An Award Winning GastroPub & Restaurant
The Chelsea Pig (previously The Pig’s Ear) is a 17th century English gastropub and restaurant tucked behind King’s Road on Old Church Street. This Chelsea bar and restaurant offers a traditional yet exquisite dining experience led by Executive Chef Rupert Thornton. Guests can dine in the historically decorated bar downstairs or in the first floor Drawing Room which hosts up to 40 guests seated or 50 standing and is available for private reservations every day of the week.
Open times: Monday to Saturday 12:00 – 23:00 | Sunday 12:00 – 22:30
Surprise Mum with a succulent gastropub Roast at The Chelsea Pig this Mother’s Day! Indulge in our beautifully cooked Hereford beef, fall-off-the-bone lamb shank, thick cut pork belly or try our vegan chickpea and nut roast, all served with locally sourced vegetables and crispy potatoes.
Mum will receive special treats, because we LOVE your mum too!
Roasts are available every Sunday at The Chelsea Pig but make sure to reserve a table in advance as they book out quickly!
The Chelsea Pig menus are designed around seasonal produce from local and fresh food suppliers.
With space to host up to 50 guests, the wood-panelled private dining room at The Chelsea Pig is perfect for your next occasion!
We’re about to zhoosh-up our gastropub and restaurant while retaining the quaint and intimate atmosphere.
“Great friendly staff who greeted us on our way in & seated us right by the fire which was very romantic! Food was impeccable, tasty & most of all, filling! Thank you Chelsea Pig!”
“Awesome little gastropub. The food is delicious and goes very well with a good selection of beverages. Well worth a pub lunch or dinner visit!”
“We had a very enjoyable Christmas party at The Pig’s Ear. Yasmin was excellent in helping us organise it. On the night, the staff there was great and very friendly. Thank you!”
“Great place! So cosy..the staff are lovely and the food was delicious. So glad we stopped by!”
“Terrific food. Fantastic restaurant staff. Great beer selection. Can’t wait to return. Good job guys.”