Mac & Wild is not a Scottish-themed restaurant. It’s a Scottish game restaurant. Less tartan and bagpipes and more whisky, the best of game meats and highland hospitality.
Located in the heart of the city near Liverpool Street Station, Mac & Wild Devonshire Square isn’t just a restaurant but also has a game changing (that’s the last game pun we promise!) virtual shooting range with a wardrobe of dress-up tweed and shooting attire and a well stocked whisky bar.
The backbone of the menu features the pickings of Scotland’s larder (including venison from founder Andy Waugh’s family company Wild Game Co), piping-hot haggis, mammoth-sized tomahawks and a healthy back bar of whiskies.
We started with a wee tasting board of haggis pops, venison scotch egg & fish bites. Haggis pops were rich and earthy in flavour – accompanied by a Red John sauce of Dijon mustard and redcurrant jelly which helped to cut through the richness of the haggis. A venison scotch egg was a hefty shot-put sized ball of succulent minced venison encasing a wonderfully oozy yolk. Fish bites were tasty, the accompanying tartar sauce had the perfect balance of sweet, salty and sour.
A foraged Old Fashioned was a smooth & herbal blend of Monkey Shoulder whisky, foraged pine needle tincture, double infused heather honey & finished with barrel aged bitters. A Dundee Sour was vibrant and was remnant of a traditional Dundee cake, full of fruity tones, currants and sultanas flavours.
For the centre piece, we shared a rib-eye for two. It was hefty, luscious and beguilingly supported by an insalubrious side of haggis macaroni and cheese as well as wilderness fries covered with a sticky Black Isle lager & whisky sauce, crispy shallots & candied bacon. The beef was cooked medium, and was clearly handled by a gifted chef. Another must try is their award winning veni-moo burger with two patties of beef, venison, cheese and béarnaise sauce.
At lunch times, a new Grab and Go concept (open Monday to Friday from 7.30 am to late afternoon) offers a new alternative to the lunchtime sandwich with a toastie and sausage roll menu as well as grain bowls. Look out for a haggis and caramelised onion toastie oozing with molten cheese and a foot-long venison and black pudding sausage roll.
We finished our meal, with loose belts and an affogato served with shot of whisky on the side for good measure. Overall, a true celebration of Scottish fare, incredible ingredients with provenance and a fun atmosphere.
To discover more, visit: www.macandwild.com
By Harry Mills