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.

We were certified carbon neutral in April 2023 and won Best Sustainable Pub in the Great British Pub Awards on the 17th of September 2024.

We work primarily with regenerative farms to ensure the food on our guests’ plates is as good and as sustainable as possible.

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

Our Menus

Filtered water 1.50
(all proceeds go to Great Ormond St Hospital Charity – £27,500 donated to date)
House Bloody Mary 11.00 / Chilli Vodka Bloody Mary 12.00

Starters
House marinated olives (Ve)   4.50
Spiced parsnip hummus & vegetable crisps (Ve)   5.50
Paddock Farm Pigs in blanket & cranberry & Bramley apple mustard   6.50
Smoked turkey, stuffing, pickled pear, crispy Brussel sprouts
& honey mustard dressing   12.50
Mushroom & port pate, roast Jerusalem artichoke, cornichons & grilled sourdough (Ve)   12.50
Treacle cured Chalk Stream Farm trout, pickled cranberries, crispy capers,
dill & crème fraiche   14.50

Roasts
Stonelynk Farm Red Kuri spiced squash, purple sprouting broccoli
& trimmings (V or Ve)   22.50
Wellington of fermented mushroom & beet, Oyster mushroom & trimmings (V or Ve)   23.50
Pulled Shoulder of Little Mill Farm Tamworth pork, crackling & Bramley apple sauce   26.50
Roast Leg of John Taysom’s Hebridean lamb   28.50
30-day aged Lyons Hill Farm “Aurox” British Blue beef rump   29.50

Crown of Somerset Saxon chicken from Lyons Hill Farm for 2 to share   25.50 per person
Slow cooked overnight beef brisket for 2 to share   29.50 per person
30-day aged “Aurox” British Blue Sirloin on the bone for 2 to share   36.50 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 1.75 / Greens 5.50 / Roast Potatoes 6.75 / Honey carrots 6.00

Pedro Ximenez ‘affogato’ – Vanilla ice cream & PX Sherry (V)   11.75
Rice pudding brûlée & Yorkshire rhubarb (V)   10.50
Conference pear, Bramley apple & oat crumble & vanilla ice cream (Ve)   10.50
Sticky toffee pudding, whiskey toffee sauce & condensed milk ice-cream (V)   11.50
Dark chocolate hot pot, salted caramel marshmallows & vanilla ice-cream   15.00
(consider it to share)
Cheese board: Tunworth (P, V) & Long Clawson Stilton (P, V)   10.50
Served with dining room pickles, honey, sour bran 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 Great Ormond St Hospital Charity – £27,500 donated to date)
House Bloody Mary 11.00 / Chilli Vodka Bloody Mary 12.00

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 1.75 / Greens 5.50 / Roast Potatoes 6.75 / Honey carrots 6.00

Pre-order is really simple: 1. Choose either two or three courses 2. For mains, select two dishes for the group to share. Do the same with desserts (if you’re having them) 3. If you opt for starters, the sharing boards are already included.

The Feasting menu is available for tables of 3 or more, every day except Sunday. (Our Sunday roast feasting menu is available on Sundays) and we kindly ask for a pre-order 10 days prior to your booking.

Snacks for the table

Spiced parsnip hummus & ‘no-waste’ potato skin crisps

To Start

The board to share
Venison & brie croquettes, Paddock Farm tamworth pigs in blankets, Smoked turkey & spiced pear, Treacle cured trout, sourdough crostini, cranberry & apple mustard & dining room pickles

Vegan/ Vegetarian plated option: Fermented mushroom & Port pâté

Mains

Paddock Farm Tamworth Ham, honey & mustard glaze
Slow-roasted shoulder of lamb, split pea & mint crumb
Adlington Farm turkey breast, stuffing & cider glaze
Sticky braised Beef shin & confit onion

Vegan/ Vegetarian Plated Option: Spice-roasted Red Kuri Squash, crispy Brussels sprouts, chestnuts & pickled cranberries

All served with roasted potatoes, Brussels sprouts, dining room
pickled red cabbage, honey glazed carrots, crispy parsnips & gravy

Dessert

Boozy prunes, cranberries, candied walnuts & white chocolate custard
Christmas sticky toffee pudding, brandy prunes & vanilla cream
Spiced bomb Alaska & mulled wine curd (Ve)

Please inform us of any dietary requirements when booking.

Click here to download a PDF version of the Christmas Feasting Menu.

Snack to Start

Fried Cooley Gold Oyster, curried mayo & pickled shallot

Starters

Orkney Scallop, roast cauliflower puree, seaweed beurre blanc & pickled rock samphire
Smoked “Creedy Carver” duck on toast, duck pâté & gin pickles
Roast Jerusalem artichokes, black garlic emulsion & crispy chilli (Ve)

Mains

Celeriac & red wine tart tatin, cavolo nero, hazelnuts & truffle jus (Ve)
Brixham monkfish, mussels, charred leeks, chervil & langoustine sauce
Kentish venison haunch, Kromeski, bacon braised kale & parsnip
Sticky braised beef shin for 2 to share, gremolata, pickled red cabbage, carrots & potato dauphinoise
“Aurox’ beef fillet wellington for 2 to share, redwine jus, onions & beef dripping & chicken salt chips (supplement £7.50 per person)

Desserts

Stilton, sourdough crumpet, honeycomb & fennel pollen
Chocolate & salt caramel mousse & walnut popcorn
Rice pudding brulee & Yorkshire rhubarb

What’s on

18th

November

Pie Night Tuesdays

We are continuing our pie spectacular on Tuesdays, with our special selection of handmade artisan pies.

On every Tuesday from 6pm

24th

November

Festive Menus Start

If pigs in blankets, roast turkey & Christmas sticky toffee pudding is your thing, why not get your friends & family together & celebrate the festive season with us.

Now taking bookings

9th

December

Carol Singing Sing-along

his year, we’re doing our carol singing a little differently! We’ll be joined by a fantastic live carolling trio — and with song sheets at the ready, everyone can join in

Come down and sign with us!

31st

December

New Years Eve

We are serving lunch from 12-3pm & at 6pm the kitchen re-opens for our spectacular 4-course New Years Eve Feast.

See Menus for the delicious dishes on offer.

The Pig Headlines

Best Sustainable Pub Winner

We are absolutely thrilled to share that we have won the Best Sustainable Pub at the Great British Pub Awards 2024! The competition in our category was incredibly strong, with so many inspiring pubs showcasing their commitment to sustainability and environmental responsibility. We are honoured to have been recognised alongside such great businesses, all of whom are pushing boundaries to create a greener future for the industry. Winning this award is a testament to the hard work, passion, and dedication of our entire team. Sustainability has always been at the core of what we do, and to have our efforts acknowledged on a national stage means the world to us. We are beyond happy and deeply grateful to everyone who has supported us on this journey. Thank you again for all the love and support!

Our own blend

We have teamed up with Sandridge Barton, a sustainable vineyard on the River Dart in South Devon, to create a custom wine, blended exclusively for us. It’s a small project between two teams who care about where things come from, how they’re made, and the impact they leave behind. Sandridge Barton isn’t just a beautiful spot – it’s a working farm with a deep commitment to regenerative growing, biodiversity and low-intervention winemaking. From how they tend the soil to how they bottle (or in this case, don’t), their approach mirrors our own. The idea grew out of conversations between our in-house wine guru, Giles James, and the Sandridge Barton team. Giles worked closely with their winemakers to craft a blend that is light, delicious and moreish. We’re serving it on tap only, cutting packaging waste and lowering our footprint.