Stem & Glory
50/60 Station Road, Cambridge, CB1 2JH
With its imaginative plant-based menu, popping with mouth-watering umami flavours, Stem & Glory has been a runaway success from day one. Indeed, when Louise Palmer-Masterton opened the doors of the first restaurant – housed within her then Camyoga business on Mitcham’s Corner – she was expecting a lunchtime rush but was taken aback when diners piled through the door well into the evening. And that’s pretty much set the pace for this trailblazing indie, which has undergone a rapid growth trajectory, in line with an exponential shift towards ethical living and plant-based cuisine.
Just a year after launching Stem & Glory (thanks to a successful Crowdfunding campaign), Louise opened a second premises on King Street, followed by a restaurant in London’s Bart’s Square in 2019; such was the buzz around the opening, the Crowdfund hit its £350,000 target on its first day!
During lockdown, with her bricks-and-mortar branches closed, Louise launched an online shop, offering scrumptious ready meals and recipe kits (think Swede Gnocchi, Kimchi Pancakes, artisan pasta and vegan pizza with pack-a-punch toppings such as BBQ Pineapple and Italian ‘Sausage’).
This summer Louise – supported by husband Jim, ‘a massive foodie’ who heads up operations – launched Cambridge’s flagship Stem & Glory restaurant. Located in CB1, it seats 72, and boasts an expansive terrace, perfect for alfresco breakfast, brunch, or casual fine dining.
Executive chef Ed Al Subaei has devised an exciting gourmet menu, with signature dishes including Asian Watermelon Salad, Glorious Bourguignon and even a Dirty Burger!
Unlike many vegan eateries, Stem & Glory refuse to serve ‘fake meat’, using culinary wizardry and top-quality ingredients to create depth of flavour and a true gastronomic experience. No wonder they have been awarded Best Restaurant in Cambridge and Best Vegan Restaurant in London (and Louise just crowned Cambridge SME Businesswoman of the Year!). Never has plant-based dining been more appealing.