1 Michelin Star Chefs: Tom Brown, chef owner, Cornerstone

The  Staff Canteen

Tom Brown is the chef and owner of Cornerstone in Hackney Wick, London.

Originally from Redruth in Cornwall, Tom honed his skills in his home region before making the move to London, where he worked at Outlaw's at The Capital before leaving to open his own restaurant in 2018. 


3 Prince Edward Rd, Hackney Wick, London E9 5LX

Opening hours: 

Monday    Closed
Tuesday    6–9pm
Wednesday    12–2pm, 6–9pm
Thursday    12–2pm, 6–9pm
Friday    12–2pm, 6–9pm
Saturday    12–2pm, 6–8pm
Sunday    Closed

 Website and reservations:  cornerstonehackney.com

Telephone: 020 8986 3922

Twitter: @Cornerstone_h_w

Instagram: @cornerstonehackney

Facebook: Cornerstone Hackney


The chef made his first foray into a professional kitchen at an early age when he got a job as a kitchen porter at his local pub. 

His love continued to grow during an apprenticeship, and he sought out a stage with some of the country's great chefs, securing one with Bryn Williams, who he had seen on Great British Menu. 

Suddenly aware of the many possibilities open to him in the world of fine-dining, the chef was inspired to apply for work for Paul Ripley at Rick Stein's Seafood Bar and the St Kew Inn in Falmouth. Here, he kindled his love for the fresh, high-quality seafood of Cornwall.

What the guides say...


AA Restaurant Guide

Good Food Guide 

Rated 6/10, meaning "Exemplary cooking skills, innovative ideas, impeccable ingredients and an element of excitement"













In 2012, the chef applied to work at the St Enodoc Hotel under chef Nathan Outlaw, where he climbed the ranks from chef de partie to head chef.

Four years later, he was offered the head chef position at Michelin-starred Outlaw's at The Capital, where he successfully maintained a star, and, one year in, received a call from a BBC producer offering him a place on The Great British Menu.

His dessert made it through to the banquet, and he made a name for himself in the public sphere. With this in his pocket, the chef left to open his own restaurant in Hackney Wick.

The success of his restaurant led to its receiving 3 AA Rosettes in its inaugural year. 

Many predicted that he and his team would receive a star in the 2019 guide and again in the 2020 guide, but it took Michelin until 2021 to finally deliver.


A minimalist kitchen occupies the centre of the room, where guests can sit on stools watching the crew cook, or on tables around the outside. The venue bears all of the hallmarks of a bistro, with a typical East London industrial feel.

Tom Brown and his food style

Fish and seafood are Tom's speciality, and he makes the best use of British produce, from the best-known, most sought-out produce to the lesser known, more sustainable catches.

The wine list is heavily-oriented towards natural, biodynamic wines, and the drinks list features homemade infusions and eccentric cocktails.

Michelin picks out the three following dishes as being the restaurant's specialities: 'Pickled oysters with horseradish cream and dill oil; plaice, cabbage, caviar and tartare sauce; 
and finally, Baron Bigod, carrot & walnut cake with golden raisin chutney.

Videos of Tom Brown:

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The  Staff Canteen

The Staff Canteen

Editor 15th February 2021

1 Michelin Star Chefs: Tom Brown, chef owner, Cornerstone