Oor Hot Cross Buns The raisins are soaked in Oloroso Sherry from the source of the @portofleithdistillery casks for their first whisky. Beautiful glaze on these as well. Come and get em this weekend before they’re gannn

Millionaires Shortbread On the counter from early tomorrow - Auld Hag style. You know the drill - Scottish butter, Scottish chocolate and well, not Scottish sugar but we might’ve stuck something Scottish in the caramel. Look at them. My favourite. They’re super limited. I’m laughing cause I know they’ll go rapid but here, we just need to get that bigger space and we’ll bake more alright? Sound. Thank you Emily @undercovercryptid 🧑‍🍳

Empire Biscuits Made in the Shoap near enough everyday by our baker Emily using @mungoswells flour and @theedinburghbutterco and Scottish raspberry jam Finished with icing sugar and a jelly tot cause that’s the only way to do it.

A roll n square with broon sauce and bottle of ginger doon the Shoap Rolls: @auldhag_ Ginger: @irnbru Sausage: Findlays of Portobello Sauce: Gold Star Aberfeldy Windbreaker: @kestin.co

Roll n pie

Roll bacon n fried egg

Roll n black pudding with a fried egg. Charles Macleod pudding and one of our own soft rolls baked doooonstairs. Crispy and well fired also available. Thanks to one of our customers @gemmah27 for the photo. See you all on Wednesday.

Swally, rolls, pieces & pies.

Well fired and crispy rolls. Baked in hoose everyday. Listen what a mental few days that was. Jesus - more than we could’ve expected. I thought about setting this up 10 years ago and it took me 7 years to do it and to see you all buzzing and to sell out so early is just magic. I really appreciate the love and we’ll continue doing this forever and maybe expand to other areas and hopefully even Bonnie Scotland. We had a few negative comments about selling out early on the stories, some with quite a big presence - I’m the kind of person to let that get to me even if it’s 1% of comments. I just wanted to say we’re baking everything we can, we’ve got one oven and everyone’s working hard. I’ll never compromise quality over quantity and I know pretty much all of you totally get that so thank you. We’re going to open Wednesday to Saturday in the short term and add more days. I need to build up logistics so we can open more days - it’s not easy getting stuff sent down from the Hebrides and Orkney. It’ll happen though so bare with me. Again, just a huge thanks to you all for being so sound and supportive. Also just so buzzing to have such a good team with us. Yaldi!

The Shoap: Opens Friday 9th at 8am A wee nod to Limmy. Right long time in the making I know. It’s time to open, even if we’re not ready cause you’re never really ready eh? I’ll sort it out eventually troops. Any rolls mate?! Aye, we do have rolls! Opening hours will be 8am till 9pm Wed-Sat. In the short term, we’ll be closed Sun-Tues because it’s going to take a while to master the logistics of getting stuff sent down from Scotland every week and master a new kitchen, baking schedule, team and space. As the weeks go on, we’ll add a day. It’s never been done before and a lot of our suppliers are remote and not all savvy on the tech front so we need to master our lead-in times by doing. Likewise, our baked goods will grow as well. We’re starting with rolls, pieces and pies and then we’ll add bridies, sweet stuff and soups. If you eat it aw, we’ll make mare! That being said we’ve got plenty of sweet stuff on the shelves to tide you over including tablet, clootie and black bun as well as boiled sweeties like soor plooms. Hard to tell how busy it’ll be. I do know that if there’s a queue then it’ll be the best queue in London with the patter flying about as you’re all quality. We’re here for the long hall - no just pop ups anymore - so bare with us, we’ll make mistakes for a wee bit no doubt but we’ll continue to get better and be the best Shoap aboooot! HWG

Shoap front done 🏴󠁧󠁢󠁳󠁣󠁴󠁿 Big shout out to @rayment.signs and @carterspaintingdecorating on the paint jobs. An outstanding job and a big milestone for us. I’ve already been asked what ‘scran’ and ‘swally’ is by random passers by. Well, not long till I show you. Slowly but surely we are getting there. The big boy La Marzocco arrives on Wednesday from Glasgow as does the coffee from @caoracoffee and we’ll have the taps installed on Friday and the @tennentslager will arrive. I’ve already got the ginger in. The equipment is also arriving including a big mixer to batter out the morning rolls and the team is coming together. I’ve said about 100 opening dates so far and none of them have been right so I’m going to avoid that this time. Pop yer heed in and say hello though. Soon there will be swally, rolls, pieces and pies in London.

Auld Hag’s Hiring How are we troops? I’m on the hunt for a baker and barista. A baker that’s passionate about Scottish breads, cakes and biscuits and working with Scottish flour, butter and other quality ingredients. At the Shoap, we’ll be looking to bake rolls, shortbread, butteries, bridies, pies, fruit slices, dundee cake and the list goes on. I’m looking for someone who can work independently and manage baking schedules, feed into recipes with the freedom for creative thought and someone who knows the difference between a crispy, well fired and soft roll 😄 I am after someone who either has experience working in a busy bakery but is looking to lead operations on a smaller scale or someone used to working with a relatively small level of output to a high standard. A baker who can come in and lead a small but varied baking schedule at the start with the ambition to grow the offer over time as the Shoap finds its feet. The baker role will involve a minimum of 48 hours per week and will be salary based aligned with experience alongside training programs and benefits. If you would like to apply, please send a CV to gregg@auldhag.com Thanks a lot to those that have already sent me CVs for FOH and barista positions, I’m working through them now and will come back to you. If anyone would like to apply for these roles then just send me a CV and a wee note to the email above.

T-shirts are now live via our bio. Out with the old, in with the new. The scaffolding and ‘to let’ sign is down, the work has started and we’re a step closer to opening - yassss! A good time to get the t-shirts up. If they sell out, we’ll print more. I’ve also added gift vouchers as a few have requested them. By the way, I absolutely love these photos - taken by @corrine_amos - total chance as the scaffolding was coming doon!

Smoked Salmon Mousse Oatcake, Hot Smoked Salmon & Dill One of our canapés for St Andrew’s Day served to guests at Scotland House London. Fantastic to work with such incredible produce from Scotland @enkilnhouse - looking forward to stocking them at the Shoap.

The people huv tae know! A buzz to say we’ll finally be starting work this coming Monday at the Shoap and all going well - wish us luck - we will open for the end of January. I’m going to be throwing these posters up around toooon so help me spread the word 🙌🏻 I’ll be keeping everyone updated with the build plus the recipe reels will continue in the interim as well as the t-shirt drop next week. I’ll also keep giving you wee looks into some of the suppliers we’ll be working with. Oh aye and if you see me in the shoap, say hello. Happy St Andrew’s Day - have a dram and enjoy it. Slainte 🥃

Fatty Cutties A beautiful wee biscuit from Westray, Orkney. Here’s the recipe - sorry; forgot to mention bicarb. Also, if you want to switch out beremeal for 100% plain flour that’s fine. If you don’t have a girdle, just use a frying pan. Ingredients: Plain Flour: 275g Beremeal Flour: 75g Bicarb: 2 teaspoons Unsalted Butter: 160g Sugar: 80g Currants: 80g Method: Cream together the butter and sugar until smooth. Incorporate the currants and then sift the flour(s) into the bowl before bringing the mix together into a biscuit dough. Try to avoid overworking it. Shape your dough into an oblong shape and cut into 3 pieces. One by one, roll each piece out into a rough rectangle. The aim is to reach a width of around 4 inches - remember, it is easy to cut and reshape. Cut upwards 1.5 inches to achieve the right shape for each biscuit. Grease your girdle or frying pan and place on a low heat and allow to come up to temperature. Cook your fatty cutties until golden brown on each side so anywhere from 1-3 minutes depending on the strength of the heat. They will be soft when you flip them and take them off the girdle so be careful but once cooled, the texture should be perfect.

Saturday Kitchen Live A bit of a surreal experience to see my coupon on the poster but aye, tomorrow I’ll be making the tv debut on Saturday Kitchen with a class team of people. @matt.tebbutt @ollysmith @chefviveksingh @alexinaanatole and my fellow Scot, Ashley Jensen. Diving into the deep end with this one - tune in tomorrow morning on BBC1 at 9.15 and hopefully I look like I’ve done it before 😄 Have a great weekend 🍻

Chocolate Digestives I made these digestives after discovering the biscuit was first created by two Scottish doctors in the early nineteenth century who claimed they aided digestion. These are then dipped in @bareboneschocolate with a bit of Isle of Skye sea salt.

The Shoap: January 2024 After a few months of ups and doons, I’m glad to say we’ll be opening the Shoap in January 2024 at 406 St John Street in Angel. I know everyone has been waiting patiently. I appreciate the continued support and will continue to work towards opening now as we begin fit out, look at placing first orders with our fantastic Scottish suppliers and finalise the Auld Hag team. See you all very soon for pies, pints, hot pieces, swally and the best produce from Scotland as we showcase everything from classic Scottish scran to things you didn’t even know we had. Slainte and see you soon 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Chicken Balmoral + Smoky Whisky & Peppercorn Sauce The world’s best canapé.

Beef Shoulder & Haggis Pie I braised the shoulder in some quality beef stock for 4 hours after searing on flame. The shoulder was sent down from our butchers Findlays of Portobello in Edinburgh. I then mixed through with some beautiful beef & lamb haggis. A cracker.

Macaroni Pie

Outer Hebrides: Langos Visited Hector at Kallin Shellfish over on North Uist last month. Incredible langoustines and scallops - most of which doesn’t even hit the main land and instead goes to France or Spain which is mental to me. The last image isn’t sand or rocks but scallop shells. All set in the most incredible surroundings. It’s my mission to bring more of my country’s incredible produce down here and change the perception of Scottish food and drink. I’ll be looking to show off these langos on the deli menu at the Shoap where you’ll be able to wash them down with a Tennents - as I did here - or with one of our amazing breweries from across Scotland. We’re continuing to work hard in the background with suppliers to get everything ready as we also look to finally tie up everything on the front end. The delays are never fun but it will be worth it. We want to get ourselves open ASAP!

Tennents x Auld Hag Yes troops, I’m buzzing to announce that we’ll have @tennentslager on draught and cans at the Shoap. The team have been in and everything is confirmed. Tennents in London is a rarity so I am truly chuffed that we’ll have Vitamin T on draught alongside a rotational tap with some of our favourite Scottish breweries. There’s lots going on in the background as we continue to work towards finalising the lease. Looking forward to sharing some fit out news soon and also another pop up to keep us sane 😀 📸 @seanislegend

A wee feature in The Scotsman from Tuesday. An overview of how we got it started and where we’re heading with the Shoap. Glad to feature some of the suppliers we’ll be using but there’s many, many more. Cheers @rosalind_erskine

A wee fruit slice. Otherwise known to many as a Fly’s Graveyard. Here’s my recipe [adjust depending on size of tray]: 600g plain flour 300g very cold butter; cubed 100g caster sugar 1 egg; whisked A few tbsps of cold water to bring together if needed 500g currants 150g caster sugar 100g soft butter 2 tbsp of quality marmalade (optional) 1 generous tsp ginger For the pastry, crumb the butter and flour together then mix in your sugar. Make a well in the centre and get your whisked egg in there before bringing it all together into a ball. You want to avoid kneading / over working here - go easy and you’ll get a nice flaky pastry at the end. Then chill your pastry in the fridge for at least 3 hours. In the meantime, make your filling by combining everything well. Bring the pastry out of the fridge, let it sit for 10-15 mins and then roll out and cut into two rectangles. Ideally one is slightly larger - the base. Line the base with your first rectangle, pushing into the edges and then get your filling on - this is when it starts to look like a fly’s graveyard. Then lid on, crimp it together and egg wash. I baked mine for 30 minutes at 180 fan. Dusted it with sugar as it soon as it came out and then sliced up. If you’ve got extra pastry, make some wee biscuits! 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Square, crispy roll & broon. There’s a lot going on behind the scenes at the moment - apologies it’s taking a while. This front end bit involves a lot of surveys, conversations, emails and planning and unfortunately also delays sometimes. The good thing is we’re doing our homework and it’ll mean that the Shoap will be solid. I appreciate all the love and buzz around this. It’ll not be long before you can get this roll n square all made in-house for breakfast with a coffee or glass bottle of ginger or a big sanny or roll n pie with a pint of T or Newbarns at lunch. I’m also just finalising the t-shirt designs and we’ll be posting about these soon. In the meantime, keep the chat coming and hang tight - we won’t be long 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Pizza Crunch at @mikkellerbrewpublondon The dust has settled on last Saturday and I wish it was happening again this weekend. Shout out to the Mikkeller team. Square Go lager feels like it can’t just be for a pop up - we need it at all times. Maybe we will? Thanks to everyone who came down and made me very happy we decided to open the Shoap as it gave us an early feeling of the vibe. A sold out event from 12-6 with no time slots which could have been tricky but people came to enjoy the beers and the crunch without an issue. A class day - buzzing. Also a shout out to @maddisimpson and @lovezae for all your help to make it so smooth 🙏🏻

Square sausage - here’s how I make it in the hoose! This is a 100% beef square sausage. Some people use half beef and half pork, some people use more rusk and some people may go crazy on the carmine like a few of the big supermarkets. Carmine is a natural red colouring - you can leave it out but have you ever wondered why your square is red and not brown like your beef burger? I thought I’d show you how it’s typically made. Pinhead risk is also really important for the classic texture of a square sausage. Likewise, the quantity of fat - this is 30% fat beef mince and you need it that high for flavour and consistency when it sets in the fridge. Here’s the recipe; get the square in one of my morning rolls - check the reels for the recipe - or serve it with a tattie scone. 2kg high quality beef mince (30% fat min) 4 tsp of ground coriander 5 tsp of ground black pepper 30g of salt Nutmeg to taste 200g pinhead rusk 400ml of ice cold water 1/2 tsp of carmine Start by making the rusk and seasoning mix by combining the rusk, coriander, black pepper, nutmeg and salt with carmine as an optional ingredient. Next, get that seasoning mix through your beef mince giving it a proper mix through. Then add in the water, mix again and leave to stand for a few minutes whilst you line a bread tin with cling film. Build up the meat in layers, packing it in tight so you achieve a nice consistency once it’s set. You want to really press down so that it sets well in the fridge overnight. Wrap it in cling film before you do that. Once it’s set overnight, slice it up and keep it in grease proof. Get it fried up and in your roll with a cold tin for lunch on a Saturday.

THE SHOAP IS COMING TO ANGEL. YAS!! A uuuuge thank you to everyone who pledged and shared our campaign to open our first bricks and mortar site. Maddi and I are over the moon and so grateful! I can guarantee you we will now do everything we can to make it somewhere very special. The Shoap: where you come for your messages but stay for the scran and swally - or a coffee if it’s too early. Over the next two months, I’ll keep you all updated on progress. The fit out, the producers and our ideas as they all come together. There will also be some events to keep the auld whistle wet before we batter the doors open to you all. The first one goes up tomorrow - our pizza crunch pop up. There’s all sorts of paperwork and physical work that needs done so we will keep an eye on it and look to confirm opening date ASAP. For now, slainte mhath and thanks again 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Roll n tattie scone These are our own morning rolls that we’ll use for breakfast at the Shoap. There will also be a ‘piece’ menu for lunch using our thick cut tin loaf that’s based on plain breed. Can’t wait to get stuck into all sorts of Scottish ingredients for those lunch sandwiches.

Cuttin Aboot with Bare Bones Chocolate: Part 2 In the second part of our first episode of Cuttin Aboot, you get to see behind the scenes and understand how quality chocolate is made in this east end of Glasgow chocolate factory run by Lara and Cam. The process is so interesting and the smells in that factory are outrageous. Proper Willy Wonka style down the Trongate with such a good team. I canny wait to stock these guys at the Shoap and get them down for a wee tasting. Our Kickstarter finishes up next Wednesday and I’m hopeful we are going to do it. The Kickstarter is on the link in our bio 😄

It’s Scottish raspberry season. A country with some of the best soft fruit you can get - mental eh? I make a coulis with them and dip my shortbread into it. Here’s the recipe which we did for @sundaytimesfood back in January. Everyone has their way of making shortbread but this is how I do it and how you’ll get it at the Shoap! Ingredients: 200g of plain flour 70g of caster sugar 150g of unsalted butter 2 lemons; zest 1 tsp of vanilla extract 200g of Scottish raspberries 1 tbsp of icing sugar Method: For the shortbread: in a bowl, combine the sugar and plain flour. Next, rub in the unsalted butter using your thumb and fingers until the butter is fully incorporated and there are no large chunks remaining. The mixture should resemble breadcrumbs. Add in your lemon zest and vanilla extract and lightly bring the mixture together to form a dough. Avoid kneading and overworking the dough. Tip the dough directly onto a square baking tin around 23cm in size; lined with baking parchment. Pat the dough down flat and use a knife to mark out 12 shortbread fingers on the surface of the dough so it is easier to cut post-bake. Place the tin in the oven at 170 degrees for around 20 minutes until you achieve a nice golden colour. The shortbread will firm up once it cools. Once cooled, cut into 12 fingers using the markings and dust with icing sugar. For the raspberry coulis: combine the raspberries and icing sugar in a saucepan and gently heat for a few minutes until the raspberries break down in their own juices. Cool the mixture and then blend until pureed. Pass through a sieve to remove the seeds. Get onto a plate and enjoy.

Nae rolls? The Shoap will sort that all out. A new Scottish cafe-deli from Auld Hag opening in Angel, London around the end of August. Here’s a wee walk through of the Shoap Picture the scene - just imagine. A wee pint of Newbarns or a Tennents, a crispy roll with square and black pudding or maybe you go for a coffee and a scotch pie. Maybe you try the cans of juice we have that you’ve never even heard of but they blow your mind. Or you’re into a bit of cheese and charcuterie with a wee glass of buckfast. That’s the Shoap 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Cuttin Aboot with Bare Bones Chocolate: Episode 1 Part 1 A new series where we cut about with our favourite Scottish suppliers for a day to take you behind the scenes to meet the founders, understand how they got started and show you how they make it. Part 1 looks into the background to starting Bare Bones. Part 2 is out Friday showing you how they make it and let’s just say there’s a few bloopers as well. There’s so many amazing suppliers coming out of Scotland at the moment and we really want to show everyone how good the scran and bev really is. Bare Bones was one of the first suppliers I thought about stocking at the Shoap. There’s now just 2 weeks from today to pledge to the Kickstarter - you can do so via the link in our bio ❤️

The return of the poutine this weekend at my brother @whatwillycook festival down at Two Tribes Campfire. Who’s coming doon? Haggis, fried tatties, crowdie, St Andrews cheddar and a beef & chicken gravy. Scottish scran to get you all through. Just coming up to two weeks into the Kickstarter for the opening of the Shoap. If you are able to pledge; it would mean the world. You can do so via our linktree in the bio 😄 Thank you very much for all the support around it - if we can pull it off, it’s going to be class! 📸 @jesshandphotography

The future home of Auld Hag’s Shoap. The place to go for Scottish scran. St John Street, Angel. If you can, please consider pledging to our Kickstarter via the link our bio 🔗 to help us swing this door open. It’s going so well so far and I can only say thank you so much. Let me take you through my vision for the Shoap: You’ll walk in and smell the morning rolls and scotch pies coming out of the oven. There will be a service counter to your right with tables and counter seating all built from the same wood. On that service counter will be where we make our coffee roasted on Skye, display our sandwiches, shortbread, tablet and clootie dumpling and pour our beer from breweries across Scotland and of course take your order and chat about the joys of a crispy tattie scone. To your left will be a fridge full of Scottish soft drinks, craft beers, cider and more from producers you may or may not have discovered yet from Rapscallion in Glasgow to Newbarns in Edinburgh. There will be another fridge with a range of Scottish cheeses curated by IJ Mellis in Edinburgh and meats including haggis, square sausage, Ayrshire bacon, stornoway black pudding as well as charcuterie and smoked fish. There will also be shelves full of chocolate, biscuits, oatcakes, preserves, salts, seaweeds and sauces. Make it your local for a coffee, beer and a “piece” or come down on the weekend to hang out and sample the cans in our fridge and then take some square home for breakfast to cure the head in the morning. Let’s make it happen, troops. 🏴󠁧󠁢󠁳󠁣󠁴󠁿

AULD HAG’S SCOTTISH DELI: THE SHOAP It’s been years in the making - since I first came up with the name and concept as a wee guy living in Glasgow to becoming obsessed with Scottish produce living in Edinburgh to starting Auld Hag’s Instagram page in the second lockdown in London and delivering haggis, neeps and tatties to people by bike. Over the last couple of years of markets and pop ups, it’s become clear that we have to try and make the dream a reality. A Scottish deli in London: the Shoap [scots for Shop]. A place where we can bake fresh morning rolls for breakfast sandwiches as well as shortbread and other classics; fill bread with Scottish produce from square sausage to Aberdeen Angus beef to Arbroath smokie pate. A place where you can buy Scottish cheeses and cured meats, tattie scones, chocolate made in the east end of Glasgow, coffee roasted on the Isle of Skye, soft drinks made with soft fruit grown in Scotland and have a pint of from our favourite breweries from the homeland. And that’s just the start. Opening on St John Street, Angel this summer. As part of this, we are asking for help to raise £40,000 from our community - existing and new - to go towards the costs and get the space open. To do this; we’ve launched a Kickstarter campaign which can be accessed via our bio link tree. There are a number of rewards on there in exchange for any donations. Maddi and I are so passionate about this project and I hope you can get excited about it too. The Shoap is going to bring so many new suppliers to London and fill the hole for Scottish food. Please share and get in touch if you have any questions. Gregg 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Morning rolls. They’re probably the one thing that every single Scottish person in London misses most from the homeland. This is how I make mine. I’m going to do these wee reels more often covering all the best Scottish scran you can’t get away from home. Let me know what you miss most from Scotland and I’ll respond. Square sausage next though to go with your morning rolls. Morning rolls: 500g of bread flour 400ml of cold water 7g yeast 40g lard 10g salt 10g sugar Semolina for dusting Mix the flour and salt together well before rubbing in the lard until it resembles a fine crumb. In a measuring jug, mix your water, yeast and sugar together before adding to the flour mixture. Mix initially with a fork to bring it all together before getting your hand in to knead. It’ll be a very wet dough but use a dough scraper to help lift it off the surface as you knead for around 5-10 minutes. Then get your dough back in the bowl floured up and leave it to prove overnight in the fridge for breakfast the next morning. The next morning, weigh your rolls into around 110g balls and shape them as best as you can. Get them into a tray with sides - baking parchment lined - and allow to grow to the size of proper morning rolls. It should take a couple of hours in a warm cupboard. Get your oven to full whack - around 250c - and then get the rolls in for around 20 minutes. Dust them with semolina before you stick them in. They should come out nice and crispy with the chewy top and fluffy inside. Canny beat them 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Scottish lamb shoulder burger. The richest mayonnaise made with the lamb fat and garlic, some Glasgow style salsa verde on there too and some pickles. A proper juicy boy served up last month down Coal Drops Yard. There’s been a lot of events recently with us in the world of catering; hence the silence, but it’s all good. I am working on something with the whole Scottish food and drink scene at the heart - get excited. There will also be some summer pop ups to scratch the itch so keep an eye oot. 📸 @badboypizzasoc visited 🐑 Findlays of Portobello, Edinburgh

A Finnan Haddie tartlet: Scottish smoked haddock mixed through with potato and leek cooked down in chicken stock and white wine. The milk used to poach the haddock is then served as a warm espuma for garnish; executed here by @mokesjnr Our take on refining Cullen Skink for a recent @scotgov event 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Our Pork & Lamb Scotch Pie. The Auld Hag edition of a staple across the whole of Scotland. This is before the final bake for service.

My dessert for the DELLI supperclub: tablet ice cream, lemon shortbread biscuit and crumbled tablet. It’s probably in my top three favourite desserts to do - mentioned before but tablet is something my grandpa taught me to make when I was a wee guy alongside a clootie dumpling. He still makes it and dishes it out to all the folk working in Cumbernauld shopping centre. The shortbread in this has a pretty low sugar ratio so the whole desert doesn’t get you a couple of fillings from the dentist - just gives you the one. It’s worth it though. 📸 @arunfeasts

What’s happening troops?! Buzzing to say that this weekend we will be back down at @lowerstablestreet_market in Coal Drops Yard for the first time since last summer. Loads of great traders, @voices_radio playing out tunes till late in the evening and plenty of swally. Auld Hag will be there Friday to Sunday this weekend; with a monthly spot throughout summer. Mon doon 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Pressed Scottish lamb shoulder with lamb sauce, mint oil, crispy kale and pea shoots. Braised the lamb shoulder in tarragon, garlic, lemon and white wine with some beef stock for around 4 hours. Pulled it, worked some of the cooking liquid back in and pressed it; storing in the fridge overnight. Then cut and fried to serve - dead juicy in the middle but crispy on the outside. Served this with mad crispy fried anya potatoes - screamers. Thanks to @delli.market for having us and for the legends that came down to eat at the supper club - it’s massively appreciated.

Braised Scottish rump burger with lamb fat & dill mayo + pickles.

Troops, this Saturday I am hosting my first pop up subberclub in over a year with @delli.market and it’s all about Scotland in Spring 🏴󠁧󠁢󠁳󠁣󠁴󠁿 It’s happening down at Truman’s Brewery at 7pm and will be an absolute belter of a Saturday night - and also a wee look into what’s in store for Auld Hag next. The menu includes all sorts of the best Scottish produce from pulled lamb shoulder to heather honey to tablet. You can purchase tickets from the link in our bio or message me if you’re an android user and I’ll get you sorted. Here we gow! 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Auld Hag’s jammy b*stard dodgers. Our lemon butter shortbread with Scottish raspberry jam.

A taste of Scotland in spring. Slow cooked Scottish lamb shoulder, deep fried new potatoes tossed in beef dripping, crispy kale and mint oil.

Scotch Pies getting prepped for the oven. I made these with a mix of Scottish pork and lamb mince and served with some proper rich gravy.

The simple things: a Scottish pork and black pudding roll dipped in a beef bone gravy.

Scottish rolled flank steak stuffed with pork; served with tattie purée, chermoula and a beef gravy made with shoulder trim.

Scottish pork and Stornoway black pudding roll served with a wee pot of gravy for dippin.

A wee pop up with @doughhandspizza A fucking square sausage pizza with onions braised down in Exale Shuggie stout and some beautiful Blue Murder cheese. The veggie one was tatties, leeks and some smoky chermoula finished with St Andrews farmhouse cheddar. A screamer.

On the menu for the last week: our own Scottish bannock made with oats and buttermilk served with Orkney crab pâté and EVOO. Come on 🏴󠁧󠁢󠁳󠁣󠁴󠁿 #scottish #scran #scottishfood

Troops, it’s been a while since we did a pop up and for the first time it’s class to be able to host @doughhandspizza at the taproom This Friday 10 February from 4-10 we will be slinging some pizzas in place of the usual menu. It’ll be a one off pop up with our pal Hannah from DH who we started with at the market back in April 2021. There will be square sausage on the meat pizza and some beautiful Scottish cheeses across both. Then we’ve worked in chermoula and some onions stewed down with some @exalebrewing beer. Come down on Friday for the first collab this year - we will probably do a few more before the end of our residency in March!

Scottish wild venison sausages, tattie purée and a beef & Laphroaig whisky gravy. The beef stock made using skirt steak trim.

Auld Hag in The Times: featured on Saturday with some recipes, an interview and me looking like I’m about to chib someone with a haggis. I am still absolutely buzzing about this article by @hannahsianevans If you missed it in print, you can still view it on The Times’ website and let me know if you give any of the recipes a go. They’re just easy going classics with our spin on them so rustle some up for Burns Night tomorrow and have a belter 🏴󠁧󠁢󠁳󠁣󠁴󠁿 📸 @katiewilson.photo

Hello troops. So, here’s our Burns events: Saturday 21st: party at @exaletap_e17 with Rod Stewart’s double act and our new January menu; which is always Scottish anyway. There will also be haggis, neeps and tatties on as a special plus the launch of Exale’s imperial Irn Bru sour and some other Scottish guest beers from Overtone. Fully booked in the evening but lunch / afternoon has space. Tues 24th and 31st: collab with @satans_whiskers and @laphroaig with peaty cocktails and four wee plates from us which will accompany your cocktail every time you order. Naeee bad. Give them a ring and book in ASAP. Up to 31st: we have our collab with the @tandoorchop on, the haggis keema nan. Also, if you get down there on Burns, you will be able to get a Laphroaig and ginger.

The haggis keema naan with our pals at the @tandoorchop A naan stuffed with haggis made in the tandoor; topped with mustard pickled turnip, spiced parsnip butter sauce and minty peas. An absolute screamer. It was one of the first places I went to when I moved to London and I’ve always wanted to do a keema naan so I am buzzing about this one. This is on the menu for the whole of January. Get down with some pals and give it a go, troops.

Happening troops? It’s the last few weeks before Christmas and we’ll be open with the burgers on the plancha as well as this beauty of a highland poutine down at @exaletap_e17 to see out the World Cup and reach the halfway point in our residency at the tap. Opening Thurs-Sun this week as normal and Thurs-Fri next week. If you want to reserve, follow the link in oor bio. In January, we’ll launch a slightly different menu at the tap and we have tonnes of very cool announcements from pop ups to magazine features to Burns Night plans 🏴󠁧󠁢󠁳󠁣󠁴󠁿 📸 @cwiss

It’s probably one of the most typical canapés at any event you’ll go to - the blini - but we thought a tattie scone would do a better job. This is a wee canapé for one of our @scotgov events last month: the tattie scone blini with Scottish hot smoked salmon, Connage crowdie snd chive oil.

Ecclefechan Tarts A tart created in a wee village in Dumfries & Galloway. I’m obsessed with them - anyone be interested in buying some boxes for Christmas?

A wee bitta Auld Hag fine dining last week for @scotgov at Scotland House. Just excuse my iPhone photography. Main was a classic chicken balmoral with buttery tattie purée, buttered savoy and a beautiful chicken and juniper sauce with some whisky in there - obviously. Starter was a Cullen Skink with natural cure smoked haddock and chive oil. Dessert was a wee tablet ice cream I made with crumbled tablet and shortbread finished with a shot of coffee to get a Scottish affogato. Some classic dishes/elements and some less so. The kinda food you need in this season when the flu going around is battering doors down.

I’m heavy chuffed to get a wee shout out from @timeoutlondon on our poutine via Time Out’s Eat this Sick Filth. It’s up there with the most popular thing we do on the current menu and is a perfect example of how great Scottish produce is and how easy it can be weaved into more familiar scran from elsewhere in the world. Chunky fried tatties topped with the finest beef and lamb haggis before being finished with crowdie - shipped all the way down from Inverness - and a gravy I’ve based on my granny’s chicken soup.

I’m proud to use the most incredible Scottish beef in our burgers - all sent down from our butcher in Edinburgh. Our classic burger is finished with cheddar made on the Isle of Mull and then we make a burger sauce cut with smoked garlic and Laphroaig whisky. An earthy + peaty burger sauce to match the richness of the cheese and compliment the flavour of our beef. 📸 @cwiss

The finest square sausage. Every Sunday from 11-2, you can get yer fix at @exaletap_e17 with a wee tattie scone, black pudding, haggis and a duck egg.

Scottish cod fritters with roasted garlic aioli and Scottish kombu powder. The batter is made using Exale’s lager. They are wee beauties. 📸 @cwiss

The McHag is coming. Launches this Sunday 23rd, 11-2 at @exaletap_e17 Here’s a wee video me and the legend that is @bighen.media made to celebrate it coming hahaha; honestly still buckled. If you’re hungover on a Sunday, we’ve got you sortit. Genuinely, it’ll sort ye oot. As part of the launch, we’re doing a wee competition. Win a free McHag every Sunday for a month with a free pint of Exale every time you eat. A proper hangover cure comp troops. Just like the post, tag someone who’d love a square sausage and follow us and @exaletap_e17 and I’ll pick a winner before this Sunday. Here we go. Scottish scran is here forever 🏴󠁧󠁢󠁳󠁣󠁴󠁿

A wee mention for the Auld Hag in the 200th edition of the Sunday Times. I’m proud to see Scottish scran in general getting this attention - it might be referred to as a moment but it’s here to stay with a lot more to come. Thanks to @hannahsianevans at @sundaytimesfood for the shout out; putting us alongside folk like the @hebrideanbaker who is doing bits for Scottish food.

The McHag is coming, troops. Keep an eye out for the launch date - we’ll be serving up our hangover-curing morning breakfast scran very soon at @exaletap_e17 on Sundays. The highest quality square sausage, tattie scone, duck egg, black pudding or haggis - triple decker, take yer pick. You may even see some chat about it in a wee national paper this weekend, KEEMAN ⏰ 📸 @slaterchef

Chicken pakora and pink sauce. If you know then you know, know? It’s been class to hear people say it’s like a taste of home. That pink sauce - instant nostalgia of the pakora sauce you’ll see in every Indian takeaway and restaurant in Glasgow. Thanks for the support so far. 📸 @cwiss

Chips n Cheese. Fried chunky tatties, Isle of Mull cheddar and parmesan. It was something I ate nearly everyday at school for lunch growing up in Glasgow. Probably a battered sausage and curry sauce on there as well. Then when I started going out in toon, it was still there to sober us up. I couldn’t not have it on our first proper menu. Aye the version we’ve rolled out is probably a bit fancy compared to the classic from the chippy but it’s also allowing us to show off one of Scotland’s finest cheeses alongside its Italian cousin. It is mental how good Mull cheddar is, especially with a pint of DIPA. That’s the whole point of Auld Hag - showing off the produce through a combination of familiar and unknown - and I am buzzing to see people come down and try it at our new home @exaletap_e17 As always, any feedback from the soft launch weekend welcome. Looking forward to another weekend 📸 @cwiss

Auld Hag’s launch weekend at @exaletap_e17 is nearly here. Our first gaff and it all kicks off with a wee soft launch tomorrow, Thursday 29 September and then the weekend madness. Looking forward to bringing our scran to ye all on a weekly basis. It’s going to be class. Book a table at the link in the bio. ✍🏻 as always, by our best mate @craigwright19

Very big news troops: we have a permanent home and it’s a belter of a Scottish link up. It’s post 100 on the grid and coincidentally it’s our biggest. After a lot of fun and ad hoc pop ups and markets over the last year or so, we have found a home to operate on a weekly basis every Thursday to Sunday: @exaletap_e17 The brewery was founded by Mark who is also from Glasgow and is the guy in the photo with me. I first met him about 2 years ago and we chatted about Scottish scran and then he tried some of ours at a beer festival last year. When the opportunity came up to move into their newly installed kitchen at the taproom it was a no brainier - they’ve got an Irn Bru sour and they do a Bucky bomb. It’s all meant to be and we canny wait. The menu will consist of our core scran including burgers, tatties and wee sides. Alongside this, there will be a changing special every 2 weeks. I’ve also got a breakfast menu worked up and you can expect more pop ups at the Exale Tap as well as special events. Our launch weekend is 29 Sep - 2 Oct. It also happens to be an Oktoberfest event all along the @blackhorsebeermile on 1 Oct so it’s perfect timing. The special will therefore be our spin on the wurst - our beef hot dug with the Glasgow style salsa verde, pickled green chillies and crispy onions. Here we go 🏴󠁧󠁢󠁳󠁣󠁴󠁿

A wee haggis quails egg number with scotch bonnet jam. This was served alongside an Irn Bru Negroni - arguably the best cocktail on the planet. Who’s into it?! Next week, we are going to be announcing something pretty special: a fixed location. It’s going to be a belter and we canny wait!

A wee doc from my man Adi at @breakingbread_tv covering our pop up with the @twohotasians a few months back. Honestly I think about the haggis mapo tofu daily - it was that incredible. Also the lango crackers with that whipped tofu and XO sauce. Aw and the Cullen Skink wontons - ooft, unreal. #scottish #asian #scran

The @picnic.mag launch featuring the auld burger. A belter of an evening doon Coal Drops Yard. 📸 @olivertruelove

I’m back doon at @lowerstablestreet_market on Saturday with these beauties. Scottish beef burgers, haggis, Isle of Mull cheddar and our smoked garlic and peaty whisky burger sauce. It will be a lunchtime kick off and then we’ll be there later in the evening for Picnic Magazine’s first edition launch party - here we go! It’s going to be serious taps aff weather 🌞

POSTPONED: NEW DATE TBC The pizza crunch is coming to London, troops. On Saturday 20th August, I’m going to be popping up at @cafe_1001 just off Brick Lane in Shoreditch. A few mates have popped up here recently and I can honestly say it’s a class venue. The soundsystem is top tier, there’s all sorts of good booze and what better scran is there than a pizza crunch? The event will run all day so no time pressure - grab your ticket at the link in our bio and turn up whenever. Swipe for the menu - you know it’s not just the classic; we had to get carried away. Come get mwi and full of crunches whilst listening to some of our favourite DJs playing live late into the night. Catch ye there?

I’ve been looking to make my own Scotch Pie for ages and this pop up was the perfect excuse for a mini version. Hot water crust pastry in the traditional fashion filled with Scottish lamb and the obligatory beans made by the guys at @bangerslondon Served as part of the four course menu alongside a can of Tennents in a wee paper bag for good measure. Who wants to see more of these? I’ll definitely get them on the menu again. 📸 @seanislegend

Deep fried Mars bar, buckfast espuma and sherbet lemon. A fun wee desert from our pop up with @bangerslondon at the Fountain Tap. This was served alongside a glass of the finest. I’ll post the other dishes this week. Thanks to everyone who came down to both sessions ❤️ @marswrigley

Troops, a bit of a milestone last week: catering for the Scottish Government and an event with @visitscotland. Hosted at Scotland House, the event was all about promoting the Year of Stories as well as new tourism business. The brief was a Chinese - Scottish fusion menu with all guests invited from the Chinese tourism sector. A great excuse to cook with my pal @_lotsofbutter again and have @mokesjnr come through as well. This was the handmade spring rolls we made with wild Scottish girolle mushrooms, beansprouts and some black rice vinegar, sesame oil and soy to season. Served with seaweed powder and a crispy chilli oil dip. I’ll post a few more of the other dishes in the next few weeks and if you’re interested, you can join Scotland House as a member and get to these class events all celebrating the homeland.

A wee invention: sweet and sour irn bru chicken; yakitori style. Roasted thighs rolled in a sauce made with the famous Glasgow ginger, black rice vinegar and soy sauce before we torch it a bit. This is one of the things we’re cooking this week for our first event with the Scottish Government and @visitscotland in Blackfriars. A Scottish - Chinese fusion menu including highland brisket and black bean tarts, wild Scottish girolle and beansprout spring rolls and oysters with goji berry. Looking forward to cooking with @_lotsofbutter again 😃

The Scottish Hangover Cure Tour. This menu celebrates the kind of scran you want to eat when you’re burst. A scotch pie, a proper stacked morning roll and a deep fried Mars bar from the chippy. This one will be a bit different for all the right reasons. Aye, admittedly I didn’t have quails eggs in my fridge when I was waking up with a buckfast hangover in Glasgow but there was always those wee scotch eggs in my mums fridge. Plus, the Bangers boys know a thing or two about a good breakfast. And by the way, your ticket doesn’t just include the scran, we’ve also paired each course with a Scottish bev. This will include drinks like an irn bru negroni and a wee half Tennents. Join Auld Hag and Bangers down at the Fountain Tap in Shoreditch on 23 July and choose between the lunch or evening session. It is going to be a proper knees up and we canny wait to see you. The link is in our bios to book a ticket

I canny stop thinking about this special we did at @palmspizzeria a few weeks ago. Stornaway black pudding, egg and Corra Linn - a proper big boy in Margate.

Hello troops. I’m delighted to say Auld Hag is teaming up with the breakfast specialists @bangerslondon on 23 July to bring you a 4 course tasting tour of scran. Spread across two sittings down at the Fountain Tap in Shoreditch, you’ll be well fed and watered. The theme is hangovers - curing them whilst simultaneously making them. Save the date and express your interest. Full event poster, ticket information and menu coming very soon.

I’m not at the market this weekend troops but I’ll be back next Saturday. Here’s a wee photo from the weekend just gone doon at @lowerstablestreet_market

Oor Scottish beef burger with torched Isle of Mull cheddar, haggis and a smoked garlic and whisky burger sauce. #scottish #scran #london

Our first trip down to Margate to collab with our mates at @palmspizzeria this weekend. A special 20 inch by the slice with Stornaway black pudding, egg, Corra Linn and chives. Thanks to @mokesjnr for making it happen and the guys for being such legends. Looking forward to the next one. 🌊

This one’s a bit of a late announcement but it’s definitely better late than never. Auld Hag are heading down from London to Margate to do a wee special with the boys at @palmspizzeria and @mokesjnr tomorrow night, Friday 10 June. The special is inspired by @thelocalejoshua and the Bier Halle troops in Glasgow - a Stornaway black pudding and egg pizza finished with one of our favourite Scottish cheeses: Corra Linn. If you’re in Margate, come down and cop. If you’re elsewhere, get yourself down to Margate for the weekend and come have a beer, pizza and a glass of the finest tonic by the seaside. Thanks as always to my brother @craigwright19

I had the festival rig out again for the first time in a long time over the bank holiday weekend. A shout out to @brewbynumbers for the invite to easily the best beer festival in London. It was our best weekend of trading so far so thanks to everyone that copped a haggis tikka masala or a wild veni burger.

A rerun weekend of the macmuffin down at @lowerstablestreet_market with a visit from @slaterchef with his camera which means we had a chance to take a good photo of it. Our jubilee weekend is going to be down at @brewbynumbers Riverside Beer Festival and not the market - there should still be tickets left for some of the sessions. Incredible beers poured directly by the breweries across the weekend and it’s an all in ticket so unlimited pours. Hope to see some old and new faces doon there!

Our wild venison burger with nduja passata, Scottish heather honey and Parmesan. Excuse my shaky hand for our first ever reel. #scottish #scran #venison #burger #nduja

Our beef dug from the weekend at @lowerstablestreet_market A Scottish beef sausage - something of a rarity down here - topped with my own Glasgow style salsa verde, roasted and pickled green chillis and crispy onions and served in a sub from @spencebakery All the flavours and textures you need for your lunch at the weekend. Suited for everyone from Sunderland fans en route to Wembley to our great Scottish regulars. Thanks for continuing to support the scran.

This weekend we’re coming in hot with the dogs. In Glasgow, dogs are dugs though so these are our hot dugs. In a fresh sub, you’ve got a choice of an award winning Scottish beef sausage topped with my salsa verde, pickled and fire roasted chillis and crispy onions. Alternatively, we’ve got a Campania style sausage aka salsiccia made with Scottish pork which is topped with our own creation: a spiced apple ketchup as well as black pudding from the homeland and some Parmesan. Pork, black pudding and apple - you know it works. Shout out to @buffetrestaurant for coming through to sort the menu whilst my boy @craigwright19 is still steaming drunk in Sevilla. Oh, @maddisimpson isn’t around this Saturday to help by the way so come have a beer - she’s having a well earned rest.

This weekend saw the birth of the MacHag and it’s one of they things I’ll probably do time and time again with variations. This one, pictured on a wet Sunday after a roasting hot Saturday, has square sausage, tattie scone, a fried and runny duck egg and homemade brown sauce. It’s always good to get a mix of diehard Glaswegians and people who’ve never even heard of square sausage but just know it’ll be class before they even taste it.

A wee night for @nouveauwineco launch on Thursday down at Benk & Bo with the crew slinging the best pies in London @worldfamousgordos

An ode to tikka masala, a curry born in Glasgow. Served up two versions at the weekend - chicken and haggis - along with basmati fried in spiced butter, chive raita and our own crispy onions. Also had cold tins of Tennents. This will be a regular thing so come down and scoop with us at @lowerstablestreet_market - we’ll be back down there Saturday and Sunday this weekend.

The menu this weekend at @lowerstablestreet_market is all about the classic Glasgow curry: tikka masala. The more traditional chicken tikka masala as well as our beloved haggis version. It’s something we’ve done a few iterations of before but this time we’re bringing in Indian fried rice coated in spiced butter and cumin seeds, a creamy chive mayo and our own crispy onions. It should be a belter. Oh, and the start of something new. You can now pick up a cold can of @tennentslager to enjoy with your scran on a weekly basis. Over time we will begin to expand our Scottish food offering to take away as well. 🖊 @craigwright19