Bristol Eating Better: Spoko 

In the latest in our series spotlighting Bristol Eating Better Award holders, Nicola Deschamps (pictured left) shines a light on Bristol Eating Better Gold holder, Spoko. If you are involved in a food business in Bristol, find out how to sign up for certification. 

Spoko is a Bristol-based event catering business and a Bristol Eating Better Award (BEBA) Gold Award holder. The word ‘Spoko’, meaning ‘cool’ or ‘no worries’ in Polish, reflects the owner’s outlook on life. A trained chef, business owner Sam Sadjady started his career working in top restaurants in London. Looking for a better work-life balance, he moved to Bristol and founded an event catering business providing food to Bristol offices, festivals nationwide, charity events, pop-ups and local markets, such as St Nicks.  

Spoko’s commitment to providing healthy, nutritious food at affordable prices, using local suppliers and biodegradable or recycled packaging, was key to winning a BEBA business award in 2024. The business uses a low-emissions vehicle to transport its catering equipment and supplies to events. All food served is handmade with locally sourced ingredients, such as the flour used in its wide range of breads and cakes. Millers N. R. Stoate & Sons supplies Spoko with freshly ground flour from grains mostly sourced within a 30-mile radius of their mills.  

For Sam, meeting the BEBA criteria was a challenging yet rewarding experience, achieving standards that promote positive change and benefit future generations. He encourages other local businesses to apply, as he found the process educational, and the award highlights to the public the efforts and commitment of his business to make meaningful changes that make a difference. 

Spoko customises menus for each event, catering to all budgets, offering vegan and vegetarian options, as well as dishes from cuisines around the world. Inspired by his many adventures abroad, Sam incorporates some of his favourite meals into the menus, from Polish zapiekanki (toasted open-face sandwiches) and Mexican tacos to North African-inspired kaitafi baklava.   

Spoko is the resident caterer at Grow Wilder, an urban nature hub, learning centre and wildflower nursery in Frenchay. This venture has grown steadily, and the café has become a great platform to promote the standards BEBA champions. It is open from Monday to Friday, 9am to 5pm, and on Saturdays, from 10am to 4pm, from April through to October. Served fresh are tasty treats, such as whipped goat’s cheese bruschetta, pea, wild garlic and mint soup and chicken tagine, accompanied by fresh ginger and chia lemonade. 

Keen to mentor and share his cooking skills and experiences, as well as the benefits of healthy eating, Sam hosts dining events for local charities that bring together young people from disadvantaged backgrounds. His most recent event was a collaboration with Incredible Kids, a charity that provides a safe space for Bristol families with children who have additional needs to spend quality time together. The parents and young people enjoyed a unique experience sampling great food and enjoying each other’s company. 

Going forward, Spoko plans to deliver immersive dining experiences that combine excellent food with music and storytelling. These ‘Fabled Feasts’ are in development and confirmed dates will be announced on Spoko’s website, which is currently under construction.   

For more information about Spoko or to request a brochure, email spokobristol@gmail.com.

Follow Spoko on Instagram: @spoko_bristol 

Read other stories by Nicola about Bristol Eating Better Award winners Katherine & Griffiths House, Little Grey Horsebox, Momo Bar and Loki Poké.  

Nicola Deschamps is a registered nutritionist, author and editor: targeteditorial.co.uk. 

Photos by Sam Sadjady.