Michelin-Starred Counter Culture: Pavyllon London X Behind at Four Seasons Hotel London at Park Lane

Two of London’s most distinctive Michelin-starred counter restaurants come together for one night only on Tuesday, September 22, 2026, as Pavyllon London’s Executive Chef Benjamin Ferra y Castell welcomes Andy Beynon, chefowner of East London’s acclaimed 18-seat BEHIND, for the latest instalment of the restaurant’s sell-out Counter Culture series.

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, reservations via OpenTable.