Mississauga’s Home for British Baking, Proper Butchery and the Brands You Grew Up With

Haggis Balls

A whole round haggis, cooked and carved to serve.

A large, round whole haggis, commonly around a kilo, in a vegetable-style casing and made to be cooked whole then sliced at the table. All the peppery, oaty richness of Scotland’s national dish in a generous, serious format built for Burns Night, a proper dinner or a full event. Steam or bake it through, slice into rounds and serve with neeps and tatties the way it was always meant to be.

What it is: A haggis ball is a large round haggis, usually about a kilo, made in a vegetable-style casing, cooked whole and sliced to serve. It is a traditional format for dinners and events, not a bite-sized snack or party nibble.

Vegetable Roll

A Scottish breakfast slice with proper old-school comfort.

A Scottish butcher’s favourite: seasoned beef and vegetables rolled together into a savoury log, sliced and fried until browned. It has the comfort of a good sausage with a softer, homelier flavour, and it belongs on the breakfast plate or in a roll with brown sauce. Simple, hearty and quietly missed by anyone raised on it.

What it is: A vegetable roll is a traditional Scottish sausage-style roll of seasoned beef and vegetables, sliced and fried like square sausage for breakfast.

Beef Links

Slim beef links that crisp up in minutes.

Slim, well-seasoned beef sausages linked the traditional way, quick to cook and generous with flavour. They crisp nicely in the pan and slip perfectly into a roll or alongside eggs and beans. An everyday breakfast sausage with real character, for people who prefer beef to pork.

Fruit Pudding

The sweet-savoury slice a Scottish fry-up misses.

A traditional Scottish breakfast pudding of oatmeal, dried fruit and warming spice, sliced and fried until the edges catch and crisp. Faintly sweet, satisfying and a natural partner to bacon and eggs on a proper cooked breakfast. One of those quiet home comforts you don’t realise you’ve missed until it’s back on the plate.

What it is: Fruit pudding is a traditional Scottish breakfast pudding of oatmeal, suet and dried fruit, sliced and fried like black pudding as part of a fry-up.

English Bacon

Thick-cut back bacon, the way a rasher should be.

Proper British back bacon, cut thick with a generous eye of meat and just a ribbon of fat, so it fries up meaty rather than shrivelling to a crisp. This is the rasher that makes a bacon roll worth queuing for and a fry-up feel complete. The bacon British shoppers mean when they say the local stuff isn’t the same.

What it is: English bacon is British back bacon, a leaner, meatier cut from the loin, quite different from the thin streaky bacon common in Canada.

Victoria Sponge

The tea-table classic, jam and cream and all.

Two light layers of butter sponge sandwiching a generous seam of raspberry jam and fresh cream. Simple, classic and quietly indulgent, it is the cake that has ended a thousand British afternoon teas. Made the way it should be, with nothing dressed up and nothing left out.