Chef Andy Beynon's Behind Restaurant is a modern seafood haven in London's Hackney neighborhood, where the tasting menu changes almost daily. To avoid spoilers, the menu isn't posted online, and diners flock to the 18-seat restaurant, eager to experience something new each time.
The culinary journey begins with behind-the-scenes stories from Beynon, who opened his first restaurant just months after earning a Michelin star in October 2020. Initially, he borrowed money and begged for help but found that the Michelin recognition catapulted him into financial stability.
Growing up in Hertfordshire, Beynon's early interest was not cooking but hairstyling. However, during high school, his passion shifted to cooking after watching food programs like "Ready, Steady, Cook." He started as a dishwasher at 16 while still in school and soon discovered the creativity behind cooking. Working under notable chefs such as Phil Howard and Claude Bosi helped shape Beynon's culinary vision.
Beynon is an advocate for seafood-based dishes, particularly after visiting Malaysia where he brought back unique spices and ingredients. In his restaurant Behind, prawns are a staple with a popular toast dish that has remained on the menu for six months, evolving over time. The chef incorporates local fish like gray mullet into his dishes, using smoked kippers to add smoky flavors.
Beynon emphasizes the importance of simplicity in cooking, allowing key ingredients to shine. He is selective about adding flavors and seasonings, stating that "too much salt on a scallop can ruin the dish." The chef's restaurant offers an open-concept layout with diners seated around a curved counter where they watch chefs preparing meals.
Behind Restaurant has gained significant recognition since its opening, including a second Michelin star, which Beynon is currently striving for. He plans to expand into a cocktail bar called Behind Behind and continues to innovate with new dishes. The chef's dedication to his vision is evident in his enthusiasm for the next culinary milestone.
Behind Restaurant embodies Chef Andy Beynon's creativity, passion for seafood-based cuisine, and commitment to simplicity in cooking. As he navigates the path towards his second Michelin star, one thing is certain: Beynon remains focused on doing what he believes best – elevating the dining experience through bold flavors and exceptional presentation.
The culinary journey begins with behind-the-scenes stories from Beynon, who opened his first restaurant just months after earning a Michelin star in October 2020. Initially, he borrowed money and begged for help but found that the Michelin recognition catapulted him into financial stability.
Growing up in Hertfordshire, Beynon's early interest was not cooking but hairstyling. However, during high school, his passion shifted to cooking after watching food programs like "Ready, Steady, Cook." He started as a dishwasher at 16 while still in school and soon discovered the creativity behind cooking. Working under notable chefs such as Phil Howard and Claude Bosi helped shape Beynon's culinary vision.
Beynon is an advocate for seafood-based dishes, particularly after visiting Malaysia where he brought back unique spices and ingredients. In his restaurant Behind, prawns are a staple with a popular toast dish that has remained on the menu for six months, evolving over time. The chef incorporates local fish like gray mullet into his dishes, using smoked kippers to add smoky flavors.
Beynon emphasizes the importance of simplicity in cooking, allowing key ingredients to shine. He is selective about adding flavors and seasonings, stating that "too much salt on a scallop can ruin the dish." The chef's restaurant offers an open-concept layout with diners seated around a curved counter where they watch chefs preparing meals.
Behind Restaurant has gained significant recognition since its opening, including a second Michelin star, which Beynon is currently striving for. He plans to expand into a cocktail bar called Behind Behind and continues to innovate with new dishes. The chef's dedication to his vision is evident in his enthusiasm for the next culinary milestone.
Behind Restaurant embodies Chef Andy Beynon's creativity, passion for seafood-based cuisine, and commitment to simplicity in cooking. As he navigates the path towards his second Michelin star, one thing is certain: Beynon remains focused on doing what he believes best – elevating the dining experience through bold flavors and exceptional presentation.
its like they say if you cant do it yourself then get someone to beg for help from you lol and seriously chef beynon's journey is pretty inspiring, i mean who goes from hairstyling to cooking after watching food vids in school? 
anyway, his passion for seafood-based dishes is super cool, especially with all the unique spices and ingredients he brought back from malaysia 
and that open-concept layout sounds amazing, i would love to dine there one day with the chefs preparing meals right in front of you 
. It's crazy how a Michelin-starred chef would say "too much salt on a scallop can ruin the dish" 
, yet it shows he truly cares about each ingredient. And can we talk about his dedication to using local fish and unique spices? Behind Restaurant is definitely not your average restaurant 
. Beynon's story from hairstyler to culinary mastermind is inspiring too 
. He's killing the seafood game, and I'm excited to see what he comes up with next 
I mean, don't get me wrong, Chef Andy Beynon's Behind Restaurant sounds super cool, but have you seen the prices?! £250+ per person is just insane! 
And no online menu? That's just extra stress on top of ordering a six-course meal. Plus, 18 seats? That's like, tiny! What if I'm gluten-free or vegan? Can't they just have some options available? 
It's literally a game-changer! Chef Andy Beynon's seafood haven in Hackney is giving me all the foodie feels 
The way he combines local fish with unique spices from Malaysia is pure genius 
And that toast dish with prawns is TO DIE FOR 
I mean, who needs a menu when you can just trust the chef to surprise you every day? 
Plus, the open-concept layout is so Instagrammable 
I'm definitely adding Behind Restaurant to my list of fave restaurants ASAP. Have you guys tried it yet? Let me know what you thought! 
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! And can we talk about how he's all about simplicity in cooking, but still manages to make each dish pop? it's like he's speaking my language 
. second michelin star is within reach, i got no doubt 
. I love how his passion for seafood-based cuisine shines through, especially after his trip to Malaysia 
- can't we just add a pinch of salt without ruining the dish? 
Also, have you tried their toast with prawns yet? It sounds like a game-changer! 
And can we talk about how inspiring it is to see someone turn their passion into a Michelin-starred restaurant? From hairstyling to cooking, he's come so far and it's amazing to see him staying true to himself in the kitchen 
I mean, who needs a menu when you get to experience something new every time? Genius, right? 
The way he incorporates local fish and unique spices into his dishes is just wow... I need to try that toast dish ASAP! 
Chef Beynon's passion for simplicity in cooking is so inspiring - less is more, am I right? 
. And can we talk about how passionate he is about simplicity in cooking? 
. Bring on the second Michelin star and that cocktail bar Behind Behind 
!
plus, have u seen his background? from hairstyling to cooking, this guy's got a real story 
i'm low-key obsessed with his toast dish w/ prawns btw u should def check it out 
and can you believe he went from hairstyling to Michelin star chef in just months?! 
The way he emphasizes simplicity in cooking is something I can get behind, too easy to overcomplicate things when the ingredients are the real stars 
i mean who needs a 6th sense when you're just gonna cook and BAM Michelin star? btw that toast dish has been on the menu for 6 months?? lol what's next, a restaurant where they serve the same pasta every day for a year? 
plus, the fact that he's super selective about flavors & seasonings is genius 
i'm rooting for him!