Auld Hag Edinburgh pop-up teams up with Tennent’s for the world’s first ‘Square Wurst’
After years of serving homesick Scots in London their fix of rolls and square sausage, tattie scones and Irn-Bru, Auld Hag has finally come home — this time for a limited-time pop-up in Edinburgh’s Stockbridge.
Founded by Glaswegian chef Gregg Boyd, Auld Hag’s London Shoap in Angel has become a cult favourite for its takeaway deli of Scottish favourites and sit-in menu of modern Scottish dishes and quirky cocktails. Think The Meatbaw — Angus meatballs with Scottish buffalo mozzarella from Kirkcaldy, whisky-smoked ’nduja and tomato sugo — or The Chicken Balmoral, made with pulled chicken in peppercorn sauce, topped with haggis and crispy Ayrshire bacon, best washed down with a Buckfast Spritz or Irn Bru Negroni.
Now, Auld Hag has brought its signature style north, opening a new Edinburgh Shoap at 72 St Stephen Street. The pop-up focuses on takeaway rolls, pies, Scottish roasted coffee and soft drinks, all made or sourced in Scotland — and will run throughout November.
As part of the launch, Auld Hag has teamed up with Tennent’s Lager on a special collaboration marking the brewer’s 140th anniversary — unveiling the world’s first ‘Square Wurst’, a playful mash-up of a Scottish roll and square sausage with a Bavarian bratwurst twist.
Made with Scottish ingredients and Bavarian spices, it’s served with dill-pickle sauerkraut, Tennent’s mustard, and a chilled Tennent’s Bavarian Pilsner on the side.
“There’s nothing more Scottish than a roll and square sausage,” says Joanne Motion, Senior Brand Manager at Tennent’s. “And in Germany, the same can be said for a wurst. Creating the Square Wurst is a fun homage to our Bavarian roots — and a delicious way to try our new limited edition Bavarian style Pilsner”.
From Friday 7 November, the dish will be available exclusively at Auld Hag’s Stockbridge pop-up, before rolling out to Naked Soup Glasgow (from 14 November) and Mount Café Aberdeen (from 21 November). Each Square Wurst + Pilsner combo costs £10, available until the end of November.
“The Square Wurst is brilliant – bringing two iconic food cultures together to give the people of Scotland a true Scotland ‘meats’ Germany experience is what it’s all about”, says Gregg Boyd. “Our recipe uses the best Scottish ingredients, inspired by much-loved Bavarian flavours that we just know our customers are going to love.”
Visit tennents.com and auldhag.co.uk.
