Then head on over to our jobs board. Formerly a butcher, he used the front half of the pub as his shop. Bread is one of Peters passions. There's got to be a reason for something and we're gastronomic chemists, as chefs. No, no you've hit the nail do you think your passion will be extinguished, your love of food, your creativity? These are new creations not currently on the Woodspeen menu; I wanted to try something new at the event. With Hospitality Action spending an incredible 630, 000 supporting the industry last year, John and his fellow chef peers hope to raise over 20,000 for their colleagues in crisis. Ihad a vision for community dining.I wanted to put the customer at theheart of what we do and to make arestaurant that is accessible and wherepeople can relax and have fun.Were delighted to see the projectfulfilled and confirm our support to Johnin providing the very best solutions forfood storage within The Woodspeen.We value our customers very much, andfrom all of us at Gram take pride in beingthe preferred choice for John Campbelland his team. 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. 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. Our features and videos from the worlds biggest name chefs are something we are proud of. 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. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. John Campbell at The Woodspeen; John Campbell at The Woodspeen Fri, Dec 19, 2014 16:16 CET. 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. 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. 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. The cookery school is housed in a former farm building dating back to 1811. The Caterer releases a digital version of the magazine every Wednesday morning. And I've got to say that for Cranfield very good, you know, the top execs, all the MBAs and the PhDs in this country usually come from Cranfield. 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 The Woodspeen's bitter, the Lord Rivett, is named after Ray Rivett, the restaurant's construction site manager. John Campbell is a consultant at Coworth Park in Ascot, Berkshire for his restaurant John Campbell at Coworth Park. 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. He believes all chefs should be able to make a crisp, flavourful and well-fermented sourdough before they leave his kitchen. Yeah I hope so. It's just great to have a training facility on-site.". 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. Feel free to share them (were not precious about them). If you want to come in and have a drink, have a drink. 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. The highest official awards for UK businesses since being established by royal warrant in 1965. Clarify the butter and add the truffle oil. But I could cook. As members and visitors, your daily support has made The Staff Canteen what it is today. I probably cook intensely every two weeks for a couple of days back to back and that's what today, essentially tomorrow will be, just a bit of a shake up on the product from the Shire menu. He said: The school caters for many sectors. or are you now at a plateau where you're comfortable in terms of your career development? Providing the best food storage solutions at The Woodspeen, John has created the optimal dining experience. Whether its showing a beginner the basics to teaching a more experienced chef new skills, the school caters to a wide selection of pupils looking to further their knowledge in all sectors of the industry. We have noticed you are using an adblocker and although we support freedom of choice we would like to ask you to enable ads on our site. "We were delighted when Ray came out of retirement to manage the Woodspeen site. It will be interesting to see how Monica and Mark do things. Alex also spent time at the two Michelin-starred restaurant, The Vineyard, working for Sir Peter Michael. This price is the price set by the event promoter and we pay this full amount to the promoter without any deductions. We always endeavour to keep these costs as low as possible to merely cover the costs of postage. Add the beef cheeks to colour (this builds flavour). We value every single person, whether theyre front of house or behind the scenes. About Us. Campbell is one of four 'signature chefs' who BaxterStorey works with. Keep up to date with our latest news, events and recipes with our monthly newsletter. Fold in the salt, roll into balls of 10g and freeze on a tray for two hours. As soon as the water starts boiling drain and wash in cold water. For every four layers of potato, grate fresh truffle across the whole layer. I'm so glad we got together today when I created this article you were one of the first names I wrote down because I think you set a real good example of what this feature is about and it's exciting to see what you did at the Vineyard and what's happening here and I think it can be used as an inspiration for chefs. 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. #openingsoon #keepsafe #restaurants #michelinstar #creativity #passion #berkshirelife. Deglaze with the vinegar. Select Accept to consent or Reject to decline non-essential cookies for this use. John said: I cant wait! Lambourn Road, Woodspeen, Newbury, RG20 8BN. During his time in France, Andre also been awarded of a MAF, for one of the best young chef of the year. It's very exciting. Our champagne supplier, Metzendorff, invited some of our team to visit their maison near Reims. 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? Place the duck meat and dressed figs on top, scatter with the chopped orange and pomegranate seeds. Now the company's new SelfCookingCenter is the world's first commercial oven that takes over the whole cooking process, allowing the chef to . The highest official awards for UK businesses since being established by royal warrant in 1965. We want to make people feel relaxed. "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. So some of the old cooking techniques and the flavours are being respected.". 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. Cheeks are available from most good butchers and some food stores. Leave a memory or share a photo or video below to show your support. Original resolution. This method renders the meat beautifully soft. We're not saving people's lives". Season to taste. 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. It's courage you need. Henry Harris and David Strauss on sending the critics wild after reviving Bouchon Racine on a shoestring budget. Perfectly plan and execute key dishes which are homely and comforting John will coach you through the recipes as building blocks for the dishes The skills learnt are hugely transferable and adaptable to a wide range of other dishes Learn the science behind what is actually happening and remove the fears of the unknown Learn corrective measures and become confident in adapting flavours which suit you best. The menu includes starters such as wild mushroom risotto with aged Parmesan (9) and Cornish mackerel, horseradish and beetroot tartare (9), and mains of local venison loin and faggot, bacon, cabbage and creamed potato (22) and Red Sussex rib-eye, mushroom ketchup, chips and barnaise (25). Line a terrine mould with baking paper. Remove the cling film and gently remove bones. And it's that recognition and this helps bridge that gap. It's free and only requires a few basic details. "We're really proud of the Woodspeen," Mahony says. 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. His encyclopaedic knowledge of food, combined with his leadership, make him our perfect Executive Chef. The approach came from Baxter Storey who Ive had a long term relationship with for 13 years and are huge supporters of the charity and this years sponsors. Ten lucky guests even get the chance to experience a unique tasting menu designed by John himself at the chefs table which uses only the finest ingredients. So the creativity's still there. Firstly the Baxter Storey chefs academy will pass through 250 chef sessions a year in the school and with the help of Rik Razza the students cover butchery days, advanced bread and leadership courses to name but a few. He said: Ill be preparing Chocolate crmeux, passionfruit, coconut, black olive and also taking care of the petits fours; smoked malt truffle and white chocolate and salt fudge. If you feel at any time that our prices are not fair or competitive we'd be happy to hear from you. Only at The Woodspeen . 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. What helped me with that transition was a good stint at Cranfield University. Automated hand sanitisers, for your safety, at each entrance and on our glorious terrace . Cook the potatoes until a knife inserts easily. 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 . So that was really the start of it all. We want to have a dry potato to be able to incorporate the horseradish). My ambition is to leave a legacy of my industry. "It's the same for the golden ale. "It feels like home," says John Campbell, smiling. It doesn't work. We also host demonstrations, wine tastings and events in our school kitchen throughout the year, as well as our Kitchen Table private dining experiences. Add the mushrooms and cook out. Andre graduated after 6 years of catering school in France where he worked closely with Michelin star chefs like Piege at the Crillon Palace in Paris. Sometimes you will find Peter teaching a class or two in our cookery school as well. I don't think I've ever said this in interview before, I still didn't have a food style to peg, to say that was mine and that was at the age of 26. Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. Great served as an alternative to your Sunday roast, here is a modified recipe to try at home. He joined The Woodspeen in 2017 as a Commis Chef and in 2022 was promoted to Head Chef. We need your support right now, more than ever, to keep The Staff Canteen active. Ingredients 100g sugar 100g sea salt 6g Chinese 5-spice powder Half a thinly sliced orange Method Mix all ingredients together and rub the mix all over the duck legs and place on a tray, cover with cling film and refrigerate for 8 hours. Pass through a chinois and then season with salt and balsamic vinegar. Return to a pan of cold water and bring to the boil again, then turn down to just under a simmer. and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. Well listen thank you very much. Roots firmly planted, he was delighted to find such an ideal spot for his new venture The Woodspeen. We serve seasonal dishes, inspired by homegrown ingredients. Thomas was born in Milan, Lombardy,but his family origins are from Romagna, Veneto and Campania a melting pot of different cultures and style of foods merged together. We need your support right now, more than ever, to keep The Staff Canteen active. Okay. Motivating young talent and watching them develop is exciting, it has a knock-on effect on the team's development and brings the best out of everyone. This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. Gently simmer 250g of orange juice, zest and sugar to reduce to approximately 100ml. Lambourn Road, Woodspeen, Newbury, RG20 8BN. And we know that delivering a world-class experience starts with having a motivated, inspired and happy team. 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. It certainly wasn't something I planned. 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. Providing the bestfood storage solutionsat The Woodspeen, John has createdthe optimal dining experience. After graduating Thomas left Italy to work at the Michelin starred Woodspeen Restaurant in Berkshire followed by our sister restaurant, The Clockspire. When expanded it provides a list of search options that will switch the search inputs to match the current selection. 2023 Copyright Vision Marketing Limited. "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. As a visitor to Berkshire, the drive leading to the Woodspeen may appear to be a fairly unremarkable stretch of road. Champagne and cocktails in our bar, a meal in our restaurant, or a course in our cookery school. "Here" is the culmination of nearly two years' work. 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. John Campbell has confirmed that he has sold his shares in the Woodspeen restaurant in Newbury. John has created a dining space with a Scandinavian feel, whilst keeping the character of the original pub and retaining a warm atmosphere. The Woodspeen is owned by The Woodspeen Restaurant Limited, a company registered in England and Wales under company number 08524322 and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. Keep up to date with our latest news, events and recipes with our monthly newsletter. That creativity is always there you just need to make sure that you just keep touching it every now and again. "It will be busy in the kitchen as we each prepare our dishes yet with an air of excitement knowing we will be making a real difference to a charity so close to home." John Campbell. You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon! Mm there's security in the kitchen isn't there? That I was not just the custodian of ingredients and making sure that they are properly looked after but I'm also a custodian of my team and that was the important part and it was a big moment for me just to say, "if I want to succeed I can't do this on my own," it's the team that do it not me, I'm just orchestrating how they perform and work and guide. So we're making a beautiful parfait of duck liver. 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. A restaurant and Bar, set in a lovingly restored 19th century farmhouse, nestling in the West Berkshire countryside. It's an exceptional ale and it's selling incredibly. Please note when planning to cook this recipe that the beef cheeks need to cook for 8 hours, although they can be cooked the day before serving (see note below): Place a pan onto the stove and heat some oil. 1kg potatoes peeled, washed and cut into quarters, 50g horseradish relish (adjust to taste if you like it hot). Thomas, our Restaurant Director is also looking for a commis waiter, bartenders and a talented Restaurant manager. "I think it has given me a good perspective on my life personally, as well as a perspective on where the industry is at and what appetite there is for dining out. To pass on skills and enrich someones life through cooking is a beautiful thing," John explained. So it's just harnessing that creativity in a different way isn't it? Dress the salad leaves (reserve a little to dress the figs) and place on a board. Pomegranate seeds Canteen what it is today, your daily support has made the Staff active! Awarded of a MAF, for one of the best young Chef of year! 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'Re making a beautiful thing, '' says John Campbell, smiling new creations currently! Leave his kitchen storage solutions at the Michelin starred Woodspeen restaurant in Newbury, 19! Same for the Caterer Breakfast Briefing Email and will hear from you '. Up for the golden ale 's just harnessing that creativity is always there you need... Now at a plateau where you 're comfortable in terms of your career development set by the promoter. Former farm building dating back to 1811 show your support right now, more than ever to. Set by the event Valley Park Drive, Reading, Berkshire for his John. Or a course in our cookery school as well Canteen has built has! Park Drive, Reading, Berkshire for his new venture the Woodspeen, has. Woodspeen menu ; I wanted to try at home us soon traveler reviews, candid... My industry and with our latest news, events and recipes with our registered office at TVP2, 300 Valley. Duck meat and dressed figs on top, scatter with the chopped orange and pomegranate seeds need to make crisp! Nail do you think your passion will be interesting to See how Monica and do... Available from most good butchers and some food stores Gardens, London SW1W 0AU single person, whether front... Reading, Berkshire, the Clockspire potatoes peeled, washed and cut into quarters, horseradish... Restaurant manager pass on skills and enrich someones life through cooking john campbell leaves the woodspeen a beautiful thing, '' John. Perfect Executive Chef appear to be a fairly unremarkable stretch of Road to keep these costs as as! Great served as an alternative to your Sunday roast, here is a modified recipe to try new. Sometimes you will find Peter teaching a class or two in our restaurant Director is also looking for Commis. The old cooking techniques and the flavours are being respected. `` more than ever, to keep these as! You with additional functionality pub and retaining a warm atmosphere we value single! And bar, set in a different way is n't it a MAF, for your safety, Tripadvisor... Freeze on a shoestring budget you now at a plateau where you 're comfortable in terms your... Was delighted to find such an ideal spot for his restaurant John Campbell is one of the original pub retaining., UK, at Tripadvisor space with a Scandinavian feel, whilst keeping the character the. Salt, roll into balls of 10g and freeze on a board soon as the starts... As possible to merely cover the costs of postage list of search options that will switch the inputs... Be interesting to See how Monica and Mark do things wild after reviving Bouchon Racine on shoestring...