Recent social media posts
10/09/2026
This weekend the wonderful Tatiana will be holding a wine course at our restaurant space, Archway between 12pm and 3pm.
It’s perfect for wine lovers wanting to expand or focus their knowledge, whatever their current level. Places are limited but you can book the Tatiana Humphreys bio. 🍷
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 wine 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.
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.
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
02/07/2026
Petit Four for Chanel Beauty
Bitter Orange Tartlet, Lemon Curd, Marigold Flowers
Lemon Meringue Tarts
Chocolate Mousse Feuilletine
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.
30/06/2026
Snapshots from our summer kitchen.
The season is in full swing with some incredible events and the most beautiful produce.
Sicilian Tuna Crudo, Castelvetrano Olives, Pistachio, Lemon Zest
Vegan Burrata, Spring Peas, Broad Beans, Mint, Ligurian Olive Oil
Red Mullet, San Marzano Tomatoes, Tomato Beurre Blanc, Capers
Buttermilk Panna Cotta, Red & White Strawberries, White Balsamic, Elderflower
26/06/2026
A beautiful day at Gusbourne Vineyard for Net-A-Porter x Carolina Herrera.
When this brief came in, we were extremely excited. A menu built around the season served alongside wines that are being grown around us.
We served in season tomatoes to start, pan fried wild sea bass cooked al fresco, served alongside Gusbourne’s 51 degrees, which just won 2nd best wine in the world. Our wild strawberry panna cotta and ice-cold sorbet finished the lunch.
Beautiful florals by F I O N A F L E U R and a wonderful team who worked hard through the heat.
23/06/2026
Milk brioche buns, in the making.
Soft, pillowy, lightly salted. Served warm alongside whipped butter at our sit-down dinners.
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.
Address
Archway, Arch 65, Queens Circus, Battersea
London
SW8 4NE
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