Black Axe Mangal

gardens

‘Ping the Herb Guy’ Is London Chefs’ Go-To Dealer

From his tiny but tightly packed rooftop garden, amateur gardener Ping Ng has supplied restaurants including Black Axe Mangal, The Clove Club, and P Franco.
Angela Hui
5.1.19
MUNCHIES Cookbook

This Is the Guinness and Meat Tour of London

Fresh from nose-to-tail eating palace St. John, Lee Tiernan took us on a boozy and carnivorous ‘Chef’s Night Out.’
Munchies Staff
10.27.17
Make this

These Recipes Turn Your Favourite Snacks Into Pizza

Learn the secrets of pizza alchemy.
Munchies Staff
10.23.17
Restaurants

Penis-Shaped Meringues and Squid Ink Flatbread Make the Perfect Burns Night Dinner

Last night, Jeremy Lee of Quo Vadis and Black Axe Mangal chef Lee Tiernan honoured Scotland’s most famous poet with an unconventional feast.
Daisy Meager
1.26.17
Restaurants

Inside the World’s Largest Game of Musical Kitchens

Chef Lee Tiernan of London’s Black Axe Mangal is in Brazil to cook for one night there at a mystery restaurant. In his place, another chef will take over his kitchen—and in that chef's restaurant, yet another secret cook will man service for the night.
Laura Martin
11.14.16
CHEFS

Matty Matheson Came to My Restaurant and Cooked Big Mac Pizza

It’s like eating a Big Mac but it’s baked on flatbread. Like a Big Mac Royale.
Lee Tiernan
9.6.16
KEBABS

What Your Favourite Chefs Order in Their Kebabs After a Night Out

Even the most committed ~foodie~ will admit to having woken up with chili sauce on their pillow at least once.
Munchies Staff
5.13.16
meat

Meet the ‘Professional Pyromaniac’ Behind London’s Best Meat Dishes

“I was one of those kids that set fire to stuff—and now I burn shit every day,” says London Log Company founder Mark Parr, whose specialist charcoal adds a unique smoky flavour to meat dishes.
Gareth May
2.8.16
London

You Don’t Have to Be Drunk to Eat These Kebabs

With the help of Tartine Bakery’s flatbread recipe and a spice mix from Mission Chinese, St. John alumnus Lee Tiernan’s new London restaurant is reimagining the Turkish staple (and guilty drunk food.)
Michael Segalov
9.28.15