London, Restaurants
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A Wee Brunch at Mac and Wild

The Wild Brunch Club at Mac and Wild

Mac & Wild
65 Great Titchfield Street,

I bloody love brunch. It’s my favourite meal of the day, especially when it’s acceptable for a tipple. My dear friend Lex is totally behind me with this, so I thought it appropriate to invite her to join me on my Mac and Wild Brunch Club experience last week.

Mac and Wild, known for the award winning veni-moo burger, launched the brand new Wild Brunch Club a couple of weeks ago where diners can enjoy a range of Scottish brunch dishes and foraged cocktails. It was 1pm when I arrived and having eaten breakfast earlier I really could have plumped for a veni-moo, but as the burger was nowhere in sight, I was happy to settle for a version of smoked salmon and scrambled eggs, a dish I gave up a while ago in favour of avocado on toast. Lex opted for the Scottish breakfast, which consisted of haggis, tattie scones and lorne sausage (a Scottish square sausage made from ground meat and rusk).

My dish wasn’t your usual smoked salmon and scrambled eggs. The Wester Ross Salmon was house cured in Douglas fir and beetroot, giving it a distinct colour and tangerine flavour. The egg was cooked with pepper dulse, a seaweed that has a taste resembling truffle, one of my favourite accompaniments for eggs. Paired with sourdough, every single mouthful was a delight.

Lex wasn’t scared to get a little tipsy during the brunch and opted for a very boozy concoction. I stuck to what I know best and had a couple of mimosa’s (that’s Bucks Fizz to you and I). I felt like I should have been sat around the dinner table at Christmas time with my smoked salmon, scrambled egg and delicious glass of orangey fizz.

We spent a good while after we had eaten chin wagging. The couple next to us ordered the veni-moo burger despite it not being on the menu, a sure sign that I need to return to try it at some point. But for now it was time to leave, slightly tipsy with bellies full of goodness.

Every Saturday & Sunday from 2nd April 2016

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