Two Scottish blokes, Calum Mackinnon and Andy Waugh, started Mac and Wild as a street food stall on Whitecross Street in Islington serving up Scottish produce. They now have two restaurants in London; Devonshire Square and here in Fitzrovia.
The dining room is a simple space; long and narrow with tightly packed tables down one side. There’s lots of wood and the ceiling has bull horns hanging from it in a fun, unimposing kind of way.
We start with a venison scotch egg (Â£7) which is a ball of crisp, grease-free venison, haggis and black pudding. Inside the egg has a gloriously gooey yolk – top notch ingredients. It’s a rich version of the classic.
More fried stuff comes in the form of breadcrumbed chunks of haggis called Haggis Pops (Â£5.50). They come with a tart, fruity, sugary dip which is positively moreish. These guys know how to make comfort food alright.
Venison topside and chips (Â£14) sees little chunks of venison, less gamey than I’m used to, all soft and buttery. They’re super rare but so tender. I go for a pot of bÃ©arnaise (Â£1.50) which is a surprisingly great pairing with the meat.
The ‘Veni-moo’ burger (Â£11.50) – just ignore the silly name – is a beast of a burger. One beef patty, one venison topped with melty cheese, bÃ©arnaise and caramelised onions in a brioche bun. It’s wet, squidgy and drippy – just how I love my burgers.
A side of haggis mac & cheese (Â£5.50) is another waistline stretcher. If you’ve always wondered, haggis is sheep’s heart, liver and lungs minced with onion, oatmeal, suet, spices, and salt. Mixed in with gooey Mac & cheese is inspired.
We wash it all down with an Irn-Bru cocktail because, well, just because. It’s actually delicious. Like everything else. Mac & Wild are showcasing the very best Scotland has to offer – the result is ruddy tasty.
Would we go back? Yes
We dined as guests of the restaurant