London’s best Scottish restaurant – Mac & Wild – was born from a successful street food pop-up, with founder Andy Waugh having launched the restaurant’s first permanent site at the end of 2015. A Scottish game restaurant in Fitzrovia with all meat sourced from the family’s game butchering business (Ardgay Game), another restaurant opening soon followed (Mac & Wild in Devonshire Square, near Liverpool Street Station).
At both restaurants, the menu changes with the season and has prominent focus on venison – namely the now famous Veni-Moo burger, comprising both venison and beef patties – but also offers a number of distinctly Scottish treats, with plenty of haggis. To coincide with Burns Night (25th January), both restaurants have launched a brand new haggis, neeps and tatties burger, available all week. Moreover, Mac & Wild will also host a number of events throughout the week to celebrate Rabbie Burns. These include whisky and beer pairings, haggis-making master classes, whisky and chocolate pairings, plus a special Burns Night supper on Thursday.
A different take on a typical Scottish ingredient, Andy Waugh has shared his ‘Haggis Pops’ recipe, also coinciding with Burns Night. These nuggets of breaded and deep-fried haggis are relatively simple to make at home, joined by a Red Jon sauce. You’ll also want to have plenty of Scotch whisky to hand, too, as a predictably perfect accompaniment.
Ingredients
Haggis, 100g per person
Plain flour, 100g
Eggs, 2, beaten
Bread crumbs, 200g
For the sauce
Redcurrant jelly
Dijon mustard
Whisky
Method
Cube your haggis into 2cm chunks.
Roll the haggis chunks in flour, coat in egg to make a batter and cover in breadcrumbs.
Deep fry the haggis for three minutes or until golden brown.
To make the red Jon sauce, mix equal parts redcurrant jelly, Dijon mustard and whisky, then adjust to taste.
Further information on Mac & Wild and both restaurants’ Burns Night events can be found here.
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Ingredients
- 100 g Haggis per person
- 100 g Plain flour
- 2 Eggs beaten
- 200 g Bread crumbs
For the sauce
- Redcurrant jelly
- Dijon mustard
- Whisky
Instructions
- Cube your haggis into 2cm chunks.
- Roll the haggis chunks in flour, coat in egg to make a batter and cover in breadcrumbs.
- Deep fry the haggis for three minutes or until golden brown.
- To make the red Jon sauce, mix equal parts redcurrant jelly, Dijon mustard and whisky, then adjust to taste.
