Recent social media posts
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]
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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
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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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
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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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.
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]
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.
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
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!
07/09/2024
Very excited about this one. from Michelin starred on the south coast of Portugal will be coming to East London for two nights this October to cook with me at .
Got some fun new dishes in the works. 10 course menu, 15th & 16th October at 7pm. Bookings now up on OpenTable, hope to see you there.
31/01/2024
Fabulous food, wine and company
Thank you for the extra bits and to the amazing team
Best dish was the truffled pastry
😋
08/12/2023
Outdone it on the Christmas jumper this year 🎅🏻
Jumper from where 50% of profits are donated to , an epic network of food banks providing essential food and support to society’s most in need.
Address
20 Sidworth Street
London
E8 3SD
Opening Hours
| Wednesday |
7pm - 11pm |
| Thursday |
1:30pm - 11pm |
| Friday |
1:30pm - 11pm |
| Saturday |
1pm - 11pm |
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