Stories

A collection of stories, inspirations and tips for everyday reading

Published August 2, 2021

What’s in Season: August

Pickled Chanterelles

Published: August 2, 2021

Chanterelles are a prized ingredient and a forager’s favourite. Succulent and delicate in flavour, chanterelle is used by chefs the world over. Yellow or orange in colour, smelling of apricots, chanterelles are a Spook…

Breaking Bread: Tatara Workshop

Published: August 2, 2021

Tatara Workshop is a woodworking studio space founded by Fred Dodson where he focuses on establishing the artform of Kanna. Kanna is a Japanese craft using a high-quality blade. Thin shavings are taken leaving…

Meet the Makers: Maison Margaux

Published: August 2, 2021

After years of struggling to find interesting and beautiful tableware for big events and with the growing popularity of the circular economy and people’s desire to make entertaining at home special and unique, Maison…

Burnt Caramelised Peaches & Buttermilk Ice Cream

Published: August 2, 2021

July to September is peach season in the UK and there can be nothing better than biting into this sweet fruit on a balmy summer’s day. Their fragrant flesh marries well with both savoury…

Grilled Langoustines with Garlic and Parsley Butter

Published: August 2, 2021

Also known as Norway lobsters or Dublin Bay prawns, langoustines are pale orange-pink crustaceans, similar to lobsters but a lot smaller. In recent years they have garnered appeared regularly on fine dining menus across…

What’s in Season: July

Published: July 1, 2021

July is always a fantastic month for British seasonal foods, with a wide range of produce to choose from and bursts of colourful berries decorating the shrubbery. Much of the season’s produce is so…

Hot-Smoked Mackerel with Gremolata 

Published: July 1, 2021

Mackerel is a beautiful oily fish, both for its iridescent, striking skin and its rich, fishy flavour. Mackerel has a distinctive flavour and is a great source of omega-3 fatty acids. Mackerel is a…

Sea Herb Fritti

Published: July 1, 2021

Marsh samphire has vibrant green stalks, similar to baby asparagus, with a distinctively crisp and salty taste. It can be used raw in a salad, though it tends to be very salty, so is…
Spook's food is as yummy as it looks, the cocktails well mixed and refreshing. Forever creative in presentation and dishes – however not going away from good quality produce and hearty meals. What is so outstanding with Spook is they care, Emily never disappoints – like Niemierko, in quality not quantity this is the key.
Mark Niemierko
The Bluebird was a huge success and the food was delicious.
Rose Productions
Just to say a huge thank you to you and the team. One of the editors even asked if you “had a restaurant".
Facebook
Your team were an absolute pleasure to work with. Your dedication and passion, both in the planning process and on-site didn’t go unnoticed, both by us and the client.
GSP Events
We have received AMAZING feedback from our clients so far. Thank you again for making this happen!
NET-A-PORTER
I cannot thank you enough for such a massive example of high standards, goodness and going the extra mile for the Yorks.
Sarah, Duchess of York
Amazing. Thanks for spooking us!
Jack Whitehall
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Mulberry Margarita

Published: July 1, 2021

Mulberry trees are traditionally grown for their leaves — mainly in Asia and North America — as they’re the only food that silkworms eat. They carry colourful berries — most commonly black, white, or…

Apricot & Rosemary Chutney

Published: July 1, 2021

These fragrant, sweet fruits are in season from May to September and are the perfect summer fruit for a hot day. A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with…

Meet the Makers: Tattie Isles

Published: June 28, 2021

Tattie Isles, founder of Tattie Rose Flowers is a bespoke event florist operating in the UK. She travels throughout the country with her hand-picked team of highly skilled makers providing thoughtful, beautiful and exciting…

How to Forage Responsibly

Published: June 29, 2021

At first glance, foraging seems like an easy solution to a host of problems within our food system. Eating wild is a reliable way to eat sustainably if done responsibly, and foraging is by…

Lemon Verbena & Elderflower Panna Cotta with Lemon Curd & Meringue Shards

Published: June 11, 2021

Once regarded as one of the most magically powerful of trees, Elder is a forager’s favourite and its flowers are the scent of summer. Elderflowers come from the elder tree that generally grows as…

Grilled Courgette with Spring Risotto, Whipped Ricotta and Wild Garlic Oil

Published: June 11, 2021

The zucchini, courgette or baby marrow is a summer squash, a herbaceous vine whose fruit is harvested from June to October when their immature seeds and epicarp are still soft and edible. The courgette…

Meet the Makers: Charlie Wood and George Stagg

Published: May 26, 2021

After years of talking about it and a trip to Belgium to visit their favourite Lambic producers, Charlie Wood and George Stagg finally decided to take the plunge and start up their own brewing…

What’s in Season: June

Published: June 11, 2021

Kick-off the summer with our guide to the best seasonal produce in June. British produce shines in summer, when berry season is in full swing and elderflower adorns hedgerows across the UK. Fresh broad…

Gooseberry Gimlet

Published: June 11, 2021

Gooseberries are ready to be picked in June and are delicious cooked in pies or swirled into sweetened cream to make a gooseberry fool. They’re easy to grow, and just a single bush will…

White and Green Asparagus, Goats Curd, Hazelnut Vinaigrette and Wild Garlic Flowers.

Published: May 26, 2021

Asparagus is one of the better-known spring vegetables, although we only get to enjoy its short season for around seven to eight weeks. We say a welcome hello to British asparagus in late April…

Meet the Makers: George Williams

Published: May 5, 2021

When lockdown hit, George Williams @fedbygeorge had just landed his dream job working at one of London’s top Michelin-starred restaurants – River Cafe. But like most this past year, he was…

What’s in Season: May

Published: May 11, 2021

This month’s seasonal favourites welcome Spring with open arms – Magnolias are in full bloom and lockdown restrictions are easing across the UK. Spring produce is also at its best right now – we…

Eating Seasonally with Emily Few Brown

Published: May 11, 2021

Eating seasonally means eating foods that are naturally ready to harvest at the same time of year that you are eating them. As a society, we have grown used to having whatever food we…

Three Cornered Leek Gnocchi

Published: May 10, 2021

The foraging season continues all year round but from January to early spring, the leaves of the three-cornered leek are tender and full-flavoured – perfect for foraging. Three-cornered leeks taste similar to brown onions…

Breaking Bread: Bermondsey Street Bees

Published: May 4, 2021

Founded in 2007, Bermondsey Street Bees is a sustainable beekeeping practice offering award winning honeys in the UK – we teamed up with Dale and Sarah for our Breaking Bread series to discuss sustainability…

Grilled Bavette with Roquefort Butter

Published: May 4, 2021

Bavette is the French word for flank steak, a highly flavourful, loosely textured flat cut of meat taken from the abdominal muscles of the cow. It has often been called the butcher’s cut because…

World’s Best Crab Sandwich

Published: May 4, 2021

Brown crabs from the UK are in abundant availability from April through to November. The brown meat of crab gives a savoury flavour with a slightly acidic tang while the white meat has a…

Deep Fried Artichokes with Aioli

Published: May 4, 2021

Deep-fried artichokes are one of our favourite side dishes. As the artichoke fries, it opens up like a flower and yields a gorgeous golden-brown artichoke. The leaves are crispy and delicious and the inside…

Radishes with Broad Bean & Goats Curd Dip

Published: May 4, 2021

Radishes are a member of the mustard family and have a peppery flavour and a crisp, crunchy texture. They are a vegetable that is sometimes hard for people to get excited about but the…