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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
November

Carol Singing

Why not join us & the fantastic Clapham Community Choir for an evening of carol singing, mince pies & mulled wine.

From 7pm

24th
December

Closed

We are giving our team a well deserved rest after a busy December, so are closed on the 24th, 25th & 26th.

Back open for lunch on 27th December

31st
December

New Year's Eve

We are serving Sunday Roast from 12-4pm & at 6pm the kitchen re-opens for our spectacular 4 course New Year’s Eve Feast. Click to see the menu.

See NEWS below for more info

1st
January

New Years Day

Bloody Marys & recovery roasts served from 12-8pm, so why not come down & make the start of 2024 a good one.

Now taking bookings.

The Pig Headlines

New Year's Eve Celebrations

For our special New Year’s Eve Set Menu, we are serving some of your absolute favourites from the year.
There are Cooley Gold Oysters, deep fried beef lasagne & truffle gravy, sticky braised beef shin, Tomahawk steak & Tamworth pork from our own herd. The menu is £65 per person for welcome snack & 3 courses.
We are taking bookings from 6pm and will be toasting in the new year until 1am. To book your table, please ask a member of the team. Looking forward to celebrating with you.

Produce from our farm

We’re excited to continue to showcase our seasonal harvests from our farm in Kent. So far we have had rainbow chard, beetroot, spinach, mangetout, broad beans and turnips on the menu with many other varieties to come in the following weeks for the autumn season, namely purple kale, cavolo nero, red kuri squash, crown prince pumpkins and so many more goodies.
In March 2022, we began our Kitchen Garden from a grassy field. Using the no-dig method, we transformed it into a half-acre garden over 18 months by laying down cardboard and adding compost on top.

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.

Animated light bulb
Carbon neutral badge ribbon Carbon neutral badge outline Carbon neutral badge spinning globe

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?
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.

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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.