Tom Brown

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Originally from Cornwall, Brown worked in restaurants around the South-West including Rick Stein’s Fish, before he met Nathan Outlaw and started working at the St Enodoc Hotel 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.

In April 2018, Tom opened his debut restaurant, Cornerstone in Hackney Wick. 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; 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 is a central feature, and doubles up as a counter-bar, seating eight guests. In the words of critic Giles Coren, Cornerstone in Hackney Wick is ‘out of this world’

Tom has also appeared on Great British Menu where three of his dishes went through to the final round.

 

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