UK Travellers Get Exclusive Michelin Dining Experience as Pavyllon London Hosts BEHIND Chef Collaboration

Pavyllon London at Four Seasons Hotel London at Park Lane will host a Michelin dining experience on 22 September 2026, bringing two counter-led restaurants together for one evening. The event will feature a BEHIND chef collaboration led by Executive Chef Benjamin Ferra y Castell and chef-owner Andy Beynon, combining elevated French gastronomy with seafood-led cooking.

For travellers seeking fine dining in the capital, the occasion will offer a rare opportunity to experience two Michelin-starred culinary approaches within one setting. With four-course and six-course menus available, the event strengthens the appeal of luxury restaurants in London through an intimate, chef-focused format designed around engagement with diners throughout the evening.

Two Michelin-Starred Counters Meet for One Night

The collaboration has been arranged as the latest instalment of Pavyllon London’s Counter Culture series, bringing together two restaurants built around close interaction between chefs and guests. At BEHIND, the entire 18-seat restaurant is centred on an intimate chef’s counter. At Pavyllon London, a sweeping 30-cover counter curves around the open kitchen, allowing the preparation of each course to be observed.

Both establishments were awarded Michelin recognition soon after opening. BEHIND received its Michelin star just 20 days after launching, while Pavyllon London achieved the distinction within six months.

That shared emphasis on counter dining will be placed at the centre of the BEHIND chef collaboration, with diners seated either around the kitchen counter or in the main dining room. The format will also allow both chefs to leave the counter during service and explain the stories behind the dishes. This arrangement keeps guests close to the preparation throughout the evening.

French Gastronomy Meets British Seafood

A four-course menu and an extended six-course menu have been created jointly for the evening. The culinary direction will move between the elevated French gastronomy associated with Pavyllon London and the inventive, seafood-led cooking of BEHIND.

The experience will begin with a selection of snacks prepared by both chefs before British seafood is brought forward through Andy Beynon’s courses. Sea bream will be served with kaffir lime and jalapeño, followed by a BEHIND signature combining smoked kipper, scallops, pike roe and scallop black pudding.

The differing approaches of the two Michelin-starred kitchens will therefore be presented within a single service. For guests interested in Michelin dining in London, both restaurant styles will be served at the same venue. The collaboration also places fine dining firmly within the counter experience, where preparation and presentation remain visible to guests. Distinct styles will be brought together at the counter.

Pavyllon London Takes the Lead on the Main Course

The main course will be prepared by Benjamin Ferra y Castell, with poached beef fillet selected for the collaboration. The dish will reflect the modern French techniques and precise culinary approach developed during his work alongside Yannick Alléno.

The core menu will then conclude with dark chocolate namelaka served with caramel. For diners choosing the longer six-course format, two supplementary dishes will be added. Ferra y Castell will contribute orzo pasta with French onion consommé, while Beynon will prepare an aromatic pre-dessert of raspberry with herbs and ginger.

Together, the additional courses will extend the contrast between French technique and BEHIND’s distinctive approach. The BEHIND chef collaboration will consequently be presented through both savoury and sweet courses, while Pavyllon London will remain the setting for the full service. The event will bring two Michelin-starred luxury restaurants in London together through chef-led counter dining, with preparation kept visible throughout the experience.

Pricing and Seating Define the Exclusive Format

The four-course menu will be priced at £95 per person and will include the opening snacks as well as petit fours. Guests who choose the full six-course experience will pay £120 per person.

Seating will be offered at Pavyllon London’s 30-cover counter, which wraps around the open kitchen, or within the main dining room. The counter setting remains a central element because both restaurants have been designed around direct visibility of the chefs at work.

During the evening, Ferra y Castell and Beynon will step out from behind the counter to meet diners and discuss the dishes being served. That interaction forms part of the Counter Culture concept and reinforces the shared approach behind the event.

For those following Michelin dining in London, the one-night collaboration combines fine dining, chef interaction and two Michelin-recognised restaurant identities. It also brings two luxury restaurants in London into a single collaborative service on 22 September 2026.

A One-Night Michelin Dining Collaboration in London

The 22 September event will bring Pavyllon London and BEHIND together through a focus on counter dining, Michelin-recognised cooking and chef interaction. Guests will be offered four or six courses, with French gastronomy, British seafood, beef, dishes and desserts included across the two formats.

Prices have been set at £95 and £120 respectively. For followers of Michelin dining in London, the BEHIND chef collaboration will provide an opportunity to experience two approaches to fine dining in one venue. Pavyllon London will host the event across its counter and main dining room, highlighting the format associated with luxury restaurants in London.