This summer, Mac & Wild restaurant will launch on London’s Great Titchfield Street, in the heart of the West End. Mac & Wild is being brought to London by street food sensations The Wild Game Co. Now, at WGC’s first permanent home, diners will be taken on a journey to the Scottish highlands, enjoying the finest wild venison, game and seafood in a rustic setting.
The Veni-Moo burger
To celebrate the launch, Mac & Wild will be offering their diners a chance to try their award-wining Veni-Moo burger for just £5 from 24th-30th August. The Veni-Moo was voted London’s Best Burger 2015 and is a delicious mixture of a beef patty with a venison patty, bearnaise sauce, cheese, caramelised onions with a beautifully made brioche bun.
Mac & Wild
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.
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.
Seasonal menu
Mac & Wild will have a seasonal menu, with dishes including venison tartar, cured smoked scallops, venison steak, venison burgers with duck fat chips and whisky tipsy or horseradish toffee for dessert. Two tasting menus will also run alongside the a la carte menu featuring an array of Scottish delicacies.
There’s also an excellent whisky collection for the brave hearted to enjoy.
Rural ethos
The seventy-cover restaurant will stay true to the rural ethos, with design features including original hardwood floors, stag heads mounted on the walls, 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 will also feature a ‘wall of meat’ where a variety of meats will cure and hang. The interior has an authentic feel where guests will experience a taste of the wild without stepping foot outside of London. The venue can hold up to seventy covers, which will be split into two floors.
Andy says of the project:
“We’re delighted to be bringing the North of Scotland to Central London with the launch of Mac & Wild restaurant. Our produce is not just wild or from ‘somewhere’ up North, we can tell you exactly who shot it and where from The Highlands, and we look forward to sharing it with you soon!”
Mac & Wild, 65 Great Titchfield Street, London, W1W 7PS
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Marcus Wareing, Mark Poynton and Angela Hartnet