Prospect Pubs expand with fifth site

By Ed Bedington contact

- Last updated on GMT

Prospect Pubs expands estate

Related tags: MA Leaders, Pubs, Property, New opening, Beer, Food, Spirits

Prospect Pubs has announced the launch of its fifth site with the opening of the Joiners Arms near Banbury with a sixth on the way.

The company, which was setup by former Redcomb Pub founders Dan Shotton and Mark Draper, opened the Grade II listed site in Bloxham following a major refurbishment.

While retaining many of the building’s original features, the site now features a new orangery restaurant as well as a snug and bar area, alongside private dining facilities, catering for up to 130 covers. A further 70 covers are available outside with a covered terrace patio and a hidden garden.

With a menu created by head chef Mario James, the pub will aim to source local produce and offer a range of British pub classics, alongside a range of seasonal specials. Dishes will include braised beef cheeks in red wine with creamed horseradish potato, Cornish monkfish scampi, alongside homemade pies, fish and chips and a strong range for vegan and vegetarian diners.

Drinks will feature a range of local and well known beers and ales, premium spirits including locally distilled gins and an extensive wine list featuring classics and a selected number of fine wines from lesser known sources.

The Joiners Arms joins the wider Prospect Pubs estate, which includes: The Evenlode, Eynsham, Oxfordshire, The Victoria, Woodham, Surrey, The Blue Ball, Walton-on-the-Hill, Surrey, and The Royal Oak, Marlow, Bucks. A sixth site, the Cambria in Camberwell, London is set to come on stream at the end of March.

The pub will be headed up by general manager Sian Smith, who said: “We’re so excited to finally be able to open our doors and bring The Joiners back to the community of Bloxham and beyond. 

“We’ve been bowled over by the enthusiastic and supportive response we’ve had so far from locals to our re-opening, and the very positive feedback we’ve received in terms of how the place looks and the new food and drinks menu that we’re putting into place.”

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