Mac & Wild Launch their New Brunch Club:
If there’s anywhere I remember having a hearty breakfast as a child it was when I visited my great aunts in Clarkston, just outside Glasgow. There were three of them, already in their 70s and all spinsters. As they’d looked after my dad through his own parents’ divorce when he was growing up, he was particularly close to them. Each year he took at least one of us to visit. There was always porridge, toast and a cooked breakfast with that strange ‘square sausage’ (Lorne sausage). And lightly scrambled eggs…anathema to me, although I was far too well mannered to leave any on my plate. I was curious – would the Mac & Wild brunch match up to my childhood memories?
The menu does, indeed, have the classics I remember – porridge, cured salmon and scrambled eggs and a Scottish breakfast which includes tattie scones, white pudding (pork, oatmeal and spices, but no blood), black pudding and that strange, square beef pattie – Lorne sausage. Rumour has it that Lorne sausage was named after Glasgow comedian Tommy Lorne, who joked constantly about the doormat like quality of sausage. Safe to say, it is something of an acquired taste. ordered the Scottish breakfast – with double mushrooms for me.
I ordered the Scottish breakfast – with double mushrooms and no egg. Once it arrived, I regretted not having asked for double bacon – I’m not sure if we were served our bacon ‘toasted and candied’ as in the bacon sandwich, but it was really delicious, perfectly crisped without being over cooked and with the lovely sweetness of a good home cure. The Lorne sausage was just as I remember it, dense and meaty. The tattie scone was a bit soft for my personal taste and I’d have liked tomatoes or beans just to counter the meat fest.
Another dish making an appearance was the Scooby snack, something my very proper great aunts would never, ever have allowed on their table. I learnt later that it is the invention of The Maggie, a food truck in Glasgow. Not surprisingly, this feast of black pudding, bacon, fried egg, caramelised onions, tattie scone and Lorne sausage in a breakfast bap, is something very popular with students.
The toasted candied bacon sandwich, ordered by so many of us that we all ended up tasting, was delicious. It came with a spiced bone marrow gravy for dipping and and a bechamel or Southern American gravy rather than butter or ketchup.
Nutty banana and pecan pancakes with sweet cream and honey were about three times the size of Scottish drop pancakes, though quite similar in texture. We shared a portion between two as a ‘dessert’ and were still unable to finish!
We stuck to Bucks Fizz made with prosecco and orange juice, though there were some takers for the Vodka Bloody Mary. Mugs of hot tea and coffee made for the right kind of morning wake up call (this brunch starts at 11am and runs through till 4pm on Saturdays.
Mac & Wild in Devonshire Square is a large space with plenty of rustic wooden tables and country chairs and benches. If you yearn for Scottish traditional breakfast fare, it’s a good place to look! It’s a relaxed place where Sassenachs and Scots are equally welcome, where the brunch dishes won’t set you back a fortune and where you can enjoy bottomless brunch cocktails for an additional £18pp
Mac & Wild
9A Devonshire Square