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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.
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.
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