Behind Restaurant

Behind Restaurant Welcome to Behind. We are a Michelin star intimate fish-focused tasting menu restaurant.

We’re hiring a FOH manager 
Michelin experience essential (as is wine game🍷⭐️Is this you? Send us an email with your CV ...
07/05/2026

We’re hiring a FOH manager 
Michelin experience essential (as is wine game🍷⭐️
Is this you? Send us an email with your CV and let’s chat: [email protected]
📸

Join Chef Andy Beynon and his talented team as we celebrate the last five years of culinary creativity with a New Year’s...
11/12/2025

Join Chef Andy Beynon and his talented team as we celebrate the last five years of culinary creativity with a New Year’s Eve menu that showcases our most iconic signature dishes, crafted with the finest hyper-seasonal ingredients:

NYE Lunch | 12.30pm sit down | 7 Course Lunch | £165* per person

NYE Dinners | 8 Course Dinner | £180* per person
- 5.30pm
- 9.15p

LINK BIO for booking
*£100 deposit per person required for booking

Tuesday 1st July | Krug in the KitchenThis year Andy is working with again to celebrate creativity and craftsmanship as...
06/06/2025

Tuesday 1st July | Krug in the Kitchen

This year Andy is working with again to celebrate creativity and craftsmanship as part of their series of single ingredient dinners. This one’s the carrot chapter 🥕

Tickets now on OpenTable (link in bio) for just one 7pm sitting, including full tasting menu and a pairing of four Vintage Krugs including the Krug Grand Cuvée 17ème Édition and Krug Rosé 29ème Édition.

Pictured - BBQ monkfish, sand carrots, Marsala, roast chicken mint and orange jus

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Resident pasta pro on squid ink tortellini duty. Crab and black pudding filling and served with a clarified brown crab ...
23/05/2025

Resident pasta pro on squid ink tortellini duty. Crab and black pudding filling and served with a clarified brown crab sauce, might be back on the menu soon it’s too good
photography

Sicilian red prawns have always been a big thing for us on the menu but me and have been working on our take on prawn o...
20/05/2025

Sicilian red prawns have always been a big thing for us on the menu but me and have been working on our take on prawn on toast. We blend prawn meat with Thai basil, chilli, garlic and fish sauce and pipe the mousse into the prepared prawn heads.

The heads are totally edible but we boil them first, dehydrate them and then deep fry them with the mousse inside. The prawn tails served with a head meat dipping sauce on the side. BOSH

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.photography getting eyes on our seared scallop with pepper dulse, sea fennel, white asparagus and hazelnuts. Vin jaune ...
01/05/2025

.photography getting eyes on our seared scallop with pepper dulse, sea fennel, white asparagus and hazelnuts. Vin jaune sauce on top and if you fancy.

Pepper dulse is a type of red seaweed with this amazing texture and flavour, lots of it found off the coast of Britain around Pembrokeshire and it’s great to forage if you come across it. Bit of a truffled taste which is partly why we use it on this dish.

Looking for a chefs to come join our team at BEHIND. If you’re up for a new challenge and looking to grow, drop us an em...
08/04/2025

Looking for a chefs to come join our team at BEHIND. If you’re up for a new challenge and looking to grow, drop us an email to the address below or send a DM to get in touch. Plenty of events coming up this year and exciting opportunities. We’re keen to hear from you!

[email protected]

Looking for that special foodie gift, we have vouchers for various amounts - whether you want to gift the whole experien...
08/12/2024

Looking for that special foodie gift, we have vouchers for various amounts - whether you want to gift the whole experience or part of - that make the perfect Christmas present. You can purchase them on our website or at the link in the bio.

Our Christmas hours🎄We are closing our doors from 22nd December to 27th December, but we’ll be back for our final 2024 s...
06/12/2024

Our Christmas hours🎄

We are closing our doors from 22nd December to 27th December, but we’ll be back for our final 2024 services from Saturday 28th and can’t wait to celebrate with you!

See below for opening times between Christmas and New Year:

Saturday 28th – Dinner only
Sunday 29th – Lunch & Dinner
Monday 30th – Lunch & Dinner
Tuesday 31st - NYE - Lunch & Dinner

Our lunch and dinner sittings for New Year’s Eve are now open for reservations - join us for an unforgettable celebratio...
01/11/2024

Our lunch and dinner sittings for New Year’s Eve are now open for reservations - join us for an unforgettable celebration and the perfect way to kick off the New Year!
​
NYE Lunch | 7 Course Lunch | £89 per person
12pm sit down

NYE Dinners | 10 Course Dinner | £160 per person
5.30pm sit down (table returned 8.15pm)
9.30pm sit down​

We will have a wine pairing available for both lunch and dinner, starting with a crisp glass of Krug Champagne.

Chef Andy Beynon and his talented team have created new dishes for the occasion, taking you on a gastronomic adventure with hyper-seasonal ingredients and innovative culinary creations as we welcome 2025.

Spaces are very limited, so be sure to book via our website to avoid disappointment!

We look forward to celebrating with you!

Address

20 Sidworth Street
London
E83SD

Opening Hours

Wednesday 7pm - 11pm
Thursday 1:30pm - 11pm
Friday 1:30pm - 11pm
Saturday 1pm - 11pm

Website

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