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 #20 - The Aurox Meat Company
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)

Snacks
Duchess Farm organic wheat sourdough, pickles & whipped brown butter (V)   2.25 per person
No-waste potato skin crisps & confit garlic aioli (V)   4.50
House marinated olives (Ve)   6.00
Tarte fine, Sussex feta & comte (V) 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
Tempura Vale of Evesham courgette flower, Sussex ricotta, honey & thyme (V)   12.50
Pan-fried veal sweetbread, hung yoghurt, black garlic & baby gem   12.50
“Aurox” beef tartare, wild garlic pickled shallots, miso crème & beef fat crumpet   14.50
Wye Valley white asparagus, hazelnut gribiche & sourdough croutons (V or Ve)   14.50
Brixham crab & Isle of Wight tomatoes, saffron & fennel   16.50

Mains
Fire roasted celeriac, pumpkin seed mole, cavolo nero,
Hodmedod’s quinoa & sunflower seed salsa (Ve)   23.50
BBQ Little Mill Farm Tamworth pork chop,‘nduja, pickled tomato,
spring onion & pak choi   32.50
Line-caught Atlantic red perch, Wye Valley asparagus, Jersey Royals,
seaweed butter sauce & trout roe 34.50
Little Mill Farm hogget chop & shoulder, courgettes, confit garlic labneh,
runner beans & lemon jus   34.50
45-day aged “Aurox” Aberdeen Angus sirloin, beef jus, café de paris butter,
Clearwater Farm salad & beef dripping chips   38.50

Somerset Saxon chicken, leek & mushroom pie for 2 to share, puff pastry top,
Clearwater Farm salad, glazed carrots & beef dripping chips 28.50 per person

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

Desserts

Pedro Ximenez ‘affogato’ – vanilla ice cream & PX sherry (V or Ve)   12.25
Vanilla cheesecake, Biscoff & oat base & brûlée top (V)   11.50
Strawberries & cream ice-cream, black pepper macerated strawberries, honeycomb
& Italian meringue (V or Ve)   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)

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

Snacks
Duchess Farm organic wheat sourdough, pickles & whipped brown butter (V)   2.25 per person
No-waste potato skin crisps & confit garlic aioli (V)   4.50
House marinated olives (Ve)   6.00
Tarte fine, Sussex feta & comte (V)   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
Tempura Vale of Evesham courgette flower, Sussex ricotta, honey & thyme (V)   12.50
“Aurox” beef tartare, pickled wild garlic, miso crème & beef fat crumpet   14.50
Wye Valley white asparagus, hazelnut gribiche & sourdough croutons (V or Ve)   14.50
Brixham crab, Isle of Wight tomatoes, saffron & fennel   16.50

Roasts
BBQ New Forest asparagus, courgette, runner beans & trimmings (V or Ve)   23.50
Wellington of fermented mushroom & beet, oyster mushroom & 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” Aberdeen Angus beef sirloin   32.50

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, “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, stumpy, 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

We can offer a Roasted Pigs head for 2 to share- this requires a preorder of 10 days prior- please email us.

Desserts
Vanilla cheesecake, Biscoff & oats, brûlée top (V)   11.50
Strawberry & cream ice-cream, black pepper macerated strawberries
& Italian meringue (V)   11.50
Pedro Ximenez ‘affogato’ – vanilla ice cream & PX sherry (V orVe)   12.25
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

What’s on

19th

May

Pie Night Tuesdays

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

Every Tuesday from 6pm.

25th

May

Bank Holiday Monday Roasts

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

From 12-9pm!

22nd

June

Celebrating English Wine Week

Come down & explore our English wine selection with special wine flights & exclusives for this week only.

Running until the 27th June

25th

June

Farm to Fork Dinner #20

Aurox Beef: We’re beefing things up for this farm-to-fork dinner, joined by Farmer James Letham for a very special four-course evening showcasing his exceptional Aurox beef

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.