Michelin-trained chef pops his cork for City of London restaurant launch
Michelin-trained chef Edward Boarland has launched a new concept restaurant, wine bar and florist in the City of London, where ‘gastronomy now meets botanical beauty’.
Co-founder and head chef Edward Boarland spent his formative years training under the likes of Alain Roux, Clare Smyth, Gordon Ramsay and Simone Zanoni, before setting up Stem + Stem at 12 Bow Lane with his life and business partner, Dee Reid.
As a champion of sustainability, Edward is now dedicated to showcasing the finest seasonal British produce and exclusive grower champagnes at Stem + Stem, ensuring that the natural flavours take centre stage.
Commenting on the launch of Stem + Stem, co-founder and head chef Edward Boarland said:
“Dee and I are incredibly proud to be launching our new venture in the heart of the City of London. We take immense pride in being both a restaurant and florist, curating experiences that celebrate the best of British cuisine and locally sourced seasonal blooms, all while championing sustainability.
As part of the launch of Stem + Stem, Edward has also announced an exclusive new deal with the UK’s Champagne retailer of the year. Stem + Stem is now the only venue in the City of London to stock selected grower Champagnes direct from the farmers in France, which are exclusively supplied by specialist online retailer, Sip Champagnes.
“Working with Sip Champagnes fits well with our produce-led food ethos. We like to seek out those smaller producers that are taking that little bit of extra care in creating their unique wines, and it marries well with what I like to do with my food.“
Daniel Blatchford, Co-founder of Sip Champagnes, said: “We’re really excited to be supporting Edward and Dee with the launch of their new restaurant, wine bar and florist on Bow Street. We love to work with independent venues like Stem + Stem who appreciate only the best small-batch, handcrafted champagne direct from France’s iconic wine region.
“The dominance of the big wine houses and supermarket champagne has meant that Champagne options have been very limited in the UK. Before we established Sip Champagnes, small producers had no supply chain and no access to high-end restaurants, bars, hotels and wine boutiques, which meant consumers had little choice.”