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

Daily Changing Menu
Sunday Menu
Farm to Fork #8 – Otter Valley Farm
Sample Drinks List
Sample Wine List

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

Duchess Farm sourdough, whipped brown butter & dining room pickles (V)   1.50 per person
House marinated olives (Ve)   4.25
“Frickle” & horseradish crème fraiche (V)   4.50
Lyons Hill Farm buttermilk chicken, treacle & malt vinegar glaze & Earl Grey yoghurt   9.50
Purple Sprouting broccoli, wild garlic, hummus & crispy chick peas (Ve)   9.50
Treacle cured Chalk Stream Farm trout, radishes, crème fraiche & soda bread   12.50
Beef tartare of Lyons Hill Farm “Aurox” Hereford Fillet,
sourdough toast & beef dripping mayo   12.50

Our own grown asparagus, beets & potato dauphines (V)   24.50
Somerset Saxon chicken leg, charred Hispi cabbage & leek   24.50
Plymouth mackerel, Heritage tomatoes, fennel puree & samphire salsa   25.50
Edward Hull’s Texal cross lamb Rump, Kohlrabi, red kale & wild garlic   27.50
35-day aged Lyons Hill Farm “Aurox” Ruby Red Sirloin, purple sprouting broccoli,
wild garlic aioli, gravy & beef dripping chicken salt chips   34.50

Lyons Hill Farm Iron Age pork “Cowboy” chop for 2 to share, Granny Smith apple, carrots
& beef dripping chicken salt chips 28.50 per person

Marmite glazed carrots 5.50 / Beef dripping chicken salt chips 5.50 / Herb salted chips (Ve) 5.50 / Purple sprouting broccoli, fermented chilli butter & spiced pumpkin seeds 7.00

Pedro Ximenez ‘affogato’ – Vanilla ice cream & PX Sherry (V)   8.35
Wye Valley rhubarb, burnt meringue & wholemeal & pink pepper crumb (Ve)   9.00
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
Served with dining room pickles, honey, sour crackers & oat cookies

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)
House Bloody Mary   11.00 / Chilli Vodka Bloody Mary   12.00
Pepper Pig Sour – Horseradish & pepper infused vodka, lemon juice, spiced ginger liqueur & Angostura bitters   14.00

Starters
House marinated olives (Ve) 4.25
New season Norfolk asparagus, hummus & potato skin rosti (Ve)   6.50
Black pudding & Haggis kromensky & fermented chilli mayo   7.00
St Austell Bay mussels on sourdough toast, cider glaze & apple dressing   11.50
Paddock Farm Tamworth Scotch egg, Bramley apple mustard & bacon jam   9.50
Beef tartare of Lyons Hill Farm “Aurox” Hereford fillet, potato skin rosti & beef dripping mayo   12.50

Our Roasts
Wellington of fermented mushroom & baby leeks & trimmings (V or Ve)   22.50
Pulled shoulder of John Laver’s Old Spot pork, crackling & Bramley apple sauce 23.00
Roast Leg of Edward Hull’s Texal cross lamb   24.50
63-day aged Lyons Hill Farm “Aurox” Hereford beef Rump   26.50

Lyons Hill Iron Age pork shoulder chop for 2 to share   24.50 per person
Crown of Lyons Hill Farm Somerset Saxon chicken for 2 to share   22.50 per person
35-day aged Lyons Hill Farm “Aurox” Hereford slow roasted brisket for 2 to share   29.00 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

Desserts
Pedro Ximenez ‘affogato’ – Vanilla ice cream & PX Sherry (V)   8.35
Wye Valley rhubarb, burnt meringue & wholemeal & pink pepper crumb (Ve)   9.00
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
Served with dining room pickles, honey, sour crackers & oat cookies

What’s on

9th

April

Pie Night Tuesday

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

Also on 16th, 23rd & 30th April

30th

April

Farm to Fork Dinner #8

Otter Valley Lamb: We are joined by farmer John Taysom for an evening of fantastic regeneratively farm produce paired with wine selected & presented by our in house wine guru Giles James

Dinner with wine £95 per person

14th

May

Whisky & Cheese Tasting

To celebrate World Whisky Day, join us as we embark on a journey through Scotland guided by Aeneas O’Hara from Away from the Ordinary, exploring the exquisite pairing of whisky & cheese.

Menu coming soon...

27th

May

Spring Bank Holiday

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

Now taking bookings.

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

Farm to Fork

Experience the essence of regenerative farming at our upcoming farm-to-fork dinner, featuring Hebridean lamb from Otter Valley Farm. Raised on Devon’s nutrient-rich grasslands, these lambs graze freely year-round, contributing to a sustainable and eco-conscious farming model. We’re proud to partner with Otter Valley Farm, where traditional practices and ethical stewardship yield exceptional quality produce and – as far as we are concerned – unparalleled flavour. We are joined by farmer John Taysom and our in-house wine guru Giles James, who has expertly paired the evening’s menu with a selection of amazing wines.