Project Description

Tom Brown

Originally from Cornwall, Brown worked in restaurants around the South-West including Rick Stein’s before he met Nathan Outlaw. Tom started working for Outlaw at the St Enodoc Hotel in Rock where he quickly worked up the ranks to head chef.

After three years, he moved to London to be head chef at Nathan’s eponymous restaurant at The Capital Hotel in Knightsbridge, where he retained their coveted Michelin star. Tom opened his debut restaurant, Cornerstone in Hackney Wick in April 2018. The 46-cover restaurant showcases Tom’s own style of simple, seasonal and produce-driven cooking. The menu, which changes daily includes; Pickled Porthilly oysters, celery and horseradish; Potted shrimp crumpet with kohlrabi, gherkins and parsley; Smoked haddock tart with rarebit, leeks and pickled walnuts; Cider braised cuttlefish with lentils and apple dressing; Cured monkfish with lime pickle, coconut, coriander and garlic and a Cornish mille-feuille of strawberry and saffron with clotted cream. The kitchen is a central feature, and doubles up as a counter-bar, seating eight guests.

Tom celebrated a double win at this year’s National Restaurant Awards, being named ‘Chef to Watch’ and seeing Cornerstone named ‘One to Watch’. Cornerstone was awarded ‘Best New Entry’ in the 2019 Good Food Guide and ‘Breakthrough Chef of the Year’ at the Food & Travel Reader awards. Cornerstone also won ‘Best Newcomer’ at the Observer Food Monthly Awards 2018. Tom has also appeared on Great British Menu representing the South West, where his dish ‘Poor Man’s Goose’ was the coveted main course at this year’s banquet celebrating 70 years of the NHS.

For further information about Cornerstone or Tom Brown please contact Sauce Communications: / 0208 600 3600

Opening Times: Tuesday-Saturday, lunch and dinner. Closed Sunday and Monday.

Address: 61 Wallis Road, Hackney Wick, London, E10 5GS

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