Tom Brown - Shocking Bullying In The Kitchen & Why He's The Most 'Copied' Chef In The Industry!

Having risen from being Nathan Outlaw's protégé to go onto open his own Michelin Starred restaurant 'Cornerstone' & latterly the award winning 'Pearly Queen'; Chef Tom Brown is one of the most respected chefs in London. Today he opens up as he talks about; the struggles he's faced with having to close Cornerstone and the personal identity crisis which followed, bullying in the kitchen, the fight restaurant's currently face to stay competitive yet profitable, the magic of working for Nathan Outlaw, how he's become the most copied chef in the business, what it was like to direct Stephen Graham in the award winning 'Boiling Point' and much much more.... ---------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. 0:00 - Introduction to the podcast and Deli 0:05 - Overview of Deli's unique food offerings 0:12 - Special promotion code for listeners 0:18 - Introduction of Michelin-star Chef Tom Brown 0:24 - Discussion on closing Michelin-star restaurants 0:29 - Tom's reasoning behind shutting down Mion Star Corn Hanne 0:35 - The financial struggles in the restaurant industry 0:44 - The impact of disposable income on dining out 1:12 - Tom shares personal anecdotes about customers 1:24 - The philosophy behind Pearly Queen’s affordable menu 2:06 - Comparison of restaurant locations and accessibility 2:31 - Tom's thoughts on operating on Sundays 3:02 - Plans for a new Sunday brunch menu 3:39 - Ideas for brunch dishes at Pearly Queen 4:27 - Reflection on the closure of his restaurant 5:04 - The emotional impact of closing a beloved restaurant 5:48 - Thoughts on returning to Cornwall 6:22 - Tom’s experiences in Cornwall and nostalgia 7:14 - Discussion about Rick Stein and his influence 7:47 - Tom's most viral recipes from Cornerstone Kitchen 8:03 - Sharing the story behind the shrimp crumpet 8:30 - Inspiration from past colleagues for menu creations 9:13 - The charm of a historic pub experience 10:00 - Tom's take on recipe sharing in the culinary world 10:51 - Insights on making the perfect crab keft 11:49 - Creativity in dishes at Pearly Queen 12:57 - New dish ideas and innovations at the restaurant 13:44 - Discussion on popular dishes like Buffalo oysters 14:36 - The balance between trends and classic flavors 15:38 - Introduction of a mystery ingredient challenge 16:47 - Tom’s creative ideas using mystery bag ingredients 18:50 - How to make pastrami-style trout 20:00 - Final thoughts and closing remarks 20:51 - Importance of Keeping Dry 20:56 - Air Drying Techniques 21:03 - Ideal Storage Conditions 21:09 - Experiences with Dry Aging at Cornerstone 21:16 - Discussion on Fridge Conditions 21:22 - Chef Insights on Fridge Management 21:29 - Personal Fridge Confessions 21:34 - Enjoying a Guinness 21:40 - Favorite Cocktails 22:03 - Love for Guinness 22:14 - Personal Experiences in Carlingford 22:29 - Atmosphere at the Oyster Farm 23:05 - Experiences at The Daire 23:29 - Joint Birthday Celebration 23:47 - Discussion on Detox 24:16 - Trying Non-Alcoholic Guinness 24:53 - Food Inspirations 25:10 - Transitioning from Michelin Star 25:45 - The Impact of Closing a Restaurant 26:11 - Fun Experiences with Oysters 27:37 - Snacking and Drinks at Home 28:02 - Favorite Pre-Dinner Snacks 28:41 - Cooking Memories and Pasties 30:22 - Discussing Pasties and Their Popularity 30:58 - Love for Mackerel 32:31 - Preparing and Cooking Rays 33:00 - Cooking Techniques for Scallops 34:50 - Best Ways to Cook Fish 36:07 - Importance of Proper Cooking Techniques 37:32 - Discussing Fish in the UK Post-Brexit 39:48 - The Dangers of Fishing Jobs 39:54 - Consumer Preferences in Seafood 40:06 - Lack of Awareness for Lesser-Known Fish 40:18 - Chef's Journey from Pub to Culinary World 41:00 - Working with Nathan Outlaw 41:36 - The Role of Mentorship in Cooking 42:50 - Toxic Kitchen Cultures and Bullying 44:12 - Positive Changes in Kitchen Environments 46:38 - Experience Filming "Boiling Point" 49:03 - Improv in Filming and Kitchen Dynamics 51:15 - The Challenges of Filming Under Pressure 53:53 - The Reality of Substance Use in Kitchens 54:56 - Misconceptions About the Restaurant Industry 56:17 - Quickfire Questions: Go-To Delivery Orders 57:01 - Favorite Local Restaurants 58:25 - Guilty Pleasures in Food 59:00 - Celebratory Meal Recommendations