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The much-anticipated first cookbook from one of London´s most-loved cult restaurants

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The much-anticipated first cookbook from one of London´s most-loved cult restaurants

Squid-ink flatbreads with cod´s roe, mapo tofu

with hash browns and fried eggs, and foie gras

and cherry doughnuts - it´s thanks to chef

Lee Tiernan´s 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

Tiernan´s innovative food as well as his bold

aesthetic, influenced by his love of heavy metal

and skate culture.

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Lee Tiernanhas 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. Fergus Hendersonis an acclaimed British chef and cookbook author, famed for his ´nose-to-tail´ cuisine.

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