A pretty fabulous pub. Great locally–brewed beers, cool music, beer gardens with lovely views and amazing food mostly made from scratch on the premises. Check out our Orwell airdried ham, homemade pasta & icecream amongst other beauties.... We have some wonderful rooms which can be booked out for meetings, parties, dinners or whatever....also, cool chickens for your viewing pleasure....
Tolly Roger and Cliff Quay are brewed just behind The Tap. See the menu for more beers →
Seriously good food and beer from Ipswich & Suffolk
We're a freehouse — which means we can buy our beers from whomever we want. And because we’re not tied to one of the big brewers we don’t charge outrageous prices for bland, homogenous beers.
Putting the Brewery Tap back on the map
Jeremy Moss brews Cliff Quay ales directly behind the pub and we're proud to serve them over our bar. Alec brews the mighty fine Calvors lagers in Coddenham, just next door to Jason & Katherine Salisbury, who happen to supply our Suffolk Gold & Blue cheeses. The back legs of one of their pigs (fed on the whey from the cheesemaking process) are curing in our beer cellar and is now our Orwell Air Dried Ham - it's tasting gorgeous & it pops on the menu frequently. Cliff Quay's current seasonal beer is out and is getting really good feedback - Time & TIde is a fab light coloured real ale with bags of taste & a hoppy aroma. We also have at least 8 different types of pickled egg ready to be eaten - from the classic Tolly Pickled Egg, a Calvors & Curry, an Aspall & Chilli and Garlic Ale to our special Marmite & London Stout pickled eggs. Our sausage rolls are fast becoming legendary and regularly sell out, scotch eggs make frequent but short appearances. We even make our own nuts - buying in organic redskins, cashews & macadamias, flavouring & roasting them and selling them by the scoop.
Our eggs and flour come from Simon at Maple Farm in Saxmundham AND our raised pork pie won second prize at last year's Aldeburgh Food Festival!
We have 2 of our Marans hens plus Foghorn the cockerel and they're all laying (except Foghorn) so we have some fab blue & brown eggs behind the bar for you to choose for your meal.
We use Hillfarm Oil from Heveningham in most of our dressings, dishes & mayos. It's fab!
Opening Times;
Every evening 6pm - 11pm (Sunday 'til 10.30pm)
Tuesday to Sunday 12am - 3pm,
Food - Lunchtimes;
Tuesday to Sunday 12 - 2.30
Evenings;
Tuesday to Saturday 6 - 930
We're aiming to turn The Tap into the best pub for miles. The 250 year old building has the space to accommodate real ale drinkers, tapas afficionados, serious foodies, darts players & private parties comfortably.
Mike the landlord has cooked in kitchens all over the world and to the highest levels - we're bringing that experience to The Tap and creating a wonderful menu that will suit every taste - whether you want just a couple of tapas style bites or a full blown celebratory meal.