Welcome to BEHIND. We are an intimate 1 Michelin star fish-focused tasting menu restaurant run by chef Andy Beynon. Situated on the edge of London Fields, Hackney, BEHIND has 18 kitchen-table seats for lunch and dinner sittings, as well as a relaxed wine bar. BEHIND is Andy Beynon’s first restaurant, opened in October 2020. After just 20 days’ trading it was awarded its first Michelin Star. Andy spent 15 years working in some of the best Michelin star restaurants in the country, including with chefs Claude Bosi, Phil Howard and Michael Wignall.
Working with seasonal British and Italian produce, each dish takes inspiration from traditional Italian flavours and methods, with a creative approach. Transforming this daytime bakery to a lively neighbourhood restaurant, with small plates and pastas designed for sharing. Our wine list utilises a mixture of well and lesser known grapes; which when combined with innovative and often low intervention methods, create a diverse wine offering to pair harmoniously with our food.For any bookings over 6 people we require a set menu, contact bookings@pophamsbakery.com for more information.
Fran's is a neighbourhood all day caff on Wilton Way, offering British and Italian comfort food. All day English breakfast, fry ups, sausage & mash, fresh homemade pasta."We welcome walk-ins throughout the day and bookings are advised in the evenings especially during peak hours. We have our Wine Bar a few doors down, if you would like to visit pre dinner or while waiting for a table.Please be advised we do not take reservations for Breakfast or Lunch. Please feel free to walk-in!!
Berners Tavern, a restaurant by chef and restaurateur, Jason Atherton effortlessly blends historical charm with sophistication. It’s a place for all day dining and entertaining whether that’s for breakfast, lunch, or dinner. Nestled within The London EDITION, situated on Berners Street in the heart of Fitzrovia in central London, this renowned restaurant boasts a dedicated street entrance, welcoming guests with open arms. Head Chef Andrei Poptelecan embarked on his culinary journey across Europe, honing his skills in various captivating locations such as Romania and the picturesque Greek Islands. In 2014, he joined the team at Berners Tavern as a Demi Chef and has since ascended through the ranks to his current position.Marriott Bonvoy members can earn points on spend at Berners Tavern when their credit/debit card is linked to their membership. Not a member? Visit: https://www.joinmarriottbonvoy.com/emeaqr/s/EN-GB/ch/loneb
Fergus Henderson’s original home of “Nose to Tail Eating” opened in a former smokehouse around the corner from Smithfield Market in 1994.Celebrating the finest of indigenous British produce and making the most of what is seasonally best whilst applying straight forward cooking techniques, St. John is now celebrated as one of the 50 Best Restaurants in the World and in 2009 was awarded its first Michelin Star.Nose to tail eating means that, where appropriate, every part of the animal should be put to good use in the kitchen and so along with Roast Beef and Lemon Sole, diners will find Rolled Pig’s Spleen, Kidneys and Ox Heart, Liver and Chitterlings as well as the Roast Bone Marrow & Parsley Salad, something of a ‘signature’ dish.
Introducing Gallery (formerly known as Thames Foyer), a vibrant space at the heart of the hotel for drinking and dining, where guests can enjoy a perfect blend of our theatrical flair and relaxed charm.The beautiful new space will seamlessly integrate contemporary style whilst remaining true to our much loved heritage. Innovative menus, carefully crafted by our talented culinary team, will entice you in showcasing traditional recipes with a modern twist.The Savoy’s legendary afternoon tea will return, in addition to breakfast, coffee, lunch, cocktail hour and dinner.Our delectable lunch offering will be available between 12:30 and 17:30 on a walk in basis.*Please note that any reservations made are subject to the timely completion of the renovation and we may need to contact you to offer alternative dates should we experience a delay with the work.Dress code: smart casual.
Michelin starred Frog by Adam Handling is a place to really submerge yourself in a theatrical show. You’re facing the kitchen, the chefs come to your table and you are able to really interact with every member of the team. Frog is luxury in an environment where you feel comfortable being whoever you are and where all elements in the restaurant are connected to offer a truly memorable experience.The dishes are very emotional and they all mean something to Adam. Each and every one of the dishes has a story behind it, whether it’s a memory from Adam’s childhood or something that has inspired him or the team.
A few short steps from the British Museum, The Blue Door Bistro provides a welcoming and informal bistro-style setting. Light and airy at lunchtime, warm and cosy by evening, the room is decorated on three sides with a panoramic view of London circa 1849. Together with the rich mahogany panelled walls, effective use of mirrored glass, and contemporary wrought iron wall lights, an ambience rooted in the hotel’s location is beautifully achieved. Executive chef, Martin Halls, blends seasonal ingredients and herbs from our garden with classical techniques to create seasonal British menus. Our cuisine is commended with an AA rosette and accredited by the Sustainable Restaurant Association (2 stars). In all of our products, we only use free-range eggs and are committed to sustainable fisheries for our fish supplies. Our team are trained to ensure that your specific dietary requirements are catered for at all times.