our story
Stem + Stem was born from a love of hospitality, people, and produce—a space where the natural connection between food, wine, and flowers could truly be celebrated.
Our name reflects this vision: the stem of a wine glass and the warming thoughts of hospitality that brings,and the other stem from the plants that inspire us, from flowers and vines to the grass that feeds our beef. Our menus and experiences honour all that grows, with fresh, seasonal ingredients sourced from local farms and our own gardens. Every dish, bouquet, and event is thoughtfully crafted to highlight the natural flavours, scents, and the beauty of British produce.
Ed Boarland
In 2016, having spent 10 years training under multiple 2 & 3 Michelin starred chef’s, Ed met Gearoid Devaney MS & Xavier Rousset MS and took on the Head chef role at their new opening, Cabotte, in the City of London. Cabotte became a huge success amongst City workers and foodies alike.
Bringing his knowledge of City diners & his passion for Champagne, seafood and seasonal British produce to Stem + Stem Ed creates light, elegant, flavourful dishes with a focus on British seafood, sustainability and seasonality.
Having always had a hands-on approach, Ed can be found on any given day shucking oysters at our Raw & Cured Bar.
Dee Reid
After 15 years working with and within the buying divisions of british fashion brands, Dee found her time spent being creative at work had reduced so significantly that most of the working day was being spent behind a computer or sat in meetings about meetings.
Dee’s creativity started to be channelled into the garden and floral arrangements, eventually she made the move from one seasonally led industry to another and shortly after Stem + Stem was born.
Meet the Team
