ANDY BEYNON, BEHIND RESTAURANT

BEHIND is chef Andy Beynon’s debut restaurant, opened in October 2020 he enjoyed only 10 days service before being forced to close for the second lockdown. Once reopened he astonishingly received a Michelin Star after only 20 days trading. Located in London Fields the 18 cover chefs table is designed as a fully open-plan space, eliminating the divide between the kitchen and dining room.

True to its name Behind offers guests a glimpse behind the scenes of a fine dining kitchen. “Everyone that comes here is really into their food. They are more interested in what’s happening behind the scenes. We’ve got a captive audience of foodies” Andy says. The space is sleek but not intimidating. There is a shared U-shaped table facing the kitchen that turns dining into a theatrical, interactive experience. “When diners are engaged their energy lifts the room, on other days when guests are quieter it creates a different atmosphere – we have even experienced a few break-ups! Its key to know when to engage and when to step back……or hide” he jokes.

With sustainability at its core the 10 course tasting menu is built around seafood, changing daily dependent on the days catch. Andy works only with small suppliers who own their own boats as this ensures the freshest produce. “Sometimes we don’t know whats coming until it arrives” ….. as if on cue a delivery of glistening red prawns arrive.

“We also try to revive forgotten ingredients through our own take on tradition. We season using saltwater, kelp, shells and dried marine elements rather than excessive salt and spice. This gives seafood a pure clean depth of flavour whilst respecting its natural character. A simple splash of seawater can elevate a dish more than you think”.

BEHIND 20 Sidworth Street – London E8 3SD

Andy wears our : M01 Indigo Jacket – M04 Chambray shirt – M001 Check Trouser : M002 Cadet/Klein Jacket : Special Order Indigo Apron.