Food stories

Open for twenty days and bam, a Michelin star

Michelin sterren

The past year has been absolute madness for the hospitality industry. Not in the way they’re used to, with busy periods and unexpected situations, but with Michelin-starred chefs making takeaway meals and waiting staff painting the empty restaurant. Starting a new restaurant during that period must be completely bizarre. And if your restaurant also gets a Michelin star, even though you’ve only been able to operate for twenty days, then you know for sure the whole world has been turned upside down.

Foto van culinair journalist Sabina Posthumus

The award-winning chef is Andy Beynon, who has worked at various top establishments and has now opened his restaurant Behind in East London. He was also shocked by the star that came so quickly, but he is absolutely delighted with it. ‘I also see this as a reward for all the hard work I put in before starting Behind. Those eighteen-hour workdays, working six days a week and missing your family and friends: it’s all paying off now,’ he tells food magazine Fine Dining Lovers.

Dining twice

His new restaurant opened and had to close again after ten days, because, well: restrictions. Then the place reopened, only to close again after another ten days. Fortunately, the Michelin inspectors had this restaurant on their schedule during that brief period; they were even able to eat there twice. ‘We visit a restaurant as often as necessary to give it a fair assessment,’ says a Michelin spokesperson. ‘We had high expectations of Behind, and we were not disappointed during our first visit. The second visit confirmed what we had already thought: star material.’

Room for 18

So just like that, Andy can stick that star on his door. When everything is possible again, he will serve lunch and dinner. His restaurant can seat a maximum of eighteen people, while six people work their socks off in the open kitchen. ‘I’m nowhere near finished yet,’ he says. ‘The next step is the second star, and that’s what we’re going for.’

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Source: Fine Dining Lovers

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