Andy Beynon at Behind

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Andy Beynon at Behind

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Opening a Michelin-starred restaurant in the middle of a pandemic sounds near impossible, but Andy Beynon did it anyway. This week, Patrick heads to Behind in East London to meet the chef who earned a Michelin star after just 20 days of trading. Andy shares what it was really like launching a restaurant during lockdown, why he's determined to make fine dining feel welcoming rather than intimidating, and how his team has helped redefine the culture of a modern kitchen. They chat about unusual fish, eating prawn heads, Ratatouille, The Bear, and the kitchen mistake that left thousands of pounds' worth of caviar in ruins. Plus, Andy reveals which celebrity chef he'd most like to step into the boxing ring with... and issues a challenge that Gordon Ramsay might want to hear. In this episode: * Winning a Michelin star in just 20 days * Opening a restaurant during lockdown * Why fine dining shouldn't feel intimidating * The truth about modern kitchen culture * The £2,000 caviar disaster * Eating prawn heads and unusual seafood * Ratatouille vs The Bear Learn more about your ad choices. Visit podcastchoices.com/adchoices

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