Tom Brown announces opening date for his debut restaurant Cornerstone

The  Staff Canteen

Tom Brown, has announced his first solo restaurant, Cornerstone, will open in April 2018.

The 30-year-old, who previously worked for Nathan Outlaw, will open Cornerstone in Hackney Wick on April 24, 2018 but for those of you looking to book a table you still have a week to wait until reservations open!

cornerstone
Building in progress at Cornerstone

Tom told The Staff Canteen: "It's really great to finally announce a date, it feels like I've been out of the kitchen a long time and I'm very excited to see it all coming together.

"There's been loads of interest in Cornerstone and a huge amount of support, particularly from friends in the industry, so I hope it lives up to expectation!"

The restaurant’s interiors have been designed by East London based architects, Holland Harvey, they have worked with Tom to create a light-filled and elegant space with a comfortable informality. The kitchen will be a central feature, and will double up as a counter-bar, seating 11 guests.

A table, built by Jack Badger, was commissioned by Tom to encourage communal dining and will seat up to ten - it is made from 5,000 year-old bog oak salvaged from a river in Croatia. There will also be seating located at the front of the restaurant – perfect for a pre or post dinner drink.

"Having worked very closely with the restaurant design team, it's amazing to now see it being built from the ground up," explained Tom. "It's been a long journey, after looking at drawings of the restaurant for so long and watching it evolving from a shell into what it is now has been very special."

Cornerstone have also partnered up with the Cornish distillery, The Wrecking Coast to create a gin exclusive to the restaurant. The ‘Cornerstone Gin’ will be light and fresh to mirror Tom’s approach to cooking and the perfect accompaniment to seafood.

He said: "I'm a big fan of gin and I wanted to create something unique and bespoke to Cornerstone. The team at The Wrecking Coast are brilliant, they distil the gin with Cornish apple juice and it's just one example of how my Cornish roots will be reflected at the restaurant."  

On his plans for the 46-cover restaurant he said: "I don't want to give too much away in terms of the concept but people can expect clean, produce led, simple cooking." 

marinated squid%2C black pudding%2C brown butter and blood orange low res

marinated squid, black

pudding, brown

butter and blood orange

A taster of the menu includes, Pickled Porthilly oysters, celery and horseradish; Chicken liver croquettes with devilled mayonnaise; Smoked haddock, leek, rarebit tart and pickled walnuts; marinated squid, black pudding, brown butter and blood orange; and a Chocolate mousse with peanuts, lime and stout.

Having worked his way up through the ranks under Nathan's guidance the Great British Menu 2017 finalist was ready to go it alone. When Tom announced last year he would be leaving his role as head chef at Outlaw's at The Capital, Nathan told The Staff Canteen: "Tom came to work with me as a chef de partie at Outlaw’s at St Enodoc Hotel in Rock, Cornwall. Right from the start, I knew he was something special. Everyone who met him commented on his passion and enthusiasm and that hasn’t wavered over the years. Tom rose to head chef in 2015 and took on the challenge of Outlaw’s at The Capital with the same unfaltering attitude.

"Since being at Outlaw’s at The Capital, I’ve seen him grow and develop into an amazing and extraordinarily talented chef. More recently, he has become a favourite at various events and has enjoyed success on BBC’s Great British Menu."

On Tom's new venture, Nathan added: "In 2018, London can look forward to Tom’s first venture in his own right when he opens in Hackney Wick, East London. No doubt, Tom will continue to flourish and I can only wish him well in his new role."

Tom successfully retained the Michelin star in the 2018 guide for Outlaw's at The Capital and he handed over the reins of head chef to current sous chef Andrew Sawyer.

At the time Tom said: "I have loved every minute of my time working at The Capital, and it has been a huge honour to work somewhere with such an amazing history and prestige. I'm so grateful to Nathan Outlaw and the Levin family for giving me the opportunity to be here.

"It just feels now that the time is right for me to branch out and pursue my own venture. Nathan will always be a great role model, friend and inspiration and I'm incredibly lucky that he will be helping me to make the next step in my career."

 

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The  Staff Canteen

The Staff Canteen

Editor 26th March 2018

Tom Brown announces opening date for his debut restaurant Cornerstone