Hackney's seafood hero needed no more than a second to respond when quizzed about his all-time favourite holiday dish. "I went to see my brother and his missus in Mexico and while we were sitting on Zicatela Beach, soaking up as much sun as two gingers can stand, a guy offered us fresh oysters from a bag on his back." Wearing nothing but speedos and a Batman utility belt, he whipped out an oyster knife, shucked a handful of oysters and drizzled them with green hot sauce and a squeeze of lime. After eating just one, Brown knew he had to add it onto the menu at Cornerstone - this time with a serving of seaweed hot sauce. Oysters might not be at top of your shopping list, but you can use this hot-sauce method to spice up any dish. Grab green or red peppers, chillies, sugar, salt and a little raw garlic and vinegar, blend them until smooth and drizzle over anything. When times get hard, homemade hot sauce and tinned tuna will hit the mark.
Brown has started Hospitality Action, an initiative to help those hardest hit by the coronavirus in the industry. You can donate here.