Mark Jarvis to open Stem this spring

By Stefan Chomka contact

- Last updated on GMT

Sam Ashton-Booth and Mark Jarvis will open Stem in March
Sam Ashton-Booth and Mark Jarvis will open Stem in March

Related tags: Menu, The observer

Mark Jarvis, chef-patron at award winning London restaurants Anglo in Farringdon and Neo Bistro, near Oxford Street, will open his third restaurant this spring.

Stem will be set over two floors and will open in March on Princes Street in Mayfair, just off Regent Street.

The restaurant will be similar in style to Anglo, Jarvis’ debut restaurant, and will be “informal but precise in terms of its modern British food,” he says.


The menu of ‘modern seasonal British dishes’ will be created by Jarvis and Sam Ashton-Booth, formerly of Restaurant Story and who was most recently head chef at Anglo, who will be heading up the kitchen at Stem. Dishes on the launch menu are likely to include smoked eel, celeriac and white chocolate; pigeon, coconut and salted peanut; and pineapple, olive oil, lime and salt.

The restaurant will offer both à la carte and short tasting menus and will have an international wine list of around 120 bins.

Stem will have space for 35 coves on the ground floor and a six-seat private chefs’ table on the lower ground level. Design features will include dark tiling and granite table tops as well as a verdant living wall.

The restaurant is being opened as part of a regeneration of the area by landlord The Crown Estate. It will be the second restaurant for Jarvis in the area around London Oxford Street and Regent Street, following the opening of Neo Bistro on Woodstock Street last year.

The area off Regent Street has become an unlikely hot spot for independent restaurants over the past year given its high tourist footfall. Last year Pidgin founders James Ramsden and Sam Herlihy opened Magpie on Heddon Street​, and this month they have been joined by Sabor, the new Spanish restaurant​ from Nieves Barragán-Mohacho and Josè Etura.

Anglo was named Best Newcomer in 2016 in the Observer Food Monthly Awards.

Related topics: Openings

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