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 email@example.com 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 (firstname.lastname@example.org) 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)
© Carrie Tang
1 Preheat oven to 200/gas mark 6
2 Roll out pastry on some baking paper, score (without cutting) a 1cm
border all round, then glaze edge with beaten egg.
3 Spread the chutney within the border.
4 Coarsely grate the beetroot (hold with kitchen towel to avoid staining
hands) and scatter over the chutney.
5 Break the haggis up into small pieces and scatter on top, followed by
dollops of ricotta.
6 Bake on baking tray (on the baking paper) for approximately 25 minutes
until golden and risen.
7 Scatter rocket over the top and enjoy.
Serves 4 as a main, 6 as a starter
These guys make a great starter for a dinner party or as a crispy side to a roast.
A really easy and delicious recipe for you to try!
A beaten egg
Breadcrumbs (homemade or Panko)
1. Remove the haggis from its bag and divide into small pieces,then roll into balls.
2. Lay out three bowls: one with flour, one with the egg wash and one with the breadcrumbs.
3. Coat the haggis balls in flour, dip into the egg to coat, then finally roll in the breadcrumbs.
4. Deep-fry in vegetable oil for 3 minutes, then drain on kitchen towel
Serve on leaves with a chilli sauce or a garlic aioli