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 #18 Romney Marsh Spring Lamb
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)

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   4.50
House marinated olives (Ve)   6.00
Whipped chicken liver cracker, salted grapes & pickled shallot   6.50

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

Fire roasted celeriac, pumpkin seed mole, cavolo nero,
Hodmedod’s quinoa & pumpkin seed salsa (Ve)   23.50
Little Mill Farm Tamworth pork chop, Curing Rebels ‘nduja,
pickled green tomato & pak choi tops   30.50
Little Mill Farm lamb shoulder, wild garlic, broad bean, peas, turnip & lamb jus   31.50
Roast line-caught pollack fillet, Wye Valley asparagus, seaweed butter sauce,
trout roe & Jersey Royals   32.50
45-day aged “Aurox” Aberdeen Angus sirloin, onions,
peppercorn sauce & beef dripping chips   37.50

45- day aged “Aurox” Limousin sirloin on the bone for 2 to share, onions,
peppercorn sauce & beef dripping chips 38.50 per person
37 day aged Flock and Herd Aberdeen Angus porterhouse or wing rib for 2 to share, onions,
peppercorn sauce & beef dripping chips 11.50 per 100g (limited availability)

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

Pedro Ximenez ‘affogato’ – vanilla ice cream & PX sherry (V) or (Ve)   12.25
Conference pear, Bramley apple & oat crumble & vanilla ice cream (Ve) 11.50
Lemon & crème fraiche posset, poached Yorkshire rhubarb & honeycomb (V)   11.50
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

Starters
House marinated olives (Ve)   4.50
Our no-waste potato skin crisps, wild garlic salt & wild garlic aioli   4.50
Whipped High Weald feta, bitter leaves, sliced pear, watermelon radish
& hazelnuts (V)   10.00
Pig’s Head croquette, brandy & prune ketchup, crispy onions & dining room pickles   11.50
Somerset Saxon buttermilk fried chicken, malt vinegar treacle glaze
& earl grey tea yoghurt   11.50
Mushroom & port pate, Jerusalem artichoke crisps, cornichons
& grilled sourdough (Ve)   12.50
Brixham Crab crumpet, Isle of Wight tomatoes, celery & lovage   16.50

Roasts
Fire roasted celeriac, purple sprouting broccoli & trimmings (V or Ve)   23.50
Wellington of fermented mushroom & beet & 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” South Devon 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

Pedro Ximenez ‘affogato’ – vanilla ice cream & PX sherry (V) or (Ve) 12.75
Conference pear, Bramley apple & oat crumble & vanilla ice cream (V) or (Ve) 11.50
Lemon & crème fraiche posset, poached Yorkshire rhubarb & honey comb (V)   11.50
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

Snack

Crispy lambs tongue, sheep’s curd &Devilled sauce

Lamb sweetbreads, spring peas & spearmint

Welcome Cocktail

To Start

Little Mill Farm Romney Marsh lamb carpaccio, crispy quail’s egg & Frogdale farm asparagus

Wine pairing tbc

The Main

Roasted saddle of Little Mill Farm Romney Marsh lamb, confit shoulder, broad beans, smoked aubergine & lamb fat jus

Wine pairing tbc

To Finish

Sheep’s curd cheesecake, honeycomb, Gariguette strawberry & strawberry sherbet

Dessert wine pairing tbc

What’s on

14th

April

Pie Night Tuesdays

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

Every Tuesday from 6pm.

23rd

April

Farm to Fork Dinner #18

Romney Marsh Spring Lamb: Join us for a 4-course feast featuring this delicious rare breed. The dinner will have a visit from farmer Adam Hall & wine presented by Giles.

Now taking bookings

4th

May

Bank Holiday Monday Roasts

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

From 12-9pm!

21st

May

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!

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.