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 deliv

er 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:

02/06/2026

Our dirty martini: gin, a whisper of vermouth, the right amount of brine, served in a tumbler with nocellara olives, ice cold.

19/05/2026

Every season, we create a new collection of canapés for Prada, each one developed to sit alongside their latest work.

This April, for their Days of Summer collection:

Beetroot, Whipped Ricotta, Lemon, Pistachio
Cod’s Roe, Watermelon Radish, Chives

The last of the season’s beetroot. The first watermelon radishes. The food, like the collection, marking the turn of the season.

06/05/2026

We are thrilled to introduce our new Head Chef, Sam Rogers, who joined Spook at the end of March.

Sam comes to us from New York, where he held a Michelin star at the celebrated Clover Hill, and before that spent years honing his craft at Thomas Keller’s legendary Per Se.

Sam shares our deep passion for seasonal, ingredient-led cooking at the very highest level.

We are beyond excited for this next chapter.

27/04/2026

We were honoured to be celebrating 170 years of Burberry with Net-A-Porter at Ladbroke Hall.

We served some of our breakfast favourites of Smoked Salmon Blinis, Pea & Tofu Toasts, Mini Battenberg Cakes, Apple Tart Tatin and Hazelnut Caramel Choux.

19/04/2026

Rhubarb & Ginger Fizz: House Rhubarb Juice, Lemon, Ginger Syrup, Ginger Ale, Oxalis

Vibrant and so delicious. Forced rhubarb gives the drink its beautiful pink colour and is only available from January through to April. We make litres of forced rhubarb juice in our kitchen during the season so we can preserve that colour and flavour into the summer months.

06/04/2026

Pistachio Mille Feuille, White Chocolate

New to our sweet canapé menu, these buttery, crumbly bite-sized desserts are rich, delicate and quietly indulgent.

04/04/2026

Buttermilk Panna Cotta, English Strawberries, White Balsamic, Elderflower

As we transition into our spring/summer menu, we’ve built this dish around the quiet beauty of English strawberries — gariguette, pineberries and wild woodland varieties, each bringing their own sweetness, perfume and acidity. Paired with white balsamic and elderflower, it captures the first moments of summer.

03/04/2026

JW Anderson store opening with Net-A-Porter

We had the pleasure of catering the launch of the JW Anderson store on Pimlico Road during London Fashion Week, in partnership with Net-A-Porter.

Held as a breakfast event, guests were served Greek yoghurt parfait, pea toasts, matcha cheesecakes, and rhubarb & rose madeleines.

Store Image Credit: JW Anderson

02/04/2026

31/03/2026

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

Light, fresh and perfect for the upcoming summer season.

25/03/2026

The After Party, when the real fun starts.

The incredible team at transformed the space into a one-night-only nightclub: Casa Shabu, opening at 1am.

Guests sipped martinis, negronis and margaritas, surrounded by plush carpeting (with hotel slippers to match), faux-fur mushroom stools by , and bespoke 70s-print bars. A DJ booth backed with shelves of records set the tone, while bar staff wore custom outfits and guests could help themselves to water from a Smeg fridge.

Event
Production
Photography

12/03/2026

Wild Mushroom Tortellini with Morels, Butter Sauce and Fresh Truffle.

Served as a small plate at an event with catered for with the Garden Museum a couple of weeks ago. We used the beautiful morels that are currently available at the start of spring and the tortellini is then coated in a golden buttery sauce with shavings of fresh truffle.

06/03/2026

Draft

04/03/2026

Red Apple and Mascarpone Jellies ⁠
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We curated a bespoke menu for a private property launch in the heart of central London. ⁠
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Taking the sweetness of the Red Apples and the richness of the creamery Mascarpone, we’ve reimagined these classic flavours as playful, hand-crafted checkerboard jellies.

27/02/2026

An in-store event for Burberry, Bond Street to close London Fashion Week.

Working with our long-standing client, Burberry, we always ensure there is a nod to the British heritage that runs through their brand.
Guests enjoyed Crab Croquettes, Beef Carpaccio on Purple Potato Crisps, Forced Rhubarb Cheesecakes and Miniature Victoria Sponges, alongside our English Garden and Orchard Apple cocktails.

25/02/2026

Crab Mousse Tart, Pickled Kohlrabi, Salty Fingers.

The tart is filled with sweet coastal crab from Devon, with a subtle richness from the brown crab mousse. It is finished with crisp acidity from the kohlrabi and a natural sea-salt lift from the salty fingers.

As beautiful as it is balanced.

20/02/2026

A beautiful dinner we catered for Emilia Wickstead x Vogue 100 at the Royal Geographical Society, alongside
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The wonderful Marie from Arome Cassis came to us with a clear vision, and it was a pleasure bringing it to life together, working closely with the team at
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Guests were welcomed with a classic prawn cocktail during the reception, indulgent and much talked about, followed by squid ink risotto topped with lobster tail, fillet of beef with glazed carrots, beets and béarnaise sauce, and finished with poached pears in hot chocolate sauce, served in coupes.⁠

Simple, confident food that complemented an already beautifully elegant evening⁠.

18/02/2026

White Chocolate & Mascarpone Cheesecake, Poached Rhubarb and Rhubarb Sorbet. ⁠
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Rhubarb season is something we look forward to each year, and forced rhubarb at this time has that vivid, electric pink we love so much. In the kitchen, we’re already preparing litres of rhubarb syrup to carry that colour and sharpness through the months ahead.⁠
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Rich white chocolate and mascarpone give the cheesecake its depth, while the acidity of the rhubarb cuts through, keeping the pudding indulgent but fresh. We’ve also introduced a miniature version to our canapé menu, a small, elegant bite designed to sit beautifully at events.

16/02/2026

It’s all in the preparation.⁠
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From the choice of glassware and cutlery to the weight and fall of the tablecloths, every detail is considered long before guests arrive. On site, the team are meticulous, steaming linen, polishing cutlery, and ensuring everything is picture perfect, knowing each detail will be captured.⁠
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A behind-the-scenes look at preparations for Net-A-Porter’s 25th anniversary celebration.

04/02/2026

Coffee Liqueur & Chocolate Choux Bun with Chocolate Sauce and Chantilly Cream. A beautiful classic that tastes delicious.

Address

Archway, Arch 65, Queens Circus, Battersea
London
SW84NE

Website

http://www.spooklondon.com/

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