Stem+Stem

Stem+Stem is the product of an unusual alliance: talented florist Dee Reid and Ed Boarland, a chef with Michelin-starred pedigree. The result is unique - London’s only wine bar, florist, and restaurant rolled into one. But anchored by a shared belief in the joys of all things British, seasonal, and homegrown, the union is seamless.

Tear yourself away from the floristry counter and you’ll spot cascades of monstera, bursts of fresh cut flowers, charming desilvered mirrors, and a bar counter backlit to frame a neat array of glowing bottles. From a corner table, we start with Maldon oysters. Nutty and briny, they’re brightened by lime, dill, cucumber and a flicker of chilli. Happily, we match them with a glass of Rathfinny blanc de noirs to catch every mineral edge.

Croquettes, too, are a highlight. One is a fistful of braised beefiness, laced with mushroom and deepened by an assertive lick of smoked chive mayo. The other is an improved aubergine parmigiana delivery system - all tomato richness, and silky aubergine. Both are comforting morsels, deserving of all cult status claims.

Cured sardines follow, fresh and summery, dolled up with raspberry, sour apple and nasturtium flower. Plaice, meanwhile, comes bronzed and yielding, reclining on a bed of samphire and salty fingers, all stitched together with a slick herbaceous vinaigrette.

British seafood is a passion of Boarland’s, but sides and extras are no afterthought. For instance, strips of raw courgette, toasted pine nuts, and a creamy basil-spiked dressing. It’s simple, pesto-adjacent, satisfying stuff. Likewise, dessert offers a riff on Eton Mess: thick, velvety berry-spiked vanilla Chantilly arrives ringed with quality British strawberries and topped with cracked meringue and pretty pink petals.

That said, not every idea lands. Panko-fried sweetbreads with carrot puree slip into obscurity under a too-powerful mint sauce. This, however, is a minor blip in an otherwise confident stride.

Service is relaxed but precise, wine is recommended without stuffiness, and even on a weekday evening in August - when the City usually lies deserted - there’s an easy buzz about the room.
Whether you’re nipping in for a swift glass of wine, a leisurely dinner, or a bouquet brimming with dahlias and other natural wonders, if modern British hospitality is heading this way - multifaceted, sensitive, full of character - it’s in very good hands.

Stem + Stem is an enchanting wine bar and florist on Bow Lane in London. The venue is led by business and life partners Ed and Dee, who opened the doors to this unique space in 2023.

Ed is also the head chef, and has a great wealth of experience as a Michelin trained chef under his belt after beginning his culinary journey at just 15 years old. Ed has received classic food training from the Roux family, furthered his training and passions at Gordon Ramsay's restaurants in the UK and in France, and been the head chef of London's Cabotte. You'll always find something that takes your fancy on the menu at Stem + Stem, where Ed has taken inspiration from everyday life and paired it with the best of what’s seasonally available.

Begin with some delicious oysters from the British and Irish isles, including Maldon Rocks and Louet-Feisser. The snacks are great to share amongst the table, including warm London sourdough with cultured Suffolk butter and roasted British aubergine in a smoky glaze with charred pepper puree and basil oil. Also on the snacks menu are dishes of British lamb sweetbread croquettes with lemon mayonnaise and Scottish mussels with charred Cornish squid, gem lettuce and smoked chilli dressing.

From the small plates we'd order the Wye Valley asparagus with sheep's curd, Jersey Royal potatoes and English botanicals, and pair it with a large plate of stuffed guinea fowl with girolles, spring greens and onions and a rich guinea fowl sauce. If you're dining with another, try the 500g dry aged sirloin steak with roasted bone marrow, peppercorn sauce and skinny fries. For dessert, order the deliciously British Eton mess with Madagascan vanilla chantilly or the rolled oat treacle tart with a generous dollop of clotted cream.