Boobytrap Brewery

Boobytrap Brewery was established in 2021 by Philip Baker, an experienced professional chef with a passion for both artisan cooking and craft brewing. After spending approximately two decades working in professional kitchens and preparing food for a wide range of customers, Philip decided to bring his two interests together in a single independent business. His ambition was to create a microbrewery where handcrafted beers and carefully prepared food could complement one another, encouraging customers to explore new combinations of flavours. The brewery was established at Upper Barn Farm in Westcott, Buckinghamshire, near Waddesdon and the A41 between Bicester and Aylesbury. From the outset, Boobytrap adopted the philosophy of 'Capturing Flavour', placing creativity, craftsmanship and the enjoyment of food and drink at the centre of its identity.

Philip's culinary background has played an important role in shaping the brewery's approach to beer. Rather than concentrating on a narrow selection of styles, Boobytrap produces a broad range of handcrafted beers designed to offer different flavour experiences. Its brewing programme includes established core beers alongside experimental and limited-edition releases, some produced specifically for the onsite taproom. This willingness to explore different styles reflects the same creativity and attention to ingredients that Philip developed during his career as a chef. By combining brewing with an understanding of food preparation and flavour pairing, Boobytrap aims to introduce visitors to beers that complement a variety of dishes and encourage a greater appreciation of the relationship between beer and food.

The brewery's onsite taproom and kitchen form an important part of the Boobytrap experience. Located alongside the brewing operation at Upper Barn Farm, the venue serves freshly prepared food together with the brewery's own beers, allowing visitors to enjoy both elements of Philip's original vision. The kitchen produces a changing selection of dishes, with menus influenced by seasonal ingredients and availability. Alongside its regular offering, Boobytrap hosts tastings, BBQs and special events designed to bring people together around beer and food. The taproom is also available for private parties and functions, providing a setting for celebrations and gatherings within the working brewery environment.

In 2026, Boobytrap expanded its food and beer experiences through a collaboration with WorldFeast, introducing Texas-style barbecue events at the brewery. Beginning in August, the partnership brought slow-cooked, smoky barbecue dishes together with Boobytrap's handcrafted beers, further developing the brewery's emphasis on complementary flavours. The programme also included plans for ticketed Meet the Brewer experiences, offering visitors opportunities to learn more about the beers and the people producing them. Alongside its food collaborations, Boobytrap continues to organise special events, tastings and social activities at its Westcott premises. Today, the brewery remains rooted in Philip Baker's original ambition to combine artisan cooking with independent craft brewing, creating a destination where visitors can discover new flavours through freshly made food and beer.