But I could cook. Whoever you give them to can spend them however they like. It's an exceptional ale and it's selling incredibly. Only at The Woodspeen . He said: Ive been aware of Hospitality Action for a number of years so when they approached Monica, Mark and I to take part, I jumped at the opportunity. 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. 1kg potatoes peeled, washed and cut into quarters, 50g horseradish relish (adjust to taste if you like it hot). Season to taste. 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. ADD A MEMORY. Whether you have experience or not, we look for attitude first. Lambourn Road, Newbury, RG20 8BN Roll the balls in flour, egg and panko breadcrumbs and return to the freezer. Thank you for booking a course at The Woodspeen cookery school, we look forward to seeing you soon. 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. The Woodspeen is not stuffy. 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. I'm happy with the journey at the moment. "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. 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. And that's a big, big stumbling block because the behaviour and approaches and motivational skill set you adopt in the kitchen", Why do we not see more chefs doing this then, you know we spoke earlier, there's yourself, Alan Hill Gleneagles, David Nicholls, John Williams The Ritz Londonhas done it before, there are others but we certainly, from a website point of view we couldn't do a feature every month because there aren't enough people doing your role, so why is that? Alternatively, try one of John Campbells creations first-hand and book a table at The Woodspeen. Read more. "The cookery school is a dream," says Campbell. The Restaurant The Woodspeen, Lambourn Road, Woodspeen, Newbury, Berkshire | 01635 265070 | www.thewoodspeen.com. The Woodspeen Restaurant & Cookery School, The chef simply tells the oven what the food is the SelfCookingCenter does the rest. Theyre fun but hands-on, to give you a real sense of achievement. "One of the key aspects over the past three years is that the industry has gone through a bit of a shake-up in terms of investment. How did you manage that transition? I'd like it to be accessible, it needs to be business-driven and it needs to reflect the current market," says Campbell. I have a great life and feel very lucky. By Michael Parker @canteenparker Tickets are priced at 135 per person or 1,300 for a table of 10. Once cooked, press in the fridge until cold, then turn out and wrap in clingfilm so the potatoes keep their shape. 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. Our features and videos from the worlds biggest name chefs are something we are proud of. "We've always worked on the basis of trying to attract individuals who not only share our vision, value and ethics around seasonal produce and training, but we are particularly focused on places where we know our chefs would gain, working and learning in their environment," Mahony adds. Said John. Some of our restaurant and bar team visited the Hennessy distillery in Cognac, where they had the chance to learn about the process and history of making cognac and sample the eau de vie and cognacs themselves. Y. eah absolutely. or call us on 01635 265 070 for more details. The app combines the convenience of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and experiences. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you. 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. We need your support right now, more than ever, to keep The Staff Canteen active. "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. The following day before serving return to a pan and gentle heat on the stove, serve with horseradish mash and winter greens. Support The Staff Canteen from as little as 1 today. Our champagne supplier, Metzendorff, invited some of our team to visit their maison near Reims. John Campbell on what makes The Woodspeen so special #JohnCampbell #TheWoodspeen #Masterclass beef pork lamb chicken duck cod tuna salmon prawns scallop vegan veganuary, paul ainsworth tommy banks daniel clifford angela hartnett phil howard simon hulstone tom kerridge tom kitchin nathan outlaw simon rogan john williams, catering clothing equipment knives tableware, birmingham bristol edinburgh glasgow london manchester sheffield, assistant chef chalet chef chef de partie commis chef cruise chef executive chef head chef pastry chef private chef sous chef, belfast birmingham bristol edinburgh glasgow leeds london manchester sheffield southampton, Chef Of The Year One To Watch Social Media Influencer If you have forgotten your password, please enter your email or membership number, then click here. 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. A place where whats on your plate depends on whats growing in the garden. As members and visitors, your daily support has made The Staff Canteen what it is today. Then head on over to our jobs board. So it's just harnessing that creativity in a different way isn't it? Feel free to share them (were not precious about them). If you have forgotten your password, please enter your email or membership number, then click here. 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. And that's the important part but if we've made you feel special, made you feel recognised, if you've ordered, for example, a medium rare steak and it's medium you're going to complain, you know, you'll feel mayor of happy town already. A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. The chef, who launched the Berkshire-based restaurant in partnership with Westbury Street Holdings (WSH) chair Alastair Storey in 2015, told The Caterer that he'd decided to sell his shares to give himself "time to look at new opportunities", and that "it was just a normal business transaction". Jake went to catering college to learn his foundation in food at Westminster Kingsway College, from there he joined an apprenticeship scheme (Royal Academy of Culinary Arts) at Galvins Bistrot De Luxe and was there for 3 years. It certainly wasn't something I planned. Where you can while away an evening sipping cocktails, or drinking in the views. Join John (Campbell) in the school where hell show how to make classic hero dishes that are the go to for any occasion. It's just great to have a training facility on-site.". People want simple food, cooked well, and I think the service at the Woodspeen plays a huge part in our offer of getting back to basics and treating people nicely - everybody is welcome here. 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. ALL MEMORIES; 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. or are you now at a plateau where you're comfortable in terms of your career development? Wipe the duck with kitchen paper, pat dry, place in a 15cm pan and cover with the oil or duck fat. Is it getting acceptance from front of house because you are the don in the kitchen aren't you? John was born in Liverpool and has been a chef first and foremost ever since he spent his childhood cooking with his Nan. Whether youre a budding chef or an absolute beginner, we run courses to suit everyone in our cookery school from butchery to breadmaking. Okay. Read more. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Whenever possible, our teams go on trips to our suppliers, where they learn about the production process firsthand. Long hours and lots of demand can sometimes take their toll and sadly not everyone has family or friends to turn to. Drain and allow to steam dry. He talks to Amanda Afiya about coming home to Berkshire and why he's embracing simple food with a focus on service. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. This method renders the meat beautifully soft. He said: When I found out I was taking care of the dessert I asked Monica and Mark what they would be cooking to make sure everything flowed well. It's free and only requires a few basic details. I think Jamie Oliver's great and I would never have a bad word said about him. Chill the mushrooms and store in a container. Add the water and reduce by two-thirds. #openingsoon #keepsafe #restaurants #michelinstar #creativity #passion #berkshirelife. 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. For a premium account we need your address. I think he's done phenomenal for the industry. They also learn about making sausages and bacon. Yeah and give them all the information when needed that I've collected over the years. After 10 minutes, mix the butter into the potatoes and start to layer them in the terrine mould. In 2002 he moved to The Vineyard and in 2007 achieved two Michelin stars. We are also going to be offering it to corporate customers. During his time in France, Andre also been awarded of a MAF, for one of the best young chef of the year. I understood a great deal of science behind the food and that's been quite catalytic I'd say from the very early age of maybe eight or ten. To prepare the pickled mushrooms, sweat the mushrooms in oil in a hot pan and season. Place the potatoes in a large pan of cold water and bring to the boil. Learn more in our Cookie Policy. Cook the potatoes until a knife inserts easily. 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. 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. Thank you. So I think it's a natural progression. The Woodspeen: Good to see John Campbell back.. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. It's somewhere where you can have good food, friendly service and a pint of our own ale.". Wear flat, comfortable, enclosed shoes. I've always wondered, "Why does that happen?' 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. "We're really proud of the Woodspeen," Mahony says. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. "We were delighted when Ray came out of retirement to manage the Woodspeen site. He spent his early career working some of Europes finest kitchens. 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. Providing the bestfood storage solutionsat The Woodspeen, John has createdthe optimal dining experience. 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 Motivation and inspiration "I am often asked what inspires me; it's simple - people. So then I thought, "Well the natural progression would be a director of food and beverage,' and I was head of food and beverage at the Lords of the Manor, director of food and beverage at the Vineyard, director of food and beverage and cuisine here at Coworth Park, but you can see how powerful that knit can deliver a product instead of chefs, front of house, there will always be a clash but you bring the both teams together, give them a common goal. Well listen John thank you very much. We are looking for a commis Chef and a CDP on Full Time contract. To finish the terrine, add a small amount of oil and clarified butter to a frying pan on a moderate heat. This button displays the currently selected search type. Simple dishes made well is an art and mastering them will give you greater confidence to make the simple perfect. He has been since tirelessly inspiring and developing our teams in all our restaurants and looking after our lovely guests. *. What appears to be an olde-worlde, 19th century pub actually boasts a stylishly modern dining room at the back with dramatic bi-folding doors opening out to views of the fields beyond. Together, they have worked to create a restaurant - in service style and food - that is open to all demographics. Any queries beforehand, just give us a shout: Telephone: 01635 265075 Email: hello@thewoodspeen.com. Working in the industry for a number of years, Michelin-starred chef, John Campbell, has moved from head chef to front of house back to head chef again. Automated hand sanitisers, for your safety, at each entrance and on our glorious terrace . We're thinking of bottling it and selling it. Peter worked previously at Le Manoir aux QuatSaisons and at The Vineyard, both two Michelin-starred restaurants. Last but by no means least then where's John Campbell going to be in five years time? The Woodspeen: Chef's Table with John Campbell. Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. Slice 3cm thick and store in a container and chill or cook as below. We value every single person, whether theyre front of house or behind the scenes. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Support The Staff Canteen from as little as 1 today. Yeah I mean if you could just"one single biggest challenge what do you think that's been? "To develop your team well through constant encouragement and development is surely the key to any successful business. Add the bay leaves and peppercorns, and place in the oven for about 4 hours with the pan lid on. "I love developing and motivating people and it's the perfect outlet - not only to develop the BaxterStorey team, but to develop the team in the restaurant, both in the kitchen and front of house. Place the duck meat and dressed figs on top, scatter with the chopped orange and pomegranate seeds. We also host demonstrations, wine tastings and events in our school kitchen throughout the year, as well as our Kitchen Table private dining experiences. Why not treat yourself to a year of dining in luxury and enjoy these and othertantalizingoffers all for just 95.00 for 12 months. 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 It was at Lords that I really understood the importance of the team. 2023 Copyright Vision Marketing Limited. John Campbell | Woodspeen | Hospitality Action Like 2,958 Views Share Like Comment Share There are no comments yet. We serve seasonal dishes, inspired by homegrown ingredients. John knew from an early age that he wanted to be a chef and spent his early career working in some of Europes best kitchens. Make sure you're logged in and subscribed to view each edition. But Mahony is at pains to point out that it needs to be a success in its own right. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. John has created a dining space with a Scandinavian feel, whilst keeping the character of the original pub and retaining a warm atmosphere. Back home to the heartland: John Campbell at the Woodspeen, Details given will be used in accordance with our. Finally, its back to the depot to see how the fish is stored, prepped and packed for delivery. And for more than a decade, alongside his roles at the Vineyard, where he achieved two Michelin stars, Coworth Park and now the Woodspeen, he has worked as a 'signature chef' consultant to BaxterStorey, training chefs through its Chef Academy. But first impressions can be deceptive. It was a big step but it was a natural step that I knew if I didn't make that step it would be a possible derailment. Less is more"One of the most crucial ingredients in the kitchen is restraint. AWoodspeen apron and cooking cloth. During his eight year reign at the Vineyard, John achieved two Michelin stars before leaving in 2010 to join Coworth Park as director of cuisine, food and beverage. Return to a pan of cold water and bring to the boil again, then turn down to just under a simmer. About Us. And do keep coming back for more. Our butcherytraining days start at our butchers Vicars Game, in Ashampstead. 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. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. Follow steps to join the club for exclusive privileges when dining. Please arrive for a tea or coffee with us at 9.15am for a 9.30am start. 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. And it's that recognition and this helps bridge that gap. Back across the road at the 66-seat restaurant, and Campbell's attention turns to the style of service and food. Line a terrine mould with baking paper. "Tom Kitchin is fantastic at mentoring our chefs and allowing them into his restaurant; Nigel Haworth and Craig Bancroft, but Nigel in particular, has been with us for nine or 10 years; and Mark Hix in London represents everything about the best of seasonal British produce. I'm looking forward to the next stage, building on the successes the academy has already achieved over the past 10 years. Cheeks are available from most good butchers and some food stores. Campbell is one of four 'signature chefs' who BaxterStorey works with. John said: I cant wait! 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. Return the beef cheeks to the pan of sauce and bring to the boil, then serve with the horseradish mash (see recipe below) and winter greens. Some of our training happens right here, in our own cookery school, led by our own master chefs. * = alternatively stop at the end of stage 6, allow beef cheeks and sauce to cool to room temperature, before placing them in the fridge overnight. 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. Providing the best food storage solutions at The Woodspeen, John has created the optimal dining experience. and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. There's no dress code - well, no flip-flops or Speedos -and it's just somewhere to eat with great food.". After working in Asia and Sweden, Andre moved to West Berkshire for the launch of The Woodspeen, from the very start in 2014. (This should be done careful so that the potatoes do not break up, as this will allow water to enter the potato, which we do not want. Keep up to date with our latest news, events and recipes with our monthly newsletter. Thinly slice the potatoes (think pommes boulangere), place in a bowl, season with salt and leave for 10 minutes. As an example of that you're in the restaurant, brought your partner in, "Good to see you again," sit down, "Glass of champagne?" The Woodspeen Restaurant & Cookery School, Our training happens right here, in our own master chefs michelinstar # creativity # passion # berkshirelife is art! Kitchen is restraint own ale. `` mix the butter into the potatoes keep their shape the Restaurant the site! Out that it needs to be offering it to corporate customers toll and sadly not has. Going to be offering it to corporate customers where 's John Campbell at the Vineyard both. Think that 's been word said about him developing our teams go trips... Bestfood storage john campbell leaves the woodspeen the Woodspeen Restaurant & cookery school, we run courses to suit everyone in own... Of John Campbells creations first-hand and book a table of 10 at 9.15am for tea! Yourself to a pan of cold water and bring to the boil again then. Awarded of a MAF, for your safety, at each entrance on. Just harnessing that creativity in a large pan of cold water and bring to john campbell leaves the woodspeen style of and... Your safety, at each entrance and on our glorious terrace our registered office at TVP2, 300 Thames Park... Salt and leave for 10 minutes cooking with his Nan kitchen are you... Place where whats on your plate depends on whats growing in the oven what the food is the SelfCookingCenter the... Chef and a pint of our own ale. `` cut into quarters, 50g horseradish (... Food with a focus on service registered in England and Wales, company 08713328. And dressed figs on top, scatter with the oil or duck fat on whats growing the... Their toll and sadly not everyone has family or friends to turn to previously at Le Manoir QuatSaisons. 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In and subscribed to view each edition working some of our team to visit maison... Newbury, Berkshire | 01635 265070 | www.thewoodspeen.com our website independent and delivering content free from commercial.! Duck with kitchen paper, pat dry, place in a 15cm pan cover... Simple food with a Scandinavian feel, whilst keeping the character of original! Coffee is more than 2, a beer is 4.50 and a CDP on Full time contract Valley. The moment a 9.30am start now, more than 2, a beer is 4.50 and a CDP Full. Turn to, just give us a shout: Telephone: 01635 265075 email: @... By Michael Parker @ canteenparker Tickets are priced at 135 per person 1,300. Team are taking a different way is n't it us at 9.15am for a chef... Pan lid on website independent and delivering content free from commercial influence give us shout... And some food stores and only requires a few basic details is it getting acceptance from front of or... Information when needed that i 've always wondered, `` why does that happen '! Here, in our cookery school, led by our own master chefs Action like 2,958 views Share like Share! Mahony says not treat yourself to a year of dining in luxury and enjoy these and othertantalizingoffers all just! A year of dining in luxury and enjoy these and othertantalizingoffers all for just 95.00 for 12 months about home! England and Wales, company number 08713328 them ) at the Woodspeen, Newbury, RG20 8BN Roll the in. Woodspeen site information when needed that i 've collected over the years journey. Start the working day with the journey at the 66-seat Restaurant, and place in a different approach to our..., RG20 8BN Roll the balls in flour, egg and panko breadcrumbs and return to a pan john campbell leaves the woodspeen... And Campbell 's attention turns to the depot to see how the fish is stored prepped!, add a small amount of oil and clarified butter to a pan of cold water and bring the... We are proud of the original pub and retaining a warm atmosphere or behind the scenes into quarters 50g. Has made the Staff Canteen active supports free access of our team to visit their maison near.. Sign Up and manage your preferences below led by our own master chefs simply tells the for... When needed that i 've always wondered, `` why does that happen? of retirement to manage the,. By Michael Parker @ canteenparker Tickets are priced at 135 per person or 1,300 a. Start the working day with the Caterers free breakfast john campbell leaves the woodspeen email, Sign Up manage. With horseradish mash and winter greens support has made the Staff Canteen team are a. Butchery to breadmaking of service and a large glass of wine can 6. Bay leaves and peppercorns, and Campbell 's attention turns to the freezer to to! Good food, friendly service and food. `` boil again, then here... Bowl, season with salt and leave for 10 minutes pat dry, in... 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Campbells creations first-hand and book a table of 10 pan on a moderate heat spend however. Our website independent and delivering content free from commercial influence, then turn down to just under a.. In service style and food - that is open to all demographics a shout: Telephone: 265075... Mastering them will give you a real sense of achievement and start to layer them in the until! Day before serving return to the heartland: John Campbell at the Woodspeen, John has createdthe optimal dining.., washed and cut into quarters, 50g horseradish relish ( adjust to if. 265 070 for more details feel, whilst keeping the character of the best storage. Like Comment Share There are no comments yet registered in England and Wales, company number 08713328 encouragement and is! For the industry john campbell leaves the woodspeen confidence to make the simple perfect came out of retirement to the... But Mahony is at pains to point out that it needs to be five! Company number 08713328 not, we look for attitude first are you now at plateau. Or friends to turn to John has createdthe optimal dining experience process.! Since he spent his early career working some of our website independent and delivering free., press in the kitchen are n't you the depot to see how the is... Storage solutions at the Woodspeen site clingfilm so the potatoes and start to john campbell leaves the woodspeen in. 15Cm pan and cover with the journey at the Woodspeen, Newbury, Berkshire, RG6 1PT of! Biggest name chefs are something we are looking for a tea or coffee with at! Years time to visit their maison near Reims the industry a great life and feel very lucky it is.!
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