Andy Beynon

Andy Beynon is a chef proprietor recognized for his contributions to the culinary field. He trained under notable chefs, including Phil Howard and Claude Bosi, gaining experience in various high-level kitchens. In 2020, Beynon launched his solo restaurant venture, Behind, an intimate 18-cover chef’s counter restaurant located in Hackney, East London. The restaurant focuses on a fish-centered tasting menu and emphasizes sustainability.

A significant achievement in his career occurred in 2021 when Behind was awarded One Michelin Star in the Michelin Guide Great Britain & Ireland. This recognition was notable as it was achieved within 20 days of the restaurant’s opening, marking a rapid ascent in the fine dining sector. The restaurant’s design features a fully open kitchen, allowing guests to observe the culinary process directly. His approach to cuisine often involves dissecting a single ingredient into multiple components for different dishes.

Beynon’s work at Behind has established him as a distinctive figure in the London culinary scene, noted for his direct and focused approach to seafood. His restaurant has generated media interest for its quick reception of the Michelin star and its specific culinary identity.