Andy Beynon, chef proprietor at BEHIND, has redefined the art of gastronomy in London with his exquisite, fish-focused tasting menu. Situated on the edge of London Fields, Hackney, BEHIND presents an intimate and immersive dining experience with just 18 kitchen-table seats available for both lunch and dinner sittings.
Andy, a culinary virtuoso, boasts an impressive career spanning 15 years, during which he honed his skills working in some of the best Michelin-star restaurants in the country alongside renowned chefs like Claude Bosi, Phil Howard, and Michael Wignall. In October 2020, Andy’s passion led him to open BEHIND, his first restaurant. Within a mere 20 days of trading, his culinary excellence was recognized with a Michelin Star, a testament to his talent and dedication.
In BEHIND, every detail is meticulously curated to create a unique and captivating dining experience. With only one lunch and dinner sitting, each guest is served simultaneously, offering a unique sense of unity and immersion. The open kitchen concept provides diners with a captivating ‘behind the scenes’ glimpse into the heart of the restaurant, where each dish is prepared and presented by the chefs themselves.
Chef Beynon’s menu focuses on fish, providing an homage to the treasures of the sea. He has a dedication to utilising only the finest of seasonal, British produce, ensuring freshness, sustainability, and unrivaled quality in every dish. The wine pairings, chosern by Andy, complement the dining experience perfectly, with options ranging from classic Chablis to vibrant New World Grenache, catering to the most discerning of palates.