Cornerstone

After two years at Outlaw’s at The Capital, head chef Tom Brown has struck out on his own, with the launch of Cornerstone in Hackney Wick. No prizes for guessing what the cornerstone in question is: as with his mentor, Nathan Outlaw, Tom’s main focus will be on fish and seafood, with previous experience also at Rick Stein’s Seafood Bar and the St Kew Inn. How does that transfer for this solo expedition? Cornerstone’s seasonal menu features everything from raw scallops with roast chicken dressing to pickled oysters, beetroot cured mullet, smoked haddock with rarebit tart and baked-to-order pear crumble. And don’t miss the Cornish spider crab and Isle of Wight tomatoes gazpacho when the sunshine hits. Customers can watch their dishes being prepared from their counter seats, which surround the open kitchen at the centre of the 46-cover dining room. All in? Tom’s flair for British produce and rejigged classics makes an intriguing addition to Hackney Wick.