Popular cocktail lounge that filled gap in the market on Northants high street adds food to its offering
A popular cocktail lounge, which has had a successful start after filling a gap in the market on a Northamptonshire high street, has excitingly added food to its offering.
The Vault Cocktail Lounge opened on Watling Street East in Towcester in September 2025, with the aim of becoming a relaxing haven where every detail is carefully considered.
The venture was founded by Anthony Walker, who signed a five-year lease of the building after leaving his former role as manager of The Watling Street Village pub.
He managed the venue for more than two years and was employed by the wider pub group for almost six years, with previous experience in different areas of the country.
Anthony’s hope was that the premium cocktail lounge would complement the existing food and drink establishments on the high street, and meet the demand from the changing dynamic in the town with many new houses going up.
The Vault also offers wines, spirits and coffees and the opening received positive feedback, with many praising the venue as what the area was missing.
“Things are going in the right direction,” Anthony told the Chronicle & Echo. “We specialise in nice cocktails and being a modern bar, and that’s different to what was on offer in Towcester.”
Food has now been introduced at The Vault, with a wide range of options across their sharing boards and tapas small plates menu. Anthony believes this suits the relaxed environment and direction of the business, rather than a formal meal.
For the duration of February, the venue is offering 15 percent off food when customers make a booking in advance online. Same day bookings are not eligible, and this deal includes Valentine’s Day and half term.
The kitchen is open from 6pm until 9.30pm on weekdays, from 12pm until 4pm and again from 6pm until 9.30pm on Fridays and Saturdays, and from 12pm until 5pm on Sundays.
Anthony said: “Over Christmas, I did grazing boards with things like pigs in blankets and camembert. I planned to do food having had the kitchen built upstairs and it made sense to introduce Christmas options. It happened sooner rather than later.
“It made sense to continue that rather than leave it for months and relaunch, so we worked on the menu for two-to-three weeks adding things that were a success.”
Having offered food since the start of February, Anthony is pleased with how many sharing boards and tapas plates have already been enjoyed by customers over a drink and a catch up in their relaxed environment.
Anthony plans to extend the kitchen even more in the near future, with the vision of introducing brunch on Fridays and Saturdays from April or May.
Work will also be completed on the toilets and the courtyard, including the installation of outside heaters, to make the venue as welcoming as it possibly can be.