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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

9th
April

Pie Night Tuesday

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

Also on 16th, 23rd & 30th April

30th
April

Farm to Fork Dinner #8

Otter Valley Lamb: We are joined by farmer John Taysom for an evening of fantastic regeneratively farm produce paired with wine selected & presented by our in house wine guru Giles James

Dinner with wine £95 per person

14th
May

Whiskey & Cheese Tasting

To celebrate World Whisky Day, join us as we embark on a journey through Scotland guided by Aeneas O’Hara from Away from the Ordinary, exploring the exquisite pairing of whisky & cheese.

Menu coming soon...

27th
May

Spring Bank Holiday

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

Now taking bookings.

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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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Farm to Fork

Experience the essence of regenerative farming at our upcoming farm-to-fork dinner, featuring Hebridean lamb from Otter Valley Farm. Raised on Devon’s nutrient-rich grasslands, these lambs graze freely year-round, contributing to a sustainable and eco-conscious farming model. We’re proud to partner with Otter Valley Farm, where traditional practices and ethical stewardship yield exceptional quality produce and – as far as we are concerned – unparalleled flavour. We are joined by farmer John Taysom and our in-house wine guru Giles James, who has expertly paired the evening’s menu with a selection of amazing wines.

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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 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 £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 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.