540. Spring Dining (1) Wildmoor Oak Inn.

 

  I have been out and about dining this spring. I can’t say I have altogether enjoyed myself. The restaurant business seems depressed - well, we know it is don’t we? - money is short and prices are high. Restaurants everywhere are offering cheaper dining options. Dining establishments which I have seen full just a year or so ago. are nearly devoid of diners. Things must be bad when I have been able to reserve a single dining table on two occasions at Upstairs by Tom Shepherd (though admittedly not until the autumn).

  In the past two or three weeks I have lunched twice at The Wildmoor Oak Inn which has been close to empty on both occasions. I remember that the year before the place was heaving with happy ladies who lunch. Not all that long ago, a second restaurant, The Plough, was opened at Wollaston and I’m not sure if Pete Jackson, the Head Chef, is spending most of his time there but I think the food at the Wildmoor Oak has lost its edge. On the first of my recent visits I had a charcuterie starter which was a little short of charcuterie for the price, and then the haddock and chips which was pretty good and then a very inelegant and over large meringue dessert, a play on a peach Melba using inadequately tender peaches, which was too oversized to finish. 

  Then, a week later, I returned to find the charcuterie was again rather more scanty than I was hoping for and the main course of ham hock and mushroom pie with mash to be very ill conceived. The pie was a crust rather than a full pie and I would have expected enough effort would have been put in to produce a pie with a base for the price charged. Ham hock is of course salty and the ‘pie’ certainly was very salty to the point where it approached inedibilty. The slices of mushroom in the orange gravy under the crust were pleasant but I think there’s a lesson here and that’s “don’t use ham hock as a pie filling” and also that a chef should sit down and eat what they’ve prepared. The mash was edible but failed to raise any degree of enthusiasm in me and, though admittedly there was a lot of gravy under the crust, A little sauce boat of grave to pour over the crust may have made the dish look less stark.

Rating:- 🌛🌛

Visited twice early May 2026.

485. Sunday Lunch At The Wildmoor Oak Inn.

 

  Sunday lunch. The stuff that dreams are made on. Today, to the Wildmoor Oak Inn once more where Head Chef Peter Jackson, brother-in-law of Brad Carter, has raised the bar on real pub food in this neck of the woods and, to add a little spice to the anticipation of it all, it is my first chance to eat from the Sunday lunch menu.

  So, how was it for you dear?

  My Sunday lunch companion chose the starter of spring hummus, mint oil and toast and found it to be both generously portioned and highly enjoyable. I chose the spiced cauliflower and lentil soup which had just the right amount of spiciness, a good texture and, in short, was delicious and accompanied happily by some cheesy toast. Neither of us could resist the main of Aubrey Allen beef rump with all the trimmings. The beef was magnificent - robust toothsome beefiness and tender but just the right amount of bite to it. The roast potatoes were particularly successful - a good crispiness around excellent centres. There was nothing to complain about the great well-like Yorkshire pudding, the vegetables were cooked accurately and the very cheesy cauliflower cheese was better than I have been served in some Michelin-starred restaurants..

  We were both too full to indulge ourselves in a dessert which was regrettable but necessary. This had been a generously portioned, finely cooked, delicious meal served to the table by friendly and busy front of house staff. 

Restaurant guides take note.

Rating:- 🌝

1 June 2025.

454. The Wildmoor Oak Inn.

  Living close to the south west edge of Birmingham, visits to Bromsgrove and north east Worcestershire ought to be easy and, true, there’s a train to Bromsgrove or Redditch via Barnt Green and Alvechurch but if one wishes to visit the villages some distance from the stations and one is not driving a car then things become more problematical because public transport is very poor and local taxi services do not necessarily respond to one’s needs in any convenient way.

 That is why I had not yet visited Wildmoor Oak Inn located between Catshill and Fairfield located along a country lane off the road to Stourbridge. Fortunately I had a friend who wished to join me for lunch and who was prepared to drive me there and so my opportunity to eat at this self-declared gastropub was seized upon with much positive anticipation. The Head Chef there is Peter Jackson, brother of Holly Jackson, partner of Brad Carter, who was Head Chef of Carter’s of Moseley before Carter decamped from Moseley (the restaurant is now home to Sartori, listed by the Michelin Guide just six weeks after opening and serving Japanese-style cuisine - a report to follow shortly). 

  Peter Jackson had studied at University College and his training had included stages at Purnell’s and Simpsons and Bank and a period at the Hotel Intercontinental Hotel Dieu in Marseilles under Lionel Levy before going to work firstly at the Fat Cat in Solihull and then with Brad Carter when he opened the Moseley restaurant in 2010.

  The Wildmoor Oak was reopened on 20 May 2024 after an eighteen month refurbishment carried out by its new owners, Bex Wilkins and her wife, Sarah Robinson, who had both previously worked at Peach Pubs which runs a number of gastropubs in the West Midlands region including The Highfield  in Edgbaston, The One Elm in Stratford upon Avon and The Rose and Crown in the Marketplace in Warwick, and further afield.

Peter Jackson, Head Chef, Wildmoor Oak Inn.

Wildmoor Oak Inn

A pub with a postbox, what could be better?

  There’s little doubt that The Wildmoor Oak is charming, located as it is at the end of a country lane so typical of this corner of north west Worcestershire. A tiny babbling brook runs through its grounds and the large car park has a public footpath running through it and walkers can have a pleasing walk across the lovely, green, rolling Worcestershire countryside before settling in at the delightfully warm and cosy inn. And the inn has been designed accurately to bring a homeliness to it - glowing fires, print covered walls, patterned banquettes, comfortable, non-shabby, old furniture, even an eclectic range of traditional style plates and ceramics from which to eat. 

  The welcome was fine and my lunch companion and I were shown to our table. This was a crowded part of the room and some of the lunchers already there had loud voices and a tendency to shreek or cackle when laughing which one or two did quite frequently and so we requested a slightly more isolated table where we could enjoy the atmosphere without being persecuted by gaggling - this was duly allocated to us.

  The closeness of neighbouring tables was probably the only problem we encountered during our visit to the Wildmoor Oak. Bex Wilkins and Sarah Robinson clearly learned a lot during their time with Peach Pubs and have put their experience to good use in the way they have paid attention to every detail in setting up the excellent gastropub. But what about the gastro- part of it all?

  Carter’s it isn’t. This is extravagantly rustic English fayre prepared with intense care and humorously clever quirks of deliciousness. This is not just delicious, comforting English food but it’s all that but prepared by a top chef. This is irresistible top of the range pub food at a sensible price which leaves one not only more than satiated but glowing with intense pleasure. We made a good fist of the menu. For starters, I chose brown onion soup with cheese on toast. I had visions of thin brown soup heavily populated by shreds of sweet onion and a massive cheesy crouton à la Française but my expectations could not have been more wrong. Peter Jackson was clearly making no concessions to Frankish tastes - this was a bowl of thick, warming, perhaps not so brown, potage and the crouton was good old cheese on toast served separately and none the worse for that. Jane Grigson would have admired this fine serving of English - and not European - food which shouted out that culinary Brexit was indeed a reality!

 

  As her starter, my lunch companion chose to order from the list of snacks - ‘pigs not in blankets with Paxo mayo’. This was exactly what the menu said - three fine English sausages (not encased in bacon), well cooked and humorously enhanced by the Paxo mayonnaise - all the flavours of that grand old English packet dried stuffing mix. We both felt we wanted to rush out and buy a packet of Paxo and add it to some mayonnaise and serve it to friends and pretend we invented it.  Great stuff! I had rather expected these to be short cocktail sausages but these were the real thing that would under other circumstances make fine hot dogs (I much more prefer hot dogs using good English sausages over frankfurters to which I am not very partial).

  Neither of us could resist the lure of the haddock and chips served with mushy peas and curry sauce. We have both lived through decades of fish and chips and while peas are always the perfect accompaniment neither of us feel the need to add curry though we appreciate that may not be the case with the young and the less experienced (in my time I ate battered ‘hard’ cod’s roe out of tins - and loved it (but I was quite young), ate battered haggis when the local chip shop tried putting it on the menu (I was still quite young), gratefully accepted the bags of batter bits which chip shop owners were happy to give away (I was still quite young) and always had a giant pickled onion to accompany my cod, chips and bread and butter (or sometimes pickled red cabbage or pickled sliced beetroot - oh, those were the days but curry sauce was never on my horizon). But full marks to Peter Jackson for moving with the times.

  The haddock and chips were perfect, they were fabulous, they were divine. Harry Ramsden could have taken lessons from Peter Jackson, The batter was crispy and gorgeously golden and not too thick and the haddock was divine - white, meaty, delicious. The chips were perfect - unimpeachable. The peas were a little bit of an afterthought and the curry sauce was not too exciting but there was a very good tartare sauce. Again, just fish and chips, you might think, but English culinary artistry at its best.

  We were both too full for desserts but we had one anyway. My companion wanted a light dessert and the meringue with winter fruits seemed to fit the bill - it did, though when it turned up it looked generously portioned by any stretch of the imagination - but she thought the meringue was excellent and of a pleasing consistency and nicely balanced by the berries. I had seen the apple and pear crumble with custard on the menu and formed an irresistible urge to try it. It was very good - the crumble light and infiltrated by clever occasional bursts of sea salt which seemed to me very innovative and successful and the custard was made beautifully - again, light and suffused with as much vanilla as one would hope for.

  We departed feeling mellow and well fed. This had been top flight pub food in an excellent setting. ‘Pub food’ does not do it justice but as I say, it was not Carter’s - but it didn’t need to be.

  Rating:- 🌞 

16 January 2025.