

The Cornish Chef Who Revolutionised East London’s Food Scene - Tom Brown
18 snips Oct 20, 2025
Tom Brown, an award-winning British chef and the mind behind Cornerstone, shares insights into London's dynamic food scene. He reveals that great dining success is rooted in setting and service, often placing food as the last piece of the puzzle. Tom talks about his creative process, his obsession with oysters, and the importance of thoughtful hospitality touches. He emphasizes the need for culinary reinvention while finding joy in solo dining. Reflecting on his mentorship by Nathan Outlaw, he champions empathy in the kitchen and the significance of guest experience.
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Let Dishes Speak For Themselves
- Design dishes so they stand alone without a waiter explaining them; the diner should recognise why a dish is good with eyes closed.
- Extract maximum natural flavour from seasonal produce rather than relying on backstory to sell a plate.
Anticipate Guests' Needs
- Train staff to anticipate guest needs so customers never have to ask for basics like napkins or drinks.
- Make service warm, unobtrusive and reliable so guests feel at home without effort.
Setting And Service Come Before Food
- Tom Brown believes the food is almost the last piece of the restaurant puzzle and that setting and service come first.
- When setting and service are right, food lifts a restaurant from good to exceptional.