Mac and Wild first began as a food stall in London serving delicious wild game from Scotland to passers by. It then developed into a successful pop up restaurant on Charlotte Street and seven years later into two Mac and Wild restaurants; one in Devonshire Square near Liverpool Street and the other in Fitzrovia.
My husband and I visited the Devonshire Square venue on a bitter cold Friday evening where upon arrival I spotted two perfectly cosy Highland inspired hunting lodges which were created in partnership with Scottish Gin brand The Botanist.
The two lodges were full of beaming customers tucking into their meat feasts, enjoying Scottish inspired decor which surrounded them. These lodges cater for groups of upto 12 people and there is no hire fee, with the minimum spend being £250.00. A unique winter setting perhaps for dinner with friends or colleagues.
Once inside the restaurant I took a moment to admire the array of bottles on display; a whiskey collection and some personalised Mac and Wild Scottish cocktails with names such as Auld Pal, Bonnie Brae and Tam’s Tear’s which I actually found you can buy online here and is made with Caorunn Gin, peach liqueur, fino Sherry, lemon verbena and wild nettle.
The restaurant was really busy and had a really great atmosphere but was not overwhelmingly loud. Something I found quite funny was the latin music that was playing which I enjoyed but didn’t quite fit in with the Scottish inspired décor. Yet the rustic interior definitely did it’s job in reminding me of Scotland.
To start with I ordered the fish bites in breadcrumbs with homemade tartare sauce, dill and a wedge of lemon. I most definitely could have been happy with a plate full of just these for dinner, they were excellent in every respect.
For our main we ordered Venison topside steak and decided to opt for the luxurious truffle mushroom mac and cheese instead of the side of chips it came with. The Venison strips were served medium rare and mouth wateringly good as well as seasoned to perfection. They came with a delicious sauce too called Red Jon. I never really order game but thought that I should being that this meat was sourced from Ardgay Game; a company belonging to the family of Mac and Wild’s co-founder Andy Waugh. It is hard to describe how it is different from beef but is definitely a lot leaner, making it the healthier choice in terms of fat content and in my view, just as tasty. An excellent comfort food dish for the winter.
With this main we ordered a bottle of the 2015 Pinot Noir called The Crusher, from California. It was my ideal red wine and was a brilliant accompaniment to our Venison.
Sadly we were too full for dessert but it will be my aim next time to try either the sticky toffee pudding with whiskey caramel sauce or the apple tart with salted caramel ice cream.
In terms of additional event space, Mac and Wild offers The Gun Room which is both a private dining room for upto 22 persons as well as an impressive Virtual Shooting Range.
Mac and Wild,
9A Devonshire Square,
For bookings contact firstname.lastname@example.org
Tel. 0207 637 0510