FLVR_10 // Gregg Boyd // Auld Hag

let's get introduced.

Tell us about yourself_

Gregg Boyd, owner and founder of Auld Hag - https://www.auldhag.co.uk - is leading the way in Scottish scran in London. He’s bringing back all that is good and tasty of your well known Scottish food with a redefined, well deserved and much needed bang.

His passion stems from a genuine (and quite rightly too) love for Scottish scran. From Glasgow originally, he set up what is now a booming business with his partner, Maddi, during the last wave of lockdowns - all whilst working as an economist. It started with deliveries of hot haggis, neeps & tatties cooked in their flat and delivered to friends and their then small Instagram following. What followed was stints in markets, collaborations, multiple catering gigs for Scottish Government and the Mexican Embassy to name only a few, menu development and all the while building a huge and loyal customer and follower base.

All this graft and build up has resulted in Auld Hag's first bricks and mortar site - The Shoap. It’s London's first ever fully-Scottish deli - and is nestled in Angel, London. It’s the home away from home for Scottish food and drink in London. Glasgow morning rolls baked in-house, pieces for lunch, a range of cakes and biscuits baked by them to go with your coffee roasted on Skye; cheese from Inverness to Mull; smoked fish from East Neuk and Colonsay, beer and charcuterie from Edinburgh and much more all sourced from small Scottish producers. And we’re proud to be included in their all star Scottish line up, if we don’t say so ourselves.

If you need a wee but perfect and apt sliver of Scotland in the heart of London, then look no further than Auld Hag. We were lucky enough to get down there and get stuck in, and meet the man behind it all. Over to Gregg to tell you a little bit more…

Watch The Full Episode Here

PT.1

Tell Us About Yourself?

My name is Gregg Boyd and I’m the owner of Auld Hag - a Scottish food and drink business. I moved to London around 10 years ago as a graduate in the world of property and economics. However, food had always been my passion and hobby. On the first weekend in London, I remember searching out a roll and square sausage and coming up short. I couldn’t believe the whole City wasn’t saturated with Scottish places given how many of us were roaming the streets of the big smoke. As the years went on, nothing ever filled the gap and at the same time, my love for Scottish food and drink grew as did my cooking hobby. It wasn’t until lockdown of 2021 that gave me the time and space - whilst locked indoors - to bring an idea I’d been building up for years to life. After years of conversations with people about it and them asking “what even is Scottish food?”, I was motivated to do something about it and add something new to the London food scene.

PT.2

What Brought You To Where You Are Now?

In lockdown, everything was closed so I had to build it purely online to start with and get the word out as best as I could. I managed to get a few followers and eventually people willing to give some of the scran a try. I’d cook in the flat and drop it off to people for free in exchange for feedback. It wasn’t until April that year when some of the restrictions were lifted that we upgraded to a market stall for the first time ever and began to speak to people face-to-face. Slowly but surely we began to build up a following and give people a taste of home whilst also changing the minds of those who were unsure about Scottish food. We’d do events, pop-ups and whatever we could to build the brand before the journey - so far - culminated in opening our Shoap in January this year - a Scottish cafe-deli which I’m really proud of.

PT.3

Can You Tell Us About Auld Hag In A Nutshell?

In a nutshell, it’s a business which focuses on highlighting the best of what Scotland has to offer when it comes to food and drink. If we aren’t cooking or baking ourselves, we’ll be pushing and selling another Scottish producer’s work.

We’re based in Angel, Islington which is a relatively central area in London. There’s a lot of Scottish expats living in and around Islington so we’re well positioned. If it isn’t already very obvious, then I’ll say we’re all about anything Scottish whether that be something well known like a morning roll - which we bake in-house using Scottish flour - or something lesser known like coffee roasted on Skye or botanical spirits made in the Highlands using larch or honeysuckle. I get a buzz out of curing the desire for a taste of home but also showing people something for the first time.

PT.4

What Sets You Apart?

I think we’re confident that we’re doing something different. A lot of people don't realise how much Scotland has to offer when it comes to eating. The common misconception is that everything is fried so we banned fryers from the Shoap just to show people that this isn’t needed even though you see fried foods all over the world (e.g. tempura) without the stigma. Every Scottish region has something great to offer and it’s a shame our produce isn’t the first thing people think of - however, that’s what we’re changing through Auld Hag. Take your pick of the good stuff on the counter, fridges, or shelves.

PT.5

Why Rapscallion - Why Do You Stock Us And How Did You Come To Know About Us?

I was on the lookout for Scottish brands to stock years ago when we first started - years before the Shoap even came into thinking - and I came across Rapscallion. It is right up my street because the guys really care about the product. All the way through from the design of the cans to sourcing Scottish ingredients to marketing with humour and really showing off the love and work that goes into it. It’s a really great example of modern Scottish food and drink and where it’s at and can be at.

For the reels we made together, we shot a pairing with our tomato piece and paired it with the strawberry juice. It genuinely caught me off guard - it is a real taste of summer and the sort of thing you maybe don’t think about when you’re asking about Scottish scran.

PT.6

Any Thoughts On The Scottish Food And Drink Scene, And UK As A Whole?

I think it’s better than ever at the moment. Plenty of people pushing boundaries, being creative, taking risks by leaving careers behind to pursue opportunities in business and it can all only be good for the scene. All of this in the face of massive challenges as well.

I think as people become more familiar with things then they explore a bit more as well. Rapscallion drinks in the fridge is a good example. Folk try it on a whim and then they’re hooked - suddenly a Scottish raspberry drink is their go to and they’re wondering what’s next. That sort of trend has been building for us over the years and it’s quality to see it over and over and with different people.

SO WHAT'S NEXT FOR GREGG?

We’re working on a book at the moment which will look at how food varies regionally across Scotland. There’s also a real desire to get our online store up and running and see where the next Shoap should be.