#The black axe how to#

Lee is one of the greats - a proper chef who knows produce and how to use it.'- Angela Hartnett 'I love Black Axe Mangal - delicious, exciting, fantastic food, made all the better because Lee is such a humble chef. A true innovator!'- Billy Durney, Hometown BBQ He challenges us all to look deeper and go further while cooking. 'Lee is a mad scientist - he creates flavours and dishes that are delicious yet thought provoking and unique. 'Lee Tiernan deserves an award for misbehaving - a kiddo on the block lifetime achievement for messing with stale traditions and bringing fun dining to the next, next level.'- Andrea Petrini вЂњI am like Clark Kent, but my glasses stay on (gathering steam) and my superpower is a tireless capacity for too much tequila and 5 a.m. вЂњMy interior passions remain thrillingly my own,вЂќ he writes. Henderson makes sure that public self never really takes over. вЂњIn my case I watch the progress of the public Fergus Henderson with interest, torn between dismay at the portrayals of a Tweedledee, Pooh BearвЂ“like demeanour which I only vaguely recognize as me.вЂќ вЂњThe more you are written about and photographed, the more this other character takes hold in the public consciousness. вЂњOther peopleвЂ™s perception of us is quite different to our own,вЂќ writes Henderson. As the founder of LondonвЂ™s St JOHN restaurant writes in his introduction to our new book, Black Axe Mangal, a public persona can get in the way of personal expression and creativity. The restaurant world legend says chefs should act like whales and suck it all in - and he thinks Black Axe Mangal's Lee Tiernan sets a great example!ДЇame isnвЂ™t always a great ingredient for chefs. Photography by Jason Lowe Fergus Henderson on Black Axe Mangal and the importance of the 5am tequila haze Fergus (centre left) with Black Axe Mangal's Lee Tiernan (far right) and Kate Tiernan (far left), and St John's co-founder Trevor Gulliver.

The black axe