From the award-winning team behind the Pig & Butcher Islington, Princess of Shoreditch and Smokehouse restaurants
Scott & Maria Hunter have partnered with original Pig & Butcher team, Michael Chan and Jack Ross, and opened a new farm to fork pub in Clapham’s Old Town.
The Pig’s Head is on the site of former Clapham pub The Rectory and doing things a little bit differently to a traditional local.
That’s because the Pig’s Head aims to be a planet-friendly pub with A 60 cover bar area and a bright, spacious 40 cover dining room with open plan farmhouse kitchen.
Daily a la carte menus are designed by head chef Michael Chan. Sharing or go-it-solo dishes include of Fried Cooley Gold oyster with smoked seaweed mayo (£3.50 each), Smoked bone marrow & turnip dip with sour crackers (£2.50); Buttermilk chicken, treacle & malt vinegar glaze with Early Grey yoghurt or – the house special – Crispy pig’s head, pickled radish & creamed leeks.
Drinking food includes sharing boards of Paddock Farm Scotch egg, crispy chicken skin, frickles, sweet potato chip butty, smoked turnip dip, bacon jam, crostini & dining room pickles.
There’s also Pig’s Head takes on pub classics like Steak pie for two with Lyons Hill Farm beef suet top, beef dripping cabbage & mash or 42-day aged sirloin from Ivy House Farm with smoked bone marrow, Marmite onions, dripping & chicken salt chips.
Vegan & vegetarian dishes include the likes of ‘Baked Bean’ terrine, tomato jam & piccalilli; Coal-roasted squash, burnt orange, kale & pumpkin seed ‘ricotta’, Ale-braised turnip gratin, cavolo nero, Young Buck Blue & tarragon crumble or Celeriac schnitzel with seaweed, crispy caper dressing & pickled red cabbage.
The pub has a sustainability-first approach. Meat is butchered on site, working with whole animals to reduce wastage and emissions. Around half the menu is also dedicated to plant-based dishes using native produce from family-run farms.
As well as local craft beer, they’ve sourced sustainable spirits for cocktails by the jug. Spirits are UK made by small-batch producers who are also doing their bit to minimise their mark on the environment. British alternatives are used over imported produce.
Pig’s Head uses 100% sustainable electricity and is cleaned with 100% biodegradable chemicals. A. They will compost on site, avoiding the emissions of transporting food waste and making top-drawer compost available to guests, local residents, or local allotments.
Walk-ins welcome or to book a table visit: www.thepigshead.com
Address: 87 Rectory Grove, Clapham Old Town, SW4 0DR
To book: www.thepigshead.com | Tel: 020 4568 5830
Instagram: www.instagram.com/thepigshead
Opening Hours:
Monday
4-11pm | kitchen 6-10pm
Tuesday & Wednesday
12-11pm | kitchen 12-3pm & 6-10pm
Thursday & Friday
12pm – midnight | kitchen 12-3pm & 6-10.30pm
Saturday and Good Friday
11am – midnight | kitchen 11-4pm & 6-10.30pm
Sunday & Monday Bank Holidays
12 – 10.30pm | kitchen 12 – 9pm
Closed 24th, 25th, 26th December