THE ART OF PAIRING
A CHEF'S VISION OF MODERN BRITISH CUISINE
Andy Beynon, chef-owner of the Michelin-starred restaurant Behind, brings his distinctive approach to modern British cooking to this innovative partnership, crafting dishes that celebrate both coastal treasures and contemporary technique. His philosophy centers on allowing premium ingredients to shine while creating unexpected flavour harmonies that surprise and delight.
"Working with Saicho's sparkling teas has opened up entirely new possibilities," explains Beynon from his Hackney kitchen. "These teas offer the complexity and sophistication you'd expect from fine wine pairings, but with a fresh perspective that really elevates the dining experience."
Chef
Andy Beynon
Cuisine
British
Location
Hackney, London, United Kingdom
THREE EXCEPTIONAL PAIRINGS: FROM SEA TO GRILL
This collaboration showcases three masterfully crafted pairings that demonstrate the versatility and sophistication of Saicho's sparkling tea range:
in association with Great British Chef
GRILLED POUSSIN WITH SAICHO DARJEELING
These young chickens, small enough to serve as individual portions, are grilled to perfection and brushed with an intensely sticky chicken glace for an irresistible finish. Served alongside a fresh and herby chicory salad, the dish finds its ideal companion in Saicho Darjeeling Sparkling Tea. Made with tea grown in the foothills of the Himalayas, this drink proves to be a delicious accompaniment to rich roast chicken.
"So with the Darjeeling tea, with the notes of orange and ginger, it links perfectly with my barbecued poussin. Sweet chicken glaze and crispy chicken skin," explains Beynon. "The Saicho Darjeeling tea, super fresh, wonderful acidity of orange and Mandarin, goes perfectly with the barbecued poussin, and it's wonderful to cut through that smoke."
OYSTER STARTER WITH SAICHO JASMINE
This light oyster starter features Carlingford oysters enhanced with an intense, peanuty dressing inspired by Thai miang kham. The complex flavours of this sophisticated starter pair beautifully with Saicho Jasmine Sparkling Tea, whose refreshing floral notes provide the perfect counterpoint to the dish's bold Asian-inspired elements.
"You've got this wonderful spice and freshness of vanilla. There's apple and lychee running through there," describes Beynon of the jasmine tea. "With the lychee, it cuts through the tamarind dressing. And the creamy oyster, the vanilla really comes out through there."
LIGHT TURBOT WITH SAICHO HOJICHA
This elegantly light turbot dish showcases Beynon's technical precision: tender Cornish turbot served with a nutty brown butter sauce and an array of salty sea vegetables including pepper dulse, sea purslane, and sea lettuce. The dish finds its perfect match in Saicho Hojicha Sparkling Tea, made from Japanese roasted green tea.
"It links perfectly because I feel it's got a wonderful seaweed saliney nori taste to it, as well as a roasted nut almost like a Chestnut flavour running through it," explains Beynon. "And this pairs really lovely with my tranche of turbot, sea vegetables and caramelised butter sauce."
INNOVATION THROUGH COLLABORATION
This partnership between Saicho, Great British Chefs, and Andy Beynon represents more than just creative pairings - it's a testament to the evolution of modern dining. By demonstrating how sparkling tea can enhance and complement sophisticated cuisine, this collaboration opens new doors for both chefs and diners seeking exceptional experiences.
The setting in Hackney, known for its culinary innovation and creative energy, provides the perfect backdrop for this groundbreaking exploration of flavour pairing.
CRAFTSMANSHIP MEETS TERROIR
Each Saicho sparkling tea featured in this collaboration tells its own story of origin and craft. The Darjeeling brings the bright, citrusy character of high-altitude Himalayan gardens; the Jasmine carries the delicate floral essence of traditional Chinese tea gardens; and the Hojicha delivers the distinctive roasted character of Japanese tea mastery.
This attention to terroir and craftsmanship mirrors Beynon's own approach to sourcing premium ingredients, from Cornish turbot to Carlingford oysters, creating a synergy between land, sea, and cup.
A NEW CHAPTER IN CULINARY EXCELLENCE
The Saicho x Great British Chefs x Andy Beynon collaboration marks an exciting new chapter in the exploration of non-alcoholic fine dining pairings. By showcasing how sparkling tea can enhance everything from barbecued poultry to delicate seafood, this partnership demonstrates that the future of sophisticated dining extends far beyond traditional boundaries.
For those inspired to recreate these innovative dishes, full recipes and pairing notes are available through Great British Chefs, inviting home cooks to explore the art of sparkling tea pairing in their own kitchens.
This collaboration showcases the ongoing innovation in modern British cuisine and the expanding possibilities of sparkling tea pairings. Visit Great British Chefs for complete recipes and pairing guides.
