Pavyllon London and East London's BEHIND collaborated on a one-night Counter Culture dinner at Four Seasons Park Lane on 22 September 2026. Chefs Benjamin Ferra y Castell and Andy Beynon combined two approaches to counter dining in four- and six-course formats.
The evening is now a completed September event rather than an upcoming reservation opportunity. It nonetheless illustrates how two small, chef-focused restaurants can create a different hospitality experience together.
Two counters and two styles
BEHIND is an 18-seat seafood-focused chef's counter, while Pavyllon uses a wider counter facing its open kitchen. Both formats allow diners to watch the work and speak with the cooks.
The collaboration was built around those similarities rather than presenting two competing tasting menus in separate dining rooms. Guests could sit at Pavyllon's counter or main dining area.
Seafood led the opening courses
Beynon brought sea bream with kaffir lime and jalapeño, then a signature combination of smoked kipper, scallops, pike roe and scallop black pudding. These dishes reflected BEHIND's seafood direction.
Ferra y Castell followed with poached beef fillet using French techniques from his work with Yannick Alléno. The menu ended with a dark-chocolate namelaka.
An extended six-course option
Additional dishes were available for diners choosing the longer menu, including orzo with French onion consommé and a raspberry, herb and ginger pre-dessert. The chefs also planned to meet guests between courses.
The four-course menu was listed at £95 and the six-course version at £120. Those were prices for the dated collaboration, not a standing current Pavyllon menu.
Counter Culture as a series
Pavyllon has used Counter Culture to host chef partnerships that keep the kitchen central to the guest experience. This installment brought a particularly direct comparison between French and seafood-led styles.
The separate La Croissanterie opening at the hotel is also covered in LYG, but it is not part of this one-night dinner. The two announcements concern different food experiences and dates.
