Andy Waugh, Adam Pinder & Calum MacKinnon started trading as The Wild Game Co. in 2010, bringing Highlands meat and game from Waugh’s family’s farm and the surrounds near Inverness to the stalls of Broadway and White Cross markets, and later to pop-ups throughout the capital. Now, they have transferred their ’gun to table’ concept to its first bricks and mortar spot spread over two floors. Chef Mikkel Toftgarrd Gregersen, formally of Amass and AOC in Copenhagen, has created a slick, seasonal, meat-heavy menu that includes dishes from wild venison tartar to mackerel with cider celery and chateaubriand with traditional Scottish accompaniments such as turnip mash, bone barrow and grilled greens. Mac & Wild’s approach to food, is extended to the interiors, which feature black and white photography of Waugh on the farm in Ardgay, along with cattle hooks and pelts, while wooden tables, shelving and the bar were all shaped from a single tree felled within the same grounds. Cuts of beef are scrawled on the restaurant window and a 100-strong selection of whiskies is available by the dram or as part of a cocktail with ingredients such as foraged pine leaf tincture and heather honey commonplace.