Making a name for himself as head chef of Outlaw’s at The Capital and on Great British Menu 2017, Tom Brown is a bright young talent now in charge of his own restaurant – Cornerstone – in Hackney Wick.

With experience in the kitchens of Rick Stein’s Seafood Bar and the St Kew Inn, Tom developed a natural affinity for cooking fish and became even more interested in the sourcing side of things

In 2012, Tom made the most important jump in his career ­– he joined Nathan as chef de partie at the St Enodoc Hotel, before eventually working his way up to head chef. It was with Nathan that Tom really came into his stride, not only learning everything there is to know about cooking fish and seafood, but also contributing his own ideas. In 2016, Tom was appointed head chef of Nathan’s London outpost, Outlaw’s at The Capital. 

Tom’s next big break came in 2017 when he appeared on Great British Menu, winning the South West heats to make it to the final. Surprisingly, it wasn’t his fish course that stood out but his dessert, proving that there was more to Tom’s cooking than seafood. Later on in that same year, Tom decided to set out on his own, leaving Outlaw’s at The Capital to open his own restaurant in Hackney Wick called Cornerstone.