SCOTTISH FLAVOUR

DEENEY’S CAFE SO FAR!

Our first premises!

 

 DEENEYS CAFE

On the 22nd of October 2015 we opened the doors of Deeney’s Café on the High Road in Leyton, East London.

A dream of Carol’s since her mother sold her café in Scotland some 14 years ago and the prefect next step for the Deeney’s brand.

In Cafe_full size

It was a quick turnaround with the lease bring signed 6 weeks before we got the keys, then just 3 weeks until we opened. We had some amazing friends help out and get the place painted and decked out quickly!

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The furniture was all designed and hand made in Leyton by designer Fred Rigby and Leyton local and sign writer Mia Warner did an awesome job with our shop front and menu board.

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The doors opened on a sunny autumn day and we started serving our legendary Macbeth toasties alongside specialist coffee from All Press, teas from Zig Zag teas and cakes from Galeta.

There is a full range of toasties and avocado on toast with different toppings on offer. As we settle into the space we are hoping to offer soups and some breakfast items but we’ve got our hands full for now, with all the locals of Leyton quickly becoming regulars and making Deeney’s their hangout of choice!

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It’s great to be indoors but we’re still on the streets as well – regular market spots and special event weekly as well. Keep your eyes peeled, the haggis empire is growing…

 

Deeney’s café is open Tuesday to Friday 8am-5pm and 9am-5pm Weekends.

330 High Road Leyton, E10 5PW

Deeneys cafe Mia


 

DEENEY’S AT DUKES OF HIGHGATE!

A kitchen residency for January

 

We’ve learnt over the years that our food works really well with booze. Especially good quality, small batch craft beer. When we started exploring a possibility of a kitchen residency for winter The Duke’s Head of Highgate was the perfect fit. They are all about good local beer and good times! We were thrilled when we locked down the dates and signed up for January 2016.

 

They have built up an amazing reputation as street food partners with some amazing traders taking over their kitchen and feeding their punters. Bel & Brisket kicked it off and brought in some brilliant press and legendary parties! Since then there’s been a monthly rotation and a great variety of food scoffed.


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We’ll be doing a weekly menu with our toasties, a burger from our pal McGurken Burger and Scottish snacks like macaroni pies and Arbroath Smokies. Look out for specials at the weekend like smoked salmon and poached egg on tattie scones!

As it’s January we will of course be having a knees up for Burns Night! Plan is to run a Burns Supper menu over the weekend from Friday 22nd until Sunday 24th with all the traditional dishes. This will culminate with a special Burn Supper Special on Monday the 25th where you’ll get a 4-course supper with beer pairings from the renowned specialist Matt Curtis and whisky pairings from the bar’s fantastic top row selection.

 

If you’re a fan of Rab and his literary work and the delicacies of the Scottish cuisine then do not miss out – Gie her a haggis!

 

Duke’s Head Highgate, 16 Highgate High Street, London, N6 5JG

Kitchen open January 4th-January 31st 12pm-10pm

Look out on Twitter for details on how to book the Burns Supper!


Rabbie
 

VOTED #2 STREET FOOD IN LONDON!

TOPPING THE TIME OUT CHARTS!

 

Time Out magazine allowed people to have their say about who are their favourite street food vendors in the capital are.

 

After a few weeks of canvassing and agonising waiting we were thrilled to be ranked 2nd!

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See the full final leaderboard here

 

Narrowly beaten by the delicious LE Swine and just ahead of our pals at Butchies it was a great result.

 

Thanks to everyone who voted and for your continual support. Really appreciate it! Big up the haggis toastie!

NEW PROMO VIDEO!

A day at Deeney’s on Broadway Market!

 

A little glimpse into the set up at Deeney’s.

 

Shot by our talented staff member Callum,  we hope you are as impressed with it as we are!

 

He totally nailed that sizzling bacon shot!!

 

 

SEEKING PUB FOR RESIDENCY

WE WANT TO FEED YOUR PUNTERS!

In the past we have done numerous successful pop-up spots across London in different venues and we’re now looking to make this a regular thing.

 

Deeney’s has the potential to have more than haggis toasties on the menu and we would love to be in a kitchen to showcase more of our delicious Scottish infused dishes.

 

Macbeth with salad_Carrie Tang

 

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This is an opportunity for a venue to:

– Offer their customers something different

– Draw in new customers from Deeney’s following

– Make a steady income from renting out the space

– Increase your whisky sales, AND

– It gives the chef a night off!

Get in touch with Carol and we can get discussing menus and options.

carol@deeneys.com

07919536099

‘LOVE IN’ WITH YARD SALE PIZZA

Bringing the haggis pizza to Clapton!

 

When Yard Sale Pizza of Lower Clapton Road got in touch to feature us in their series of ‘Love-In’ collaborations we got very excited…and hungry. A chance to work in pizza is dreamy and when we get to put our haggis on top it is a match made in heaven!

 

The guys at Yard Sale are really passionate about food and flavours and this comes across in their delicious menu combinations. Once they got their hands on some haggis they got creative and came up with the ‘Ode To A Haggis, Pizza’ to launch over Burns night.

 


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Our haggis was joined by cavolo nero, black chilli chutney and Fiora Di Latte mozzarella on top of their beautiful crisp base.

 

It was served alongside Irn Bru cocktails and proved a hit with locals wanting to celebrate Robert Burns in a non-traditional Burns Supper style!

 


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The press picked up on it and we featured in the following publications: The Dalstonist, Grazia, Telegraph, London On The Inside and We The Food Snobs.

 

It was such a hit they might have to pop it back on the menu…keep your eyes peeled for the haggis pizza and other inventive collaborations from the dudes at Yard Sale!

 

Deeneys at Yard sale


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WE ARE HIRING!

Saturday staff needed for Broadway market!


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We have taken on a new Saturday market and need to grow the team so we have someone reliable to work on Broadway market every Saturday.

We’re looking for someone interested in food, preferably with experience in catering and/or street food. You must be clean and tidy, trustworthy, friendly and responsible.

 

Requirements:

  • Excellent English
  • Passion for food and sales
  • OK with working outside in all conditions
  • Driving licence (preferred but not essential)
  • Previous experience in food related role

 

Job Spec:

  • Every Saturday 9am-5pm at Broadway market, Hackney
  • Food preparation and service
  • Handling of money
  • Set up and breakdown of stall
  • Passion for the food and the Deeney’s brand
  • Great banter for the other staff!

 

Start date: 7th February (Trial shifts asap).

 

Pay: you will be paid hourly at a competitive rate.

 

Apply:  please drop an email to carol@deeneys.com and introduce yourself

GET READY FOR BURNS NIGHT!

Order your haggis now and host your own Supper!

 

Burns night on the 25th of January is fast approaching, so make sure you are well stocked up in time.

 

We are selling haggis in 3 sizes this year:

454g* (2-3 people) £5

907g (4-5 people) £9

3.6kg Chieftain (16 people) £35

 

Order via email (carol@deeneys.com) and arrange to collect on one of the market stalls. When you pick up your haggis you will also be given a recipe book that features the traditional haggis, neeps and tatties as well as other tasty recipes to try out with haggis.

*Vegetarian haggis also available in 454g for £5.

 


Rabbie

“Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.”

Robert Burns

INNIS & GUNN BEER SPECIALS

Introducing The Balmoral

 

The best thing about working in food is getting to use your creativity. You can let your senses take over and guide you to some fantastic results.


When the folks at Innis & Gunn got in touch my imagination went wild, as I started thinking of beer and whisky recipes to try out. I’ve been a fan of their beer and brand for a long time. Their whisky cask aged beer is one-of- a-kind and their company’s ethos to create new products is inspiring.


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Matching haggis with booze is great, we know a whisky sauce works seamlessly beside it and I can testify that beer washes down a Macbeth like no other beverage. So when you’ve got an oak aged beer with hints of vanilla and toffee there really is no better match for our haggis.



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The recipe potential is endless and we weren’t sure where to start the experiment. To get things going we’ve created The Balmoral – a crispy wrap filled with chicken, haggis, smoked cheese, rocket and a whisky crème fraiche. The chicken breasts are submerged in Innis and Gunn Original and poached in the oven. This keeps the chicken lovely and moist whilst adding a tasty flavour from the beer.


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I can’t describe in words how delicious the combination is, so you’ll have to try it for yourself! It will be on sale from tomorrow at all our markets.

 

Look out for more recipe collaborations to come.

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RECIPE: HAGGIS AND POTATO OMELETTE

This is a quick, tasty dish that you can make with store cupboard basics and whatever you have left in the fridge! It’s similar to a spanish tortilla but with the added treat of haggis. You can add some cheese in with the mixture also, most varieties work beautifully with haggis so just whatever you have to hand.

 

Rustled up in 20 mins, it’s a lovely meal served either with salad or green vegetables.

 


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HAGGIS AND POTATO OMELETTE

Serves 2

 

Ingredients:

4 eggs, beaten

100g haggis, chopped

4 small new potatoes, cooked and sliced

half a onion, chopped

1 red chilli, chopped

knob of butter

1 tomato, chopped (optional)

Handful of torn mozzarella or other cheese (optional)

 Method:

  1. If you haven’t cooked your potatoes put them on now and boil for 10 mins
  2. In a frying pan saute your onion in butter for 5 mins until translucent
  3. Add the chilli and fry for a minute
  4. Add the haggis and mash up until broken down and heated through
  5. Add the sliced potatoes and mix through, add tomatoes now if using
  6. Pour in your beaten egg over all the ingredients
  7. Dot the cheese over the top if using
  8. Fry on medium heat for 5 mins then transfer to hot grill
  9. Grill the top until golden and the omelette is moving easily from the sides of the pan
  10. Turn out onto a plate, slice and serve


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