Harden's says
The first solo restaurant from Andy Beynon, previously Jason Atherton's development chef. Behind is a chef's table restaurant - all 18 seats overlook the kitchen - and will serve an eight-course tasting menu focused on sustainable seafood. Next door there's also a wine bar and bottle shop.
Harden's survey result
Summary
“Impeccable…”, “phenomenal…”, “best in ages…” – these are the typical descriptions of the “perfect fish cooking” from an “ever-evolving” menu at Andy Benyon’s Hackney venue (near London Fields). It feels “original”, “the counter dining has an excellent vibe” and “service from the chefs is a highlight” too, all contributing to the “passionate” ethos that underpins this “top gastronomic experience”. But while it’s “high-end cuisine, pricing is down-to-earth”. “Great music too!”
Summary
“Epic!” – “Andy Beynon and his team are so welcoming” and deliver an “absolutely amazing” tasting menu experience at this funky-looking and “super-stylish” venue in Hackney (near London Fields). “You sit at a long, curvaceous, blonde-wooden counter, and service is by the whole kitchen team who are clearly passionate about what they’re doing”. The menu revolves around “inventive fish dishes” from “quality produce” that are “stuffed with really bold flavours”. Top Menu Tip – “loved the aged trout with smoked beurre-blanc. Raw red prawn with prawn head and Riesling sauce. Loved it all”.
Summary
“Wow!” “Andy Beynon continues to produce superb, good-value cuisine in a relaxed and intimate setting” at his small venue, near London Fields: “an immersive experience, where the chefs prepare the food around you as you sit at the bar”. “There are no waiters: the chefs cover service, chat about the food and ferry each new course from the nearby open preparation areas”; and the team gives the impression of being “super keen and far from weary, jaded or sitting on their laurels”. “Sustainable fish is the clear focus here, and everything is on point in each exceptional dish”.
Summary
“Hackney’s newest foodie hotspot doesn’t disappoint” and “the passionate commitment of all involved shines through” at Andy Benyon’s year-old 18-seater, near London Fields. “Very friendly chefs serve you personally” at a counter overlooking the kitchen “allowing a view of the preparation of each course (it’s a bit like dining on the set of an episode of MasterChef: The Professionals)”. The focus is on fish and seafood, and “a succession of elegantly prepared dishes bring complex flavours to some of the most sustainable species on the market”, all adding up to a “superb” overall meal. Given its high quality, it’s not an overpriced venue at all: “you get amazing value on top of an amazing experience!”
For 34 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at Behind?
20 Sidworth Street, London, E8 3SD
Restaurant details
Behind Restaurant Diner Reviews
"Always amazing "
"You should go for the kipper dish alone. Tuna/ crab/ lavosh; grey mullet (excellent); trout (also excellent); prawn; brill with kipper sauce (standout dish); scallop with caviar; monkfish; elderflower and lemon; strawberry (excellent); chocolate with olive (excellent). Matching wine; cocktail before and after lunch. £600 for 2."
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £30.00 |
| Filter Coffee | £4.00 |
 Extras |
|
|---|---|
| Service | 15.00% |
20 Sidworth Street, London, E8 3SD
Opening hours
| Monday | CLOSED |
| Tuesday | CLOSED |
| Wednesday | 7 pm‑ |
| Thursday | 1:30 pm‑ |
| Friday | 1:30 pm‑ |
| Saturday | 1 pm‑ |
| Sunday | CLOSED |
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