Tap & Kitchen

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Tap & Kitchen Tap & Kitchen, a restaurant & bar in Oundle, Northants. Passionate about food, drink & service
(1206)

Tap and Kitchen is a waterside restaurant and bar at Oundle Wharf, Northamptonshire. Unpretentious, honest dishes comprise simply cooked ingredients sourced locally, where possible. We make pretty much everything ourselves from preserves to puddings through to chutneys and sauces and even homemade bacon, home cured meats, ice creams and more...

Open 7 days a week for food & drink service

Our friendly bar serves an extensive range of drinks including beers from our Nene Valley Brewery.

Some of the wonderful fish & seafood we offer… Fish supper? Go on then. We pride ourselves on the produce we serve, most...
16/10/2026

Some of the wonderful fish & seafood we offer…

Fish supper? Go on then. We pride ourselves on the produce we serve, mostly local, always fresh and the best quality.

Daily fish deliveries from several suppliers this week we have been serving….Palourdes Clams, St Austell Mussels, Halibut, Sea bass
Langoustine, Crevettes, Scottish King Scallops, Yellow fin tuna….

Also on rotation we have….
Cockles, Gurnard, Locally caught trout, Rainbow trout, Sea trout, Sardines, Mackerel, Sea bream, Black cod, Gravadlax…

Safe to say, we ( and you ) love the fish….

See you here.

Cocktails. Yeah. Go on then…The list moves and evolves through the seasons, the sun is still shining, so are the drinks....
15/10/2026

Cocktails. Yeah. Go on then…

The list moves and evolves through the seasons, the sun is still shining, so are the drinks.

Carajillo
Dark & Stormy
Salted Mocha Negroni
Butterscotch Old Fashioned

Good on their own, or with friends.
( if you don’t have 3 friends you can have any denomination of the above )

See you here….

Different drinks for different….. needs. Yeah. Me; l***rFinchy; l***r Zuckerberg; deffo not Guinness, sometimes Egyptian...
13/10/2026

Different drinks for different…..
needs. Yeah.

Me; l***r
Finchy; l***r
Zuckerberg; deffo not Guinness, sometimes Egyptian Cream Milk Stout

So don’t.

New b**r on today…. Tap 14; Green Hop 4.2% ABV The brewery have been on the case… Generally, hops are harvested in Septe...
02/10/2026

New b**r on today…. Tap 14; Green Hop 4.2% ABV

The brewery have been on the case…

Generally, hops are harvested in September and kilned to dry them out so that they can be stored and used throughout the year.

However, if you are able to use the hops within 24hrs of them being picked you can get a very different flavour profile.

The essential oils in the hops are not subjected to heating or drying before they are used in the brew, which preserves the very fresh, grassy and resinous character.

Last Thursday we drove over to collect 80kg fresh Godiva hops from Townend Farm in Herefordshire and used them in a brew within hours of picking.

The resulting green hop b**r is intensely fresh with notes of tangerine, white grape, gooseberry and subtle spice.

The flavour in green hop b**rs really is unique and not something that can be recreated with kilned hops.

Hopefully it is seen as a real seasonal treat.

Get amongst it!!

Chef Sam G on point with this passionfruit & Tonka bean cheesecake Get some.
26/09/2026

Chef Sam G on point with this passionfruit & Tonka bean cheesecake

Get some.

The time has come to say goodbye to Tarah. Mascara is buggered. Tarah has been our sous chef, the captain, the calm one,...
13/09/2026

The time has come to say goodbye to Tarah. Mascara is buggered.

Tarah has been our sous chef, the captain, the calm one, the backbone, the constant, the pilar for the last decade… and now, soon to add mum to her titles as she leaves to start a family.

Tarah joined us in June 2016 when we had a team change and we’ve not looked back since. She has seen every version of our kitchen, worked through many tough hurdles, obstacles and challenges and ALL have been smashed to pieces by her enthusiasm and effort. FACT.

She might be short, we might have had to put wedges under all the kitchen printers so she can reach them, we might have all had to be on standby for shelf watch pending her needs, but that hasn’t stopped her being the driving force in our engine room for ten years.

The bandanas, the neck fans, the weird allergic reaction to venison, the cackle, the smile and the specs. Tarah. What on earth can we say or type to convey how much we love you. Christ alive this is a mission to type.

It was lovely to all see you off today and to hug it out. We look forward to you coming in for dinner with the baby one day soon.

Only the best love, respect and admiration from us to you. Thank you for everything you’ve done.

It’s been emotional.

Dan & all crew. ❤️🌎💪🏻👊🏻✅

Plates on the pass… chicken hearts & mushrooms on toasted sourdough…
09/09/2026

Plates on the pass… chicken hearts & mushrooms on toasted sourdough…

New cooking magazine from Ben Racey | Salt. Butter. Smoke. GET AMONGSTMr Racey was a chef with us for 8 years from 2014 ...
08/09/2026

New cooking magazine from Ben Racey | Salt. Butter. Smoke. GET AMONGST

Mr Racey was a chef with us for 8 years from 2014 and subsequently joined us for some extra curricular activity in the last few years.

His solo projects continue to grow and develop, now to include a cookery magazine launch this month.

It’s an absolute belter and sits alongside his online tutorials.

You should buy this.

And we’re open….. 11.30am-9pmLunch 12-3pmDinner 6-8pm See you here
31/08/2026

And we’re open….. 11.30am-9pm

Lunch 12-3pm
Dinner 6-8pm

See you here

No filter required thanks to…. 📸
30/08/2026

No filter required thanks to….

📸

Address

Oundle Wharf, Station Road
Oundle
PE84DE

Opening Hours

Monday 11:30am - 11pm
Tuesday 11:30am - 11pm
Wednesday 11:30am - 11pm
Thursday 11:30am - 11pm
Friday 11:30am - 11pm
Saturday 11:30am - 11pm
Sunday 11:30am - 9pm

Telephone

+441832275069

Website

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