I had great aspirations to stay within the kitchen. About Us. Place the duck meat and dressed figs on top, scatter with the chopped orange and pomegranate seeds. So we're challenging the way beer is being made because we're building the beer profile like you would a dish with food. And if you look at the client base now, they're more aware, they're more travelled, they're seeing food television, food, food, food all the time, so they're more informed and customer is king again. "We already have 56 days booked in at the cookery school with John this year for between 10 and 12 chefs a day, so that's 800 chefs going through the school with support from us, John teaching those guys and girls, imparting his knowledge and running masterclasses in a fantastic learning environment. Our pastry team were fortunate enough to spend time with Barry Johnson, Europes best chocolatier, to navigate the complexities of working with chocolate. With a choice of 3, 4 or 7 courses, we will be sure to leave everyone wanting to come back! Spaces for this course are subject to minimum number of participants. As soon as the water starts boiling drain and wash in cold water. Modestly styled by designer Softroom, with natural materials throughout, there is a polished yet understated concrete floor in the restaurant and grey-painted tongue and groove walls framing the room beyond the bar. He joined the launch of The Woodspeen, from the outset in 2014. Whenever possible, our teams go on trips to our suppliers, where they learn about the production process firsthand. Less is more"One of the most crucial ingredients in the kitchen is restraint. I didn't aspire to be a Michelin star chef or to work in a Michelin star kitchen it was really just to work hard and be good at what I did. I'm happy with the journey at the moment. "It's been a couple of years in the planning and I think the final result - the quality of the restaurant, the kitchen, the food and the ambience - is genuinely first class. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. First, make the terrine. Find outmore here. Slowly add the white wine vinegar and oil to the reduced orange juice mix whilst blending with a hand blender until it emulsifies and becomes thicker. Sometimes you will find Peter teaching a class or two in our cookery school as well. Our gift vouchers make thoughtful presents. Restaurant Director: thomas@thewoodspeen.com. "Our view is that having one chef for the whole of the UK would not be practical because of the scale of business, but having really strong chefs in the regions works for us.". Click to light a candle. I love cooking, always have, I'm quite a lucky individual and it was probably up until about eight or nine years ago I always said I've never worked a day in my life because I don't go to work to do a job, but then that transition to move away from the kitchen it took me away from what brought me into the industry in the first place which was cooking. Rational invented combi-steaming in 1976. So it was a win/win for everybody and then the customers benefited and for me to stand back and allow the team to do what they do best, employ the best, train them to the top level, motivate them, give them incentive and the product was amazing and we won awards. One thing I have learned over the past 10-15 years is that service is as important as food, if not in some cases more important, depending on the occasion.". Roots firmly planted, he was delighted to find such an ideal spot for his new venture The Woodspeen. Today, when he's not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children. John what was your rationale and thought process behind your move from executive chef to F & B, was it a conscious decision, was it something that was always part of your career progression, or something you fell into? Click here for more details. Cover the top with foil and bake at 160C for 45 to 60 minutes. Read more. Our two-day fish training courses take place at our fish suppliers Flying Fish, in Cornwall. Back across the road at the 66-seat restaurant, and Campbell's attention turns to the style of service and food. It's possible in any food operation it doesn't matter the size, forget the size, I believe what chefs have is passion, we've got a lot of emotion and it's there all the time and they need that emotion, that creativity and that should be harnessed to sell the property that's what I certainly found, I could sell this property, three, four times over. Okay. It's a great facility and it will be a real testament to everything John stands for - it genuinely looks like an investment for us that we think will really pay off.". It's been three years since Campbell left his role as director of cuisine and food and beverage at Coworth Park in Ascot and persuaded WSH chairman and chief executive Alastair Storey to go into business with him in what BaxterStorey chief executive Noel Mahony calls the company's heartland. Thomas, our Restaurant Director is also looking for a commis waiter, bartenders and a talented Restaurant manager. John Campbells do everything combi steamers. Then, they go on a couple of visits to local shellfish farms, depending on the weather or the season. And we know that delivering a world-class experience starts with having a motivated, inspired and happy team. He joined Coworth Park in 2010 as director of cuisine, food and beverage and has recently stepped down from the role in favour of a three day a week consultancy role for his eponymous restaurant. When expanded it provides a list of search options that will switch the search inputs to match the current selection. He's a great cook, great communicator and what this guy has done to make awareness of school dinners, the organic movement, he's gone over to America to do the how best to eat, you know the junk food, and he has done an amazing amount. In 1998 he achieved his first Michelin star in his first year at Lords of the Manor in Gloucestershire. Fasoli, who joined the Woodspeen from Skylon, has known Campbell for more than seven years, having worked with him at the Vineyard and Coworth Park. For this service we charge a small Handling Fee to cover the debit/credit card processing fees, customer services, processing and distribution of tickets and our secure server costs. 1.38K subscribers John Campbell, owner of Michelin-starred restaurant The Woodspeen, Newbury, gives the business case for buying warewashing, and why he chose the M-iClean hood type. Good question. In 1998 he won his first Michelin star as director of food and beverage at Lords of the Manor in Gloucestershire, one year after he joined in 1997. A place where whats on your plate depends on whats growing in the garden. and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. Second are bespoke requests, constructed to suit an individual or a group ("last night we had one that was a little bit of bread baking, a little bit of 'steak night', and some team-building as well") and third, there is the BaxterStorey Academy, which takes at least a third of the usage. Season to taste. Yeah I mean if you could just"one single biggest challenge what do you think that's been? Cheeks are available from most good butchers and some food stores. Register for General Membership to keep track on news, insights and invites. LinkedIn and 3rd parties use essential and non-essential cookies to provide, secure, analyze and improve our Services, and to show you relevant ads (including professional and job ads) on and off LinkedIn. COPYRIGHT new Date().getFullYear() && document.write(new Date().getFullYear()); The Woodspeen is owned by The Woodspeen Restaurant Limited, a company registered in England and Wales under company number 08524322 "I spent eight-and-a-half years at the Vineyard at Stockcross [a literal stone's throw from the Woodspeen] and I'm still great friends with the Vineyard's Andrew McKenzie. The app combines the convenience of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and experiences. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. It's not foie gras, it's duck liver, and we've got the beetroots from the plot, and we're making a little beetroot ketchup and a little duck cake - confit duck, shallots, local wild mushrooms. Where you can while away an evening sipping cocktails, or drinking in the views. John Campbell | Woodspeen | Hospitality Action Like 2,958 Views Share Like Comment Share There are no comments yet. So it was never a conscious decision to step out of that kitchen. so we're trying to anticipate all your needs and then you're into the restaurant we're really looking after you. Without your financial contributions this would not be possible. {{year}} All rights reserved. Lambourn Road, Woodspeen, Newbury, RG20 8BN. Pass through a chinois and then season with salt and balsamic vinegar. The Woodspeen cements their relationship further as the restaurant will serve as a shop window for the business, while the cookery school will enhance the academy offering and provide a location for corporate days for clients too. We are looking for a commis Chef and a CDP on Full Time contract. Led by general manager Alessandro Fasoli and head chef Peter Eaton, the Woodspeen reunites the three former Acorn Award-winners. He believes all chefs should be able to make a crisp, flavourful and well-fermented sourdough before they leave his kitchen. That's my ambition and my son is also in his chosen field is to also leave a legacy, change, absolutely change the way the industry thinks about things. And do keep coming back for more. Of course, yes., 'It started a conversation and sometimes its a conversation which needs a fire up its arse so it doesnt go quiet', The Great British Roast Competition: Olly Stains, Head Chef, The Victoria Inn, The Great British Roast Competition: Paul Mulholland, Owner of King Street Tavern, Southsea, "It's been quite a long time since the England team achieved a gold medal., It's probably the hardest thing I've ever done in my life.. CANDLE HAS BEEN LIT CANDLES HAVE BEEN LIT. Timothy "Tim" John Craig Campbell Sr., 24, of Statesville, N.C., passed away on Thursday, February 23, 2023. Return the pan to the stove, add the tomato sauce and Worcestershire sauce to the stock and simmer until a thick glossy sauce is made. The rest we can teach. "I had a vision for community dining. Support The Staff Canteen from as little as 1 today. Yeah I hope so. He finds solutions to the most challenging of problems, and with his cool head and dry banter, he made every site visit an absolute pleasure," says Campbell. Champagne and cocktails in our bar, a meal in our restaurant, or a course in our cookery school. His encyclopaedic knowledge of food, combined with his leadership, make him our perfect Executive Chef. Peter worked previously at Le Manoir aux QuatSaisons and at The Vineyard, both two Michelin-starred restaurants. We have a set of ingredients or a set of chemicals that we need to mix together and pushing those together changes things, it does something, it does something for the mouth feel, the palette, the holistic nature of the food, or just a chemical reaction of the food groups themselves. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Bring to the boil for 1 minute. I'm looking forward to the next stage, building on the successes the academy has already achieved over the past 10 years. Is it getting acceptance from front of house because you are the don in the kitchen aren't you? "Back to the old haunt and overwhelmed by the local support I and the team have had since opening. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. Take dining to the next level and download our free app for iPhone and Android below. Motivation and inspiration "I am often asked what inspires me; it's simple - people. Personalise your homepage and recommended articles, Details given will be used in accordance with our. Dress the salad leaves (reserve a little to dress the figs) and place on a board. Last but by no means least then where's John Campbell going to be in five years time? Lords was really performing well and as with every kitchen we want great food, we want great accolades, we want this, we want that, we want everything, but you can't have the staff or you can't have the equipment, because I was so bloody minded with a skill set through accounting, motivation, organisational skills or critical path writing, I thought, "Okay I'll show you,' and we just did it. In these challenging times A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. The Woodspeen Restaurant & Cookery School, Now the companys new SelfCookingCenter is the worlds first commercial oven that takes over the whole cooking process, allowing the chef to get on with more important things, like creativity, presentation and quality control. To ensure tickets are delivered safely and securely and to keep the price as low as possible for you, the ticket buyer, The Woodspeen generally uses our E-ticket system unless otherwise stated. I am sure the evening will be a great deal of fun!" Lambourn Road, Woodspeen, Newbury, RG20 8BN. You need courage and you need to feel happy in your own skin but more importantly it's trust of the team around you and trust of yourself. You need to create an account to read this article. He is also the founder of the eaterys own Cookery School where he gets to help and train others in everything from butchery to advanced bread making. In 2002 he moved to the Vineyard at Stockcross where he won two stars during his eight years there again as director of food and beverage. John said: I cant wait! Slice 3cm thick and store in a container and chill or cook as below. YouTube's newest star, who boasts nearly 500,000 subscribers is not a comedian, online troll, or TikTok phenom.John Campbell, an academic and A&E (accident and emergency) nurse of 40 years, has achieved viral fame for his YouTube videos addressing the realities of the novel coronavirus.. Campbell, who began uploading videos to his channel twelve years ago, wanted to harness the power of . How did you manage that transition? So we're making a beautiful parfait of duck liver. "we're cooking their food, that's all we're doing we're cooking somebody's dinner. It's made traditionally, but we've got various hops going in at different stages, so there's lots of fruit with big tropical notes and smells such as passionfruit. and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. If you have forgotten your password, please enter your email or membership number, then click here. It was at Lords that I really understood the importance of the team. Campbell says that while the Woodspeen is a simpler offering than the two-Michelin-starred food he was once known for, the skills he's learned in the past still apply. Thomas was named the Gold Service Scholarships 2022 Scholar on 15th February at a gala reception and presentation at Claridges in London, launched in 2012 as the UKs most prestigious Front House of award. As a visitor to Berkshire, the drive leading to the Woodspeen may appear to be a fairly unremarkable stretch of road. Chef John Campbell is back in the saddle having launched the Woodspeen, a restaurant and cookery school created in collaboration with BaxterStorey's parent company WSH. Add the rosemary, garlic, chicken stock and gravy granules, bring to the boil then place in an oven at 80/90 degrees c and cook for 8 hours with a lid on. Seasonal And Sustainable Dish KP Of The Year Lockdown Community Hero, The Staff Canteen Live 2019 The Staff Canteen Live 2018 at Hotelympia The Staff Canteen Live 2017 at the Out of the frying pan into the foyer so we're looking at chefs that have made that progression to front of house and we want to talk about the transition, the process behind that and it's really just to give chefs an understanding that maybe there can be life beyond the stove and people can build, successful careers away from the kitchen. "The domestic market takes a good portion of the time in the school with up to 14 different courses to choose from, the corporate team days are gathering a larger share in the school as they couple their day with a chefs table in the evening- the school is very diverse and with the vegetable plot keeps us busy. Having always dreamed of opening his own cookery school, John now gets to share his years of experiences with others. And for me front of house need to be equal stars with the cook. If you love to learn, and are passionate about your work, we'd like to hear from you. On Thursday 23rd April our very own John Campbell will be hosting two cookery demonstrations at Rookwood Garden and Gift Fair, in aid of Brighter Futures. Some of our training happens right here, in our own cookery school, led by our own master chefs. Add the beef cheeks to colour (this builds flavour). Club Offer: Members and their guests receive a complimentary glass of Ayala, Majeur BrutA Champagne when having lunch Tuesday to Sunday and dinner Tuesday to Saturday. Keep up to date with our latest news, events and recipes with our monthly newsletter. He's clearly pleased to be back in front-line service, but how has his three-year interlude prepared him for today's restaurant scene? When we caught up with John we discussed his passion for teaching, whats next for the Woodspeen and working alongside Monica Galetti and Mark Sargeant for an exclusive dinner event for Hospitality Action. But first impressions can be deceptive. Working more closely with the BaxterStorey Academy and its chefs over the past two years has given me a deeper understanding of their energy, creativity and focus. Last year, some of our team flew to Milan to visit our coffee supplier Musetti. AWoodspeen apron and cooking cloth. We use cookies on this site, please read our Data Protection Policy, Christmas, Cookery Schools, Featured, Lifestyle Articles, Luxury Restaurant Guide Loves, Miscellaneous, The Best of, Exclusive Last-Minute Christmas Cookery Classes from the UK's Best Cookery Schools, Awards, Charity, Lifestyle Articles, Luxury Restaurant Guide Loves, Miscellaneous, Organic, Recommendations, Research, Restaurant news, Sustainability, Trumpet Blowing, How to Spot An Ethical Luxury Restaurant - Six Tips on Sustainable Dining. He joined from Coworth Park hotel near Ascot, where he served as director of cuisine and food and beverage from 2009 and subsequently as a consultant from January 2011. Great Hospitality Show The Staff Canteen Live 2017 at Scothot The Staff Canteen Live 2017 at IFE, AA Restaurant Guide CGC Graduate Awards Good Food Guide Michelin Guide National Chef of the Year The Roux Scholarship The Worlds Best 50 Restaurants Michelin Guide UK, Great British Menu 2017 Great British Menu 2018 Great British Menu 2019 Great British Menu 2020 Great British Menu 2021 Masterchef: The Professionals 2017 Masterchef: The Professionals 2018 Masterchef: The Professionals 2019Masterchef: The Professionals 2020. Why not treat yourself to a year of dining in luxury and enjoy these and othertantalizingoffers all for just 95.00 for 12 months. This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. It's courage you need. Executive chef at Brasserie Jol, Walter Ishizuka will also be present serving up the evenings canaps. Having moved to The Vineyard in 2007 John immediately fell in love with the Berkshire countryside and is now the owner and head chef of the Woodspeen in Newbury. But he never professes to be a professional cook. A Woodspeen apron and cooking cloth to take home, Arrival at 9.15am for tea and coffee and course introduction, Enjoy lunch with some of the mornings dishes, We will keep you refreshed with tea, coffee and mineral water throughout the day, Finish course at 3pm with some of the days preparations to take home. Knowing that Hospitality Action is here to help means no one needs to suffer alone and this should be a cause close to all our hearts. Whilst MasterChef: The Professionals judge, Monica Galetti will cook the starter, former head chef at Gordon Ramsays restaurant in Claridges, Mark Sargeant will be in charge of the main leaving John to prepare the dessert. The highest official awards for UK businesses since being established by royal warrant in 1965. John has created a dining space with a Scandinavian feel, whilst keeping the character of the original pub and retaining a warm atmosphere. What I Cook at Home (with John Campbell) 3rd Aug 2019 09:30 - 15:00 at The Woodspeen. As an example of that you're in the restaurant, brought your partner in, "Good to see you again," sit down, "Glass of champagne?" Now the company's new SelfCookingCenter is the world's first commercial oven that takes over the whole cooking process, allowing the chef to . Our menu is very special and Im sure there will be one or two spare plates for us behind the scenes to sample as well! Johns dish will be a completely new creation giving his guests an exclusive to whet their appetite. Everyone wants to pigeon-hole things - is it a pub, is it a restaurant? It feels incredible to be here.". You know, am I lucky enough to work in a Michelin star kitchen, to be honest but I've never experienced that hostility that sometimes is associated with Michelin star kitchens, I wouldn't accept the perhaps less humane approach, you know, we're not going to war. "There's no point in it being a vanity project for John Campbell and BaxterStorey - the location is important for its ultimate success," he says. Line a terrine mould with baking paper. Being in the heartland of the business, it's easy for BaxterStorey chefs to get to, and not far from its support hub in Reading. For a premium account we need your address. Support The Staff Canteen from as little as 1 today. Place the sliced terrine in the pan and cook carefully on both sides until golden. We value every single person, whether theyre front of house or behind the scenes. Woodspeen Training Aug 2018 - Present3 years 11 months Managing Director WOODSPEEN TRAINING LIMITED Sep 2018 - Jun 20223 years 10 months Huddersfield, West Yorkshire, United Kingdom Also. A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. It was during his time at The Vineyard that John fell in love with the Berkshire countryside, rekindling his passion for stalking, fishing and foraging. ", Home-smoked salmon, cucumber, watercress and violet artichokes 11, Pork and black pudding terrine, pickled onions and apple 8, Confit duck, liver parfait, cherry and fig chutney 10, Local venison loin and faggot, bacon, cabbage and creamed potato 22, Cod loin, caper and raisin pure, parsnip and chervil root 20, Berkshire partridge, lentil and mushroom pie, bread sauce 19, Chocolate and Guinness sponge, malt ice-cream, yogurt 8, Pear tatin, blue cheese, muscatel ice-cream 8, Truffle and potato terrine, pickled mushrooms and ketchup, ricotta beignets, For the pickled mushrooms (makes 10 servings), 50g white wine vinegarFor the mushroom ketchup (makes about 20 servings), 100ml balsamic vinegar reductionFor the ricotta beignets, 200g panko breadcrumbsTo garnish Seasonal greens and heritage carrots. His guests an exclusive to whet their appetite the importance of the most crucial ingredients in the kitchen restraint! 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john campbell leaves the woodspeen