Lee Tiernan worked at London's landmark St. John restaurant for 10 years, leaving as head chef of St. John Bread and Wine in 2013 to open a venture of his own. He started with a Black Axe Mangal pop-up in Copenhagen (lauded by chefs from around globe) before securing a permanent site for his restaurant in North London, which has received critical acclaim and garnered an international fan base. Past collaborations include Momofuku Toronto, Joe Beef, Dan Barber's wastED, Action Bronson, Quo Vadis, St. John and Mission Chinese Food. His first book, Black Axe Mangal, lands in Australia in January 2020. This will be his first visit to Australia.
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