Deliveroo will give away 6,000 Greggs sausage rolls across London this Friday (March 1st) to mark the delivery company’s sixth birthday.

The takeaway service will hand out the free treats – including the vegan version – in 16 areas of the UK capital.

Hysteria

Deliveroo is making the most of the hysteria surrounding the Greggs vegan sausage roll launch.

Since the start of the year the bakery chain has struggled to meet overwhelming demand for the roll, and its share prices have spiked due to a media storm following its launch.

Greggs has also launched a Vegan Sausage Roll Locator as the company gears up to launch the product across all 1,950 stores.

In a generous giveaway the company will hand out a thousand sausage rolls for every year Deliveroo has been in operation.

The company’s chief executive Will Shu personally delivered Deliveroo’s first order in Chelsea in 2013.

He said: “Deliveroo was founded, built in and inspired by London. In 6 years we’ve worked together to build one of Britain’s most successful tech companies, that now operates in over 14 countries.

“Deliveroo customers love amazing food whether it’s a gourmet burger, protein-packed salad or even one of Greggs’ famous sausage rolls.”

Deliveroo couriers will be giving away free sausage rolls in:

• Holborn
• The Strand
• Cheapside
• Southampton Row
• Ludgate Hill
• Paddington
• Chancery Lane
• East Cheapside
• Whitechapel
• Victoria Coach Station
• Earls Court
• Elephant & Castle
• Clapham High Street
• Shepherds Bush

For anyone outside of the UK capital, the vegan sausage roll is as cheap as £1 in selected stores.

And if you’re choosing between the meat and plant-based version, it’s worth noting the vegan sausage roll has more protein and is lower fat and saturated fat than the meat version.

• Read: Vegan food orders have shot up by 330% on Deliveroo in two years

What do you think of the Greggs vegan sausage roll? Tell us in the comments section below!

Oli Gross

Oli’s career and personal ethical values both help shape his reporting of the diverse world of veganism. His background is in local newspaper and magazine journalism, and his work has included reporting court cases, celebrity interviews, business analysis, food and drink features and government legislation.

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