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GEMMA BELL AND COMPANY DISHPATCH TO PARTNER WITH ST. JOHN AND FKA BLACK AXE MANGAL news image

DISHPATCH TO PARTNER WITH ST. JOHN AND FKA BLACK AXE MANGAL

15/02/22

Original finish-at-home meal kit specialist, Dishpatch, is bringing together two of London’s most iconic restaurants to deliver a limited-edition menu across the nation, St. JOHN x FKA Black Axe Mangal.

 

Launching at the end of February the collaboration will deliver for two weeks on the 11th and 18th of March, combining the open-fire cooking and bold aesthetic of FKA B.A.M. with St. JOHN’s nose-to-tail ethos, to create a rock-and-roll explosion of flavour.

 

FKA B.A.M. chef and founder Lee Tiernan is ex-Head Chef of St. JOHN Bread and Wine, and his cheeky culinary winks to his time there, are a staple on his menu, bringing together one of London’s most beloved and influential institutions and one of London’s most riotous restaurants. This long-standing friendship is celebrated in this limited-edition experience.

 

Staying true to Fergus Henderson’s philosophy, the menu is a celebration of deceptively simple pleasures matched with Lee Tiernan’s focus on intense depth of flavour. The exclusive meal begins with the Smoked Eel Borscht Back - inspired by a coming-together of the FKA B.A.M. Pickle Back and the St. JOHN classic Smoked Eel, Beetroot and Horseradish. This is followed by FKA B.A.M.’s famous Flatbread burnished with bone marrow, wet salt, and parsley salad with pickled red onion, capers and lemon oil, a FKA B.A.M. take on the iconic original St. JOHN bone marrow dish, and of course, the renowned St. JOHN Welsh Rarebit - this time, on a pillowy FKA B.A.M. flatbread.

 

The main event is a sensual riot of Pressed pig with potato sticks, crispy onions, mapo tofu, garnished with pickles and mission spice; with deliciously decadent individual Black Forest trifles to finish.

 

The FKA Black Axe Mangal x St. JOHN menu serves two people and is priced at £99 including a limited-edition t-shirt and poster. Available to order from Sunday 27th February for a fortnight run only, deliveries will be on 11th and 18th March.

 

Find the full menu below:

 

SNACK

Smoked eel borscht back

 

STARTERS

Bone marrow flatbread, wet salt, parsley salad

 

Welsh rarebit flatbread

 

MAIN

Pressed pig, boiled potatoes, mapo tofu, pickles & mission spice

 

PUDDING

Black Forest trifle

 

Please contact dishpatch@gemmabellandcompany for more information and images.

 

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