Project Description

Tom Brown

Originally from Cornwall, Tom Brown worked in restaurants around the South-West including Rick Stein’s Fish, 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, which was awarded a coveted Michelin star one year after opening. Tom has also appeared on Great British Menu where three of his dishes went through to the final round just narrowly missing out on cooking at the banquet.

Tom Brown is to open his debut restaurant, Cornerstone in Hackney Wick this March. The 46-cover restaurant will showcase Tom’s own style of simple, seasonal and produce-driven cooking. The menu, which will change daily will include; pickled Porthilly oysters, celery and horseradish; chicken liver croquettes with devilled mayonnaise; smoked haddock, leek, rarebit tart and pickled walnuts; octopus cooked in cider with an apple and lentil dressing; and a chocolate mousse with peanuts, lime and stout. The kitchen will be a central feature, and will double up as a counter-bar, seating eight guests.

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

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

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