Black Axe Mangal started in Copenhagen’s meatpacking district, where London chef Lee Tiernan manned the outdoor grill cooking kebabs with everything - from ox heart to braised goat and smoked lamb.
Then in the summer of 2015, he decided to rock the city’s world by opening BAM in Islington.
Set just off Highbury Corner, the Turkish-inspired eatery is filled with screaming skulls and heavy-metal decor (note the Kiss-painted oven) and sounds. The vibrant Mexican-style wipe-clean table cloths add warmth and colour to its compact rectangular room.
BAM specialises on freshly baked flatbreads and flavourful smoked meats.
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Its menu is just as bold as its ambience. There’s one that stands out: Squid ink and smoked cod’s roe flatbread and that glittering charcoal warm bread is topped with a gooey egg yolk.
"It's quite photogenic, but it just sums up what Black Axe Mangal is. When it goes down on a table, people smile and I think it makes them feel good", chef Lee Tiernan said.
BAM is the brainchild of London-born and bred Lee, who spent more than 10 years at St. John before becoming Head Chef at Bread & Wine.
He has been a guest chef at places such as Mission Chinese Food, Joe Beef in Montreal, the Breslin in New York and Le Fooding festival in Paris.
Black Axe Mangal, 156 Canonbury Road, London N1 2UP.
