Squid-ink flatbreads with cods roe, mapo tofu with hash browns and fried eggs, and foie gras and cherry doughnuts - it's thanks to chef Lee Tiernans ability to fuse myriad on-trend tastes and underused ingredients with open-fire cooking techniques that Black Axe Mangal has quickly reached cult status. This, the London restaurant s much awaited cookbook, celebrates Tiernans innovative food as well as his bold aesthetic, influenced by his love of heavy metal and skate culture.
Lee Tiernan has cooked at some of the world s best restaurants, most notably as head chef for ten years at London s iconic St John. In 2014 he left to pursue his own vision, starting with a much lauded Black Axe Mangal pop-up in Copenhagen before securing a permanent site for his restaurant in North London. Recent collaborations include Momofuku, Mission Chinese, Lyle s, and Tartine Bakery.