Tap and Kitchen is a waterside restaurant and bar at Oundle Wharf, Northamptonshire. Unpretentious, honest dishes comprise simply cooked ingredients sourced locally, where possible. Always prepped and cooked passionately,  with attention to details that matter. We make pretty much everything ourselves from pasta to puddings through to chutneys and sauces and even homemade bacon, sausages and cured meats.
Daily service covers coffee, lunch, bar food and dinner, we cater for group dining bookings also. A friendly bar serves an extensive range of drinks including beers from our Nene Valley Brewery. Menus are uploaded daily with seasonal variety.  Get in touch with any enquiries, we love talking… Dan & the team


Tap & Kitchen
Oundle Wharf, Station Road,
Oundle, Northamptonshire

Tel: 01832 275 069

Email: info@tapandkitchen.com

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For all restaurant bookings please call us on 01832 275069

For all bookings over 10 people, please contact us on reservations@tapandkitchen.com for group dining options.

We look forward to
seeing you at the
restaurant soon.

We take bookings and welcome walk ins every day

Opening Hours

  • 10:00am - 11:00pmMonday - Saturday
  • 10:00am - 6:00pmSunday

Food Service Times


  • 12:00pm - 3:00pmMonday - Friday
  • 12:00pm - 3:00pmSaturday
  • 12:00pm - 6:00pm Saturday Bar Food
  • 12:00pm - 4:00pmSunday


  • 6:00pm - 9:00pmMonday - Saturday

Bar Food

  • 6:00pm - 8:30pmMonday - Saturday

Food & Drink

Tap and Kitchen is a waterside restaurant and bar at Oundle Wharf, Northamptonshire. Unpretentious, honest dishes comprise simply cooked ingredients sourced locally wherever possible and presented knowledgeably but with neither pomp nor fuss.

Our bar showcases the beers from our sister and neighbour Nene Valley Brewery. In addition to the expected wide range of beers, we have an extensive wine list, many of which are available by the glass.

We were recently awarded Best restaurant 2015, at the Northamptonshire Food & Drink awards, a recognition that we are very proud of and dedicate to our hard working team.

For larger groups and those with time to work with Head Chef Chris to select food in advance, we have a highly popular feasting menu that allows customers to select the dishes that they would most like to share with their friends.

Not only are we open for lunch and dinner but we also serve coffee and evening bar snacks.

Because we cook the best ingredients which themselves vary seasonally and with the market, we change our lunch and dinner menus every day and post these online before each service.

Since we opened in 2014, we have deepened our supply chain to focus on food heroes who are really committed to bringing the best ingredients that we can source. Some examples: Launde Farm, Johnsons Butchers, and Pig & Scarf Tamworth Pigs respectively produce and supply in our view the best lamb, beef and pork that can be bought in this country; Coles of Kings Lynn deliver fish fresh from the trawlers daily; regular deliveries from Premier Cheese ensure our cheeses are both top quality and in perfect condition and the brioche bun we found at Hambleton Bakery is, we believe, quite simply the best in the world.

Why eat top quality ground steak in a cheap bun? Why ever eat cheap, factory produced meat?

In addition, our own farm in Wigsthorpe delivers aged beef, well hung hogget in season and Tamworth/Oxford Sandy Black cross pork as well as providing a steady supply of seasonal game, vegetables and fruit. A Swaps’ Board enables us to take the freshest, seasonal produce from private individuals and small local suppliers in exchange for credit in the restaurant or behind the bar.

We butcher and cure our own meat, stuff our own sausages, make our own breads, pasta, sauces, jams, chutneys, ice creams and pickles. We don’t have to and know that most don’t… but we know it tastes better and that you, our customers, will taste the difference.

In our parents day, vegetables were cooked to death but we slowly learned the benefits of cooking less and retaining flavour and texture. The British have traditionally cooked their meat for a long time, sometimes at the expense of flavour. Some dishes require it but others are, in our view, ruined by overcooking. A hanger steak, for example, is quite simply inedible if ‘well cooked’ so we steer those who like well done steak to other cuts such as sirloin. Similarly with chicken; it is always cooked through but perhaps not as ‘done to death’ as cautious cooks may feel the need to at home. In our view, overdone, dry chicken is just not nice to eat.

However, we will always try to accommodate requests and amendments where possible, taking in to account personal taste as well as dietary needs. We have particular personal experience of gluten allergies, the majority of our NVB beer being gluten free.

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