On Tuesday 22 September, Pavyllon London’s Executive Chef Benjamin Ferra y Castell welcomes Andy Beynon, chef and owner of East London’s much-loved BEHIND, for the latest Counter Culture collaboration.
The four-course menu kicks off with snacks from both chefs, before Andy brings his seafood-led cooking to the table with sea bream, kaffir lime and jalapeño, followed by BEHIND’s signature smoked kipper with scallops, pike roe and scallop black pudding. Benjamin takes over for poached beef fillet, followed by dark chocolate namelaka with caramel.
You’ll be sitting right around Pavyllon’s open kitchen counter, watching the chefs at work, with both Benjamin and Andy stepping out to chat about the dishes and the stories behind them.
Four courses plus snacks and petit fours £95; Six courses £120.
When? Tuesday 22 September
Where? Pavyllon, Four Seasons Hotel at Park Lane, Hamilton Place, London W1J 7DR
Reservations via OpenTable
pavyllonlondon.com
@pavyllonlondon | @fslondon | @benjamin_ferra
behindrestaurant.co.uk
@behindrestaurant | @andy.beynon
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