Oeno Maris Nights: Andy Beynon on the Coals | 13th of April | 5-9pm
Oeno Maris is firing up the grills for our first time in 2025! Super stoked that friend & East London’s starred chef Andy Beynon will be manning the coals, cooking us up a bespoke menu designed to showcase Oeno Maris' seafood, as only he can.
Andy Beynon is a renowned British chef who made culinary history by earning his first Michelin star just 20 days after opening his restaurant, Behind, off London Fields in Hackney. His menu celebrates the sea, focusing entirely on day-boat fish & shellfish, sourced predominantly from British shores. A match made in heaven!
If you haven’t been before, these are highly attended, highly social indoor / outdoor events where we celebrate food & drink after hours. Andy, alongside the fishmongers of Oeno Maris, will cook up the menu out front & we will offer a wine list BTG / bottle to wash it back with. Always a great time.
Your ticket includes three menu items of your choice. Should you want more, we can surely make that happen!
Note, dress for the weather. Seating is first come, first serve, not guaranteed. You can arrive any time after 5pm; we will close at 9pm. There is a chance some items may sell out later in the evening.
~~~~~
About Andy: Andy Beynon is chef proprietor of Michelin-starred Behind restaurant in London Fields. Opened in 2020, the intimate 18-cover chef’s table is designed as a fully open-plan space, eliminating the divide between kitchen and dining room. His 10-course blind tasting menu celebrates the sea, with sustainability at its core. Every part of the fish is utilised throughout the menu, while other ingredients are chosen at their seasonal peak.
Andy’s twenties were spent working in the country’s top kitchens where he gained experience in classical fine dining which he combined with his love of seafood. His experience included Michel Wignall’s Michelin-starred The Latymer*, Phillip Howard’s The Square** and Claude Bosi’s Hibiscus**, before some time at Fenchurch** with Daniel Fletcher. He was part of the development kitchen at Jason Atherton’s Social Company until he was ready to open his first solo venture; Behind*. Having opened in October 2020, it was forced to shut just ten days after its first service due to a national lockdown, with Andy receiving news of his first Michelin star ten days after that. But that’s bygones … Andy renewed his Michelin status every year since!
Oeno Maris is firing up the grills for our first time in 2025! Super stoked that friend & East London’s starred chef Andy Beynon will be manning the coals, cooking us up a bespoke menu designed to showcase Oeno Maris' seafood, as only he can.
Andy Beynon is a renowned British chef who made culinary history by earning his first Michelin star just 20 days after opening his restaurant, Behind, off London Fields in Hackney. His menu celebrates the sea, focusing entirely on day-boat fish & shellfish, sourced predominantly from British shores. A match made in heaven!
If you haven’t been before, these are highly attended, highly social indoor / outdoor events where we celebrate food & drink after hours. Andy, alongside the fishmongers of Oeno Maris, will cook up the menu out front & we will offer a wine list BTG / bottle to wash it back with. Always a great time.
Your ticket includes three menu items of your choice. Should you want more, we can surely make that happen!
Note, dress for the weather. Seating is first come, first serve, not guaranteed. You can arrive any time after 5pm; we will close at 9pm. There is a chance some items may sell out later in the evening.
~~~~~
About Andy: Andy Beynon is chef proprietor of Michelin-starred Behind restaurant in London Fields. Opened in 2020, the intimate 18-cover chef’s table is designed as a fully open-plan space, eliminating the divide between kitchen and dining room. His 10-course blind tasting menu celebrates the sea, with sustainability at its core. Every part of the fish is utilised throughout the menu, while other ingredients are chosen at their seasonal peak.
Andy’s twenties were spent working in the country’s top kitchens where he gained experience in classical fine dining which he combined with his love of seafood. His experience included Michel Wignall’s Michelin-starred The Latymer*, Phillip Howard’s The Square** and Claude Bosi’s Hibiscus**, before some time at Fenchurch** with Daniel Fletcher. He was part of the development kitchen at Jason Atherton’s Social Company until he was ready to open his first solo venture; Behind*. Having opened in October 2020, it was forced to shut just ten days after its first service due to a national lockdown, with Andy receiving news of his first Michelin star ten days after that. But that’s bygones … Andy renewed his Michelin status every year since!
Oeno Maris is firing up the grills for our first time in 2025! Super stoked that friend & East London’s starred chef Andy Beynon will be manning the coals, cooking us up a bespoke menu designed to showcase Oeno Maris' seafood, as only he can.
Andy Beynon is a renowned British chef who made culinary history by earning his first Michelin star just 20 days after opening his restaurant, Behind, off London Fields in Hackney. His menu celebrates the sea, focusing entirely on day-boat fish & shellfish, sourced predominantly from British shores. A match made in heaven!
If you haven’t been before, these are highly attended, highly social indoor / outdoor events where we celebrate food & drink after hours. Andy, alongside the fishmongers of Oeno Maris, will cook up the menu out front & we will offer a wine list BTG / bottle to wash it back with. Always a great time.
Your ticket includes three menu items of your choice. Should you want more, we can surely make that happen!
Note, dress for the weather. Seating is first come, first serve, not guaranteed. You can arrive any time after 5pm; we will close at 9pm. There is a chance some items may sell out later in the evening.
~~~~~
About Andy: Andy Beynon is chef proprietor of Michelin-starred Behind restaurant in London Fields. Opened in 2020, the intimate 18-cover chef’s table is designed as a fully open-plan space, eliminating the divide between kitchen and dining room. His 10-course blind tasting menu celebrates the sea, with sustainability at its core. Every part of the fish is utilised throughout the menu, while other ingredients are chosen at their seasonal peak.
Andy’s twenties were spent working in the country’s top kitchens where he gained experience in classical fine dining which he combined with his love of seafood. His experience included Michel Wignall’s Michelin-starred The Latymer*, Phillip Howard’s The Square** and Claude Bosi’s Hibiscus**, before some time at Fenchurch** with Daniel Fletcher. He was part of the development kitchen at Jason Atherton’s Social Company until he was ready to open his first solo venture; Behind*. Having opened in October 2020, it was forced to shut just ten days after its first service due to a national lockdown, with Andy receiving news of his first Michelin star ten days after that. But that’s bygones … Andy renewed his Michelin status every year since!