It’s a Highland thing… restaurant hosts celebration to showcase Scottish treats
beers and wines. Founder Andy Waugh said: “Pretty much everything at Mac & Wild is inspired by what happened at home. I have been stealing and serving my mum’s recipes for a while.
“At home, we used to have a barbecue in the summer come rain or shine so it is paying tribute to that. We have a mas- sive, six-storey covering at the restaurant though, so people really will be able to have a barbecue whatever the weather without getting soaked.”
Food is served between midday and 3pm and from 5pm until late on the terrace, next to a gun room with a virtual shooting simulator where visitors can practise for a Highland shoot. The restaurant has also created a special London Food Month dish: short rib with oyster, bacon breadcrumb and pickled seaweed, which is on the regular menu for £16.
For more information, go to londonfoodmonth.co.uk