Cornish chef opens up seafood restaurant in East London to rave reviews. Has there been a more perfect scenario for this Cornish Gills Gal? We couldn’t wait to get down to Cornerstone (though you might have to if you pick a prime seating time as it is proving popular!) and sample the menu and feel like we had been whisked back to home.
A small plates restaurant, with an open kitchen so you can see the chefs in action. The atmosphere is really relaxed, however staff are extremely attentive and really add to your experience. Our waiter recommended dishes and drinks to match without overselling which is so easy to do in a place like this.
Tom Brown started his career in Cornwall, cooking at some of Gemma’s favourite haunts. His CV includes St Kew Inn and foodie destinations in the North Cornwall area including Rick Stein’s Seafood Bar and The St Enodoc Hotel. It was there that Tom met Nathan Outlaw (a hero of us Gills Gals) and from this meeting of seafood minds that got him the role as Head Chef at Outlaw’s at The Capital in Knightsbridge.
Quite the seafood credentials.
A dish fit for Instagram
Scroll the pictures tagged at Cornerstone and 75% of those are going to be of the potted shrimp crumpet. This homemade crumpet is topped with buttery potted shrimp and pickled kohlrabi and gherkins. You can never have too much butter on a crumpet right? That lives by this rule and comes oozing in the flavoured butter.
Next up was octopus cooked in cider with lentils. This was totally different to the octopus dishes on offer across the capital right now and a welcome change. The plaice cooked in a chicken sauce reminded us of a top notch version of that chicken soup in a can. Meant in a good way we promise! Rich, flavoursome and a combination we hadn’t tried before. Something Cornerstone does so so well. A favourite of ours was the cured salmon served with lime pickle and a coconut yoghurt. Packed full of zing and taking Gemma back to her India travels it was a dish fit for summer.
It isn’t just fish
Contrary to the above it isn’t just about the seafood cooking here (despite being the focus). The sourdough is a thing I can only assume is served in heaven. Buttery, smoky and beautifully moreish. Tom how do you do it? The lamb kiev with anchovy butter was crispy yet filled with rich, melt in the mouth meat with a punchy seafood butter.
Giles Coren wrote for The Times that “the cooking at Cornerstone is out of this world – confident, brilliant and beautiful” and we just couldn’t agree more. Already winning
As you can probably guess, we already want to go back to Cornerstone. With an ever changing menu (and a tempting Instagram feed) its a restaurant that deserves all of the accolades it is getting. We can’t wait to see how the restaurant develops.