Our staff spend a lot of time at antique fairs, scouring for tables, chairs, and even plates and salt and pepper shakers. We use an organic farm in Kent, where staff have direct relationships with their farmers to ensure minimal environmental impact. In sourcing from suppliers who prioritize sustainability, we make sure to avoid single-use plastics wherever possible. For instance, we don't use cling film, which is commonly found in commercial kitchens."
The Pig's Head places a strong emphasis on local, sustainable sourcing for its food and drink. All of our cocktails are made here, and we source as much as possible from farmers we know personally. This dedication to freshness is reflected in our menu, which changes twice daily. We create the menu thirteen times a week to keep everything fresh, showcasing our commitment to seasonality and local relationships."
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