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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.

What’s on

27th
February

Pie Night Tuesday

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

Also on 5th, 12th, 19th & 26th March.

4th
March

National Pie Week

Join us in our week-long celebration of savoury delights as we feature our handcrafted pies on the menu every day this week.

On from 4th until 9th March

10th
March
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Mother's Day

Treat mum or that special loved one on Mother’s Day! We are serving roasts from 12-9pm.

Book your table now.

19th
March

Grape to Glass Dinner #2

 We are joined by winemaker Kristin Syltevik from Oxney Organic Estate for an evening of fantastic English wine paired with a 3 course seasonal menu.

Wine & dinner £85 per person

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.

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Grape to Glass

We are excited to announce our second “Grape to Glass” farm-to-fork dinner, an evening featuring great British seasonal produce in collaboration with an exceptional organic winery.
Join us as we showcase Oxney Estate’s fantastic still and sparkling wines, crafted from the top 20% of all organic grapes grown in the UK, reflecting their commitment to the belief that great wines are made in the vineyard.
We are proudly partnering with small producers like Oxney who share our passion for quality, and we have created, what we hope, will be an unforgettable dining experience that showcases the future of English wine.

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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 Free 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.

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.

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Energy

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

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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
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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?
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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.

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

We accept online booking for tables up to 6 guests. For larger tables, please email crackling@thepigshead.com

You can read the The Pig's Head Privacy Policy here.