Excellence doesn't come easy. Few know this more than the ever-relentless British chef, Tom Brown. Despite feeling uncertain during college, Tom discovered his North Star after landing a job washing dishes at a local pub in his native Cornwall. From there, he fell in love with the culinary world — the sense of pride, the creativity, the instant gratification from praising customers. Since he first put on his chef whites, Tom has never stopped pursuing his passion and striving for excellence in the kitchen. The crowning moment of his illustrious career came in 2021, when his first restaurant, Cornerstone in Hackney Wick, East London, was deservedly awarded a Michelin star.

Now, as the owner of the effervescent oyster bar Pearly Queen in Spitalfields and soon-to-be head chef of an eponymous restaurant at The Capital Hotel in Knightsbridge, Tom is no stranger to the noise of a busy kitchen. The crack of a freshly shucked oyster. The scrape of a knife being sharpened. The back-and-forth between chefs bellowing orders. But life is all about balance, and in between the clatter and the chaos, he finds his moment of quiet on his Maeving. After the intensity of every shift, Tom loves to put his helmet on, turn the ignition, and switch off the noise. It's just him, the road, and the silent hum of freedom. For Tom, it’s his "therapy at the end of the day." 

British Craft, Refined: 
The Parallel Paths of Tom Brown & Maeving 

There’s a reason why Tom Brown found the perfect companion in Maeving. Like us, he proudly celebrates the best of Britain, believes in the boldness of simplicity, and crafts with unrelenting attention to detail.

The Best of British 

A pivotal moment in Brown's blossoming career came when he joined Paul Ripley at Rick Stein's Seafood Bar in Cornwall. Pan-searing hand-dived scallops from the very shores the restaurant overlooked and using fresh butter from neighbouring farms, Tom developed a deep appreciation for local ingredients and a passion for championing British produce. Over the years, provenance has become a hallmark of Tom's cooking, helping him earn widespread acclaim.

At Maeving, we share that same respect for locality. From the start, there was only one place to call home: the Midlands. With legendary marques like BSA, Norton, Royal Enfield, and Triumph rooted here, the region has long been a hub of motorcycle engineering expertise. By harnessing that heritage, we’ve built one of the most talent-dense workforces in the world, with over 200 years of combined experience.

It’s this deep-rooted expertise — whether in the kitchen or the workshop — that makes British craftsmanship world-renowned. 

Simplicity with Depth 

Cooking is simple, but cooking simple things well takes skill, experience, and precision. Despite his diverse expertise, Brown is celebrated for creating dishes deeply layered in flavour and technique yet beautifully refined in simplicity. Balancing the elements of cooking — salt, fat, acid, heat — and sourcing the best ingredients from local producers allows Tom to focus on clarity of flavour and let the ingredients speak for themselves.

Similarly, at Maeving, we’ve stripped away the showy features and superfluous specs. Instead, we focus on considered design without excess. The serenity of a silent motor and the lack of gear shifts allow for a smooth, uninterrupted ride. Every journey feels effortless, calming, and deeply connected to the world around you.

Both Maeving and Brown share a similar philosophy: by stripping away the unnecessary, we create something pure, refined, and true to its essence. 

Precision and Craft 

Above all, Tom Brown has achieved his successes through a dedication to perfecting his craft and maintaining an unrelenting attention to detail every time he steps into the kitchen. Setting high standards and achieving consistency each day are essential for attaining a Michelin star. Feeding off the expertise of acclaimed chefs like Paul Ripley and Nathan Outlaw and working in legendary kitchens like Rick Stein's Seafood Bar and The Capital Hotel, Brown has built a platform of experience that has propelled him to greatness.

Maeving shares the same commitment to precision, as well as the importance of heritage and expertise. From the very start, our focus has been on building motorcycles that are as dependable as they are desirable. They are a celebration of craftsmanship, and we’ve refined every detail: from the circular LED headlight to the analogue speedometer, from the bar-end mirrors to the clutter-free handlebars, and from the pleasing lines of the frame to the carefully proportioned body.

In the same way that Tom Brown’s dedication to his craft has led to culinary excellence, Maeving’s commitment to precision and craftsmanship ensures that every ride is as refined and rewarding as the motorcycles we create. 

Tom’s Biker Journey 

Tom’s love of motorcycling started long before Maeving. His dad is a rider and former bike mechanic, and a photo of him riding a 1960s Norton 650 hangs in his kitchen—a shot he calls one of his "favourite photos ever." It’s no surprise. His dad looks straight out of a Steve McQueen film: straddling a beautiful British motorcycle, cigarette in mouth, smirking at the camera. 

Like many, Tom was first drawn in by the look of motorbikes. And while our goal is to redefine motorcycling in the age of electric, we knew the rulebook was there to be respected—not ripped up. Our bikes take inspiration from classic motorcycles, from bobbers to board trackers to café racers, similar to the one Tom’s dad used to ride. So, when he saw a Maeving for the first time, it was no surprise that he instantly fell for the design. 

What Tom didn’t expect, like so many before him, is that once you put your helmet on and feel the wind on your face, the way you see travel changes forever. The grind of a morning commute becomes a journey you look forward to. An inconvenient 30-minute errand turns into 15 minutes of freedom. And amid the noise of a busy day, the ride becomes a moment to find peace.

For a chef, the kitchen is pure energy—heat, movement, the relentless clash of metal on metal. Precision in the chaos. Tom Brown thrives in it, but when service ends and the doors swing shut, there’s nothing better than silence. His Maeving is more than a ride home; it’s the transition, the reset. Slicing through the city's roads—it's time to pause and reflect. For Tom, balance isn't just about contrast—it’s about finding harmony in the ride, the kitchen, and the quiet moments in between.

CHARGE ON.