F.K.A.B.A.M

F.K.A.B.

A.M is a restaurant at 156 Canonbury Rd, London N1 2UP, UK. In an intimate space on Canonbury Road, former St. John Bread and Wine head chef Lee Tiernan has created a restaurant focused on nose-to-tail cooking and Turkish mangal fire.

Tiernan's decade-long tenure at the well-known St. John Bread and Wine provided the foundation for his nose-to-tail philosophy, but F.K.A.

B.A.M represents his complete creative liberation. The restaurant evolved into its current incarnation while retaining its cult status.

The name itself, Formerly Known As Black Axe Mangal, signals this evolution while honoring its rebellious roots. F.K.A.

B.A.M has achieved cult status among London's diners. The cuisine fuses traditional British butchery with Turkish influences.

Tiernan's menu showcases signature creations like lamb offal-topped lahmacun-style flatbreads and ox tongue hot pockets stuffed with melted Ogleshield cheese. The menu celebrates the entire animal, transforming lamb's heart, crispy rabbit with chili and apple, and squid-ink flatbread with smoked cod's roe into dishes with strong flavor. The theatrical foie gras "choc ice" topped with sprinkles demonstrates Tiernan's playful style. Vegan options are available, and the wood-fired oven adds smoky intensity.

The black industrial aesthetic centers on a dome-shaped wood-fired oven. The front of house is warm and attentive. The curated natural wine program emphasizes low-intervention bottles that complement the cuisine's intensity, while theatrical drinks like the "Borscht Backs" shot ritual reflect the kitchen's adventurous spirit. Plastic-covered floral tablecloths and minimal external signage reinforce the deliberately unpretentious vibe.

Reservations are recommended, with limited walk-in availability at the kitchen bar. The restaurant remains difficult to book. F.K.

A.B.A.M offers a distinctive take on British cooking.