Mac and Wild Devonshire Square

Once a humble street food stall, this intimate restaurant on Devonshire Square showcases the best of Bonny Scotland’s natural larder, particularly focusing on wild meat from the Highlands.

Co-founder Andy Waugh’s family game butchery business has been sourcing the finest wild venison from north of Inverness for more than 30 years and supplies much of the restaurant’s menu today. So fanatical is he about traceability that he can probably tell you not only where the meat in your veni-moo burger came from, but also who shot it.

Also impeccably sourced is Inverawe smoked salmon, served with a cloud of whipped butter, and Shetland mussels swimming in a traditional smokie skink, a creamy sauce of smokies from Arbroath, wine and parsley.

The drinks menu reflects co-founder Calum Mackinnon’s extravagant bar experience. Cocktails highlight the many excellent craft gins which have emerged from Scotland in recent years, while the choice of more than 120 whiskies could tempt anyone into a wee dram. Or several…