The third restaurant from Mark Jarvis, Stem, follows a similar formula to the Chef Patron's debut site Anglo in Clerkenwell. The two storey Mayfair eatery serves up modern British cuisine made from seasonal ingredients and carefully sourced produce. Jarvis also brought on former Anglo head-chef Sam Ashton-Booth to run the Stem kitchen.

Catering both a la carte and short tasting menus, diners can expect some eclectic dishes from this Mayfair restaurant. Preparing dishes such as smoked eel with celeriac and white chocolate, and pigeon with coconut and salted peanut, the menu maintains the sense of experimentation found at both Anglo, and Jarvis' other Mayfair restaurant, Neo Bistro. 

The restaurant is split into two parts with a 35-cover dining area on the ground floor and a six-seat private Chef's table on the lower ground floor. In terms of decor, the interiors are a mix of dark tiling and granite table tops, with added design flair of a green and leafy living wall.