Andy Beynon

Chef Andy Beynon's culinary philosophy is deeply rooted in a profound respect for British seafood, which he considers "criminally underrated." His core ethos for Behind is to champion local UK industries and fill a perceived gap in the London market for high-end, fish-focused tasting menus. He views fish and shellfish as inherently more creative to work with, offering "a boundless amount of creative ways" to shape a dining experience. This approach transforms seafood, often a less common daily meal for many, into something truly special and elevated within his 10-course, ever-changing menus. Driven by a childhood curiosity, Italian roots (evidenced by his early memories of nonnas making pasta and the communal dining culture), and an innate competitiveness, Beynon aims to infuse personality into fine dining. His vision extends beyond mere cooking to actively reviving forgotten ingredients and traditional British seafood dishes, such as smoked kippers and grey mullet, through modern interpretations. He operates Behind independently, without financial backers, a testament to his confidence and singular vision. Ultimately, Beynon's overarching vision is to offer a unique, immersive, and educational dining journey, aiming to change perceptions about British seafood and its culinary potential. He prioritizes seasonality, sustainability through whole-fish utilization (teaching chefs to use every part), and a "covert, behind-the-scenes, and fun" atmosphere that fosters direct interaction between chefs and diners. This holistic philosophy is geared not just towards culinary excellence but also towards cultural preservation and pushing the boundaries of what a Michelin-starred seafood restaurant can be. Chef Andy Beynon's signature approach at Behind is characterized by an authoritative depth in seafood mastery, presented through a meticulously curated, constantly evolving 10-course tasting menu. His technical style is defined by a profound understanding of fish cookery, where he leverages various techniques to highlight the inherent delicacy and flavor of the produce. A key tenet is the nose-to-tail philosophy applied to fish, exemplified by his commitment to "utilizing every part of the fish" – from extracting collagen as a natural gelatin to using fish roe for natural seasonings – to minimize waste and maximize flavor complexity. His approach to flavor and plating is sophisticated yet understated, aiming for "delicate, balanced, skilful creations." Beynon believes in paring down ingredients, allowing the primary seafood component to shine, often through clever contrasts and complementary elements rather than overwhelming additions. For example, he serves unseasoned scallops with a deeply flavored smoked kipper sauce, ensuring the scallop's natural sweetness and creaminess are preserved while still delivering a powerful, smoky counterpoint. Beynon draws inspiration globally, incorporating elements from Japanese cuisine (like chawanmushi) and even Malaysian spices, alongside showcasing indigenous British ingredients. He is lauded for reviving traditional British seafood dishes and reintroducing "underused, under-looked fish in a different way." Among his most legendary signature dishes, though the menu is in constant flux, are the evolving "prawns on toast," which has proven so popular it remains a staple; the Japanese-inspired chawanmushi with crab, sake, and tuna; and his innovative use of smoked kippers in various preparations. Uniquely, he also offers the "Behind bun," a laminated filled pastry, as a take-away breakfast for guests, signaling a thoughtful extension of the dining experience. The restaurant's horseshoe-shaped counter design facilitates an interactive, chef-customer led dining "show," where dish preparation is visibly on display, fostering camaraderie and immediate feedback.

Career

• Chef-Owner at Behind, London
• Development Team Chef at City Social, London
• Chef at The Latymer, United Kingdom
• Chef at Hibiscus, London
• Chef at The Square, London
• Chef at Lords of the Manor, United Kingdom

Mentored by Matt Weedon, Phil Howard, Claude Bosi, Michael Wignall, Jason Atherton.