SPOOK

SPOOK Spook is a boutique event catering company that builds strong partnerships through our personalised service, expertise, and meticulous execution.

Seasonality is at the forefront of everything we do. Spook are a young, vibrant and exciting London based caterer working with some of the UK’s most innovative and creative planners to produce unique and epic events. Whether it be a chic marquee wedding or an impressive brand event our team of professional event managers, passionate chefs and charming waiting staff are behind every event. We deliver hundreds of original and inspiring events every year working with some of the world’s most famous brands and faces such as Nike, Vogue, Stella McCartney, Saatchi & Saatchi, Battersea Power Station, Bryan Ferry, HRH Princess Eugenie of York and Jack Whitehall. INSTAGRAM:

For the launch of Nike Studio Fleece, with Little Giant Production.Guests enjoyed cocktails including classic Picantes, ...
08/10/2026

For the launch of Nike Studio Fleece, with Little Giant Production.

Guests enjoyed cocktails including classic Picantes, Espresso Martinis and our Eastern Influence.

To eat, we served Chicken Nuggets with Crème Fraîche and Caviar, Ham, Comté and Dijon Finger Sandwiches, Branded Jammie Dodgers, Mini Donuts and more.

The Espresso Martini trolley was a hit.

Craft-led event catering, served impeccably.

A beautiful wedding at Chelsea Physic Garden for D&J.Guests enjoyed cocktails and canapés, followed by:- Datterini Tomat...
06/10/2026

A beautiful wedding at Chelsea Physic Garden for D&J.

Guests enjoyed cocktails and canapés, followed by:

- Datterini Tomato & Goats Cheese Ravioli, Pickled Shallots, Nutmeg Butter Sauce
- Hereford Beef Wellington, Pomme Purée, Glazed Chantenay Carrots, Red W**e Jus
- White Chocolate Cheesecake, Poached British Rhubarb, Rhubarb Sorbet

Seasonal food, served impeccably.

Planning by ARC Events

Sake and white port, created for Prada. Junmai sake and white port, softened with dry white tea, and finished with a bes...
04/10/2026

Sake and white port, created for Prada. Junmai sake and white port, softened with dry white tea, and finished with a bespoke ice cube made by hand. Shaped by the patience of brewers and growers, and served with the same care.

Team briefing before guests arrive at The Garden Museum.Garden Museum EventsServing our Garden Folly: Vodka, White Vermo...
16/09/2026

Team briefing before guests arrive at The Garden Museum.

Garden Museum Events

Serving our Garden Folly: Vodka, White Vermouth, Orange Blossom, Lemon, Elderflower, Cucumber

Alongside Wild Mushroom Tortellini, Morels, Butter Sauce & Fresh Truffle.

This weekend the wonderful Tatiana will be holding a w**e course at our restaurant space, Archway between 12pm and 3pm. ...
10/09/2026

This weekend the wonderful Tatiana will be holding a w**e course at our restaurant space, Archway between 12pm and 3pm.

It’s perfect for w**e lovers wanting to expand or focus their knowledge, whatever their current level. Places are limited but you can book the Tatiana Humphreys bio. 🍷

Last week Emily and Miles hosted a dinner at our restaurant with F I O N A F L E U R to launch our AW26 menu.Fiona com...
06/09/2026

Last week Emily and Miles hosted a dinner at our restaurant with F I O N A F L E U R to launch our AW26 menu.

Fiona composed amazing arrangements from the season’s ingredients, land and sea, to sit alongside the food.

The wonderful Claire Menary photographed the evening.

The plates came from Abby and Hannah of every story ceramics, each one individually handcrafted into organic forms, inspired by nature and the beauty of the surrounding countryside and beyond.

Canapés, then four courses, each paired with a w**e from Burgundy. The menu, as ever, follows the season and the farms and makers who supply us.

Pictured: Celeriac Carpaccio, Winter Gremolata, Fermented Tomatoes, Fennel Pollen, served with milk buns and whipped butter. The celeriac is pickled; the tomatoes preserved and fermented over months.

To finish, Chocolate Tart, Orange Crème Anglaise, with an orange negroni.

New to the Autumn menu: Dry-Aged Sirloin, Cabbage, Parsnip, Sauce DijonnaiseGrass-fed Hereford beef from Norfolk, dry-ag...
02/09/2026

New to the Autumn menu: Dry-Aged Sirloin, Cabbage, Parsnip, Sauce Dijonnaise

Grass-fed Hereford beef from Norfolk, dry-aged and cooked over the fire. Alongside, sweet winter cabbage, a smooth parsnip purée and a sauce Dijonnaise with just enough sharpness to cut through the richness. Elegant, generous and one of the best plates we’ve put out this year.

Breakfast canapés for YSL Beauty with ALS 🖤- Smoked Salmon, Whipped Crème Fraiche, Rye- Labneh, Cucumber & Jalapeño Crou...
10/08/2026

Breakfast canapés for YSL Beauty with ALS 🖤

- Smoked Salmon, Whipped Crème Fraiche, Rye
- Labneh, Cucumber & Jalapeño Croustades
- Matcha Mousse
- Strawberry & Vanilla Sablé

Petit Four for Chanel BeautyBitter Orange Tartlet, Lemon Curd, Marigold FlowersLemon Meringue TartsChocolate Mousse Feui...
02/07/2026

Petit Four for Chanel Beauty

Bitter Orange Tartlet, Lemon Curd, Marigold Flowers
Lemon Meringue Tarts
Chocolate Mousse Feuilletine

This time of year, we’re rolling carts into Burberry stores across the country - iced cocktails, strawberries and cream,...
02/07/2026

This time of year, we’re rolling carts into Burberry stores across the country - iced cocktails, strawberries and cream, the things summer should taste like.

Years of doing this together, and it never gets old.

Address

Archway, Arch 65, Queens Circus, Battersea
London
SW84NE

Website

Alerts

Be the first to know and let us send you an email when SPOOK posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category