SPOOK

26/09/2024

New to our A/W canapé list is our Beetroot, Goats Cheese, Honey & Thyme Croustade. Unreal!

19/09/2024

It’s been a busy week with across all their stores and more for London Fashion Week. 🤍

29/08/2024

Botivo & Apple for

The guys behind are doing wonderful things and we absolutely love their Botivo & Apple Soda that is perfect for an autumnal non-alcoholic cocktail. 🍎

26/08/2024

A classic on our canapé list that never gets old and goes perfectly with a martini 🍸

Beetroot Cured Salmon, Pickled Cucumber, Crème Fraîche, Blini.

22/08/2024

The beautiful Cardinali alla Nerrano from our neighbourhood restaurant, Archway.

13/08/2024

We are delighted to be accredited at The British Museum. It is such an honour to be working at such a prestigious and iconic venue with so much history. We will be bringing our farm to fork ethos to all events there while keeping true to our values: quality, simplicity and seasonality.

It is wonderful to see the British Museum aligning with our mission of putting produce, people and the planet at the forefront of events.

We are looking forward to the next few years ahead 🥂

26/07/2024

New to our canapé line up is our Oxtail & Mushroom Wellington with Horseradish Crème Fraîche.

The richness of the slow cooked oxtail is balanced with the sharpness of the horseradish and surrounded with a crispy, light pastry. All in one bite!

06/04/2022

21/07/2021

Spook is a rapidly growing events catering company. We cater for the world’s most prominent global brands and individuals and exist to inspire the discovery of natural, seasonal food through our events and experiences. Our events and locations embrace nature and are wild, in every sense of the term – we support local producers and British farmers who have sustainability and biodiversity at the forefront of their processes.

We cater for events in London, UK and abroad.

We are looking for a Sous Chef to join the team:

- A passionate and proactive individual who wants to join a fast-growing company, fun and personable company.
- Valuable support for our head chef
- A forward-thinking individual with constant ideas and development
- Hard worker and a good communicator

JOB OVERVIEW

You will be responsible for the running of the kitchen under the head chef, including preparation of food, health and safety and ensure the highest level of quality and consistency at all times. You will be in charge of ordering, development, specific events, training freelance chefs in line with values and standards. As the Sous Chef, you will be expected to be the driving force behind the food and kitchen and demonstrate exceptional culinary skills, an organised and efficient way of working and the ability to lead a team. It is a really exciting position for someone to join a fast-growing company, be creative, organised and involved.

DUTIES & RESPONSIBILITIES
- To schedule and coordinate work with the assistance and approval of the Head Chef to ensure that food preparation is correct, organised, on budget and of the highest quality.

- Produce prep lists, place orders and schedule deliveries based on confirmed events

- To ensure a high standard of hygiene, cleanliness and safety are maintained throughout the kitchen at all times in line with Spook HACCP standards

- To evaluate all food products to ensure that company quality standards are consistently maintained

- To constantly be developing seasonal dishes for our events and other projects.

- To create standard recipes containing techniques, allergens and instructions related to each individual dish.

- To create, implement and manage procedures to minimise waste

- Supervise the cooking and preparation of food for events

- Be proactive in coming up with ideas to help further the brand and company.
Take on responsibility for the running of Riley’s concept or similar (in our new unit)

- To maintain Spook policies and procedures to ensure the kitchen is productive and efficient

- Ensure HACCP documentation is kept up to date and applied in all areas of the kitchen

- Ensure that all kitchen related administration is kept organised and up to date

- Work to deadlines set, delegating to team members to ensure that production is in line with deadlines

- Assist in managing a stock control system and communicate current stock levels to sales team if necessary and manage the stock rotation system

- Work alongside Sales and Events team to produce bespoke menus for clients, ensuring that they are costed appropriately and tried and tested

- Be available for client tastings, providing notes from the kitchen on dishes prepared, presentation and bespoke requirements

- Be on-site at events when required

- Liaise with Events Team and Facilities Manager on deliveries and schedules for event pack up and distribution

- Take part in departmental meetings and actively participate in interdepartmental meetings when required to develop, share and improve operational systems and delivery

- Ensure that required GP (food and labour) is being reached on all events
Ensure that the kitchen is working proactively, communicating with the events team on upcoming events, using tool provided (shared calendar) to ensure the kitchen is prepared for upcoming events

- Ensure that staff are briefed on preparation and events and handovers are efficient and complete

- Check-in all orders and flag any mistakes to suppliers and accounts

- To curate dishes in line with company values and be constantly creating and developing.

- Work alongside the sales and events team to produce bespoke menus for clients ensuring that they are costed and tested appropriately

05/05/2021

Catered brand event for

03/05/2021

Baratta with bel Fiore lettuce, confit tomatoes, roasted hazelnuts and honey truffle drizzle 🌱

01/05/2021

Fruit de Mer, rocket & Parmesan with fries for a special wedding in Devon 🌼

29/04/2021

Buttermilk and Exmoor honey icecream 🍯

You will need:
420 ml double cream
300 ml buttermilk
2 egg yolks
65g caster sugar
3 tbsp Bermondsey bees Exmoor honey
pinch Maldon salt

1) In a heavy-based pot add the double cream and place over a low heat.

2) Meanwhile add the buttermilk into a separate bowl and set over ice to cool down.

3) In a separate bowl mix egg yolks, sugar and honey until thick and pale.

4) Once the cream has come up to just below simmering temperature (do not boil) slowly add to the egg mix whisking constantly then return the mix to the pan and heat over a low heat until thickened. The consistency of the mixture should coat the back of a spoon.

5) Add the cream to the buttermilk and mix. Cool in the fridge for 1 hour.

6) In an ice cream maker, churn as per your machine instructions.

7) To serve, top with Bermondsey Street Bees honeycomb.

27/04/2021

Camilo during London Fashion Week serving our rhubarb coolers with

25/11/2020

You can have our most popular canapés at home in the run up to Christmas - order from our website.

http://www.spooklondon.com/