Great food starts with great produce – a mantra that’s taken Andy Waugh from game-butcher’s son via award-winning pop-ups to Mac & Wild. His acclaimed ‘veni-moo’ burger is still a mainstay, and its combination of beef and wild venison patties, cheese, béarnaise and caramelised onions is an understandable hit with loyal regulars. Meanwhile, purists arrive early to bag chateaubriands from an ever-depleting blackboard. The stripped-back, brick-on-wood interiors here are strewn with deer hides and butcher’s hooks. In fact, Scottish tones are pervasive, with craft beers hailing from north of the border, chunky tables hewn from trees felled on the family estate and plenty of whiskies to choose from. Staff may lack the accent, but they certainly know their meat.