Our story
From nose to tail. From stem to root
A shared language of food and flowers
Stem and Stem is a restaurant and florist in the City of London, guided by a shared understanding that food and flowers come from the same place — land and sea. Both are grown, harvested and shaped by the seasons, and both play a central role in how people gather, celebrate and mark occasions in their lives.
Rather than treating floristry as decoration, we approach it as part of hospitality. Flowers shape atmosphere in the same way food and wine do: quietly, instinctively, and with care. Bringing them together under one roof felt natural rather than conceptual.
Our cooking is modern British and ingredient-led, shaped by what is grown, foraged and fished at its best. Menus evolve through the year, allowing the seasons to lead rather than forcing dishes to remain unchanged. The style is confident and unfussy — elegant, but undone.
The space is calm, welcoming and design-led, created for everyday visits as well as meaningful occasions. Whether joining us for a weekday lunch, an evening meal, choosing flowers for a home, or planning a wedding, our aim is the same: thoughtful sourcing, skilled hands, and hospitality that is genuine and complete.
Ed Boarland
Ed’s career began at The Waterside Inn, before going on to train under Clare Smyth at Restaurant Gordon Ramsay, and later at Trianon Palace under Simone Zanoni. Over a decade spent in two- and three-Michelin-starred kitchens shaped a style rooted in precision, restraint and respect for ingredients.
In 2016, Ed joined forces with Masters of Wine Gearoid Devaney and Xavier Rousset, becoming Head Chef at their City of London opening, Cabotte. The restaurant quickly became a favourite among City diners, and Ed went on to play a key role in growing their independent restaurant group.
At Stem + Stem, Ed brings together his experience of City dining with a deep respect for British seafood and seasonal produce. His cooking is light, elegant and ingredient-led, with sustainability and seasonality at its core. Led by whole-ingredient thinking — from nose to tail, root to stem — dishes make thoughtful use of British seafood, responsibly sourced meat, and what the land and sea offer at their best, allowing the seasons to guide the menu.
Dee Reid
After more than 15 years working within the buying divisions of British fashion brands including Burberry, Arcadia and Dune, Dee developed a refined eye for colour, texture and contemporary style. Alongside her fashion career, creativity naturally extended into gardens and floral design, leading her to train at McQueens Flowers.
Drawn to the shared language of seasonality, craft and visual balance, Dee moved from fashion into floristry — from one trend-led, seasonal industry to another. For the past eight years, she has specialised in wedding and event flowers, bringing a modern, natural sensibility to each commission. Stem + Stem was born from this meeting of disciplines.
Meet the Team
