody stopped
You leak oil everywhere - you ba****d little car
You're going to the scrapyard tomorrow - ha ha ha!
OK Carmen - don't call us!
Carmen also joined in the spirit with a little ditty about her poor deceased car!
Goodbye little car, I'll miss you so
Parked in the drive there waiting to go
Pretty, blue, never failing to start
You have a special place here in my heart
Then you started breaking and you cost me quite a lot
New pads, new brakes - it never bloody stopped
You leak oil everywhere - you ba****d little car
You're going to the scrapyard tomorrow - ha ha ha!
OK Carmen - don't call us!
Friday, January 11, 2008
Join us for the Wassail ceremony
Its a busy week for the Oak.
Carmen is wowing the West End ... well, OK , wowing Beckley with her performance in Wind in the Willows - catch her tonight or tomorrow at either of the matinee or evening performances.
Meanwhile, on Saturday, we have one of our busiest evenings of the year - the Wassail ceremony. This ancient Sussex tradition of wassailing the apple trees takes place from around 7pm.
Wassail is an Anglo Saxon word meaning good health and the tradition of toasting the trees was often known as Howling locally.
It involves pouring cider on the roots and branches of apple trees and making loud noises to scare away any evil spirits before reciting the old wassail rhyme of "Stand fast root, bear well top, may God send us a good howling crop".
The good natured ceremony is said to ensure a good crop of apples later in the year.
Saturday's festivities will also include a traditional Mummers play and Border Morris dancing as well as music and songs in the pub.
So, why not come along and join us?
Carmen is wowing the West End ... well, OK , wowing Beckley with her performance in Wind in the Willows - catch her tonight or tomorrow at either of the matinee or evening performances.
Meanwhile, on Saturday, we have one of our busiest evenings of the year - the Wassail ceremony. This ancient Sussex tradition of wassailing the apple trees takes place from around 7pm.
Wassail is an Anglo Saxon word meaning good health and the tradition of toasting the trees was often known as Howling locally.
It involves pouring cider on the roots and branches of apple trees and making loud noises to scare away any evil spirits before reciting the old wassail rhyme of "Stand fast root, bear well top, may God send us a good howling crop".
The good natured ceremony is said to ensure a good crop of apples later in the year.
Saturday's festivities will also include a traditional Mummers play and Border Morris dancing as well as music and songs in the pub.
So, why not come along and join us?
Monday, January 7, 2008
Burns Night – an evening of culture
We enjoyed a great night last night. Celebrating our first Burns Night at the Oak with an evening of incomprehensible ramblings! After the haggis was formally blessed by our friendly Scottish friend (complete with Scotland the Brave blaring!) we settled down to an evening of fun poetry from some of our regulars.
Carmen also joined in the spirit with a little ditty about her poor deceased car!
Carmen also joined in the spirit with a little ditty about her poor deceased car!
Friday, January 4, 2008
The Ten Great Restaurant Swindles - not in the Oak though - we guarantee it!
We were interested in a report issued this week on the Ten Greatest Restaurant Swindles.
1. Sea bass or not?
Once cooked, the prime fillet of sea bass can be hard to identify – and there are many lookalike, imposter species being dressed up as the original. Among the counterfeit fish recently identified in Britain's kitchens by local authorities were the Patagonian toothfish – which is often sold under the moniker of "sea bass".
Royal Oak Sea Bass is ... Sea Bass. Guaranteed!!
2. Plastic salads
Supermarket bagged salads are full of additives, deteriorate rapidly, and have been vilified as an environmental disaster. But while it may be acceptable to crack open a bag in the comfort of your own home, there's no excuse for serving the stuff in a restaurant. But most pub chains do use pre-prepared salad to garnish their burgers and fries.
Our kitchen is crammed with lettuce, tomatoes and cucumbers - honestly!!
3. Instant egg, and other powders in a packet
According to Government food policy officer Les Bailey, the appearance of the words " made from natural ingredients" on menus should set alarm bells ringing. The officer, who oversees trading standards in British restaurants, has heard of countless examples of the less work-intensive powdered egg being passed off as scrambled. Less common is powdered potato – often conspicuous by its ever-present lumps – but still passed off by crafty caterers as genuine mash.
Powdered Egg????? John would kill us!! Our eggs are free range and laid by our local hens - just a few hundred yards from our front door!
4. Reformed ham, chicken or scampi
It's common for eateries to pass off scampi tails glued together with additives as "scampi" pieces. They can even be minced scampi that has been breaded. This is " reformed scampi", a turn-off for menu-writers.
Reformed? NO!!!!!
5. When "organic" equals factory-farmed
Foodies love organic meat, and are willing to pay vastly inflated prices in the belief that it's healthier and tastes better. But not every restaurant plays by the rules. In December, a Notting Hill eaterie frequented by Kate Moss, Robbie Williams and Kylie Minogue was fined £7,500 for falsely claiming that meat it was using was organic.
When we do say Organic, we mean organic. But more often than not we serve honest to goodness meat. And we cook it well too!
6. Dodgy drinks
Drinks can account for half a typical restaurant bill, so it's little surprise that canny outlets use every trick in the book to increase their margins. Always check that the label on your wine bottle tallies with the menu – cheaper vintages are often substituted in the hope that a diner won't notice.
Check our wine list - it does what it says on the tin.
7. The fishy business of "wild" salmon
It is little wonder, given how many times we are told that farmed salmon is full of toxic nasties, that people are prepared to pay a fortune for the wild variety. However, research by the Food Standards Agency reveals that up to 15 per cent of fish labelled as "wild" is actually farmed. Its survey found that 10 per cent of "wild" sea bass on menus was farmed, rising to 11 per cent of sea bream and 15 per cent of salmon. The reason is purely financial. Farmed fish is much cheaper than wild: in markets wild salmon can cost £30 per kg, while the farmed variety can cost from just £4.20 per kg.
When we use Salmon, we always tell you the source. We sometimes use farmed salmon - which cooked right tastes just great and is priced reasonably to reflect its quality.
8. When "home cooked" means microwaved
The term " home-cooked" that is scrawled across many a pub chalkboard is meaningless. Ideally, steak-and-kidney pies, pasties and apple pies should be prepared on-site with enough genuine effort to be called " home-cooked ".
When we say home cooked, we mean home cooked. Period!
9. Boil-in-the-bag main course
The "pub grub" industry needs to produce reliable food, fast. Many outlets therefore resort to serving "boil-in-the-bag" main courses, which chefs tend to call " sous vide" – a nebulous (if gourmet-licious) term that literally translates as "in a vacuum". It is, for example, almost impossible to lay one's teeth on a freshly cooked lamb shank in UK pubs (including Mr Dancer's), because it can take up to five hours to cook. Boil-in-the-bag can be heated up in minutes.
Not even worth commenting on. Our competitors may - but we never use boil in the bag!
10. Line-caught lies
"Line-caught" conjures up images of an artisan fisher with a rod. What it actually means is that an ugly great trawler has crossed the ocean with several hundred yards of nylon and hooks hanging out the back, indiscriminately killing all sea life as well as the occasional albatross. Even then, line-caught fish is more expensive than farmed or netted alternatives, since it is normally fresher and its flesh firmer. Most consumers cannot taste the difference, and an estimated 5 per cent is mislabelled by disreputable outlets or suppliers.
We serve unpretentious food. So 'line caught doesn't enter the equation.
1. Sea bass or not?
Once cooked, the prime fillet of sea bass can be hard to identify – and there are many lookalike, imposter species being dressed up as the original. Among the counterfeit fish recently identified in Britain's kitchens by local authorities were the Patagonian toothfish – which is often sold under the moniker of "sea bass".
Royal Oak Sea Bass is ... Sea Bass. Guaranteed!!
2. Plastic salads
Supermarket bagged salads are full of additives, deteriorate rapidly, and have been vilified as an environmental disaster. But while it may be acceptable to crack open a bag in the comfort of your own home, there's no excuse for serving the stuff in a restaurant. But most pub chains do use pre-prepared salad to garnish their burgers and fries.
Our kitchen is crammed with lettuce, tomatoes and cucumbers - honestly!!
3. Instant egg, and other powders in a packet
According to Government food policy officer Les Bailey, the appearance of the words " made from natural ingredients" on menus should set alarm bells ringing. The officer, who oversees trading standards in British restaurants, has heard of countless examples of the less work-intensive powdered egg being passed off as scrambled. Less common is powdered potato – often conspicuous by its ever-present lumps – but still passed off by crafty caterers as genuine mash.
Powdered Egg????? John would kill us!! Our eggs are free range and laid by our local hens - just a few hundred yards from our front door!
4. Reformed ham, chicken or scampi
It's common for eateries to pass off scampi tails glued together with additives as "scampi" pieces. They can even be minced scampi that has been breaded. This is " reformed scampi", a turn-off for menu-writers.
Reformed? NO!!!!!
5. When "organic" equals factory-farmed
Foodies love organic meat, and are willing to pay vastly inflated prices in the belief that it's healthier and tastes better. But not every restaurant plays by the rules. In December, a Notting Hill eaterie frequented by Kate Moss, Robbie Williams and Kylie Minogue was fined £7,500 for falsely claiming that meat it was using was organic.
When we do say Organic, we mean organic. But more often than not we serve honest to goodness meat. And we cook it well too!
6. Dodgy drinks
Drinks can account for half a typical restaurant bill, so it's little surprise that canny outlets use every trick in the book to increase their margins. Always check that the label on your wine bottle tallies with the menu – cheaper vintages are often substituted in the hope that a diner won't notice.
Check our wine list - it does what it says on the tin.
7. The fishy business of "wild" salmon
It is little wonder, given how many times we are told that farmed salmon is full of toxic nasties, that people are prepared to pay a fortune for the wild variety. However, research by the Food Standards Agency reveals that up to 15 per cent of fish labelled as "wild" is actually farmed. Its survey found that 10 per cent of "wild" sea bass on menus was farmed, rising to 11 per cent of sea bream and 15 per cent of salmon. The reason is purely financial. Farmed fish is much cheaper than wild: in markets wild salmon can cost £30 per kg, while the farmed variety can cost from just £4.20 per kg.
When we use Salmon, we always tell you the source. We sometimes use farmed salmon - which cooked right tastes just great and is priced reasonably to reflect its quality.
8. When "home cooked" means microwaved
The term " home-cooked" that is scrawled across many a pub chalkboard is meaningless. Ideally, steak-and-kidney pies, pasties and apple pies should be prepared on-site with enough genuine effort to be called " home-cooked ".
When we say home cooked, we mean home cooked. Period!
9. Boil-in-the-bag main course
The "pub grub" industry needs to produce reliable food, fast. Many outlets therefore resort to serving "boil-in-the-bag" main courses, which chefs tend to call " sous vide" – a nebulous (if gourmet-licious) term that literally translates as "in a vacuum". It is, for example, almost impossible to lay one's teeth on a freshly cooked lamb shank in UK pubs (including Mr Dancer's), because it can take up to five hours to cook. Boil-in-the-bag can be heated up in minutes.
Not even worth commenting on. Our competitors may - but we never use boil in the bag!
10. Line-caught lies
"Line-caught" conjures up images of an artisan fisher with a rod. What it actually means is that an ugly great trawler has crossed the ocean with several hundred yards of nylon and hooks hanging out the back, indiscriminately killing all sea life as well as the occasional albatross. Even then, line-caught fish is more expensive than farmed or netted alternatives, since it is normally fresher and its flesh firmer. Most consumers cannot taste the difference, and an estimated 5 per cent is mislabelled by disreputable outlets or suppliers.
We serve unpretentious food. So 'line caught doesn't enter the equation.
Thursday, January 3, 2008
Phew!! Was that it?????
Well it's all gone quiet now.
Pip has put his pinny away and Marc has cooked his last turkey of the season - and Carmen has picked the bones of the last bird in the house! It's been a great Christmas, with some terrific evenings. On Christmas Eve we had a large party booked in and, indeed, we saw a steady stream of visitors right through to New Years Eve.
Our New Years Eve night saw us welcome 2008 with a large group of friends - both old and new. We had music from John on his guitar plus some god old fashioned bopping music - and we finally wished our last guest 'Goodnight' in the early hours. Pip then went and showed us how the old can still do it by popping over to Deal to take part in a the Bra Run on New Year's Eve. Unfortunately, Carmen wasn't on the best of form having picked up the lurgy - but with a New Year and a new packet of Lemsip, she should be right as rain soon.
So, what can we look forward to in the coming weeks?
Well next week its a bit of a crazy week for Mine Host, with Carmen starring in a local production of Wind in the Willows. And on Saturday it's Wassail time, with lots of men with beards, some storytelling and lots of folky music. If you're coming along, make sure you get here early, it will get very busy!
We've Bluegrass every Thursday night. Then, on Tuesday 15th we've the third in our Winter Quiz series - with a superb vegetable up for grabs for the winning team! Be there around 8.30 for the start.
Plus, of course, Marc will be serving up his fabulous food right the way through the winter months - so do pay us a visit soon!
Pip has put his pinny away and Marc has cooked his last turkey of the season - and Carmen has picked the bones of the last bird in the house! It's been a great Christmas, with some terrific evenings. On Christmas Eve we had a large party booked in and, indeed, we saw a steady stream of visitors right through to New Years Eve.
Our New Years Eve night saw us welcome 2008 with a large group of friends - both old and new. We had music from John on his guitar plus some god old fashioned bopping music - and we finally wished our last guest 'Goodnight' in the early hours. Pip then went and showed us how the old can still do it by popping over to Deal to take part in a the Bra Run on New Year's Eve. Unfortunately, Carmen wasn't on the best of form having picked up the lurgy - but with a New Year and a new packet of Lemsip, she should be right as rain soon.
So, what can we look forward to in the coming weeks?
Well next week its a bit of a crazy week for Mine Host, with Carmen starring in a local production of Wind in the Willows. And on Saturday it's Wassail time, with lots of men with beards, some storytelling and lots of folky music. If you're coming along, make sure you get here early, it will get very busy!
We've Bluegrass every Thursday night. Then, on Tuesday 15th we've the third in our Winter Quiz series - with a superb vegetable up for grabs for the winning team! Be there around 8.30 for the start.
Plus, of course, Marc will be serving up his fabulous food right the way through the winter months - so do pay us a visit soon!
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