Chefs’ Table Fish Focus at Behind Michelin restaurant
Behind restaurant in Hackney has lead the way as one of 2020’s biggest openings, based on it achieving a Michelin star in under a month. Needless to say; aside from this being in one of London’s trendiest addresses, the focus of it’s fish based open chef’s table has been all the more credited by name chef Andy Beymon.
The London fields restaurant opened it’s doors in October 2020 to a flurry of news, based on it’s seafood based chef’s table. Whilst the trendy vast dining space favours the open addition of a chef’s table to witness it all done in front of you – the 10 course seafood sampling menu with one game option can’t have a more imaginative choice of raw, dressed and cured choices.
The Lobster muffins with yuzu come dressed with claw meat and sea fennel look great but taste even better and the typical trendy type Shoreditch favourite of sourdough toast is accompanied by a creamy warming cep custard; which is definitely to be savoured; if not for it’s warming, creamy texture.
Since it’s a 10 course menu; there is no skimping at all when it comes down to the seafood choice of hake, which is comparable to a main course on it’s own. Hake dribbled in a sea of foam; which not only has a fresh seasonal taste, it really does leave you wanting more too. It gives it just enough of a substantial texture and more substance to leave you open to enjoying the other 9 courses.
The medly is worth visiting for the sheer scale of it; and the chef’s table seating around it really does make it stand out as a notable Michelin entry with a difference. To see what all the fuss has been about visit Behind Restaurant located at:
20 Sidworth Street,
London, E8 3SD