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The Tap

Serving the freshest Wylam Beers on Keg and Cask our Tap Room pours exclusive brews and blends that can only be found within it’s cosy confines.

As well as our own brews we have guest keg lines from our Friends & Family in the Brewing Community and extensive bottle & can fridges.

For the non beer-lievers we also stock small batch spirits and artisan wines.

The Tap opens at the following times and it is always free entry and operates independently of events in The Grand Hall (other than on New Years Eve) :

Thursdays: 5pm to 11pm
Fridays: 5pm to 11pm
Saturday: Midday to 11pm
Sundays : Midday to 9pm (last food reservations 5pm)

see below for our Tap Kitchen menus



Our Tap Kitchen

On Thursdays through to Saturdays our kitchen serves ‘small plates’ of traditional British Fayre with a North East twist and operates on the simple ethos of fresh, local, seasonal… and of course tasty!

On Sundays we serve a traditional roast of locally sourced fine cuts and a tasty vegan option also - last service for food on a Sunday is 5pm.

We take table reservations for Sunday service but not for the other days we open... if you would like to reserve a table for a Sunday please email: sundays@wylambrewery.co.uk - thanks.

Our menu changes weekly... you will find an example of our Small Plate menu  & our Sunday Roast menu please see below.

EXAMPLE SMALL PLATE MENU  (Thursday to Saturday)


Pickled Vegetables, Cumin & Coriander 2

Smoked Almonds 3

Toasted Corn 2

Marinated Olives 3

Pair Of Pickled Eggs 2


Smoked Ham Hock, Fried Duck Egg, Green Sauce, Sourdough 7

Asparagus, White Crab Meat, Soft Boiled Egg, Parsley 8

Crispy Lamb Belly, Sprouting Broccoli, Anchovy Dressing, Tomato 8

Jerusalem Artichokes, Whipped Goats Cheese, Pickled Mushroom, Wild Garlic (V) 6

Trio of Baked Oysters, Pickled Rhubarb, Tarragon 6

Charcuterie Board 7/14


Yorkshire Rhubarb Cheesecake 5

British Cheese, Apple Chutney, Crackers 7



Wild Mushrooms, Sourdough Toast, Wild Leeks (V) 6

Plate of Cured Meats, Olive Oil, Sourdough 7

Wild Garlic & Potato Soup (V) 5

Plate of Smoked Fish, Horseradish Cream, Beetroot Relish 7


Topside of Galloway Beef 12

Leg of Lamb 12

Roast Belly of Old Spot Pork 12

Lentil and Pistacho Terrine (Vegan) 10

all served with Bashed Roots, Roasties, Glazed Parsnip, Buttered Greens, Yorkshires & Gravy


British Cheese, Onion Pickles, Crackers 7

Warm Brioche Bread & Butter Pudding 5

Yorkshire Rhubarb & Pistachio Cheesecake 5

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