Tom Brown is a British chef that thanked to his love for cooking (discovered “by accident” as he said) made his way into the difficult culinary world until fulfilled his dream: open his own restaurant Cornerstone (named after his favorite Arctic Monkeys’ song) that recently celebrated its second anniversary.
Before having his own place, located in Hackney Wick, a picturesque area filled with artists’ studios and extravagant cafes that fits perfectly with the chef’s soul and the restaurant’s vibes, Tom proved his extraordinary abilities in different occasions: feeling a connection with the fish-cooking, his breakthrough happened in 2012 when he started to work with Nathan Outlaw as chef de partie at the St Enodoc Hotel in Rock. This experience was for Tom revolutionary as he learned all the secrets of simple and refined cooking: the combinations of tastes had no more secrets for him.
Working with Outlaw was for the chef source of big inspiration: he learned everything there is to know about cooking fish and seafood (that became his strong point) but it didn’t stop there: Nathan taught him how to choose the best products and especially the simplicity and balance of taste (as Brown claims, the easiest things are the hardest to cook)
In 2016 became head of chef at Outlaw’s The Restaurant at the Capital, the Michelin-starred restaurant in London.
Living up to expectations, Tom carried on the work and in 2017 took part in Great British Menu where he stood up especially for desserts (proving he had much more to give other than seafood)
After one of the best “dues” ever, it was time for Tom to embark a new path and in 2018 Cornerstone was born.
The rules for his plates are easy but successful: light simple and balanced, so that ingredients can speak for themselves.
Menu is never the same as it’s fundamental for the chef that every product is fresh and seasonal.
Sunday Session is a new great idea of Brown, where once a month, he called another chef and co-create new dishes; Who but Nathan Outlaw to start this new adventure?
The program then continued with the take- away formula, due to the lockdown, with John Chantarasak from Anglothai in June and this Sunday it was the turn of Niall Keating: with tempura carlingford oyster, nori, sweet citrus glaze, followed by Crumpet, sesame, kimchi, sashimi and a delicous Creme caramel, apricot, almond, vanilla to top it all off ,every palate in the area was won and has made everyone else, who could only enjoy the photos of the oyster, daydream to be there.
To avoid losing future appointments and news on the menu, follow @cheftombrown on Instagram and have a taste of what Cornestone is.
Walking home with your lunch box filled with fried oysters will definitely make you grateful to live in London.