Hot Trend: Lee Tiernan, Gozney Ovens and Black Axe Mangal

Friday 26th February 2016

Originally from South London, Chef Lee Tiernan has brought a unique food offering from his experiences around the globe, culminating in Black Axe Mangal, London N1.

Lee’s Black Axe Mangal project first started in Copenhagen as a series of popups, where it quickly reached cult status amongst both locals and travelling chefs. Before this, Lee spent over 10 years working at St John, resulting in a head chef position at Bread & Wine Spitalfields.

Black Axe Mangal was born from Lee’s love for bread, kebab and Mangal cooking, with the current menu offering a variety of dishes, from Lamb Offal Flatbread to Anchovy Crusted Pork Jowl, with a particular focus on offal and using all parts of the animal.  The menu also includes a range of specialty flatbreads, sourdoughs and vegetarian dishes, all of which are cooked and baked on site in their Gozney Ovens Napoli.

“We were very excited to work with Lee Tiernan,” said Tom, of Gozney Ovens, “its always a pleasure when people use our ovens for things other than just pizza, as really our ovens are very diverse pieces of equipment.”

Black Axe Mangal seat approximately 22 diners at a time, with a walk in policy.

For more information on Lee Teirnan and B.A.M visit


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