Behind

Behind in London is a Michelin-starred restaurant led by chef Andy Beynon, where each plate feels like a careful study in minimalism and balance. Dishes focus on high-quality seafood, showcasing vibrant ingredients arranged with precision. Think delicate slices of fish laid just so, tiny garnishes placed with tweezers, and sauces brushed in fine strokes.

The plating is theatrical yet refined: guests sit around a horseshoe counter facing the open kitchen, so they can watch the chefs assemble each dish before their eyes. This setting makes the plating part of the performance. You’ll see, for example, a fish pie croquette battered in fish scales perched on a sculptural "gilded structure," or a skate wing topped with a beautifully layered sauce of smoked kipper and roe. Those contrasts (textural, visual, color) add drama and depth.

What really shines is the effortless elegance in simplicity. Plating here avoids overcrowding; instead, each ingredient has room to breathe on the plate, and negative space becomes part of the design.

‍

‍