A British menu your regulars come back for

Scotch Pie

The Saturday-at-the-football pie, done properly.

A double-crust Scottish classic: seasoned minced beef, peppered and spiced, packed into a firm hot-water pastry case built to hold its shape. The dished top is made to be filled, whether that’s a spoon of beans, a splash of gravy or a scoop of mash. Handheld, satisfying and endlessly versatile.

What it is: A Scotch pie is a small, round Scottish pie in a sturdy pastry shell filled with spiced minced beef, with a dipped top made for adding beans, gravy or mash.

Steak & Gravy

Tender sirloin, deep brown gravy, proper pastry.

Hand-cut sirloin steak simmered slow in a deep, savoury gravy, then sealed in proper short pastry. No fillers, no shortcuts - just tender beef and rich brown gravy, made the way a pie should be. The one people reach for when they want something honest and hearty.

Beef Sausage Roll

Flaky puff pastry, savoury beef, gone in three bites.

Seasoned minced beef rolled in golden, buttery puff pastry and baked until the layers shatter and the filling stays juicy. A proper British bakery staple, warm from the oven or packed cold for later. The kind of thing that never lasts long on the counter.

Pork Bangers

The sausage a proper British breakfast is built on.

Plump, properly seasoned pork sausages with the coarse texture and gentle pepper of a real British banger. They colour up beautifully in the pan and belong at the heart of a fry-up, on a bed of mash, or split into a buttered roll. This is the taste people mean when they say a sausage should taste like something.

What it is: Bangers are traditional British pork sausages, coarser and more savoury than a North American breakfast link, named for the way they used to sizzle and snap in the pan.

Black Pudding

Crisp the edges and the whole fry-up changes.

A traditional butcher’s blood sausage with deep, savoury flavour, gentle spice and a soft crumble once it hits the pan. Sliced and fried until the edges crisp, it earns its place on the breakfast plate, the pub menu and the Burns supper. Rich, old-fashioned and exactly the sort of thing people miss from home.

What it is: Black pudding is a traditional British blood sausage blended with oatmeal and spices, sliced and fried until crisp as part of a cooked breakfast.

Scottish Sliced Sausage

The Crawford’s slice Ontario has loved for generations.

The much-loved Crawford’s sliced sausage, a flat, square-cut breakfast sausage that Ontario families have reached for across generations. Well seasoned and just the right thickness, it fries up quickly and tucks perfectly into a buttered morning roll with a splash of brown sauce. A genuine taste-of-home favourite, now sitting proudly alongside our new traditional Scottish-style Lorne sausage so you can enjoy both.

What it is: Scottish sliced sausage is a flat, square-cut breakfast sausage, fried and served in a soft morning roll. Crawford’s is the long-established version many Ontario customers grew up with.

Haggis Slice

Scotland’s finest, sliced and ready for the pan.

Scotland’s national dish in a form made for the pan: a savoury blend of meat, oatmeal and warming spice, sliced ready to fry until crisp at the edges. It slots straight into a cooked breakfast, sits proudly on a Burns Night plate, or fills a roll with a peppery, comforting richness. Deeply traditional and full of flavour.

What it is: Haggis is a traditional Scottish savoury dish of minced meat, oatmeal and spices; the slice form is cut for frying like a breakfast patty.