#Black axe restaurant plus

No wonder BAM, as cognoscenti apparently call it, plays the Queens of the Stone Age on a loop rock of ear-bleeding power is the only righteous soundtrack.

Using sweet pepper, fennel, onions, chilli and sesame paste, Tiernan draws promiscuously from culinary traditions and creates something that, for want of a better expression, rocks. The bread has been laid down, smeared with a bass of gutty earthiness and then topped with a screaming solo. I instinctively recoil when people describe cooking as вЂњthe new rock вЂ™nвЂ™ rollвЂќ but here it is the food itself that reminds me of music. She had me at вЂњвЂ‰.вЂ‰.вЂ‰.вЂ‰worked into a kind of pasteвЂќ. The waitress recommended the lamb offal version, listing the ingredients with the calm of a triage nurse: вЂњThereвЂ™s heart, liver, kidneysвЂ‰.вЂ‰.вЂ‰.вЂ‰вЂќ. Sesame for the traditionalist, sweet potato and black chilli for the vegetally inclined or a вЂњWelsh RarebitвЂќ credited to St John. Starters are fresh-made sourdough flatbreads with a variety of toppings. Bookings, predictably, are not taken but seats are available without queueing early in the evening. Furniture and decor could not be said to express a coherent aesthetic unless вЂњfound in a skipвЂќ counts smiling over TiernanвЂ™s endeavours are the portraits of the 1970s American rock band Kiss.

#Black axe restaurant plus

The place is tiny - maybe 20 covers plus a thriving takeaway business. Quietly, he is creating something astonishing. While other chefs with that pedigree might have found wealthy backers and gone on to head a million-pound operation, Tiernan has kept the equipment - a domed wood oven and a charcoal grill - and вЂњleveragedвЂќ his experience with offal at his alma mater.

Lee Tiernan, ex-head chef of St John Bread & Wine, has taken over a mangal - the sort of cheap Turkish grill where you or I might stagger for a post-pub shish kebab. Squeezed next to the Hen & Chickens pub at Highbury Corner is a small, unmarked shopfront, painted matt black.