The Pig's Head - Pub in London - Illustration

Bicycle riding on the street in front of the pub in London

A little bit about us

The Pig’s Head is an independent, farm-to-fork pub in Clapham Old Town. We are a passionate bunch, and our mission is simple; to be the best pub in Clapham and the most sustainable pub in the UK.

We were certified carbon neutral in April 2023 and shortlisted for the Most Sustainable Business at the 2023 Catey Awards (the hospitality ‘Oscars’ no less).

We have our own organic kitchen garden in Kent (@pubinafield) and work primarily with regenerative farms to buy whole native-breed animals that we butcher on-site to ensure the food on our guest’s plates is as good and as sustainable as it is possible to get.

Click here for more information about us and our sustainable practices.

Our Menus

Filtered water 1.50 (all proceeds go to GOSH)
Pepper Pig Sour – Horseradish & pepper infused vodka, spiced ginger & Angostura bitters 14.00

Duchess Farm organic wheat sourdough & whipped brown butter (V)   1.25 pp
House marinated olives (Ve)   4.25
Scratchings & fermented chilli mayo   4.50
Hand raised cheeky pork pie & pickle   5.50
Hummus & potato skin hash brown (Ve)   6.50
Curing Rebels’ Brighton Salami & Dining Room pickles   7.50
Lyons Hill Farm buttermilk chicken, treacle & malt vinegar glaze & yoghurt   7.50
Treacle cured Chalk Stream trout, horseradish crème fraiche, radishes & crostini   12.50

Chalk Stream Farm trout fritter, baby kale salad & tartare sauce   14.50
Paddock Farm Tamworth Bangers, mash & onion gravy   15.50
Somerset Saxon chicken hash, Rainbow chard, crispy potatoes & fried egg   15.50
Our own grown asparagus, Jersey Royals, baby kale & asparagus Zabaglione   16.50
35-day aged Lyons Hill Farm “Aurox” South Devon Sirloin, Hispi cabbage, beef fat mayo, gravy
& beef dripping chicken salt chips   26.50

Beef dripping chicken salt chips 5.50 / Herb salted chips (Ve) 5.50
Marmite Glazed carrots (Ve) 5.50 / Mixed cabbage & fermented chilli butter (Ve) 6.50

Pedro Ximenez ‘affogato’ – Vanilla ice cream & PX Sherry (V)   8.35
Wye Valley rhubarb, burnt meringue, vegan vanilla ice-cream & pink pepper crumb (Ve)   9.50
Sticky toffee pudding, whiskey toffee sauce & clotted cream ice-cream (V)   10.50
Dark chocolate hot pot & salted caramel marshmallow & vanilla ice-cream   12.00
Cheese board: Snowdonia Black Bomber (V,P), Baron Bigod & Binham Blue (V,P)   15.00

Our dishes may contain nuts and seeds. Please inform us if you have any dietary requirements. Allergen information is available upon request. Please ask a member of our team for more information. Our produce is sourced from the best farms in the UK and most of our meat is butchered on site. Game may contain shot.
V = vegetarian Ve = vegan P = pasteurised.
We add a suggested 12.5% service charge to your bill. If something wasn’t up to scratch, don’t pay it! But do tell us what we could do better.

Filtered water 1.50 (all proceeds go to GOSH)
Pepper Pig Sour – Horseradish & pepper infused vodka, lemon juice, spiced ginger liqueur & Angostura bitters 14.00

Starters

Duchess Farm organic wheat sourdough & whipped brown butter (V)   1.25 pp
House marinated olives (Ve)   4.25
Foskett Farm radishes, hummus & crispy chickpeas (Ve)   5.50
Whipped Sussex sheep feta & scratchings   6.50
Curing Rebels’ Brighton Salami & Dining Room pickles   7.50
Lyons Hill Farm buttermilk chicken, treacle & malt vinegar glaze & yoghurt   7.50
Creedy Carver duck rillettes, pickled onions & grilled sourdough   10.50
Heritage tomatoes, baby kale & wild garlic   11.50
St Austell Bay mussels, cider & cream   11.50

Our Roasts
Norfolk asparagus, baby leek, cherry tomatoes & trimmings (V or Ve)   21.50
Wellington of fermented mushroom & beets & trimmings (V or Ve)   22.50
Pulled shoulder of John Laver’s Old Spot pork, crackling & apple sauce 23.00
Roast Leg of John Taysom’s Hebridean lamb   24.50
49-day aged Lyons Hill Farm “Aurox” Sussex beef Rump   26.50

Paddock Farm Tamworth pigs head for 2 to share   18.50 pp
Crown of Lyons Hill Farm Somerset Saxon chicken for 2 to share   22.50 pp
Lyons Hill Large Black pork shoulder chop for 2 to share   25.50 pp
John Taysom’s Hebridean hogget cutlets & slow roasted shoulder for 2 to share   26.50 pp
Slow roasted beef brisket for 2 to share   27.50 per person

All roasts served with roasted potatoes, seasonal greens, honey caramel glazed carrots, Yorkshire pudding, gravy & a side of our no waste cauliflower cheese to share.

Extra Yorkshire 1.50 / Greens 5.00 / Roast Potatoes 6.00 / Honey carrots 5.00

What’s on

7th

May

Pie Night Tuesday

We are continuing our pie spectacular on Tuesdays, with our special selection of artisan pies. Served from 6pm.

Also on 14th, 21st & 28th May

15th

May

Special animals from our farmers

This week we are butchering a rare-breed pig & will have our special Piggy Platter on the menu featuring the tastiest cuts.

Served from 15th to the 18th May

27th

May

Spring Bank Holiday

Join us this bank holiday for our delicious roasts & spring cocktails from 12-9pm.

More info coming soon

17th

June

Celebrating English Wine

Come down & explore our English wine selection with wine flights, exclusives & more.

Running until the 22nd June

The Pig Headlines

Going organic

At our no-dig kitchen garden in Kent, we’ve meticulously sown 20,000 organic seeds this year, cultivating a diverse array of over 50 varieties. Currently, in the process of obtaining organic certification from the Soil Association, we proudly label our crop production as ‘in-conversion,’ with the anticipated attainment of full organic status by August 2024. We’ve embraced organic practices since we started and it does come with its challenges. Every seed we use is certified organic, and we meticulously care for soil health. Whether it’s addressing issues with slugs or tackling weed problems, we handle it by hand. Though labour-intensive, we believe this hands-on approach imparts a unique flavour to our vegetables.

The_Pig's_Head_Soil_Association_265px_x_365px

Our own herd of Tamworth pigs

We are proud to be working with Adam Hall on a unique conservation project with a herd of Tamworth pigs. These pigs live semi-wild in an old orchard in the heart of Marden’s woodlands where they feast on acorns, roots and mushrooms.

This project challenges the notion that pigs are destructive by showing how they can actually regenerate woodlands. The Tamworth pigs aerate the soil as they root and forage, promoting native plant growth. They are living proof that where pigs roam, regeneration follows—a testament to nature-led stewardship in action.

Sustainability and our “Pro-planet” pub

We were certified carbon neutral in April 2023 and are proud to belong to a small group of hospitality businesses that can claim this status.

To inspire those interested, we have chosen to share some of our systems and practises in the hope that it may help others on a similar journey.

Through our partnership with Carbon Friendly Dining, to date, our guests have planted:

Design & Refurbishment

We wanted our refurbishment to be as sustainable as possible, so we set ourselves the following targets:

Re-use as many of the items on site as possible.
Ensure as few things as possible are thrown away.
Purchase as many second-hand items as possible.
Source all other items responsibly.

Find out more

Doing Good

We choose not to profit from selling water.

We charge £1.50 per table for bottomless filtered water and give the money to Great Ormond St. Hospital Charity.

To date we have donated more than £21,000.

Find out more

Energy

Purchasing 100% renewable electricity is the best way a hospitality business can reduce CO2e emissions.

Find out more

Waste Reduction

Numerous initiatives were implemented to limit our waste and reduce our consumption at The Pig’s Head:

Food Waste
Composting
Paper Waste
Glass Waste
Plastic Waste
Recycling

Find out more

Supply Chain

We work with small independent businesses where possible and our main focus on sourcing is:

How sustainable is the product?
How is the product packaged?
How will the product be delivered?
How will we dispose of the product?

Find out more

Animated glasses clicking and plant growing

Doing Good

We choose not to profit from selling water.

We charge £1.50 per table for bottomless filtered water and give the money to Great Ormond St. Hospital Charity.

To date we have donated more than £15,000.

Find out more

Through our partnership with Carbon Friendly Dining, to date, our guests have planted:

A little bit about us

Food at The Pig’s Head

Daily Changing Menu

Sunday Menu

What’s on

Pie Night Tuesday

Special animals from our farmers

Spring Bank Holiday

Celebrating English Wine

The Pig Headlines

Going organic

Our own herd of Tamworth pigs

Sustainability and our “Pro-planet” pub

Design & Refurbishment

Doing Good

Energy

Waste Reduction

Supply Chain

Doing Good