Harbourside Stem Delivery was founded beside the floating harbour in Bristol by a small team who believed restaurant flowers could arrive with the same rhythm and attention as a good morning bake. The project began with one van, a few cold boxes, and a wish to connect florists with kitchens without the fuss of last-minute calls or wilted stems.
Our approach is practical: we listen to chefs and floor managers about light, scent, and timing, then plan our drop-offs accordingly. Every delivery follows a mapped route that avoids heavy traffic and places stems in your hands when the kitchen is calmest. For some clients this means early afternoon before prep; for others, a quieter slot after lunch when the restaurant resets for evening service.
We source our flowers from growers and markets within the South West. Each stem is conditioned in chilled water and handled in small batches. The goal is not to impress with volume, but to preserve the shape and freshness that keep a table setting bright through dinner service. Our arrangements are understated—enough to bring colour, never enough to distract from the food.
Bristol’s independent dining scene gave the company its early confidence. Our first regulars were family-run bistros who asked simply for something easy and steady. From there, word passed to hotels and small event kitchens that wanted the same reliability without formal contracts. Today, we serve a circle of clients that extends from the harbour to Clifton, and occasionally out to Bath or Portishead when timing allows.
The team remains compact. Maeve handles route planning and coordination; Arjun manages the chilled transport and fleet maintenance; Elena oversees stem preparation and table sets; Tomos acts as liaison for new accounts and service notes. Everyone covers multiple roles as needed, from bucket washing to final placement at the pass. That versatility keeps communication quick and standards consistent.
Environmental awareness shapes our routine. We reuse crates and glassware wherever possible, choosing local suppliers over imported packaging. Leftover stems are composted at a nearby allotment shared by several Bristol cafés. We drive low-emission vehicles and group deliveries geographically to reduce unnecessary mileage. Small habits, when repeated daily, make a quiet difference.
Clients often comment on our timing. We do not rush, but we do keep a tight window—usually within fifteen minutes of the planned arrival. Clear timing reduces disruption in service and allows your team to plan accordingly. If we ever anticipate a delay, an immediate message is sent with a new window and confirmation of acceptance.
Behind the schedule sits our digital log system, built to record not only times and addresses but also variety preferences, colour themes, and placement notes. This record helps maintain consistency even if your regular contact is away. The system follows GDPR guidelines and stores only information relevant to the delivery itself—no personal or financial data.
Our workshops and vans are open to inspection by partners and clients. Transparency matters; seeing how stems are packed and labelled often reassures new clients that handling standards are high. We invite restaurateurs to visit our harbour base by arrangement to see how orders move from water to vehicle.
Harbourside Stem Delivery believes that small details—clean water, cool transport, punctual contact—shape a larger sense of calm service. We are not a florist in the usual retail sense; we are a link between field and table, built around timing rather than spectacle. The work is quiet but steady, and that suits Bristol’s rhythm well.
For inquiries, adjustments, or account openings, please reach us through:
We respond to all messages within regular working hours and schedule visits by appointment to respect ongoing routes.
Each stem delivered carries the same thought we began with: timing and care matter more than display. If that principle aligns with your restaurant’s flow, we will be pleased to work quietly in the background, keeping flowers fresh while your service takes the spotlight.
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