In 2021 in the midst of the second wave of lockdown and with plenty of time on his hands, Gregg Boyd decided he would follow up on a life long mission to set up a Scottish food and drink business in London.

He started off making haggis, neeps & tatties in his Dalston flat which he would then deliver for free to anyone who was willing to try it. An Instagram followed and so did a website which offered people the chance to order it direct to their door. Gregg would make up an order, cycle a bowl of hot haggis over to them and then come back and do the next one.

Once April 2021 came around and some of the restrictions were lifted, he purchased a gazebo and some camping stoves and applied to trade at Westgate Street Market which involved a lot of experimenting...

Eventually Auld Hag found its feet and began to build a following and also make some cooking pals; collaborating with the likes of Gordos Pizza, Hot 4 U, the Bagel Guys, the Cheese Bar, Dalston Wine Club, Naked Soup, Kold Sauce, Two Hot Asians and Bangers.  In the midst of this, we found our second home at the brilliant LSS Market, Coal Drops Yard, Kings X and traded there intermittently from Winter 2021 to Summer 2022.

Two things then followed - (1) we were invited to take on a residency at Exale Brewery in Walthamstow, a Scottish owned  brewery where we would be able to give the business a proper go; and (2) we were scouted by the Scottish Government to cater for them at Scotland House in Blackfriars, London.

This allowed us to develop new menus, see customers on a regular basis and even have The Times and Time Out come in and feature us:

[read: The Times Article]

At the same time, our catering gigs grew with the Scottish Government including events with the Mexican Embassy [imagine highland rump steak tacos] and Visit Scotland as well as MSPs.