Situated just a stone's throw from Hackney's London Fields, Behind is an entirely chef's table restaurant from Jason Atherton's ex-development chef Andy Beynon. Serving a predominantly seafood-focused tasting menu in an intimate, stylish space, Behind aims to give diners a full view of the inner workings of a kitchen.
With just 18 seats sat around the restaurant's curved counter, Behind isn't the place to go if you're looking for privacy, but it does provide diners with a unique opportunity to overlook the entire kitchen while you eat. The spacious restaurant's contemporary yet minimalist setting is illuminated by pendant light bulbs while exposed pipework above gives Behind an almost industrial feel. However, there's no hiding that at heart Behind is a fine-dining restaurant.
Sustainable produce is at the heart of Behind's 8-course tasting menu (6-course at lunch), which is served at specific service times meaning that guests all dine together. Dishes on the menu, which changes sesonally, might include Cornish blue lobster and yuzu served on an English muffin, an oyster taco with gentleman's relish, roasted hake with cockles and sherry, and guinea fowl with pumkin and seed. Every dish is also served directly by the chefs, giving you the chance to ask any questions you might have.
In addition to the restaurant's main dining area, Behind also boasts an all-day wine bar and bottle shop run by head sommelier, Tim Handley. This the perfect spot to come for a pre- or post-dinner drink, with a selection of cocktails available as well as wines by both the glass and bottle from Behind's unique wine list.
This may be Beynon's first solo venture but with a CV that also includes periods working for chefs such as Phil Howard and Claude Bosi, there's no question that this is a chef who knows what he's doing.