Auld Hag is excited to announce they will be opening the doors to their Scottish deli, The Shoap, on 9th February 2024.
Located on St John Street in Angel, The Shoap [Scots for shop] is the culmination of years of dedication to showcasing the very best of Scotland’s culinary heritage. Operating five days a week from Tuesday to Saturday, The Shoap is set to be the home of Scottish food and drink in London.
Opening offering
The Shoap will open with a classic deli offering. Everything will be sourced from or made with the very best Scottish produce.
On entering, the exposed brick wall will host a traditional deli style offer with fridges and shelves brimming with Scottish produce to enjoy at home. Everything from smoked fish from East Neuk, Bare Bones chocolate made in the east end of Glasgow, cheeses from all over Scotland, charcuterie made using Scottish pork from producers such as East Coast Cured in Leith, preserves, jams and marmalades from the Isle of Arran, salt and seaweeds, cakes and biscuits, Mackie’s crisps and of course, haggis, square sausage and Stornoway black pudding to name but a few.
Behind the counter, there will be a rotational baked goods offer with sweet items like shortbread, Dundee cake and Ecclefechan tarts as well as savoury options like scotch pies and bridies. There will also be seating in the deli for those wanting to stop by for breakfast with a coffee or lunch with a beer or cider.
For breakfast there will be Glasgow morning rolls made in-house made using Scottish flour; filled with everything from square sausage to tattie scones. The coffee will be made using beans sourced from Caora Dhubh Coffee Company on the Isle of Skye with all milk options sourced from Scotland.
The interior consists of exposed brickwork, stainless and galvanized steel and lots of beeswaxed plywood. The idea is to create an industrial come earthy feel with a nod to Glasgow’s industrial past alongside the beauty of the highlands.
From spring
The Shoap will continue to evolve once opened. There will be an additional lunch offering of hot pieces (i.e. sandwiches) filled with Scottish produce from Aberdeen Angus topside to Arbroath smokies and fantastic cheeses from all over Scotland. There will be pies, including scotch pies and steak and haggis, as well as pork and black pudding sausage rolls. There will be soups, such as a Cullen Skink or lentil and smoked ham hock. There will also be the odd seasonal lunch special, such as Scottish wild mushrooms and pearl barley or haggis with tattie puree.
In the evenings, The Shoap will be open for drinks and Scottish snacks. Snacks will include items such as “Mince n Toast” – slow-cooked Aberdeen Angus beef mince on a toasted piece of plain loaf; Ayrshire langoustines with garlic butter and crispy pink firs with grated Isle of Mull cheddar. There will be on-draught and canned beers from a range of breweries across Scotland including Newbarns, Tennents, Overtone and Simple Things Fermentations. The soft drink range will include the fantastic Rapscallion based in Glasgow – who use Scottish soft fruits such as raspberries and blueberries – as well as glass bottles of Irn Bru.
Scottish producers will also be invited down to host tasting nights and events on a rotating basis.
The story
Gregg Boyd is the driving force behind Auld Hag. A Glaswegian proud of his roots who has made it his mission to champion Scottish produce.
Founder Gregg Boyd says: “When I moved to London I couldn’t believe Scottish food wasn’t readily available. Where could I get a roll and square sausage or a Scotch pie or a can of Tennents? Where was all of our incredible produce like cheese, soft fruit, seafood and beef? This is where the idea of Auld Hag was born. After a series of weekend markets and pop-ups, we realised there was more to it. There was a need to support the suppliers we had forged relationships with and in turn, find new ones. There was a need to show people the soft drinks made using Scottish soft fruit; the chocolate made in the east end of Glasgow and all the home comforts us Scottish folk miss away from home. There was a need for the Shoap”.
