CODE meets Tom Brown, Cornerstone

Cornerstone has fast become a favourite for those looking for seasonable and sustainable seafood in the capital. This week, we speak to chef and owner Tom Brown about winning GQ chef of the year, his dream restaurant guest, scrapping the curfew and more.

For those that haven’t visited, how would you summarize Cornerstone in a few sentences?

A restaurant that’s sole focus is on delicious seafood and customers having the most enjoyable experience possible. No pretentious food or stuffy service, just flavour and good times.

If you had to pick a favourite dish on the menu, what would it be?

It changes regularly, but our mackerel pate with cider jelly and treacle bread is certainly up there. I first cooked this dish 4 years ago and it’s barely changed since. 

How important is the relationship you have with suppliers and sourcing the best produce?

It’s the most important part of our job as chefs. Especially when working with seafood, having the finest and freshest produce is key. Without that it doesn’t matter what we do it.. it just won’t be good enough for the guests.

Who is your dream restaurant guest?

Thierry Henry. No explanation needed really

What’s been the proudest moment of your career so far?

We’ve been very fortunate at Cornerstone to have won a lot of very special awards, but to be honest it was probably recently giving my head chef James Toth his promotion. I still remember Nathan doing that for me and how much it meant so to then pass that feeling on again was a huge deal for me. 

And you recently won British GQ chef of the year. Congratulations! How did that feel?

Yeah it was obviously an incredibly proud moment for me. Very surreal. It’s not a bracket I’d ever put myself in, and having seen the shortlist I thought I had no chance. 

You’ve previously said you entered the hospitality industry by accident. Could you tell us about that?

I was working at a local pub in the pot wash when I was a kid and the chef asked if I want to pick up a few hours here and there for the summer. I loved it – the rest is history! 

You’ve been fairly vocal about the lack of governmental support for hospitality businesses. What needs to happen in your opinion to get the industry back on track?

Allowing businesses to actually trade in a way that makes them financially viable firstly. Measures like the ridiculous tier 2 thing have made an already incredibly challenging year even worse. Hospitality has been a huge scapegoat during this pandemic despite all the evidence showing it’s not even close to being the problem for new infection. 

And I’m guessing you’re an advocate for scrapping the curfew?

Absolutely. There’s literally no evidence to show that has done anything to positively impact the virus. In fact all it did was create a second rush hour for customers and put a lot of restauranteurs out of business. 

What’s next for both you and the restaurant for the rest of 2020 and beyond?

The main focus will just be to have a strong finish to the year if we can. Reopen after lockdown and get back to doing what we love.

Finally, if you had to eat one meal for the rest of your life, what would it be?

For me there’s nothing better than good fresh seafood, so something like roast lobster I reckon. I know it’s boujie but if I’m only picking one thing then might as well go big!

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