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Michelin-Starred Chef Andy Beynon Shares His Top 5 Tips for Cooking with Seafood
- Lola Carron
- 4 hours ago
- 2 min read
Awarded a Michelin star just 10 days after opening, Behind is Chef Andy Beynon’s tribute to British seafood, offering an immersive 18-cover chef’s table experience in the heart of Hackney. With a 10-course blind tasting menu, diners are invited to witness the artistry of day-boat fish and shellfish cooked with precision, sustainability, and natural flavour enhancers like seawater, kelp, and shells. Having worked in some of the UK’s most prestigious fine-dining restaurants including The Ledbury, Pied à Terre, and The Square, Beynon’s culinary philosophy is centred on letting ingredients speak for themselves. Here, he shares his top five expert tips for cooking with seafood at home.
All imagery provided by Behind.
1. Freshness is Everything
“The most important factor when cooking seafood is how fresh your ingredients are. At Behind, we only use day-boat fish, meaning it’s caught and delivered within 24 hours. When buying seafood, look for bright eyes, firm flesh, and a clean, fresh scent. Avoid anything with a fishy or ammonia-like smell, as that’s a sign of deterioration.”
2. Use Natural Flavour Enhancers
“I always tell people to move away from overpowering seasonings and let the natural flavours shine. At the restaurant, we season using seawater, kelp, shells, and dried marine elements rather than excessive salt or spice. This gives seafood a pure, clean depth of flavour while respecting its natural character. A simple splash of seawater can elevate a dish more than you think.”
3. Treat Every Part of the Fish with Respect
“Sustainability is key, and one of the best ways to honour seafood is by using every part of it. That means embracing nose-to-tail cooking—using bones for stocks, skins for crisps, and offcuts for sauces or curing. At Behind, we ensure that nothing goes to waste. If you’re cooking at home, try using fish bones to make a simple broth, or crisp up the skin for added texture in a dish.”
4. Balance Texture and Temperature
“Great seafood dishes are all about contrast and balance. Play with different textures—pair something crisp with something tender, or add a bright, acidic element to cut through richness. For example, our mackerel belly with kissable apple and horseradish works so well because the tangy fruit cuts through the fatty fish, while the horseradish brings a gentle heat.”
5. Source Locally and Seasonally
“The best seafood is what’s in season. At Behind, we design our menu around what’s fresh at the time—whether it’s monkfish with chanterelles and peppercorn sauce in autumn or scallops with sherry and capers in winter. If you’re cooking at home, find out what’s in season and buy from reputable local fishmongers instead of relying on imported seafood that may not be as fresh.”
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