The Royal Shakespeare Company is excited to unveil its new menu under the expert guidance of James Eaves, an acclaimed chef with a long-standing, celebrated career across the UK’s hospitality and culinary industries.

With close ties to Stratford-upon-Avon, Chef Eaves brings extensive expertise, a commitment to culinary excellence, and an inspiring record of community service to his new role.

The announcement coincides with the launch of the RSC’s new Pre-Theatre Menu in the Rooftop Restaurant, which includes a delicious range of freshly prepared, seasonal dishes sourced from quality local suppliers which include Barry the Butcher, Marks Cotswold Bakery and Jude’s Ice Cream amongst others.

Highlights of the menu include a flaked smoked Atlantic mackerel, potato and scallion salad starter served with lemon oil and homemade butternut squash soup served with basil oil pesto and fresh sourdough bread, a choice of mains including roast turkey Warwickshire roulade filled with sage, onion & apricot stuffing served with crushed root vegetables, Slow cooked Long Compton pork belly with burnt apple puree and smoked applewood & garden pea risotto topped with crispy filo wafers, and for dessert - a dark and delicious serving of chocolate & cherry torte, cherry gel, crumbled brownie, chocolate shard or, for something on the lighter side; cranberry ripple cheesecake, cranberry coulis and marzipan holly leaves.  

Reflecting on his new role, Chef Eaves said: "I’m thrilled to be returning to Stratford-upon-Avon and joining the Royal Shakespeare Company. Working alongside the talented chefs and the entire catering team, I look forward to elevating our food offerings and creating memorable dining experiences for our guests."

Diners can also opt to sample the Rooftop Restaurant’s new Lunch Menu which is available on all non-matinee days between 11.30am-3pm, alongside its popular Sunday Lunch menu which features a selection of freshly prepared beef and pork roasts, alongside fresh chalk stream trout and harissa roasted cauliflower.

For a taste of the star treatment, the RSC also offers a range of delicious Afternoon Tea packages starting from £29.95 per person and featuring a selection of homemade filled sandwiches, savoury bites and sweet fancies, with a choice of vegetarian, vegan and gluten free options available on request.

Also launching this Winter, the RSC’s new Cocktail Menu features an all-star line-up of long, short, sparkling and non-alcoholic favourites. Highlights of the menu include the RSC Royale (Prosecco, rose syrup, Chambord and strawberry puree), Tiramisu Martini (Baileys, amaretto, cacao liqueur and cream), Juliette’s Spritz (Reyka vodka, crème de cassis, lemon juice, gomme, Prosecco) and The Paddington (Marmalade gin, lemon juice, homemade honey syrup and angostura bitters).

Mixologists in-the-making can also enjoy a unique insight into the science of cocktail-making with the launch of the RSC’s new Cocktail Masterclass, running weekly on Fridays from 8pm in the Rooftop Cocktail Bar. Set against the panoramic backdrop of Stratford-upon-Avon’s historic skyline, visitors are invited to master classic recipes and work alongside the RSC’s expert bartenders, whilst enjoying a selection of hot and cold snacks available to order throughout the class. Classes are priced at £25 per person.

For more information and to book, visit the website.

Head Chef James Eaves’ culinary journey began in Warwickshire where he first honed his craft as an apprentice chef at De Vere Hotels & Restaurants’ Manor House Hotel in Leamington Spa while studying at South Warwickshire College in Stratford-upon-Avon. Since then, he has held prestigious roles across the UK with renowned hotel groups including De Vere Hotels, Accor Hotels, Best Western Hotels, and Q Hotels, and as Executive Chef at the University of Warwick.

Eaves also brings decades of experience mentoring chefs, a dedication that earned him numerous accolades, including the BCF Robert J Smith Award and the Craft Guild of Chefs Culinary Hero.

In addition to his professional accomplishments, Chef Eaves is widely celebrated for his contributions to the wider culinary community. He has volunteered his time and talents for Langar Aid, a Sikh charity in Coventry, where he provided meals for vulnerable populations during the COVID-19 pandemic and has been the lead chef for Birmingham Christmas Shelter since 2018. His international service includes representing England in the World Chefs Tour Against Hunger in South Africa and serving as a World Chefs Ambassador for World Chefs Without Borders.

Chef Eaves is also a respected competition judge for prestigious culinary events, including the International Salon Culinaire in London, FutureChef, and the Craft Guild of Chefs Graduate Awards, and is the former Chairman and current Vice President of the British Culinary Federation.

The Rooftop Restaurant is open Monday-Friday from 11:30am to 2:30pm and then 4pm to 8pm, Saturdays from 11:30am to 10pm and on Sundays from 11:30am to 4pm. Pre-theatre dining is available at £29.00 for 2 courses and £35.00 for 3 courses.

For more information on the RSC’s Rooftop Restaurant and how to book a table, please visit the website or call 01789 403449