WE ARE SPOOK

A dynamic company that partners with the UK's top brands and event planners to produce unforgettable events.

EMILY FEW BROWN
Managing Director

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Emily started Spook as a chef to bring produce driven, high quality food and drink to the events industry with an efficient, warm and friendly service. Her knowledge and understanding of food with her keen eye for design means she ensures that everything we produce carries our distinctive style and flavour. She grew up amongst farming communities in Hampshire and the Isle of Wight and is passionate about sourcing ingredients that are big on flavour but also good for producers and the planet.

JOE LECKIE
Head Chef

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Joe, the son of a Scotsman, spent his summers in the Scottish Highlands and has a deep connection with the region’s produce that is evident in his food. He loves nothing better than cooking over an open fire, but when that’s not possible he is happy sourcing and preparing the best possible ingredients and serving them with unique contemporary twists. Joe came to Spook from the innovative Scottish restaurant group Mac & Wild and now lives in Peckham. He’s passionate about reducing waste so if you leave something lying around he’ll likely pickle it.

FRED CAMPBELL
Senior Event Manager, Cock & Tail

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No one knows more about cocktails than Fred. Having trained as a mixologist and worked in bars across the UK, he is the formidable force behind Cock & Tail with an unrivalled knowledge of cocktails and passion for creating memorable events. Fred has an impressive client list and particularly enjoys delighting the fashion crowd with his delicious, no-fuss drinks.

IMOGEN CATARINELLA
Event Operations Manager

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Immy joined Spook straight from university in 2016 and has become the perfect event operations manager. Unfailingly efficient and clear thinking, her organization is second to none. A natural problem solver, she always likes to be one step ahead—which may or may not have something to do with the fact that she walks to work every day.

HOPE MAGUIRE
Head of Operations

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Hope previously ran operations for Quintessentially and is Spook's Queen of Systems. Her efficiency and professionalism ensure that everything runs smoothly at all times. You won’t see her at events as Hope works behind the scenes at Spook, managing our HR, systems and technology.

FABRICE MEIER
Sous Chef

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Of Swiss-French origin, Fabrice has 15 years of experience working in a number of highly regarded establishments in England and Switzerland, including the two Michelin star holding Le Parc des Eaux-Vives in Geneva, Tom Kerridge’s The Coach in Marlow and Michelin star winning Trinity in London.

Originally from the Alps, Fabrice has a passion for the outdoors, countryside and exercise. He loves pairing ingredients and matching flavours as well as growing his own. One of the most enjoyable dishes he has eaten was lamb shoulder Ragu with fresh tagliatelle - simple yet delicious!’

AUGUSTO MONTES DE OCA
Facilities Manager

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Guto, our resident electrician and all-round handyman, manages logistics behind the scenes. From the Admirable Crichton to Hundred Strong, he has worked at virtually every venue in London and has an innate understanding of event operations. Originally from Uruguay, Guto can build or fix anything, and is also a trained electrician.