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.
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!
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!
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
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.
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!
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!
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!
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!!
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.
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.
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.
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!
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!
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.
Start date: 7th February (Trial shifts asap).
Pay: you will be paid hourly at a competitive rate.
Apply: please drop an email to firstname.lastname@example.org and introduce yourself
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 (email@example.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.
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.
Look out for more recipe collaborations to come.
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.
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)