Andy Beynon

Andy Beynon is chef proprietor of Michelin-starred Behind restaurant in London Fields. Opened in 2020, the intimate 18-cover chef’s table is designed as a fully open-plan space, eliminating the divide between kitchen and dining room. The 10-course blind tasting menu celebrates the sea, focusing entirely on day-boat fish and shellfish, sourced predominantly from British shores. With sustainability at its core, every part of the fish is utilised throughout the menu, while other ingredients are chosen at their seasonal peak.

Andy’s twenties were spent working in the country’s top kitchens where he gained experience in classical fine dining which he combined with his love of seafood. His experience included Michel Wignall’s Michelin-starred The Latymer*, Phillip Howard’s The Square** and Claude Bosi’s Hibiscus**, before some time at Fenchurch** with Daniel Fletcher. He was part of the development kitchen at Jason Atherton’s Social Company until he was ready to open his first solo venture; Behind*, an eighteen-cover chef’s counter restaurant in Hackney. Having opened in October 2020, it was forced to shut just ten days after its first service due to a national lockdown, with Andy receiving news of his first Michelin star ten days after that.