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
Christmas Feasting Menu 2026
Sample Drinks List
Sample Wine List

Friday 9th October – Dinner

Bottomless filtered water 1.50
(all proceeds go to Great Ormond St Hospital Charity – £27,500 donated to date)

Snacks
Homemade sourdough focaccia & whipped brown butter (V)   2.25 per person
House marinated olives (Ve)   6.00
Spiced pea & broad bean hummus on homemade sourdough toast (Ve)   6.00
Potato rosti, Curing Rebels’ pork jowl, aioli & guindilla pepper   6.50
Paddock Farm pig’s head croquettes, prune ketchup & dining room pickles   8.50

Starters
Somerset Saxon buttermilk fried chicken,
malt vinegar treacle glaze & earl grey tea yoghurt   11.50
Beetroot, figs, croutons, house ricotta, honey & thyme (V)   12.50
Tempura kabocha squash, sea buckthorn & pumpkin seed salsa (Ve)   14.50
ChalkStream trout pâté & grilled focaccia   14.50
“Aurox” beef tartare, miso creme & potato crisps 16.50

Mains
Grilled & glazed aubergine, smoked tofu emulsion,
shimeji, maitake & buckwheat (Ve)   25.50
BBQ Little Mill Farm Tamworth pork collar,
‘nduja, pickled tomato, spring onion & pak choi   32.50
Cornish monkfish tranche, fennel, bisque, orange & sea herbs   34.50
Little Mill Farm lamb Barnsley Chop, courgette, runner beans & lamb sauce 34.50
30-day aged “Aurox” Aberdeen Angus sirloin, peppercorn sauce,
Clearwater Farm salad & beef dripping chips 39.50

To share (limited availability)
900g 30-day aged Flock & Herd Aberdeen Angus wing rib on the bone
for 2 to share,peppercorn sauce,Clearwater Farm salad &
beef dripping chicken salt chips 55.50 per person

Beef dripping chicken salt chips   6.50
Herb salted chips (Ve)   6.50
Grilled purple sprouting broccoli, Caesar dressing & Montgomery Cheddar 8.50
Glazed carrots, black garlic & soft herbs (V)   8.50 Clearwater Farm salad, mustard & cabernet sauvignon dressing (Ve)   6.50

Desserts
Poached Rhubarb Eton mess (V)   9.50
70% dark chocolate mousse, rum candied hazelnuts & feuilletine (V)   10.50
Crème de Mûr macerated Blackberries, blackcurrant sorbet & amaretti biscuits (V or Ve)   12.50
Sticky toffee pudding, whiskey toffee sauce & condensed milk ice-cream (V)   11.50
Pedro Ximenez ‘affogato’ – vanilla ice cream & PX sherry (V or Ve)   12.25
Tunworth cheese, orange 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

Starters
Somerset Saxon buttermilk fried chicken, malt vinegar treacle glaze
& earl grey tea yoghurt   11.50
Beetroot, figs, croutons, house ricotta, honey & thyme (V)   12.50
Tempura kabocha squash, sea buckthorn & pumpkin seed salsa (Ve)   14.50
Chalkstream trout pâté & grilled focaccia   14.50
“Aurox” beef tartare, miso creme & potato crisps   16.50

Roasts
BBQ aubergine, courgettes, runner beans & trimmings (V or Ve)   23.50
Wellington of fermented mushrooms & beets, wild mushrooms & 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   29.50
45-day aged Lyons Hill Farm “Aurox” Hereford beef rump cap 32.50

Sharer Roasts
Crown of Somerset Saxon chicken from Lyons Hill Farm for 2 to share 27.50 per person
Slow cooked overnight beef brisket for 2 to share 30.50 per person
Pig’s Head sharing roast – Somerset Saxon chicken leg, “Aurox” Hereford beef rump cap, 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)

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

We can offer a roasted Paddock Farm Tamworth pigs head for 2 to share- only by pre order, 10 days required- contact us for more details

Desserts
Greengage Eton mess (V)   9.50
70% dark chocolate mousse, rum candied hazelnuts & feuilletine (V)   10.50
Amaretto Myatts Farm cherries, blackcurrant sorbet & amaretti biscuits (V or Ve)   12.50
Sticky toffee pudding, whiskey toffee sauce & condensed milk ice-cream (V)   11.50
Pedro Ximenez ‘affogato’ – vanilla ice cream & PX sherry (V or Ve)   12.25
Tunworth cheese, orange chutney & Miller’s crackers   14.00

Pre-ordering is easy- Choose 2 mains to share & if having dessert, 2 desserts to share. Choose 3 or 2 courses:- 3 courses: starters, mains & desserts. 2 courses: starters & mains, or mains & desserts. Starters are fixed sharing boards, so there’s nothing to choose.

The Feasting menu is available for tables of 3 or more, every day except Sunday. (Our Sunday roast feasting menu is available on Sundays) and we kindly ask for a pre-order 10 days prior to your booking.

Snacks for the table

Spiced parsnip hummus & ‘no-waste’ potato skin crisps

To Start

The board to share
Pastrami cured Chalk Stream Farm trout, fermented beetroot & dill yogurt: Smoked Tamworth pigs head croquette & brandy prune ketchup; Tamworth pigs in blankets with whole grain mustard; Chicken liver parfait on toast, celery & port shallots

Vegan/ Vegetarian plated option: Fermented mushroom pâté

Mains

Maple & apple glazed Paddock Farm ham
Slow-roasted shoulder of Little Mill Lamb & spiced crumb
Adlington Farm turkey breast, bread sauce, sage & onion stuffing
12-hour red wine braised Flock & Herd beef shin, pearl onions & mushrooms

Vegan/ Vegetarian plated option: Kuri squash, chestnut & lentil stuffed cabbage & pickled cranberries

All served with roasted potatoes, brussels sprouts, braised red cabbage, honey glazed carrots & gravy.

Dessert

Yorkshire rhubarb & English Sparkling wine trifle
Festive sticky toffee pudding, brandy & candied orange
Gingerbread parfait (Ve)

Please inform us of any dietary requirements when booking.

Click here to download a PDF version of the Christmas Feasting Menu.

What’s on

6th

October

Pie Night Tuesdays

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

Every Tuesday from 6pm.

5th

November

Farm to Fork Dinner #23

Venison: Join us for a delicious four-course feast celebrating venison. Farmer Adam Hall will join us for the evening, while Giles James has expertly paired wines with each course and will talk through his selections.

Now taking bookings...

23rd

November

Festive Menus Start

Christmas at The Pigs Head begins here. Our festive menu brings together the best seasonal produce, proper winter cooking & all the trimmings — perfect for Christmas lunches, dinners and get-togethers.

Book your Christmas party here.

7th

December

Carol Singing sing-along

We’ll be joined by a fantastic live carolling trio — and with song sheets at the ready, everyone can join in.

Mulled wine & mince pies at the ready!

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.