1 Michelin Star Chefs: Andy Beynon, chef owner, Behind

The  Staff Canteen

Andy Beynon is the one Michelin star chef and owner of Behind in London Fields.

Due to successive lockdowns, the Hackney restaurant was open to seated guests for just 20 days before it received a Michelin star, much to the chef's bewilderment. 

Behind

20 Sidworth St, London E8 3SD

Monday    Closed
Tuesday    12–11pm
Wednesday    12–11pm
Thursday    12–11pm
Friday    12–11pm
Saturday    12–11pm
Sunday    Closed

Website and reservations:

behindrestaurant.co.uk

[email protected]

Instagram: @behindrestaurant

Facebook: @behindrestaurants

Biography

Prior to joining Jason Atherton's Social Company as a development chef, Andy worked for the likes of Michael Wignall at The LatymerClaude Bosi at Hibiscus and Phil Howard at The Square, giving him a strong grounding in classical fine dining.

An East London resident, Andy funded the restaurant out of his own pocket, ploughing on with his plans despite the pandemic and only managing to open for ten days twice between successive lockdowns.

Despite this, Behind was awarded a Michelin star in the Michelin Guide for Great Britain and Ireland 2021.

Behind

The 18-seat venue with an adjacent wine bar serves six and eight-course tasting menus with a focus on sustainable seafood, sourcing fish freshly caught on the day - meaning dishes often change from one day to the next. Foraged ingredients and handpicked shellfish feature prominently and dishes are hyperseasonal as can be.

All meals are single-sitting and all guests are served at once, with the option of seeing the menu or letting it be a surprise.

The idea behind Behind is that guests are invited to witness the whole process of how the restaurant is run, from preparation to service with all of the ins and outs of operation visible to see. 

Michelin describes the food at Behind as leaning "slightly towards fish," adding that nonethless, "meat dishes, such as guinea fowl with pumpkin, are prepared with equal aplomb as roasted hake."

The guide singles out the following three dishes as the chef's specialities: native lobster muffin, yuzu; roast hake, clams and sherry; chocolate and salted ricotta.

The wine list is deliberately well-rounded, and guests are offered a wide selection of locally-crafted beers, too.

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The  Staff Canteen

The Staff Canteen

Editor 19th May 2021

1 Michelin Star Chefs: Andy Beynon, chef owner, Behind