Behind Restaurant: Intimate Michelin-Starred Fish Tasting Experience in London Fields

A Unique Dining Concept Rooted in Transparency

Behind Restaurant offers a rare glimpse into the culinary process by eliminating the traditional divide between kitchen and dining room. Guests sit at a communal counter facing the chefs, who personally serve each course and engage in lively conversation about the dishes. This open-kitchen format embodies the restaurant’s name, inviting diners to see what happens "behind the scenes." The intimate setting with only 18 seats fosters a sense of connection and immersion, making every meal feel like a private event.

Chef Andy Beynon’s Vision and Culinary Philosophy

Led by chef Andy Beynon, who trained under renowned chefs such as Claude Bosi and Jason Atherton, Behind champions an "anti-seasoning" ethos that relies on the quality and natural flavors of ingredients rather than added salt or heavy seasoning. The menu is exclusively fish-focused, emphasizing sustainable British seafood sourced from day boats. Beynon’s approach is about restraint and intention, allowing the freshness and purity of the seafood to shine through in every dish.

Seasonal, Fish-Centric Tasting Menus

The restaurant offers a 10-course tasting menu priced at £125, available Wednesday to Saturday evenings and Saturday lunch, alongside a shorter 6-course lunch menu on Thursdays and Fridays for £64. Each course is designed to build a narrative of flavors, textures, and culinary techniques, often surprising diners with bold yet refined combinations. Signature dishes have included skate wing with smoked kipper sauce, scallops with hazelnut purée, and intricate shellfish consommés, all crafted to highlight sustainable seafood in innovative ways.

An Atmosphere of Relaxed Sophistication

Despite its Michelin star status, Behind maintains a laid-back and personable vibe. The chefs’ direct interaction with guests creates a friendly, informal atmosphere that contrasts with the formality often associated with fine dining. The décor is minimalist and industrial, focusing attention on the food and the theatrical preparation process. Soft lo-fi beats and subtle maritime touches contribute to a welcoming environment where diners feel at ease.

Wine Pairings and Beverage Selection

Behind complements its tasting menus with thoughtfully curated wine flights ranging from classic Chablis to new world Grenache, with prices around £88 for matching wines with the full tasting menu. The wine selection is designed to enhance the seafood flavors and elevate the overall dining experience. Additionally, the restaurant offers a relaxed wine bar area for guests to enjoy before or after their meal.

Commitment to Sustainability and Ethical Sourcing

Sustainability is central to Behind’s identity. The seafood is sourced responsibly from local British fisheries, ensuring freshness and minimal environmental impact. The kitchen’s use of seawater instead of table salt exemplifies the restaurant’s dedication to authenticity and reducing unnecessary additives. This ethical approach resonates throughout the menu and service, appealing especially to pescatarians and environmentally conscious diners seeking a refined yet conscientious dining experience.