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 #19 - The Pig’s Head Cuvee 2 & Spring Asparagus
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

Duchess Farm organic wheat sourdough, pickles & whipped brown butter (V)   2.25 per person
No-waste potato skin crisps & wild garlic aioli (V)   4.50 /   House marinated olives (Ve)   6.00
Tarte fine, Sussex feta, wild garlic & parmesan (V) 6.50   /   Curing Rebels Pirata Loin   8.50
John Taysom’s Texal Cross lamb skewers, radish, jalapeno hot sauce & radicchio   8.50
“Aurox” Beef tartare, miso & beef fat toast   8.50

Starters

Fried Baddaford Farm violet artichokes, parsley yogurt,
lemon & chilli oil (V)   11.50
Paddock Farm Pig’s Head croquette, prune ketchup &
dining room pickles   11.50
Somerset Saxon buttermilk fried chicken, malt vinegar treacle glaze &
earl grey tea yoghurt   11.50
Wye Valley white asparagus, hazelnut gribiche &
sourdough croutons (V or Ve)   14.50
Brixham crab crumpet, Isle of Wight tomatoes, celery & lovage   16.50

Mains

Fire roasted celeriac, pumpkin seed mole, cavolo nero, Hodmedod’s quinoa &
pumpkin seed salsa (Ve)   23.50
Roast line-caught pollack fillet, Wye Valley asparagus, Jersey Royals,
seaweed butter sauce & trout roe   32.50
Little Mill Farm Tamworth pork chop, mixed wild mushroom,
watercress & café de paris butter   34.50
Little Mill Farm hogget chop and shoulder, wild garlic, broad bean,
peas, turnip & lamb jus   34.50
45-day aged “Aurox” Lincoln red sirloin, onions, peppercorn sauce &
beef dripping chips   37.50

45-day aged “Aurox” Lincoln Red tomahawk for 2 to share, onions, peppercorn sauce
& beef dripping chips 42.50 per person

Beef dripping chicken salt chips 6.50   /   Herb salted chips (Ve) 6.50
Pink fir potatoes & Vadouvan butter   8.50 /   Grilled baby gem, Caesar dressing & chicken skin   8.50
Glazed carrots, black garlic & soft herbs (V)   8.50

Desserts
Pedro Ximenez ‘affogato’ – vanilla ice cream & PX sherry (V) or (Ve)   12.25
Strawberry & cream ice-cream, black pepper strawberries, oats
& Italian meringue (V or Ve) 11.50
Lemon & crème fraiche posset, poached Yorkshire rhubarb & honey comb (V)   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   16.00 (consider it to share)
Tunworth cheese, plum 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
Duchess Farm organic wheat sourdough, pickles & whipped brown butter (V)   2.25 per person
No-waste potato skin crisps, wild garlic salt & wild garlic aioli (V)   4.50
Tarte fine, Sussex feta, wild garlic & parmesan (V)   6.50
House marinated olives (Ve)   6.00
“Aurox” Beef tartare, miso crème & beef fat toast   8.50

Starters
Fried Baddaford Farm violet artichokes, parsley yogurt, lemon & chilli oil (V)   11.50
Paddock Farm Pig’s Head croquette, prune ketchup & dining room pickles   11.50
Somerset Saxon buttermilk fried chicken, malt vinegar treacle glaze
& earl grey tea yoghurt   11.50
Wye Valley white asparagus, hazelnut gribiche & sourdough croutons (V or Ve) 14.50
Brixham Crab crumpet, Isle of Wight tomatoes, celery & lovage   16.50

Roasts
Fire roasted celeriac, leek scapes & trimmings (V or Ve)   23.50
Wellington of fermented mushroom & beet, cavolo nero & trimmings (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 Taysom’s Hebridean lamb   28.50
45-day aged Lyons Hill Farm “Aurox” Aberdeen Angus beef sirloin   32.50

Crown of Somerset Saxon chicken from Lyons Hill Farm for 2 to share   26.50 per person
Slow cooked overnight beef brisket for 2 to share   29.50 per person
Pig’s Head sharing roast – Somerset Saxon chicken, “Aurox” South Devon beef sirloin, 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, Yorkshire pudding, gravy & a side of our no-waste cauliflower cheese to share

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

We can offer a Roasted Pigs head for 2 to share-
this requires a preorder of 10 days prior- please email us.

Snack

White asparagus tartlet, smoked haddock & Comte

Chilled asparagus velouté & cured ham

Parker House rolls with chicken butter

Welcome Cocktail

To Start

Asparagus tart fine, toasted hazelnuts, Manchego & Isle of Wight tomato balsamic

White asparagus with lardo fat hollandaise

The Pig’s Head Cuvee #1

The Main

Norfolk Quail, BBQ asparagus, wild garlic & Morel mushrooms

The Pig’s Head Cuvee #2

To Finish

Preserved elderflower, white chocolate, Hugh Lower farm raspberries

Moscato D’Asti

What’s on

28th

April

Pie Night Tuesdays

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

Every Tuesday from 6pm.

4th

May

Bank Holiday Monday Roasts

Join us this bank holiday for our delicious roasts & spring cocktails.

From 12-9pm!

21st

May

The_Pig's_Head_Events_images_170px_x_125px-29

Farm to Fork Dinner #19

The Pig’s Head Cuvee & Spring Asparagus: Giles has blended a new vintage of our house wine & we have paired it with a delicious summery menu of asparagus. The dinner will also have a visit from Josh Watkins, our vegetable supplier.

Now taking bookings!

22nd

June

Celebrating English Wine Week

Come down & explore our English wine selection with special wine flights & exclusives for this week only.

Running until the 27th June

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.