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 #16 Knole Park Venison
Sample Drinks List
Sample Wine List

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

Starters
Duchess Farm organic wheat sourdough, pickles & whipped brown butter (V)   1.75 per person
House marinated olives (Ve)   4.50
Whipped High Weald Medita Sussex feta, bitter leaves, sliced pear,
watermelon radish & hazelnuts (V)   8.50
Porthilly oysters, mignonette & marie rose (3)   10.50
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, “Mooreish” crumpet, xo sauce, fennel, Todolí blood orange & salty fingers   13.50

Tonight’s Mains
Foskett Farm fire roasted celeriac, pumpkin seed mole, sprout tops,
Hodmedod’s smoked quinoa & pumpkin seed salsa (Ve)   23.50
45-day aged “Aurox” Welsh Black rump, onions, peppercorn sauce
& beef dripping chicken salt chips   32.50
‘Aurox’ beef fillet wellington, Madeira sauce, onions & mash   49.50 (limited availability)

Tonight’s Pies
Squash, chestnut & lentil pie, puff pastry top & oyster mushrooms (Ve)   24.50
Brixham monkfish, Chalk Stream trout, langoustine & smoked haddock pie,
mash top, celery & shallot salad   27.50
John Taysom’s lamb shepherds pie, mash top & creamed spinach   27.50
Somerset Saxon chicken, Lyon Hill pheasant, Morcilla sausage, leek & mushroom pie for 2 to share,
puff pastry top, winter leaf salad, glazed carrots & beef dripping chips 26.50 per person
Lyon’s Hill Farm “Aurox” beef, bone marrow, Guinness & Cheddar pie for 2 to share,
puff pastry top, onions & mash   32.50 per person

Beef dripping chicken salt chips 6.50   / Herb salted chips (Ve)   6.50   /   Mash (V)   8.50
Roasted cabbage, preserved lemon yogurt & High Weald Dairy salted ricotta (V)   8.50
Roasted carrots, black garlic & sage (V)   8.50

Pedro Ximenez ‘affogato’ – Vanilla ice cream & PX Sherry (V)   11.75
Rice pudding brûlée & Yorkshire rhubarb (V)   10.50
Conference pear, Bramley apple & oat crumble & vanilla ice cream (Ve)   10.50
Sticky toffee pudding, whiskey toffee sauce & condensed milk ice-cream (V)   11.50
Blood orange trifle, soaked orange madeleine sponge, toasted hazelnuts & feuilletine   11.50
Dark chocolate hot pot, salted caramel marshmallows & vanilla ice-cream   15.00
(consider it to share)
Tunworth cheese, plum chutney & Miller’s crackers   12.50

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 Great Ormond St Hospital Charity – £27,500 donated to date)

Starters
Duchess Farm organic wheat sourdough, pickles & whipped brown butter (V)   1.75 per person
House marinated olives (Ve)   4.50
Whipped High Weald Medita Sussex feta, bitter leaves, sliced pear,
watermelon radish & hazelnuts (V)   8.50
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
Devilled beef heart, steamed bao, radish & herb salad   13.50
Porthilly oysters, mignonette & lime (3)   12.50
Grilled Scottish langoustine, chilli & garlic butter & charred lime   14.50

Roasts
Fire roasted celeriac, Crown Prince squash, sprout tops & 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
Lyons Hill pheasant crown for 2 to share,
leg ballotine with morcilla sausage   27.50 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 5.50 (V) / Roast potatoes 6.75
Honey carrots (V) 6.00 / Pigs in blankets 6.50

Conference pear, Bramley apple & oat crumble & vanilla ice cream (Ve)   10.50
Sticky toffee pudding, whiskey toffee sauce & condensed milk ice-cream (V)   11.50
Blood orange trifle & lime Chantilly   12.50
Dark chocolate hot pot, salted caramel marshmallows & vanilla ice-cream 15.00
(consider it to share)
Tunworth cheese (P, V), sourdough crackers, plum chutney 12.50

What’s on

20th

January

Pie Night Tuesdays

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

Every Tuesday from 6pm.

14th

February

The_Pig's_Head_Events_images_170px_x_125px-24

St Valentines Day

Whether you are celebrating your other half or simply yourself, we are serving a special menu made with LOVE.

Book your table now.

26th

February

Farm to Fork Dinner #16

Knole Park Venison: Join us for a delicious 4-course menu featuring venison from the Knole Park estate in Kent with park & deer keeper Dom Andrews & wine presented by Giles James.

Now taking bookings.

2nd

March

Pie Week

Our chefs are cooking up a different pie each day, so why not come down & give them a try?

From 2nd to 7th March.

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.