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!


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!!





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





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.



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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Saturday staff needed for Broadway market!


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.



  • 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 and introduce yourself


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 ( 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.



“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


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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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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Serves 2



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)


  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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This is the perfect way to try the spiciness and meatiness of haggis, combining it with beetroot and ricotta cheese for a mouth-watering flan. Serve with some fresh veggies for a satisfying dinner. Or create small versions for a light lunch or snack.
Haggis flan

© Carrie Tang


  • 390g haggis
  • 125g puff pastry (ready rolled at room temp)
  • 2 tablespoons of caramelised onion chutney
  • 100g cooked beetroot
  • 2 tablespoons of Ricotta cheese
  • Beaten egg, to glaze
  • Rocket to serve


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.

Prep Time

10 minutes

Cook Time

25 minutes

Nutrition Information

Serves 4 as a main, 6 as a starter


Haggis Baws


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!



Some haggis
A beaten egg
Plain flour
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




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