Tipsy Boar

27/05/2026

🥰 may this new chapter be filled with fun, laughter and crazy good sandwiches❤️

28/04/2026

We hope to meet again someday 😘
Time for a new chapter 🐷🥪

21/04/2026

6 days till Tipsy Boar says au revoir.

This past week reminded us of something:

A restaurant isn’t just food.
It’s not just numbers.
It’s people.

The regular who knows your menu as good as you.
The table that stayed too long because the conversation was too good.
The laughter that fills the room on a random night.

On paper, this is a business.
In reality, it’s 8 years of moments we’ll never get back, but will never forget.

To everyone who’s been part of it..
customers, friends, team, partners..
thank you for making Tipsy Boar what it was.

“just keep swimming” - Dori (finding Nemo)

❤️

P.S. The sisig recipe is not for sale 😆

15/04/2026

It is with great pride that we announce the conclusion to Tipsy Boar’s story.

It’s been a wonderful journey and we couldn’t be prouder of everything over the last 8 years. So many ribs, so much porchetta and most importantly - so many new friends. Thank you.

Our last day will be on 26th April so drop by over the next couple weeks as we wind down towards our finale. See you!

13/02/2026

We have a nice mix too! With our German smoked pepper sausage or known in German as
Pfefferbeißer, Spicy smoked Hungarian sausage and English Cumberland fresh sausage.

Sausage-making is the ultimate culinary workaround for the seasons—a way to trap the harvest, the hunt, and the regional spices into a portable, long-lasting meal. This global selection represents a transition from simple preservation to high-art gastronomy. Whether it’s the Kiełbasa wędzona from Poland, which relies on a slow, cold-smoke process to achieve its firm, wood-scented snap, or the North African Merguez, which uses a fiery blend of cumin and harissa to tame the gaminess of lamb, each variety is a direct reflection of its home soil.

The "snap" of a sausage is its signature. For a Thüringer Rostbratwurst, that crunch comes from an open flame that chars the thin casing while the marjoram-scented interior stays juicy. Meanwhile, the Italian Salsiccia is all about the release of fat; it’s a fresh sausage that isn't smoked or dried, but instead relies on being pan-fried until the fennel seeds and garlic infuse the rendered juices. From the bread-based survival history of Portugal’s Alheira to the paprika-stained, crumbly texture of a Spanish Chistorra, these sausages prove that the best flavors aren't just seasoned—they are engineered over centuries of tradition.

Explore More: www.tasteatlas.com/sausages

03/02/2026

Watch our small team crank out catering orders in quick times. Get in touch with us for your Chinese New Year box catering orders.

29/01/2026

Behind the scenes of Day 2 back to back catering orders. It’s all about delivering quality to you!

14/01/2026

Watch us complete a 50 persons box catering order in 2 minutes 😬 Get in touch for your box catering order!

27/12/2025

The orange roast chicken was clearly a crowd favorite over the Christmas festive period. Here’s a little behind the scenes making this popular and now signature roast chicken.

11/12/2025

Throwback to Tuesday’s cozy little barbecue party we catered at the Guinness Clubhouse. Feel like throwing a porky party? You know who to call!