Blume’s kitchen is helmed by Jack Stuart, ex-Gauge and Congress Wine.
Inspired by the produce of the region, our dishes highlight seasonal ingredients, served with technique and restraint.
The Kitchen
Aunt Jen’s garden is next door to Blume, and has a focus on growing rare herbs and flowers for the restaurant. These are freshly picked for each service.
Depending what’s in season, Jen supplies us with fresh nasturtiums, elderflower, marjoram, bay leaves, lemon verbena, mizuna, dill, thyme, rosemary, mint, parsley, sage, apple marigold, lemon balm, lovage, and chervil.
