Mr Sloan, Restaurants

Mac & Wild

Mac & Wild restaurant opened in autumn 2015 on London’s Great Titchfield Street, in the heart of London’s West End. Mac & Wild has been brought to London by street food sensations The Wild Game Co. Now at WGC’s first permanent home, diners are taken on a journey to the Scottish highlands, enjoying the finest wild venison, game and seafood in a rustic setting.


Mac & Wild are a dynamic team, having fun cooking and promoting modern British game and seafood, whilst remaining true to their roots. Founded by Andy Waugh, who hails from just north of Inverness, all of their meat is sourced and then butchered with care by his family’s game-butchering business, which has been in existence for over 30 years.

Haggis Pops

Haggis Pops

Since bursting onto the London food scene four years ago, Andy and his tartan army have won ‘Street Food of the Year’ at The Young British Foodies Awards, Best Signature Burger at the National Burger Awards 2015 and were named by The Evening Standard as one of the top five places to eat game in London. Working with Calum MacKinnon, founder of successful bar concepts, Amicus Apple Edinburgh/Aberdeen and NOX Aberdeen, Adam Pinder who has worked in an array of successful venues around the world including the Mandarin Oriental Boston, and Head Chef Mikkel Toftgaard Gregersen who has trained at several top restaurants including the highly acclaimed Copenhagen restaurant Koefoed, The Wild Game Co. looks set to bring a slice of Scotland to London.

Cured Scallops

Cured Scallops

Mac & Wild have a seasonal menu, with dishes including venison tartar, cured smoked scallops, venison steak, venison burgers with duck fat chips, haggis pops and whisky tipsy or horseradish toffee for dessert. Two tasting menus also run alongside the a la carte menu featuring an array of Scottish delicacies. Mac & Wild also have an excellent whisky collection for the brave hearted to enjoy.

Grilled Cauliflower Steak

Grilled Cauliflower Steak

The seventy-cover restaurant stays true to the rural ethos, with design features including original hardwood floors, a felled tree from Andy’s parent estate provides the wood for the bar and tables and butchers hooks will hang from the ceiling. Downstairs also features a ‘wall of meat’ where a variety of meats cure and hang. The interior has an authentic feel where guests can experience a taste of the wild without stepping foot outside of London. Mac & Wild is home to London’s Best Burger 2015 – the Veni-Moo combines the lean meat of a venison patty with the added flavour of a juicy beef patty drenched in Bearnaise sauce with cheese and served in a brioche bun.


Veni-Moo – voted London’s best burger 2015

As fans of quality game, it was with some anticipation that we accepted an invitation to dine at Mac & Wild. Before we began our Scottish feast of flavours, we settled down to a couple of expertly mixed Whisky cocktails. The Ginger Laddie mixes Port Charlotte Barley Whisky with Oloroso Sherry, Ginger, Sweet Vermouth, Orange Peel and Barrel Aged Bitters. For something with a touch of spice, why not try the Hot Toddy which blends Johnnie Walker, lemon, honey, cinnamon and cloves. Or for a taste of the Scottish Highlands, sample the smooth Forager with Auchentoshan triple distilled Lowland Whisky blended with Foraged Pine Leaf Tincture, Double Infused Heather Honey and Barrel Aged Bitters.

We began with a selection of “Wee Plates”. The intriguing Beer Stick is a spicy venison delight that pairs well with beer as its name suggests. The moreish Haggis Pops have a crisp coating of light breadcrumbs giving way to moist bites of haggis. The Venison Scotch Egg has succulent minced venison encasing a perfectly cooked egg.

Mac and Wild 03

Let’s take a closer look at the unctuous soft boiled interior of the Venison Scotch Egg which pairs well with the Whisky Jon sauce laced with Dijon mustard for added kick…

Mac and Wild 04Special mention goes to the 72 hour Beef Bone Broth lovingly prepared and served either on its own or with delightful additions such as Cep Tea, Chili or Featherblade Steak. We moved on to a shared starter of beetroot cured Gravadlax served on rye bread with butter. The vibrant colours of this well presented dish offer an authentic taste of Scotland.

Mac and Wild 02For the main course we chose the Venison Chateaubriand. Served by the 100g, we chose the 310g portion which was a generous serving for one and ample enough to be shared for those with smaller appetites. The meat was cooked to perfection – check out the juicy pink centre of the succulent tenderloin of venison…

Mac and Wild 06We also tried the Steak Frites – 150g of venison round served with hand cut skin-on chips and a classic Bearnaise sauce…

Mac and Wild 05

As a side dish, why not try the interestingly named Dirty Buttery Mash complemented by the delicious Bone Marrow Gravy (served in a quirky cow gravy boat) or perhaps the indulgent Haggis Mac N Cheese with its wonderful combination of flavours hidden beneath a golden cheesy topping…

Mac and Wild 08After enjoying his powerful but perfectly mixed cocktail, my dining companion moved on to something a little lighter in the form of a bottle of Glasgow brewed Drygate Bearface Lager. He praised the lager’s clean crisp taste which complemented the rich meat dishes and we loved the imaginative artwork on the label…

Mac and Wild 10To round off such a satisfying meal we decided to share a dessert and couldn’t resist Mac & Wild’s Sticky Toffee Pudding. You can see from the photo below why we were transported to Dessert Heaven from the very first mouthful!

Mac and Wild 09Although the restaurant is on the small side, it feels warm and cosy and the service was excellent making us feel right at home. Mac & Wild is definitely one to try for a little piece of Scotland in the heart of London’s West End.

Mac & Wild
65 Great Titchfield Street, London W1W 7PS
020 7637 0510

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