Introducing - Cornerstone

Words: Steve Ryan   Photography by Steve Ryan

Introducing - Cornerstone

Roasted Cod with Café De Paris Hollandaise


Tom Brown is no stranger to a London kitchen. For just under six years he has worked with Nathan Outlaw, only recently leaving his post as head chef at Nathan’s Michelin-starred restaurant, Outlaw’s at the Capital in Knightsbridge, to start his own adventure on the other side of London.

“Every chef wants their own restaurant”, Tom tells me as he places a fillet of cod on a sizzling pan at home in East London. “But it was only this time last year that I really started to go for it”. Out of respect for his mentor, he ran the idea past the Nathan first and not only received his blessing but his support and encouragement throughout the whole process, even helping him look at sites.



Tom wants his menu to be completely about the ingredients. Whatever you see on the menu will be the best produce available to him on that day. It will be an inclusive experience, cooking dishes that people recognise and love. He wants the food to be flavour driven and clean. When I visited him at home he chose to share two dishes with Root + Bone; Roasted Cod with Café De Paris Hollandaise and Black Pudding and Marinated Squid with Brown Butter and Blood Orange Dressing. He made Hollandaise look easier to make than spell and both dishes were as delicious as they look. The cod is shown here.


Tom has spent a lot time in Hackney Wick. Coming from a small town in Cornwall where you know your neighbours and have community support, Hackney Wick feels like home to him. Cornerstone will open in Hackney Wick this April. We believe that it will become a cornerstone of that community in no time.




4 x 120g Cod Fillet Portions

500g Coarse Sea Salt (for salting)
250g Butter 1 Clove Garlic, lightly crushed
2 Sprigs Thyme
1tsp Smoked Paprika
1tsp Curry Powder
1/2tsp Cayenne Pepper
Pinch Ground Nutmeg
4 Egg Yolks
1tsp Ketchup
1tsp Dijon Mustard
2tsp Worcester sauce
3 Salted Anchovies, finely chopped
1tbsp Mini Capers
2 Gherkins, finely diced
1 Banana Shallot, finely diced
1tsp Parsley, finely chopped
1tsp Tarragon, finely chopped
1tsp Chives, finely chopped
Sunflower Oil, for frying
1 Lemon



1. Place the cod fillets on a baking tray or large plate and cover with the coarse sea salt. Make sure the surface of the fish is completely covered. Leave to cure for 20 minutes. 

2. Once cured, wash the salt off using cold water and pat dry with a tea towel.

3. Place the butter, garlic, thyme, smoked paprika, curry powder, and cayenne pepper in a saucepan.

4. Place the pan on a medium heat. Cook until all the butter has melted and has turned a toasty colour.

5. Take off the heat and remove the garlic and thyme.

6. Bring water to a simmer in a small pan.

7. In a metal or glass bowl (larger than the small pan) lightly whisk together the egg yolks, ketchup, dijon mustard, Worcester sauce and anchovies.

8. Place the bowl over the simmering pan and slowly whisk in the brown butter.

9. Once it's the texture of thick mayonnaise remove the bowl from the heat and mix through the capers, gherkins, shallot and herbs.

10. Place sunflower oil in a non stick frying pan on a high heat.

11. Once the butter has started to melt place the cod skin side down. Cook for 3 - 4 minutes until the skin is golden and crispy - try not to check it too much.

12. Turn the cod over and cook for a further minute.

13. Serve the cod with a spoonful of Cafe de Paris hollandaise and a lemon wedge.