A little over a year since Tom Brown opened his 46-cover restaurant in Hackney Wick to acclaim, the Nathan Outlaw protégé is still continuing to create considerable buzz around his the simple, clean and produce-driven cooking.
Named after the Cornish chef’s favourite Artic Monkeys Song, Cornerstone provides its lucky diners with a flexible and regularly-changing fish-only menu that stars seasonal ingredients and only the very best of British produce; also collaborating with Cornish distillery, The Wrecking Coast, to create their own gin, which is infused with citrus tones and available exclusively to the restaurant.
Dishes—designed to be shared—include potted shrimp crumpet with kohlrabi, gherkins and parsley; plump and creamy Lindisfarne oysters; Cornish john dory with roast chicken sauce and leeks; and cured monkfish with lime pickle, coconut, coriander and garlic—Brown’s years spent in the kitchen at Rick Stein’s Seafood Bar and with Nathan Outlaw at the St Enodoc Hotel in Rock (before a stint as head chef at Nathan’s The Capital hotel in Knightsbridge, where he retained their coveted Michelin star) evident in his refined but unfussy approach to excellent ingredient-forward fishy food.
East London-based architects, Holland Harvey, designed the interiors at Cornerstone, taking a minimal approach with materials and lighting to create a bright and welcoming space that houses the kitchen in the centre of the restaurant; doubling up as a counter-bar with seating for 11 guests. A 5,000-year-old oak table salvaged from a river in Croatia seats a further ten, whilst the lounge area at the front of the restaurant is furnished with high back benches from Ercol, and act as the best spot in the house for an after-dinner tipple. A classic in the making, Tom Brown’s dedication to letting the very best ingredients sing doesn’t look like it’ll be far from the lips of the foodie elite any time soon.