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Latest News

Staff Stories: The Chef

Conor McKinney joined Oakman Inns five years ago as a Sous Chef at The Red Lion in Water End. Having never formally trained as a chef Conor speaks to us about his pathway into the hospitality industry, his progression to the role of Senior Operations Chef with Oakman Inns & Restaurants and how the company has helped shape his career.

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Hannah Milton
Big Changes Start With Small Steps

As Oakman Inns & Restaurants has grown as a company, we have become more aware of what impact we have on the world around us.

Over the years we have made several simple changes to the way we run our businesses to lessen our impact on the environment. From sustainably sourcing our fish to removing all plastic straws from our business and beyond; we aim to leave things a little better than we found them.

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Hannah Milton
Oakman Inns Determined to End Their Consumption of Single Use Plastics by Earth Day 2019

It has been widely acknowledged that Oakman Inns was the first multiple-site pub group to end the use of plastic straws across their 20 plus units. This initiative, which marked Earth Day 2017, set the example across the hospitality industry leading to the removal of millions of plastic straws from the environment. The company has also joined the REFILL scheme where anyone can come into an Oakman Inn and have their water bottle refilled free of charge.

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Hannah Milton
Independent Pub Group, Oakman Inns, Sees Positive Upside From Current Market Conditions

The pub company envisaged by Oakman Inns’ CEO, Peter Borg-Neal, ten years ago is proving to be not only resilient in the current market but is continuing to successfully expand its operations. The Oakman vision was the creation of individual, welcoming all-day pubs that embodied their historical values but which operated at the higher standard expected by modern consumers. Coupled with a strong community involvement, the Oakman brand is generating some impressive growth.

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Hannah Milton
The Early Bird catches the worm….

We all know the old saying, and this Valentine’s Day all bookings made before the 7th February will automatically be entered into a prize draw to win a bottle of Perrier-Jouët Belle Epoque Champagne to enjoy with your meal!

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Hannah Milton
10 Years of Oakman

In celebration of our 10th Birthday, the driving forces behind Oakman Inns share a story or two about opening The Akeman, the first Oakman, and the amazing journey to becoming an award winning, thriving organisation of 20+ pubs with over 500 employees. Here's to the next decade!

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Hannah Milton
Homemade: Cranberry, Orange and Port Sauce

Indulge your senses in a deliciously boozy and sumptuously sweet Cranberry, Orange and Port Sauce. Chef Director, Ross Pike, shows us how to make the ultimate Christmas condiment from the comfort of home. It makes the perfect accompaniment to your cheese board and better yet, your left over Boxing Day sandwiches.

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Hannah Milton
The Akeman, Oakman and The Green Man

The Akeman recently underwent a major refurbishment. One change has been the display of a large and unusual wall sculpture of a giant Green Man, commissioned by Oakman’s CEO, Peter Borg-Neal, which is made from tens of thousands of plastic straws.

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Hannah Milton
Oakman's Best Discover Bologna's Best

Innovation and the motivation to encourage personal development and improve skills have always been at the centre of Oakman Inns’ HR policies. Judging by the smiles on the faces of their Head Chefs on a study trip last week to Eataly in Bologna – it’s a policy that seems to be working.

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Hannah Milton