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

Daily Changing Menu
Sunday Menu
Farm to Fork #21 - British Lobster
Sample Drinks List
Sample Wine List

Bottomless filtered water 1.50
(all proceeds go to Great Ormond St Hospital Charity – £27,500 donated to date)

Snacks
Homemade sourdough focaccia & whipped brown butter (V)   2.25 per person
Pigs Head pork scratchings & baked apple sauce   5.50
House marinated olives (Ve)   6.00
Spiced pea & broad bean hummus on homemade sourdough toast
& nasturtium leaf (Ve)   6.00
Potato rosti, Curing Rebels pork jowl, aioli & guindilla pepper   6.50
Paddock Farm pig’s head croquette, prune ketchup & dining room pickles   7.50
St Austell Bay mussels on toast, spiced anchovy butter & Granny Smith apple   7.50

Starters
Somerset Saxon buttermilk fried chicken,
malt vinegar treacle glaze & earl grey tea yoghurt   11.50
Heritage tomato carpaccio, sumac & oregano (Ve)   12.50
Tempura Vale of Evesham courgette flower, Sussex ricotta,
honey & thyme (V)   12.50
“Aurox” beef tartare, miso creme & potato crisps   14.50
Cured trout, salted gooseberries, ponzu dressing,
togarashi & elderflower pickled cucumber   16.50

Tonight’s Mains
BBQ celeriac, pumpkin seed mole, cavolo nero,
Hodmedod’s quinoa & sunflower seed salsa (Ve)   23.50
Line-caught Atlantic pollack, purple sprouting broccoli, Jersey Royals,
seaweed butter sauce & sea herbs   34.50
45-day aged “Aurox” Hereford sirloin, café de Paris butter,
Clearwater Farm salad & beef dripping chips   39.50

Tonight’s Pies
Spiced chickpea, courgette & harissa pie, puff pastry top & pak choi (Ve)   24.50
Little Mill Farm hogget pie, puff pastry top, aubergine,
chickpea & apricot   27.50
Somerset Saxon chicken, leek & mushroom pie for 2 to share, puff pastry top,
Clearwater Farm salad, glazed carrots & beef dripping chips   31.50 per person
Lyon’s Hill Farm “Aurox” beef, bone marrow & Guinness pie for 2 to share, puff pastry top,
parmesan, charred tender stem broccoli & beef dripping chips   32.50 per person

Beef dripping chicken salt chips   6.50   /   Herb salted chips (Ve)   6.50
Grilled baby gem, Caesar dressing & chicken skin   8.50
Glazed carrots, black garlic & soft herbs (V)   8.50
Clearwater Farm salad, mustard & cabernet sauvignon dressing (Ve)   6.50

Desserts
Peaches & cream Eton mess (V)   9.50
70% dark chocolate mousse, rum candied hazelnuts & feuilletine (V)   10.50
Strawberry ice-cream, black pepper macerated strawberries,
honeycomb & Italian meringue (V or Ve)   11.50
Sticky toffee pudding, whiskey toffee sauce & condensed milk ice-cream (V)   11.50
Pedro Ximenez ‘affogato’ – vanilla ice cream & PX sherry (V or Ve)   12.25
Tunworth cheese, orange chutney & Miller’s crackers   14.00

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.

Bottomless filtered water 1.50
(all proceeds go to Great Ormond St Hospital Charity – £27,500 donated to date)
House Bloody Mary 11.50 / Chilli Vodka Bloody Mary 12.50

Snacks
Homemade sourdough focaccia & whipped brown butter (V)   2.25 per person
Pigs Head pork scratchings & baked apple sauce   5.50
House marinated olives (Ve)   6.00
Spiced pea & broad bean hummus on homemade sourdough toast
& nasturtium leaf (Ve)   6.00
Potato rosti, curing rebels pork jowl, aioli & guindilla pepper   6.50
Paddock Farm pig’s head croquettes, prune ketchup & dining room pickles   8.50

Starters
Somerset Saxon buttermilk fried chicken,
malt vinegar treacle glaze & earl grey tea yoghurt   11.50
Heritage tomato carpaccio, sumac & oregano (Ve)   12.50
Tempura trombetta courgette, house ricotta, honey & thyme (V)   12.50
“Aurox” beef tartare, miso creme & potato crisps   14.50
Cured trout, salted gooseberries, ponzu dressing,
togarashi & elderflower pickled cucumber   16.50

Roasts
BBQ celeriac, courgette, runner beans & trimmings (V or Ve)   23.50
Wellington of fermented mushrooms & beets,
wild mushrooms & trtimmings (V or Ve)   23.50
Roasted belly & pulled shoulder of Little Mill Farm Tamworth pork,
crackling & bramley apple sauce   27.50
Roast leg of John Yaysom’s Hebridean lamb   29.50
45-day aged Lyons Hill Farm “Aurox” Hereford beef rump cap   32.50

Sharer Roasts
Crown of Somerset Saxon chicken from Lyons Hill Farm for 2 to share   27.50 per person
Slow cooked overnight beef brisket for 2 to share   30.50 per person
Pig’s Head sharing roast – Somerset Saxon chicken,
“Aurox” Hereford beef rump cap, Little Mill pork belly, stuffing
& Paddock Farm pigs in blankets for 2 to share   43.50 per person
(add lamb for 7.50 per person)

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

Extra Yorkshire pudding (V) 1.75 / Greens (V) 5.50 / Roast potatoes 6.75
Honey carrots (V) 6.00 / Stuffing 8.00

Desserts
Peaches & cream Eton mess (V)   9.50
70% dark chocolate mousse, rum candied hazelnuts & feuilletine (V)   10.50
Raspberry sorbet, black pepper macerated strawberries,
honeycomb & Italian meringue (V or Ve)   11.50
Sticky toffee pudding, whiskey toffee sauce & condensed milk ice-cream (V)   11.50
Pedro Ximenez ‘affogato’ – vanilla ice cream & PX sherry (V or Ve)   12.25
Tunworth cheese, orange chutney & Miller’s crackers   14.00

What’s on

14th

July

Pie Night Tuesdays

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

Every Tuesday from 6pm.

24th

July

National Tequila day

From Tommy’s, to Spicy – we are celebrating the great drink tequila with our special margarita menu for the day.

Salut!

30th

July

Farm to Fork Dinner #21

British Lobster Join us for a delicious 4-course feast of British lobster with wine expertly paired and presented by Giles James.

Last few spaces remaining…

31st

August

Bank Holiday Monday

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

Now taking bookings!

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.