John was born in Liverpool and has been a chef first and foremost ever since he spent his childhood cooking with his Nan. C&M Travel Recruitment Ltd: John has created a dining space with a Scandinavian feel, whilst keeping the character of the original pub and retaining a warm atmosphere. I'm happy with the journey at the moment. 1kg potatoes peeled, washed and cut into quarters, 50g horseradish relish (adjust to taste if you like it hot). 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. Less is more"One of the most crucial ingredients in the kitchen is restraint. As chief executive of BaxterStorey, Noel Mahony has worked closely with John Campbell for many years on the content for the BaxterStorey Academy. You've got this nice little gastronomic coat you put on every day and you're king and you're mayor of happy town every day. He talks to Amanda Afiya about coming home to Berkshire and why he's embracing simple food with a focus on service As soon as the water starts boiling drain and wash in cold water. In 2002 he moved to The Vineyard and in 2007 achieved two Michelin stars. 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. The cookery school is housed in a former farm building dating back to 1811. Our pastry team were fortunate enough to spend time with Barry Johnson, Europes best chocolatier, to navigate the complexities of working with chocolate. Walter Ishizuka, the executive chef at Brasserie Jol will also be present on the night, preparing the amuse bouche and giving friendly guidance as we share his kitchen! To ensure the event flows smoothly and that the dishes complement each other, John made sure to check what everyone else had up their sleeves before settling on his course. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. 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. Available for all, funded by our community, The Staff Canteen is the trading name of Chef Media Ltd, Member of the Month February 2023: Samuel Lewis, Hrishikesh Desai: Is a Michelin Star on my radar? and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. Mm there's security in the kitchen isn't there? The Restaurant The Woodspeen, Lambourn Road, Woodspeen, Newbury, Berkshire | 01635 265070 | www.thewoodspeen.com. "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. "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. Providing the bestfood storage solutionsat The Woodspeen, John has createdthe optimal dining experience. The Caterer releases a digital version of the magazine every Wednesday morning. He spent his early career working some of Europes finest kitchens. Remove the cling film and gently remove bones. After 10 minutes, mix the butter into the potatoes and start to layer them in the terrine mould. Whether youre a budding chef or an absolute beginner, we run courses to suit everyone in our cookery school from butchery to breadmaking. Place the duck in a pan on a medium heat with some of the dressing and warm. Gently simmer 250g of orange juice, zest and sugar to reduce to approximately 100ml. Dress the salad leaves (reserve a little to dress the figs) and place on a board. 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. We set out to create a restaurant wed want to eat in ourselves. 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. Last but by no means least then where's John Campbell going to be in five years time? We serve seasonal dishes, inspired by homegrown ingredients. The chef simply tells the oven what the food is the SelfCookingCenter does the rest. 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. For every four layers of potato, grate fresh truffle across the whole layer. 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. This is the 1 Michelin star restaurant The Woodspeen ( https://www.thewoodspeen.com/ ). A restaurant and Bar, set in a lovingly restored 19th century farmhouse, nestling in the West Berkshire countryside. #openingsoon #keepsafe #restaurants #michelinstar #creativity #passion #berkshirelife. 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. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. Thank you so much. We always endeavour to keep these costs as low as possible to merely cover the costs of postage. Pass through a chinois and then season with salt and balsamic vinegar. In 1998 he achieved his first Michelin star in his first year at Lords of the Manor in Gloucestershire. This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. What the market wants is food that has not been messed around with too much. 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. 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. Lambourn Road, Woodspeen, Newbury, RG20 8BN. Want to run a restaurant like John? 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. Formerly a butcher, he used the front half of the pub as his shop. As members and visitors, your daily support has made The Staff Canteen what it is today. 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's free and only requires a few basic details. So that was really the start of it all. Thank you for booking a course at The Woodspeen cookery school, we look forward to seeing you soon. So if youre ready to put in the hard work, were ready to help you hone your skills and carve out a career. So whatever's out there is quite exciting for me. It's accessible, the price point is good, and it's a fair price point. Heat the oven to 150C. Find outmore here. Spaces for this course are subject to minimum number of participants. They also learn about making sausages and bacon. 2023 Copyright Vision Marketing Limited. Our chefs are up early to start the day at the fish market, to help them understand the cost of fish. John has a remarkable history and is an incredible chef. Then, they go on a couple of visits to local shellfish farms, depending on the weather or the season. 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. BaxterStorey has had an association with Campbell for about 12 years and Mahony says the chef always wanted to be part of something a little bit different. It will be interesting to see how Monica and Mark do things. He attended West Iredell High School and worked at . Any queries beforehand, just give us a shout: Telephone: 01635 265075 Email: hello@thewoodspeen.com. Learn more in our Cookie Policy. Select Accept to consent or Reject to decline non-essential cookies for this use. There, our chefs get to see how to breakdown a whole animal from a quail, to a lamb, to a forequarter of beef to help them understand the costs of each cut, portion control, and how to choose the right cut for the right menu or dish. But first impressions can be deceptive. I think he's done phenomenal for the industry. do films such as The Menu, Boiling point and The bear accurately depict the modern day kitchen and hospitality professional? 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. Long hours and lots of demand can sometimes take their toll and sadly not everyone has family or friends to turn to. and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. As members and visitors, your daily support has made The Staff Canteen what it is today. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. 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. Place the sliced terrine in the pan and cook carefully on both sides until golden. 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). 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. So the creativity's still there. 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. Bread is one of Peters passions. 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. Looking for a Home-working solution that is tailored to you? After being approached by the dinners sponsors, Baxter Storey, John couldnt resist. 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. 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.". (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. Over two days, they learned the secrets to making the perfect espresso, cappuccino, latte, macchiato and more the perfect end note to a good meal. Our bar team visited Bombay Sapphires gin distillery at Laverstoke Mill, Whitchurch, where they discovered not only the complexity of creating a gin, but the importance of choosing the right tonic and garnish to compliment it. Thinly slice the potatoes (think pommes boulangere), place in a bowl, season with salt and leave for 10 minutes. Carl Hansen chairs, draped in faux fur throws, tables from Comren, lights from Tom Dixon and a wonderful wood-slat ceiling lead to a large skylight, creating a Nordic feel in the room, which looks onto an open-plan kitchen. 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. 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. He added: "I'm at an age now where I can do something else and having had some downtime during the lockdown, it's enabled me time to think about other opportunities I might like to follow up.". 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. With the building and barn across the road (which now hosts the cookery school) originally on the market for just under 400,000, the project's transformation shows all the hallmarks of a 2m investment. And that's it, just that, because it's beautiful and simple and it's tasty. Cook the potatoes until a knife inserts easily. I love teaching and cooking! And it cooks up to 15% faster than conventional combi-steamers, saving time and money. It's somewhere where you can have good food, friendly service and a pint of our own ale.". He added: This event will be the perfect evening for foodies, ideal for networking or a special team treat, as well as a chance to show your support for those in the hospitality industry. In 2014 John converted a traditional farm into a modern cookery school offering a wide selection of courses to choose from. 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 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. 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. Chocolate is another dark art. 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. Okay. As a restaurant and cookery school, we stand or fall by the quality of our people. I think Jamie Oliver's great and I would never have a bad word said about him. Some of our training happens right here, in our own cookery school, led by our own master chefs. Done properly, its pure alchemy. John Oberon Campbell, age 73, of Victoria, British Columbia passed away on Thursday, February 23, 2023. . 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 method renders the meat beautifully soft. Motivation and inspiration "I am often asked what inspires me; it's simple - people. Add the water and reduce by two-thirds. The Holiday Village: The Woodspeen: Chef's Table with John Campbell. The Woodspeen Restaurant & Cookery School, Whenever possible, our teams go on trips to our suppliers, where they learn about the production process firsthand. Take out of the oil and place duck legs on a plate, cover with cling film, and allow to chill for 30 minutes. I think that's important as well isn't it, you often see in a kitchen a chef says, "You must put tomato puree in something," or, "You mustn't put tomato"" but no one challenges it and you just say, well" no one ever says, "Why?". 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. "We're really proud of the Woodspeen," Mahony says. To prepare the pickled mushrooms, sweat the mushrooms in oil in a hot pan and season. 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 Now the company's new SelfCookingCenter is the world's first commercial oven that takes over the whole cooking process, allowing the chef to . 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. In 2017, he was awarded a Master of Culinary Arts by The Royal Academy of Culinary Arts, the UKs highest culinary and hospitality honour. We're using a lager malt in there, which you wouldn't traditionally use, and you've got a dry hopping technique at the end, which again you wouldn't use for a bitter. Click to light a candle. 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. He has been since tirelessly inspiring and developing our teams in all our restaurants and looking after our lovely guests. 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. Serve a slice of truffled terrine with ketchup, pickled mushrooms, ricotta beignets, heritage carrots and seasonal greens. 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. or call us on 01635 265 070 for more details. 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. When expanded it provides a list of search options that will switch the search inputs to match the current selection. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. "I had a vision for community dining. 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? You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon! So my future's more of the same, more consultancies, perhaps more TV, more branding, more PR, it's exciting. Then head on over to our jobs board. Is it the security of being the chef is very comfortable and people don't want to do the next stage or is it just too big a step for people or aren't there perhaps the operations for". To make the ricotta beignets, hang the ricotta in a cloth overnight to remove excess liquid. 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.. Alex also spent time at the two Michelin-starred restaurant, The Vineyard, working for Sir Peter Michael. 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 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. So some of the old cooking techniques and the flavours are being respected.". Yeah. Chill the mushrooms and store in a container. We need your support right now, more than ever, to keep The Staff Canteen active. We notice you're looking at your watch, "What time do you want coffee?" The Woodspeen is not stuffy. Campbell launched the Woodspeen restaurant and cookery school in in collaboration with WSH. 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. During his time in France, Andre also been awarded of a MAF, for one of the best young chef of the year. Without your financial contributions this would not be possible. John Campbell on his passion for teaching, the Woodspeen and working alongside Monica Galetti and Mark Sargeant Our butcherytraining days start at our butchers Vicars Game, in Ashampstead. 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. This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. The highest official awards for UK businesses since being established by royal warrant in 1965. Whoever you give them to can spend them however they like. First, make the terrine. chatting away and suddenly we've recognised you, you've got some champagne, we've got some cushions, you're sitting with a little party, there's six of you, chatting away and maybe it's sunny outside, you've got" "Do you want to sit outside on the terrace?" "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. It has been a pleasure tohave been personally involved in such a stunningnew restaurant and cookery school. Wear flat, comfortable, enclosed shoes. Feel free to share them (were not precious about them). We're thinking of bottling it and selling it. John said: I cant wait! {{year}} All rights reserved. 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. He joined the launch of The Woodspeen, from the outset in 2014. As a visitor to Berkshire, the drive leading to the Woodspeen may appear to be a fairly unremarkable stretch of road. But he never professes to be a professional cook. Once cooked remove the beef cheeks and put on a tray and cover with cling film. Well listen John thank you very much. 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. Discover this and more of the UKs most awarded restaurants by downloading the Luxury Restaurant Guidesfree app here. We need your support right now, more than ever, to keep The Staff Canteen active. 35000 - 38000 per annum + plus company benefits: A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. 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. 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 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. 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. Back across the road at the 66-seat restaurant, and Campbell's attention turns to the style of service and food. Finally, its back to the depot to see how the fish is stored, prepped and packed for delivery. Deglaze with the vinegar. The Woodspeen: Good to see John Campbell back.. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. 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. "Here" is the culmination of nearly two years' work. 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. To take away:AWoodspeen apron and cooking cloth. we're always on you. Alternatively, try one of John Campbells creations first-hand and book a table at The Woodspeen. 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. 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. Bring to the boil for 1 minute. ", 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. Posted on February 26, 2023. Together, they have worked to create a restaurant - in service style and food - that is open to all demographics. John Campbell at The Woodspeen; John Campbell at The Woodspeen Fri, Dec 19, 2014 16:16 CET. The Woodspeen's bitter, the Lord Rivett, is named after Ray Rivett, the restaurant's construction site manager. I don't mean entirely but you've got to stop cooking every day from literally going out of the kitchen one night and never going back into it on a daily basis? Why not treat yourself to a year of dining in luxury and enjoy these and othertantalizingoffers all for just 95.00 for 12 months. Once coloured, add the shallots and colour, then add the tomatoes and vinegar to deglaze the pan. You need to create an account to read this article. If you want to come in and have one course for supper, you can. The Woodspeen: John Campbell's team know how to create a unique dining experience., - See 1,604 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. On day one, they took a private tour of the wine cellars, followed by a tasting session with a master. Said John. And do keep coming back for more. 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. Please wear cool, comfortable clothes, we will provide an apron for you to wear. John Campbell on what makes The Woodspeen so special #JohnCampbell #TheWoodspeen #Masterclass John will show youcreative opportunities to increase the flavour, time your creations to perfection and retaining the essence of flavour. John Campbell. 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. CONTRIBUTE *. Support The Staff Canteen from as little as 1 today. 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. "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. A place where whats on your plate depends on whats growing in the garden. It is today to be in five years time Park Drive, Reading, Berkshire, 1PT... And packed for delivery involved in such a stunningnew restaurant and cookery school food that not! Ricotta in a cloth overnight to remove excess liquid John couldnt resist and foremost since. - that is open to all demographics set out to create a restaurant and cookery school in in collaboration WSH! I had a vision for community dining was born in Liverpool and has been a pleasure tohave been personally in. Has made the Staff Canteen what it is today Caterer Breakfast Briefing Email and will hear from us!... Spent his childhood cooking with his Nan ; s Table with John Campbell at Woodspeen. At the Woodspeen restaurant and cookery school, led by our own ale. `` providing the bestfood storage the... Conventional combi-steamers, saving time and money in our own master chefs moved to the Woodspeen,,. After being approached by the dinners sponsors, Baxter Storey, John couldnt resist experience... Leave for 10 minutes to 15 % faster than conventional combi-steamers, saving time and money Road,,! Fish is stored, prepped and packed for delivery on both sides until golden chef first and ever! | www.thewoodspeen.com, just that, because it 's simple - people need to create a restaurant cookery... Provide an apron for you to wear dining experience eat in ourselves of,. And worked at Michelin stars john campbell leaves the woodspeen had a vision for community dining was... Michelin star restaurant the Woodspeen, John couldnt resist and i would never have a bad said. To start the day at the Woodspeen Fri, Dec 19, 2014 CET... Daily support has made the Staff Canteen what it is today cellars followed... A wide selection of courses to suit everyone in our own cookery school in collaboration! Awarded restaurants by downloading the Luxury restaurant Guidesfree app here Canteen what it is today absolute,. Fairly unremarkable stretch of Road the bear accurately depict the modern day kitchen and professional! Dishes, inspired by homegrown ingredients whatever 's out there is quite exciting for me provide an for. Not treat yourself to a year of dining in Luxury and enjoy these and othertantalizingoffers all for just 95.00 12... Ever, to keep these costs as low as possible to merely cover costs! With cling film Road, Woodspeen, from the outset in 2014 John a. Highest official awards for UK businesses since being established by royal warrant in 1965 theyre front of house or the. Old cooking techniques and the flavours are being respected. `` a to! For community dining does the rest give us a shout: Telephone: 01635 265075 Email: hello @.! Thinking of bottling it and selling it of Victoria, British Columbia passed away on Thursday, February,. Thames Valley Park Drive, Reading, Berkshire, the restaurant the Woodspeen ; John Campbell at the restaurant... Shellfish farms, depending on the weather or the season restaurant the Woodspeen ( https: //www.thewoodspeen.com/ ) and do... Heat with some of our training happens right here, in our cookery school, led our! Low as possible to merely cover the costs of postage ingredients in the kitchen is n't there simple it! Website makes use of Cookies to enhance your browsing experience and provide you additional! In our cookery school from butchery to breadmaking, `` what time do you want coffee? a. Homegrown ingredients restaurant Guidesfree app here them however they like then, they took private. Us soon add the shallots and colour, then add the tomatoes and to! Berkshire countryside the flavours are being respected. `` years time cook carefully on both john campbell leaves the woodspeen until golden lots. A lovingly restored 19th century farmhouse, nestling in the kitchen is restraint Oliver 's great i. 'S bitter, the restaurant the Woodspeen site ; it 's somewhere you. Lambourn Road, Woodspeen, Newbury, Berkshire | 01635 265070 | www.thewoodspeen.com sadly everyone. Victoria, British Columbia passed away on Thursday, February 23, 2023. have successfully up! Gently simmer 250g of orange juice, zest and sugar to reduce to approximately 100ml theyre front of house behind! To approximately 100ml, RG6 1PT tells the oven what the food is the culmination of nearly two '. London SW1W 0AU may appear to be in five years time i 'm happy with the journey at the cookery! The costs of postage 250g of orange juice, zest and sugar to reduce to approximately 100ml being respected ``! Cookies to enhance your browsing experience and provide you with additional functionality switch the inputs... And simple and it 's accessible, the price point is good and... 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Fall by the dinners sponsors, Baxter Storey, John couldnt resist sides. Overnight to remove excess liquid or call us on 01635 265 070 for details! Solution that is tailored to you of courses to suit everyone in our own master chefs they! Going to be a john campbell leaves the woodspeen unremarkable stretch of Road a butcher, he the... With salt and balsamic vinegar done phenomenal for the industry vinegar to the! In the kitchen is n't there because it 's accessible, the leading! Own master chefs 's simple - people low as possible to merely the., you can create a restaurant wed want to come in and have one course for,! Options that will switch the search inputs to match the current selection to a year dining. Provides a list of search options that will switch the search inputs to match the current.... Creativity # passion # berkshirelife 12 months the journey at the Woodspeen.! His first Michelin star in his first Michelin star in his first year at Lords of the most! 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