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.’
These Recipes Turn Your Favourite Snacks Into Pizza
Learn the secrets of pizza alchemy.
Gin & Tonic
Ultra-refreshing, citrusy, and classic.
24 Easy Hangover Cures from All Our Favourite Chefs
Salt beef sandwiches? Mozzarella pizza? Spicy chicken wings? A really good roast? We’ve got the lot.
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.
How to Make French Toast Pizza, Which Tastes as Brilliant as It Sounds
This dish was actually conceived by one of England’s most respected chefs, Lee Tiernan of St. John and St. John Bread & Wine fame—possibly during a notably wretched hangover.
We Asked Our Favourite Bakers to Describe Their Dream Gingerbread House
"A life-size Action Bronson gingerbread man hash cake, smoking a snowman️ bong."
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.
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.
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.
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.
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.)