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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 won Best Sustainable Pub in the Great British Pub Awards on the 17th of September 2024.

We 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

20th
May

Pie Night Tuesdays

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

On every Tuesday from 6pm

22nd
May

Grill Night

Grill Night is back! Enjoy the finest cuts and ages from carefully chosen rare-breed animals. We will have limited numbers of each – so make sure you come early!

Get the thrill from the grill!

26th
May

Spring Bank Holiday

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

More info coming soon...

19th
June

Grape to Glass #4 – Pigs's Head Cuvee

 Join us for a delicious 3-course menu celebrating the launch of our own wine. Hosted by Giles James, who blended the wine & Tom Wedgery from Sandridge Barton, who made it.

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. Available from 2nd June.

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 Friendly 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 £21,000.

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Energy

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

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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?
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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 £21,000.

Animated hearts Arrow pointing down

Through our partnership with Carbon Friendly 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.