BEHIND’s Andy Beynon joins Benjamin Ferra y Castell for the next Counter Culture dinner at Pavyllon

I think chef collaborations are one of the best ways to experience not one but two top notch chefs who are actually leading the service and showing off the best that they can do. And the latest installment in the sell-out Counter Culture series at Pavyllon is a perfect example of this, with two of London’s most distinctive Michelin-starred counter restaurants come together for one night only on Tuesday 22 September. The chefs in question are Pavyllon London’s Executive Chef Benjamin Ferra y Castell and Andy Beynon, chef-owner of East London’s acclaimed 18-seat BEHIND. Not bad eh?

It is a natural meeting of two restaurants that place diners at the heart of the action. BEHIND is built entirely around its intimate chef’s counter, while Pavyllon London’s sweeping counter curves around the open kitchen, offering a front-row view of the chefs at work. Both restaurants have also made their mark at remarkable speed, with BEHIND earning a Michelin star just 20 days after opening and Pavyllon London within six months.

For this one-off collaboration, Benjamin and Andy have created a four-course menu and six-course menu that moves between Pavyllon London’s elevated French gastronomy and BEHIND’s inventive, seafood-led cooking, with each chef bringing their own distinct style to the counter.

The evening begins with a selection of snacks from both chefs before Andy showcases the best of British seafood. Dishes include sea bream with kaffir lime and jalapeño followed by a BEHIND signature of smoked kipper with scallops, pike roe and scallop black pudding. Benjamin takes over the main course with poached beef fillet, drawing on the modern French techniques and precise approach he developed working alongside Yannick Alléno, the world’s most Michelin-decorated chef. The menu concludes with a dark chocolate namelaka with caramel.

For those wishing to extend the experience further, two supplementary dishes are available to create a six-course menu: Benjamin’s orzo pasta with French onion consommé and Andy’s aromatic pre-dessert of raspberry with herbs and ginger.

Guests will be seated at Pavyllon’s 30-cover counter which curves around the kitchen or in the main dining room. Throughout the evening, Benjamin and Andy will step out from behind the counter to meet diners and share the stories behind the dishes.

The four-course menu, plus snacks and petit fours, is priced at £95. Six courses available at £120. And why would you not opt for six courses? Reservations via OpenTable HERE, bookings from 6pm.

Pavyllon London  Four Seasons Hotel London at Park Lane, Hamilton Place, London, W1J 7DR

https://www.pavyllonlondon.com/  |  020 7319 5200 
IG: @pavyllonlondon | @fslondon |  @yannickalleno

BEHIND 20 Sidworth Street, Hackney, London, E8 3SD – BEHIND

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