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.

Our Menus

Daily Changing Menu
Sunday Menu
Christmas Feasting Menu
New Year's Eve Menu 2023
Burns Night Supper and Whisky Tasting

Filtered water 1.50 (all proceeds go to GOSH – £12,500 donated to date)
Mulled Wine – A delicious blend of Merlot, Brandy, Ginger Wine, Port, Citrus & Christmas spices 8.00

Duchess Farm organic wheat sourdough, whipped brown butter & dining room pickles (V) 1.50 per person
House marinated olives (Ve)   4.00
Paddock Farm Tamworth pigs in blankets & Bramley apple mustard   6.00
Lyons Hill Farm buttermilk chicken, treacle & malt vinegar glaze & Earl Grey yoghurt   9.50
Our own grown fire roasted squash, pumpkin seed ‘ricotta’, Brussel sprouts
& chestnut salsa (Ve)   11.50
Venison Scotch egg, red cabbage, pickles, cranberry apple mustard & cocoa nibs   11.50
Treacle cured Chalk Stream Farm Trout, capers, pickled cranberries,
dill crème fraiche & crostini   12.50

Wellington of fermented mushroom & beets, fire roasted celeriac
& purple sprout tops (Ve)   23.50
Chalk Stream Farm Trout, turnip bubble n’ squeak & pickled Lemon cucumber   25.50
Adlington Farm turkey, stuffing, red cabbage, caramel roasted Pink Fir potatoes
& cranberry gravy   26.50
Marden Tamworth pork chop from our own herd, red kale, apple sauce & crackling    28.50
42-day aged Lyons Hill Farm “Aurox” Longhorn Fillet, onion
& beef dripping & chicken salt chips   39.50

42-day aged Lyons Hill Farm “Aurox” Longhorn Tomahawk for 2 to share, onions
& beef dripping & chicken salt chips 36.50 per person

Brussel sprout & pickled red cabbage (Ve) 6.50 / Caramel roasted Pink Fir potatoes (Ve) 6.50 / Beef dripping & chicken salt chips 5.50 / Herb salted chips (Ve) 5.50 / Honey glazed carrots (V) 5.50

Desserts
Pedro Ximenez ‘affogato’ – Vanilla ice cream & PX Sherry (V) 8.35
Rice pudding brulée & Myatts Farm outdoor rhubarb (V)   9.50
Fire roasted pear, mulled wine & cranberry curd, meringue & vanilla ice-cream (Ve)   10.00
Christmas sticky toffee pudding, brandy toffee sauce, brandy prunes & clotted cream ice-cream (V)   11.50
Dark chocolate hot pot & salted caramel marshmallow & vanilla ice-cream   12.00
Cheese board: Snowdonia Black Bomber (V,P), Baron Bigod & Binham Blue (V,P)   15.00
Served with dining room pickles, honey from our own bees, sour crackers & oat cookies

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.

Filtered water 1.50 (all proceeds go to GOSH – £12,500 donated to date)
House Bloody Mary 11.00 / Chilli Vodka Bloody Mary 12.00

Starters
Duchess Farm organic sourdough, whipped brown butter & dining room pickles (V) 1.50 pp
House marinated olives (Ve)   4.00
Lyons Hill Farm buttermilk chicken, treacle & malt vinegar glaze & Earl Grey yoghurt   9.50
Our own grown fire roasted squash, pumpkin seed ricotta, Brussel sprouts & chestnut salsa (Ve)   11.50
Venison Scotch egg, red cabbage, pickles, cranberry apple mustard & cocoa nibs   11.50
Treacle cured Chalk Stream Farm Trout, capers, pickled cranberries, dill crème fraiche & crostini   12.50

Our Roasts
Wellington of fermented mushroom & beets, The Rooftop Oyster mushroom & trimmings (V or Ve)   22.50
Pulled shoulder of Andrew Laver’s Old Spot pork, crackling & Bramley apple sauce 23.00
Roast Leg of Edward Hull’s Texal cross lamb   24.50
42-day aged Lyons Hill Farm “Aurox” Longhorn beef Rump   26.50

Crown of Lyons Hill Farm Somerset Saxon chicken (for 2 to share)   23.50 per person
Pork leg chop of Marden Tamworth pork from our own herd (for 2 to share)   25.50 per person
Sticky braised beef shin (for 2 to share)   26.50 per person

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

Extra Yorkshire 1.50 / Greens 5.00 / Roast Potatoes 6.00 / Honey carrots 5.00

Desserts
Pedro Ximenez ‘affogato’ – Vanilla ice cream & PX Sherry (V) 8.35
Rice pudding brulée & Myatts Farm outdoor rhubarb (V)   9.50
Fire roasted pear, mulled wine & cranberry curd, meringue & vanilla ice-cream (Ve)   10.00
Christmas sticky toffee pudding, brandy toffee sauce, brandy prunes
& clotted cream ice-cream (V)   11.50
Dark chocolate hot pot & salted caramel marshmallow & vanilla ice-cream   12.00
Cheese board: Snowdonia Black Bomber (V,P), Baron Bigod & Binham Blue (V,P)   15.00
Served with dining room pickles, honey from our own bees, sour crackers & oat cookies

Please choose either one or two dishes from the mains and puddings
for the whole table to share. If two dishes are chosen and in case of
uneven numbers, we will serve more of your preferred option.
We kindly ask for a pre-order 10 days prior to your booking.

Snacks for the table

Christmas spiced pork scratchings & parsnip crisps

To Start

The board to share
Paddock Farm pigs in blankets, wild Kentish venison Scotch egg,
‘Turkeys on horseback’ (prunes wrapped in turkey), Chalk Stream treacle
cured trout, crostini, apple mustard & dining room pickles
Vegan Option: Fire roasted squash from our farm in Kent, pumpkin
seed ‘ricotta’, Brussels sprouts & chestnut salsa

Mains

Choose 2 dishes for the table to share for tables of 6 or more guests.
For tables of 3-5 guests please choose 1 dish.
Paddock Farm Tamworth Ham, honey & mustard glaze & Bramley apple sauce
Roasted shoulder of lamb, garlic & rosemary crumble & mint jelly
Adlington Farm turkey breast, stuffing balls & cranberry sauce
Sticky braised Lyons Hill Farm ‘Aurox’ beef shin & spice roasted onion
Vegan Option: Fermented mushroom Wellington & glazed Oyster mushroom
All served with spiced caramel roasted potatoes, Brussels sprouts, dining room
pickled red cabbage, glazed carrots & gravy

Dessert

Choose 2 dishes for the table to share for tables of 6 or more guests.
For tables of 3-5 guests please choose 1 dish.
Yule log
Christmas sticky toffee pudding, brandy prunes & vanilla cream
Vegan Option: Fire roasted pear, meringue, mulled wine & cranberry curd
Cheeseboard: A selection of 3 British cheeses served with oat cookies,
honeycomb & pickles
(£7 per person as additional course / £4 per person if substituting a dessert)

Please inform us of any dietary requirements when booking.

Snack to Start

Fried Cooley Gold Oyster & smoked seaweed mayo

Starters

Orkney Scallop, chicken wing & curry sauce
Deep fried braised beef lasagne & truffle gravy
Jerusalem artichoke tart Tatin, chestnut salsa & pickled chicory (Ve)

Mains

Wellington of mushroom, truffle & beets, celeriac & sparkling braised leek (Ve)
Chalk Stream Farm trout, bubble & squeak, winter brassicas & beurre blanc
Marden Tamworth pork from our own herd, braised Swiss chard & cider mustard sauce
Sticky Braised beef shin for 2 to share, crispy onion, roasted bone marrow,
potato dauphinoise & sprout tops
Tomahawk for 2 to share, charred greens, onions, “Beernaise” & beef dripping
& chicken salt chips (supplement £7.50 per person)

Desserts

Rice pudding bruleé & Myatts Farm rhubarb (V)
Mulled wine & cranberry curd, fire roasted pear & spiced meringue (Ve)
Dark chocolate hot pot & salted caramel marshmallow & vanilla ice-cream
Cheeseboard; A selection of 3 British cheeses served with oat cookies, sour crackers,
honey & pickles
(£6.50 supplement per person)

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.