Stem + Stem

Stem + Stem Stem + Stem is a flower studio conceived from a love of British flowers and Quality Service.

Thank you so much for including us in the The MICHELIN Guide 2026! We couldn't be more proud of our team!
26/03/2026

Thank you so much for including us in the The MICHELIN Guide 2026! We couldn't be more proud of our team!

The closing weeks of game season.As British game season approaches its end in early February, we’re focusing on venison,...
24/01/2026

The closing weeks of game season.

As British game season approaches its end in early February, we’re focusing on venison, partridge and pheasant across the menu over the coming weeks.
A beautiful moment in the kitchen — and one we like to savour.

Wicked game sourced via

Still Drying ......While everyone else is giving up on Dry January, we're just getting started (even if the weather isn'...
16/01/2026

Still Drying ......

While everyone else is giving up on Dry January, we're just getting started (even if the weather isn't cooperating).

Pineapple w**d, sweet cicely, wild fennel - we've been busy preserving the last of the season's foraged finds. Drying locks in flavour and lets us stretch summer and autumn ingredients well into winter and spring.

Our latest experiment? British-grown citrus peels, dehydrated and ground into zesty powder. It's become one of our favourite ways to add brightness to dishes - and means absolutely nothing goes to waste.

These jars of carefully dried herbs, flowers and aromatics will turn up in sauces, infusions and garnishes over the coming months - little bursts of last year's hedgerows and meadows on this year's plates.

!

Quitters Day 🍷Today's apparently the day most people give up on Dry January - and honestly? We respect the effort, but w...
12/01/2026

Quitters Day 🍷

Today's apparently the day most people give up on Dry January - and honestly? We respect the effort, but we're a restaurant with a wine list, so we're delighted to welcome you back.

For those ready to break the seal with something properly good, here are our favourite dry wines of the moment:

Kamil Barczentewicz Pinot Blanc Béton: Concrete-aged Polish Pinot Blanc that's all about texture and salinity. Clean, mineral, utterly moreish.

Rathfinny Blanc de Noirs 2020: Our Sussex neighbours making stunning English sparkling. All Pinot Noir, bone dry, with real depth and elegance.

Clemens Busch Marienburg GG Rothenpfad 2022: Riesling from the Mosel's steepest slopes. Razor-sharp, slate-driven, precisely dry despite what the name might suggest.

Welcome back to civilization!

A rainy day in January ....perfect for dish development!
08/01/2026

A rainy day in January ....perfect for dish development!

We’re back.Rested. Freezing. Happy to be here.Dinner service only tonight, then back to normal.The pass is warm, the tea...
05/01/2026

We’re back.
Rested. Freezing. Happy to be here.
Dinner service only tonight, then back to normal.

The pass is warm, the team’s in, the kettle’s on.

Dates for the diary:
Friday 6th Feb — Make your own Valentine's Bouquet Workshop, 6.30–8.30pm

Saturday 14th Feb — Valentine’s Dinner from 5.30pm

See you soon

🎉 FINALLY! 🎉You can now book our workshops directly on our website AND use your gift cards! Our full 2025/26 calendar is...
15/11/2025

🎉 FINALLY! 🎉

You can now book our workshops directly on our website AND use your gift cards!

Our full 2025/26 calendar is live, perfect for Christmas gifts!!! Before we get ahead of ourselves though come join us for our last workshop of the year:

🎄 Festive Wreath Making
📅 Saturday 29th November
💷 £95 | limited seats available

Link in bio to book!

Our cured fish snacks have become something of a staple on our menu, evolving with us through the seasons!Pictured is ou...
13/11/2025

Our cured fish snacks have become something of a staple on our menu, evolving with us through the seasons!

Pictured is our cured sea bream snack served on a nasturtium leaf with lemon mayo, arenkha caviar, and meadowsweet.

Our menu is rooted in both flavour and respect. Our nose-to-tail dishes honour every part of the animal, drawing inspira...
07/11/2025

Our menu is rooted in both flavour and respect. Our nose-to-tail dishes honour every part of the animal, drawing inspiration from classic French kitchens and traditional cooking methods.

By embracing these often-overlooked cuts, we minimise waste while discovering exceptional flavour and creativity where others might not look.

Pictured are our pigs lung and cockscomb skewers - dishes that have become welcome, unexpected favourites not only with adventurous diners but also with regulars who keep coming back for more.

It makes us happy knowing we've opened people's minds to the beauty of nose-to-tail cooking.

Photo dump of the flower market recently! We drag ourselves out of bed at 3am, bleary eyed and drowsy but everything is ...
02/11/2025

Photo dump of the flower market recently! We drag ourselves out of bed at 3am, bleary eyed and drowsy but everything is ok when we get there and we step into a world flowers, new discoveries and smiling familiar faces!

We london florists are so lucky to have this resource !

Address

12 Bow Lane
London
EC4M9AL

Telephone

+447508791704

Website

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