The Broad Face Goes From Strength to Strength
13th February 2014
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Head Chef Dan Sminticiuc and his team  took over in June 2013 and have quickly won over a  growing number of loyal customers who return time and again for a superb restaurant experience at a sensible price.

The key factor in their approach is a commitment to using only the freshest and most local ingredients where possible. The Broad Face use local meat from Witney and fish direct from the south coast.  Unlike many of their competitors, The Broad Face prepare and cook everything from scratch in their own kitchen, from elegant starters through to scrumptious puddings.  What is more, they are more than happy to make adjustments to cater for personal taste or dietary requirements.

A set lunch menu is served at £10 for 2 courses, £12.95 for 3 courses which includes such dishes as Toulouse sausage with pearl barley and black cherries. They also serve a variety of weekly specials and the menu changes on a regular basis according to season and local availability.

Having got the dining experience right, the team at The Broad Face are now keen to build the communal function of the pub by staging regular events – whether music or something different.  The team are keen to hear ideas from customers and local people as to what would be popular – particularly on a long, lazy Sunday afternoon.

So why not visit The Broad Face for a quick drink or a leisurely meal?





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Tim I

Member since: 4th June 2010

Passionate about promoting science, reason and critical thinking.

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