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Lee Tiernan's London-based restaurant Black Axe Mangal is famed for combining innovative open-fire cooking and underused ingredients with a bold aesthetic.
This story has been updated on 16 March, 14:59, to reflect Black Axe Mangal’s change in policy. One of London’s essential restaurants, the singular Black Axe Mangal in Highbury has become one of the first high-profile businesses in the capital to announce that it will move, temporarily, to takeaway only as a precautionary measure in light of the impact of the coronavirus (COVID-19) outbreak.
Black Axe Mangal è un libro di Tiernan Lee edito da Phaidon a novembre 2019 - EAN 9780714879314: puoi acquistarlo sul sito HOEPLI.it, la grande libreria online. Tiernan previously worked at St John’s Bread & Wine for 10 years, before launching Black Axe Mangal as a pop up in the meat packing district of Copenhagen. He and his wife Kate set up the bricks and mortar restaurant in London in 2015 to almost instant critical acclaim.
If you’ve not been, Black Axe Mangal mixes the sensibilities of St John (where Lee learnt his craft) with the flavour cravings of a normal, hungry human — someone who wants a sausage and egg mcmuffin when they’re hungover, has a regular order at the local curry house, appreciates an adana and burnt onions drowning in pomegranate molasses, beef tartare at a French bistro, prawn toast and
15 Sep 2015 ... There are limits to everything. Parts of N1 may be a bit 'trendy', but it's possible Highbury's not ready for a dark, loud, no-reservations eatery ... Chef Lee Tiernan opened Black Axe Mangal with three principals: bread, smoking, and grilling. The 20-seat London hotspot creates dishes with a hard rock ...